The Best Pizza Near Ortica, by the Record
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Thin-crust pizza is the draw at this Quinto neighborhood spot, an old-school institution that regulars treat as a given rather than a destination. The staff will steer you toward something good if you let them, but the craft beer list is where the real conversation starts, and the owners are the kind of knowledgeable that makes you want to linger over a second round.
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A pizza spot in central Genova where the menu starts before any topping discussion, because you first pick one of four doughs, each made with whole salt from Mothya. Seasonal ingredients get paired with enough care that the combinations feel considered rather than clever for its own sake. The room fills up fast, and the service keeps pace without losing its manners. Good local craft beers and a decent wine list round things out.
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Rank 3. Marco Papa
Neapolitan Pizza
A Neapolitan-style pizza restaurant in central Genoa where the lighting is soft enough that you'll notice someone actually thought about it. The dough and the bake are the team's main argument, and the menu plays it out through a wide range of toppings, including the option to stuff the crust itself. Cocktails, wine, and beer round things out, and the service moves with the kind of ease that doesn't call attention to itself.
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A Neapolitan-style pizza spot right on the Chiavari seafront, with bright, colourful rooms that lean into the holiday-town energy rather than fighting it. The dough is light and carefully sourced, and the kitchen pairs San Marzano tomatoes and Campanian fior di latte with combinations that wander well beyond the classics. The wine list holds its own, and the craft beer selection is taken seriously. Young staff who seem to enjoy being there round out the picture.
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Rank 5. Farina 44
Pizza
Tucked into the backstreets of Chiavari, this pizzeria gives you a choice most places don't: a low, crispy crust or a high, pillowy one. Either way, the dough is worked for lightness rather than bulk, and the toppings lean on local Ligurian products rather than reach for novelty. The Margherita 44 is the one regulars keep ordering. Good craft beers and wines by the glass round out a room that's cozy without trying too hard.
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A Ligurian pizza spot in the center of Levanto where the dough is kept deliberately light, the kind that makes you forget you've eaten three slices. The toppings lean into local pantries, and the staff steers you through them without the usual fanfare. Craft beers and regional wines round out the short list. It's a small, tidy room, and the whole thing has the quiet confidence of a place that doesn't need to explain itself.
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Tucked into the alleyways of central Levanto, this pizzeria builds its reputation on a thin, crispy crust kept deliberately light, so the toppings have somewhere to land without turning everything soggy. The menu leans into local ingredients and the craft beer and wine list is chosen to match rather than compete. Staff move quickly and the room stays convivial, which in a Ligurian beach town is saying something.
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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 9. Fuoco e Fiamme
Wood-fired Pizza
Outdoor tables overlooking the Ligurian sea, strings of lights multiplying across the water at night, and a wood-fired oven quietly tucked behind a partition as if it has nothing to prove. This is a pizzeria in San Terenzo doing soft, foldable, classically comforting pies without any of the theater that tends to follow a good wood-fired reputation around. The service keeps pace without fuss, which at a seaside spot on a warm evening is exactly the right instinct.
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Rank 10. Officine del Cibo
Neapolitan Pizza
On the outskirts of Sarzana, this artisan pizza shop splits its menu between classic Neapolitan rounds and a thin, crispy pan pizza that the kitchen has spent serious time developing. Toppings lean on local and small-producer ingredients, and the wine cellar is deep enough to suggest they take the pairing side seriously. It landed a spot on 50 Top Pizza Italy, which tracks for a place where the dough research is clearly ongoing.
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Thin-crust pizza with serious toppings shares the menu with craft cocktails and a proper wine list at this gourmet pizzeria and lounge bar in central Sarzana. The dough is the point: light, crispy, and carrying its toppings rather than drowning under them. The beverage program keeps pace with the kitchen rather than pretending to. A 50 Top Pizza Italy listing for those keeping score.