The Best Pizza Near Nascostoposto, by the Record
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Rank 1. Nascostoposto
Pizza
A pizza spot in Terni that opens with a maritozzo filled with genovese before you've even thought about the menu, which sets the tone nicely. The pies lean Neapolitan, with combinations like zucchini cream and provolone sauce or Annurca apple chutney with bresaola playing it less safe than they sound. Desserts stick around in the memory too. It landed on 50 Top Pizza Italy, and the room is cozy enough that you won't mind a slow finish.
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Claudio Alvicolo is a pizza restaurant tucked into Orvieto's old town, where the chef rotates through different doughs, flour blends, and cooking methods with the zeal of someone who has a lot of opinions about fermentation. Tray pizzas, pan varieties, and Roman-style cuts move through the room alongside a thoughtful beer and wine list built around pairings. A spot on 50 Top Pizza Italy suggests the obsession is pointing in the right direction.
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Rank 3. Per colpa di Eva
Pizza
A small pizzeria near Perugia where the menu splits three ways: round pizza, pan pizza, or focaccia, so arguments at the table are structural rather than personal. The room is compact enough that a reservation is the sensible move, and the fried starters have their own following. Cocktails, wine, and beer all get serious treatment alongside the dough, which puts this a step past the usual slice-and-soda operation.
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On the outskirts of Perugia, in a setting that looks more auto workshop than trattoria, this slice shop runs its dough through a long fermentation that keeps the crust light enough to eat at lunch without regretting it by two. The red bases are well-balanced, and the roasted potato and sausage slice is the one worth pointing at. Outdoor seating and easy parking make it a natural pit stop for the industrial-zone crowd who actually knows what they're doing.
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Rank 5. Re Cornicione
Neapolitan Pizza
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Rank 6. Vecchia Napoli
Neapolitan Pizza
A wood-fired Neapolitan pizza spot tucked into a farmhouse off the kind of road you only know if someone told you. The setting is rustic and roomy, the atmosphere unpretentious, and the kitchen keeps the pizza straightforward and honest, the way tradition demands. Weekends fill up fast and the take-out orders never stop, which tells you what the locals think. The fried starters are worth ordering before the pizza arrives.
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On the outskirts of Perugia, this spacious pizzeria draws locals who come as much for the room as the round stuff. The menu runs from starters through traditional pies to the small pan-baked tegamino style, all made with sourced ingredients. Service moves at the kind of pace that doesn't make you feel processed. 50 Top Pizza lists it among Italy's excellent pizzerias, which in pizza terms is saying something.
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Rank 8. Avenida Calò
Neapolitan Pizza
The open oven is the first thing you clock at this enopizzeria in Parioli, where the chef returned from Vienna with strong opinions about dough. The Neapolitan tradition is the starting point, not the destination, and the result is a crust that manages to feel both serious and light. Reservations run by time slot with the precision of a rail timetable, and the room fills on weekdays without effort. Ranked sixth on 50 Top Pizza Italy.
- 50 Top Pizza #89 · 50 Top Pizza World
- 50 Top Pizza #6 · 50 Top Pizza Italy
- 50 Top Pizza 2026 · Pizzaiolo dell’Anno · 50 Top Pizza Italy Special Awards
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Rank 9. Marghereat
Neapolitan Pizza
The margherita comes in three versions here, which tells you something about how seriously this Neapolitan pizza spot takes its namesake dish. The crust runs high and airy, the dough slow enough to sit well afterward. It's informal and relaxed, at the foot of Perugia's centro storico, with a warmth that doesn't feel performed. Across the street, a sister space called Marghereat Lab experiments with Roman-style pizza and small pan versions if you want to compare notes.
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Rank 10. Meunier
Pizza
The hook here is the pairing: pizza and Champagne, a combination that either sounds ridiculous or makes complete sense depending on your mood, and this Umbrian pizza restaurant makes a quiet case for the latter. The dough is airy and crackling at the crust, the toppings chosen with some restraint, and the room is spare and bright. It ranks on the 50 Top Pizza World list, and regulars also come for the holiday leavened goods and brioche meant for gelato.
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Rank 11. Dazio
Neapolitan Pizza
A pizza spot on the Nomentana that offers both Neapolitan and Roman styles under one roof, which sounds like hedging but here reads as genuine range. The dough is made using autolysis, a slow hydration technique that produces a crust light enough to keep the peace between the two camps. Start with the frittata, and leave room for the pistachio tiramisu, which earns its place at the end of the meal.
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Roman pizza gets very serious about its crust, and 180 Grammi is where that argument is made most crisply, in a renovated room in Centocelle that feels more like a restaurant than a slice shop. The thin, crackling edge is the whole point, and the menu shifts with the seasons so regulars have a reason to keep coming back. Ranked on both 50 Top Pizza Italy and 50 Top Pizza World, it also does fried starters and desserts that people actually finish.
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Rank 13. Crunch!
Roman Pizza
A Roman-style pizza spot in Talenti where the menu is organized by intensity levels, which is either very logical or a little extra depending on your mood. The crust is thin and crispy without turning to crackers under the toppings, and the fried starters come out properly dry and greaseless. A reimagined amatriciana sits alongside more elaborate combinations, with solid vegetarian options throughout. The room reads new-generation pizzeria in all the ways you'd expect.
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Rank 14. Svario
Pizza
Thin, light dough that practically disappears is the baseline at this modern Roman pizzeria, where the combinations lean sophisticated and occasionally tip into unexpected, almost exotic territory. The pizza shells served as appetizers, somewhere between tapas and leavened snack, are a fun detour before the main event. The room is colorful and energetic, with a communal counter up front that actually earns its keep. Cocktail pairings on the menu complete the picture.
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Wood-fired Neapolitan pizza is the draw at Tonda, a casual neighborhood pizzeria in the Montesacro quarter where the dough gets properly long-leavened before it ever sees the oven. The menu wanders beyond the classics into unexpected combinations, and the trapizzini make a strong case as a starter. Cold beer pairs well with all of it, and the staff have clearly been told that a relaxed table is a returning table.
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A neighborhood pizzeria in the residential Trieste quarter, far enough from the tourist circuit that you'll hear mostly Italian at the tables around you. The dough is the story here, soft and slow-fermented in a way that means you won't feel weighed down afterward. The menu runs from straight-ahead classics to quieter original combinations that don't try too hard. Staff move fast without being brusque, which in Rome is its own achievement.
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Rank 18. Brucio
Roman Pizza
A thin, crispy Roman-style pizza is the whole point at this elegant pizzeria in the Prati neighborhood, a short walk from Lepanto metro. The menu leans into Roman tradition, with toppings like artichoke white pizza and a carbonara-inspired pie that somehow doesn't feel like a gimmick. A decent wine list and cocktail selection keep things interesting beyond the dough. The room is relaxed and the service moves quickly without feeling rushed.
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A pizza spot on Rome's eastern outskirts where the tasting format is the main event, built for a table of friends passing plates around. The crust is thin, well-leavened, and satisfyingly crunchy, and the combinations lean creative without losing their balance. Fried starters hold their own, and a short list of wines and beers keeps things moving. There's parking, which in Rome feels like its own kind of miracle.
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Rank 20. Magnifica
Pizza
A neighborhood pizzeria in the Trieste quarter where the dough gets 72 hours to think things over before it meets the oven, and you can taste the difference. The crust stays low and light, letting the toppings carry the conversation. The room is small and carefully put together, the staff pay attention, and a little complimentary snack arrives before you've decided anything. The craft beer list runs deeper than you'd expect.
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Rank 21. KLU Pizza Club
Contemporary Neapolitan Pizza
A cocktail bar greets you at the entrance before the pizza even enters the picture, which tells you something about KLU's ambitions. This contemporary Neapolitan pizza spot in Prati does thin bases with properly puffy, fragrant crusts, a short list of around twenty pies leaning on the classics with a few clever twists, and a wine list deep enough to order by the glass without embarrassment. The staff has that warm, lightly theatrical southern Italian energy.
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A San Lorenzo pizza shop where the dough gets more attention than most people give their houseplants, fermented long enough that the menu leads with digestibility as a selling point. Three sizes run from a small aperitivo round up to a rolling-pin-pressed Spianata Romana, and the kitchen rotates a new pie each week. Craft beers and natural wines fill out the back half of the menu, and the room stays informal without getting sloppy.
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Frescoed vaults and Liberty wood paneling in a sixteenth-century palazzo: not the usual backdrop for a pizza dinner. This is a pizzeria on Piazza Rondanini, and the wine list skews Michelin-level, which tells you something about how seriously the team takes the whole operation. The room is genuinely grand, which makes the brevity of a pizza meal feel almost rude to the architecture.