The Best Pizza Near Pizzeria della Passeggiata, by the Record
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A pizza spot in Priverno where the toppings read like a love letter to the Monti Lepini hills, broccoli cream and Marzolina fondue doing more interesting things on a pie than most kitchens manage with a full menu. The room runs to warm light and natural materials, the kind of place that actually absorbs sound instead of amplifying it. Ranked on 50 Top Pizza Italy, which the locals probably already knew.
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A 48-hour leavening process and a strict no-modifications policy set the tone at this contemporary pizzeria in Pontinia. The chef treats the pizza as a platform for serious ingredient work, with a light, airy dough and a well-defined crust carrying toppings assembled with the same care as a tasting menu. The fried starters are worth ordering, golden and greaseless. The wine list runs deep, and the staff knows it.
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The Falia, a tall, thick-crusted pizza from nearby Priverno served by the slice, tells you immediately where this pizzeria stands: deep in the ingredients and traditions of the surrounding territory. High-hydration doughs, local artisan producers, and fried starters that earn their place before the pizza even arrives. The wine list runs by the glass, the staff actually know it, and 50 Top Pizza Italy and the World list both took notice.
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A Roman-style pizza shop in Velletri where the crust is thin, crisp, and built on pre-fermented doughs and carefully chosen flours. The team fries well and takes the dough seriously, which shows in how the slices hold their structure without going rigid. It's a young operation that already draws a local following, and 50 Top Pizza named it Young Restaurant of the Year for Italy in 2026. The room is cheerful and unpretentious, and the staff seem to mean it.
- 50 Top Pizza 50 Top Pizza Italy Excellent Pizzerias
- 50 Top Pizza 2026 · Giovane dell’Anno · 50 Top Pizza Italy Special Awards
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Rank 5. Antica Pizzeria Ciro 1923
Neapolitan Pizza
A Neapolitan-style pizzeria that's been around forever, sitting right on the Gaeta waterfront with a gulf view that does a lot of heavy lifting before the food even arrives. The dough is the traditional kind, high and well-leavened, and the menu runs from old classics to more inventive combinations alongside solid fish dishes. The bill lands somewhere around what you'd expect for a harbourfront table with a view like that.
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Rank 6. Aria Nuova
Modern Pizza
A modern pizza spot in Formia where fermentation is taken seriously enough that the dough gets its own moment of quiet contemplation before it becomes your dinner. The open oven anchors a room that feels youthful and deliberate, and the menu leans into unusual ingredient pairings without tipping into novelty for its own sake. The staff walks you through it all with genuine enthusiasm rather than performance.
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The two wood-burning ovens sit in plain sight, which tells you most of what you need to know. GianPà is a contemporary Neapolitan pizza spot just outside Cassino's centro storico, where the dough follows tradition but the kitchen doesn't stop there. The beer list is carefully chosen, the ingredients clearly fussed over, and if you eat spicy, ask about the heat option, because it isn't 'nduja. Listed among 50 Top Pizza Italy's excellent pizzerias.
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Roman-style pizza shop in Pomezia where the dough gets a 48-hour rise before being stretched to near-translucent thinness. The menu runs through red, white, and specialty pies, plus the Panozzo, a thicker stuffed format that splits the difference between pizza and sandwich. Fried snacks and a solid beer selection round things out. The crust is the point here, so eating it fresh off the pass rather than letting it sit is the move.
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Rank 9. Angelo Pezzella
Neapolitan Pizza
A Neapolitan-born pizzaiolo running a bright, renovated pizzeria on the Via Appia Nuova, with a summer veranda that fills up fast. The dough is the light, elastic kind that serious pizza people argue about, and alongside the classics, fried pizzas, and calzones, the kitchen slides in seasonal dishes and old Neapolitan recipes that have no business being this good this far from Naples.
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Rank 10. Seu Pizza Illuminati
Roman Pizza
A neon sign reading "In pizza we trust" greets you inside this Roman pizza restaurant tucked between Porta Portese and Trastevere. The airy, ethereal crust is the foundation everything else is built on, from precise fried starters through to the desserts, with a serious wine list running alongside. It holds a spot on 50 Top Pizza World and took the Pizza dell'Anno award for 2026.
- 50 Top Pizza #6 · 50 Top Pizza World
- 50 Top Pizza #2 · 50 Top Pizza Italy
- 50 Top Pizza 2026 · Pizza dell’Anno · 50 Top Pizza Italy Special Awards
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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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Roman-style pizza here means a rolling pin, not a toss, turning out thin, crisp rounds the way the neighborhood has always expected them. A Rota is a no-ceremony pizzeria in Tor Pignattara, sister spot to the trattoria next door, with a short menu of classic pies and a fried-foods list that reads like old Roman dialect. About fifteen pizzas, a seasonal special, and service that moves without making you feel 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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The pizza here is almost aggressively thin, a crisp, barely-there wafer with toppings kept minimal enough that nothing buckles it. It's a Roman-adjacent pizzeria in the Colli Albani neighborhood, done up in high ceilings and industrial bones that feel more like a design object than a neighborhood joint. The fried snacks are worth ordering alongside, and the wine list runs longer than you'd expect for a pizza dinner.
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A visible wood oven anchors the room at this Roman pizzeria, where the pizza a ruota di carro, stretched to cart-wheel proportions, is reason enough to visit. The fried pizza delivers on its promise of intensity, and the artisanal croquettes and small omelettes upstage most of the starters you'd find nearby. Craft beers, a spacious terrace, and a younger crowd keep the energy loose. The bill lands where it should.
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Rank 16. TAC – Thin and Crunchy
Roman Pizza
Colorful pizza triangles cover the walls of this bright, modern Roman pizzeria, which is built around the scrocchiarella, the thin, aggressively crisp style native to the city. The dough is featherlight and the crunch is the whole point. The menu wanders past the usual fritti into a broader spread of Italian small plates, and the pizzas run from classic to a little unexpected. It landed on the 50 Top Pizza Italy list, which tracks.
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Roman-style pizza, done thin and crispy the way the city has always insisted it should be, anchors this relaxed pizza spot along the Tiber. The fried starters get as much attention as the pies, coming out fragrant and genuinely light, which is harder than it sounds. A solid list of sparkling wines makes the pairing case for itself. The room is informal and unhurried, the kind of place where the service moves fast enough that you never feel forgotten.
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Rank 18. Farinè
Pizza
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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Rank 19. Extremis
Pizza
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Rank 20. Ardecore
Neapolitan Pizza
A Neapolitan-style pizzeria in the Esquilino neighborhood, Ardecore fills colorful, comfortable rooms with the kind of crowds who come for the fried starters as much as the pies. The dough follows a thin-base, soft-crust tradition, and the toppings lean hard on sourced Irpinian products, including soppressata, Carmasciano pecorino, and cave-aged Calitrano provolone. The menu runs red pizzas, white pizzas, and montanare, all landing light enough that a second round feels reasonable.
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Rank 21. 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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A Roman pizzeria that splits its loyalties cleanly: thin and crispy Roman style on one side, high-crusted Neapolitan on the other, and no apparent anxiety about the contradiction. The dough is well matured and light, and the kitchen clearly thinks about what goes on top of it. The room is tidy and relaxed, the kind of place that works equally well for a quick weeknight dinner or a longer table with friends.
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Rank 23. Baccio e i gradini
Roman-Neapolitan Pizza
A pizzeria steps from the Piramide metro stop, built around a dough that splits the difference between Roman and Neapolitan: thin and crispy through the middle, with a crust that actually has some height to it. The wooden-furnished room leans rustic and unhurried. The supplì and the house croutons with creative toppings are the kind of starters that make you forget a pizza is coming. Good beer list, friendly service.
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Rank 24. Spiazzo
Gourmet Pizza
Three pizza styles, same weight, all made from a dough that ferments for 48 hours before it sees any heat. Spiazzo is a gourmet pizza spot near the Gasometer in Ostiense, offering the high-crusted Spiazzante, a pan-style padellino, and a Roman flat. The kitchen takes the format seriously enough that choosing between them feels like a small but genuine decision. Outdoor seating softens the industrial neighborhood nicely.
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Rank 25. 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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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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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.