The Best Pizza Near Locanda del Pilone, by the Record
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A wood-fired pizza spot in Alba where the oven runs from breakfast through last call, because leavened dough is the whole point here. You pick your crust, classic round or thin and crackery from the rolling pin, then load it with Piedmontese conviction: fassona beef vitello tonnato, Verduno sausage with gorgonzola. The wine list runs to champagne, which feels about right for a pizza place that takes itself exactly as seriously as it should.
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Rank 2. Fuoritempo
Neapolitan Pizza
A Neapolitan pizza spot in Canale where the dough itself is the point, made with blends that range from classic to spelt, chickpea, and sunflower flour, each one built for lightness and a long ferment you can actually feel afterward. The kitchen treats sourcing the way other places treat decoration, and the service keeps pace without fuss. A pleasant bill is a reliable part of the deal.
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Exposed brick walls and Piedmontese furnishings set the scene at this pizzeria tucked between two of Asti's central piazzas. The Neapolitan-style dough gets a northern Italian edit, with seasonal pies built on high-quality local toppings and a cornicione that's airy enough to make you reconsider leaving the crust. Dry-aged meat shares the menu with oven-baked starters, and the wine list pulls from Langhe and Monferrato, as it should.
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Tucked under the arcades beside Racconigi Castle, Morosini 7 is a pizza shop that takes its dough seriously enough to offer monococcal spelt and wholemeal options before you've even picked a topping. Gastronomic slices sit alongside classic rounds, with combinations that lean into Piedmontese pantry staples. It appears on the 50 Top Pizza Italy list of Excellent Pizzerias, which will either mean everything to you or send you straight to Google.
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Rank 5. Sileo
Pizza
A pizza spot just off the Turin-Savona highway that makes a genuinely compelling case for pulling over. The chef's obsession is dough: multi-cereal, burnt wheat, and contemporary rounds, each with a different chew and personality. The tasting menu exists specifically so you can work through the differences, which is either very serious or very fun depending on how you feel about leavening. The Langa and Cuneo ingredients ground the more globe-trotting toppings nicely.
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A pizzeria tucked into the center of Vinovo, small enough that the summer terrace feels like a revelation. The doughs ferment long and run high in hydration, with local wholemeal flours giving the crust something to say. The menu splits its loyalty between Piedmont and the south of Italy, and whatever "Piedmontese sushi" means here, it appears on the menu with a straight face and reportedly works.
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Rank 7. Impasto
Pizza
A pizza spot on the road connecting Turin to Moncalieri, Impasto keeps the room simple and lets the dough do the talking. The move that sets it apart is a Margherita menu with seven distinct variations, so ordering what sounds like the plainest thing on any pizza list becomes an actual decision. Farinata and focaccia round out the options for anyone who came hungry and plans to leave otherwise.
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Rank 8. L’Aforisma
Contemporary Pizza
The menu is divided into "acts," which tells you everything about the mood here: this is a pizza restaurant that takes itself seriously, in the best Torinese way. The dough goes through a long ferment and comes out light, with a proper crust and a thin, structured base. Small sandwiches called PanAria are worth ordering as a warm-up. Wine, craft beer, and cocktails round out a room that draws the pizza-curious crowd from across the city.
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Rank 9. Sestogusto
Pizza
A pizza shop in central Turin where the dough is the obsession, not an afterthought. The menu roams well beyond the classic round, into crispy, pala, and a bun-style format called pizz'otto, each style treated as its own argument. Vitello tonnato reworked as a pizza topping captures the spirit of the place pretty well. Ranked in the top fifteen on 50 Top Pizza Italy, which tracks for a room this focused on fermentation.
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The wood-fired oven is the whole point here, and the menu makes sure you know it. Napples is a casual Neapolitan pizza spot in Turin doing fried pizzas, stuffed crusts, montanare, and enough deep-fried everything else to feel like a proper southern detour. The Quartieri Spagnoli focaccia has its fans, and the Borbonica, stuffed with ham and croquettes, is the kind of pizza that makes ordering light feel naive.
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A Neapolitan pizzeria that landed in Turin's lively San Salvario neighborhood and didn't bother to adjust the decor, the dialect, or the attitude. The walls are covered in photos from Naples, the menu is short enough to read before your water arrives, and the high-edge pizza comes with a puffy crust that makes a decent argument all on its own. The dough is light, the service is quick and informal, and the bill tends to cause a small pleasant shock.
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A Ligurian-Piedmontese pizza and farinata spot tucked into one of central Turin's prettier streets, where the menu leans on the overlap between two regional traditions rather than chasing trends. The dough work is serious, the ingredients are carefully sourced, and homemade creme caramel closes things out in the way only places that actually care about dessert bother to do. Casual, affordable, and exactly as good as it needs to be.
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A pizza shop in central Turin sitting in the literal shadow of the Mole Antonelliana, which is a lot of pressure for any dough. The slices come pre-cut, partly for convenience and partly so toppings don't slide off the more elaborate combinations. The bases use long-leavened semi-wholemeal flour, or versions with charcoal, hemp, or ancient grains. Craft beers round things out, and the whole setup is casual enough that you can eat standing without feeling like you're doing it wrong.
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A neighborhood pizzeria in the San Donato area where locals and dedicated pizza people share tables without much fuss. The Neapolitan dough is made with care, the ingredients sourced with the kind of seriousness that tends to go unannounced. A chalkboard lists monthly specials alongside fried options like montanara and calzone, focaccias, and panuozzi. The homemade pastiera is the kind of dessert that makes you stay longer than planned.
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Tucked between Barriera di Milano and Regio Parco, this Neapolitan pizza spot has been a reliable fixture in Turin for a while, and the dough is the reason. The team mills with monococcal spelt and multigrain flours that make the crust taste like something, not just a vehicle. Guests build their own pie from a long list of seasonal toppings, and sweet filled buns round out the menu for those who treat dessert as non-negotiable.
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A large summer terrace opens the evening at this modern pizzeria tucked into the residential streets of Venaria Reale, the town anchored by the grand Savoy palace. The dough is stone-ground and long-fermented, and the menu runs across styles, from classic Neapolitan to Roman paddle pies to a crispy black rice version that sounds like a gimmick until it arrives. The fried starters are not an afterthought.
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A colorful, spacious Neapolitan pizza spot in Casale Monferrato's historic center, where the dough gets a long, careful rise before hitting the oven. The pizzaiolo behind it grew up on Campanian tradition and takes toppings seriously, sourcing less obvious ingredients like Pomodoro Corbarino. Desserts come straight from the Campania playbook too. It's on the 50 Top Pizza Italy list of excellent pizzerias, which gives you a sense of how the locals feel about it.
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A pizzeria on a proper town square, Groove Tortona runs two styles side by side: a soft, Naples-leaning round and a thin, crackling C-Rock version, each on its own semi-wholemeal dough. The kitchen aims for roughly half its toppings to be vegetable-led, which sounds like a policy statement but plays out in combinations like a vegetable ragù with prosecco and vegan stracciatella. Local Derthona wines and a pair of house craft beers round things out.
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Rank 19. 18.97
Neapolitan Pizza
Neapolitan pizza served inside the glass veranda of a grand seafront hotel, which sounds like a setup for disappointment but isn't. The dough gets a 48-hour rise, the crust comes out soft and properly billowy, and the toppings lean into the Ligurian coast around it. The room is elegant enough that you'll sit up a little straighter, and the service moves with the kind of quiet efficiency that makes a long lunch feel effortless.