The Best Pizza Near Relais Blu, by the Record
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The terrace looks out over the Gulf of Naples, Vesuvius, Sorrento, and the islands, which is a lot to process while deciding between a margherita and a signature pizza developed with the hotel's executive chef. This is a hotel pizzeria done with real intention, the wine list pulling from a serious cellar rather than an afterthought rack. Classic dishes fill the menu alongside the pizzas, and the service reads as polished without being stiff.
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Rank 2. 50 Kalò
Neapolitan Pizza
Ciro Salvo, one of Naples' most celebrated pizza masters, named this place after the Neapolitan dream-book code for dough, which tells you exactly what to expect. It's a no-reservations Neapolitan pizza spot near the waterfront, so you leave your name and wait, which is just part of the deal. The pies are traditional, large, and built on the kind of soft, pillowy dough that makes the argument without any help.
- 50 Top Pizza #12 · 50 Top Pizza World
- 50 Top Pizza #5 · 50 Top Pizza Italy
- Michelin Guide Selected Restaurant
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Tables spill onto Piazza San Domenico Maggiore, one of the more beautiful squares Naples has to offer, which sets the tone for a pizzeria that runs with something close to full restaurant service. The menu moves through fried starters and salads before arriving at the pizzas, where Neapolitan tradition and contemporary ideas share the dough without much fuss. Ranked third in 50 Top Pizza Italy, and a Michelin Selected Restaurant.
- 50 Top Pizza #52 · 50 Top Pizza World
- 50 Top Pizza #3 · 50 Top Pizza Italy
- 50 Top Pizza 2026 · Performance dell’Anno · 50 Top Pizza Italy Special Awards
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Rank 4. Salvo
Neapolitan Pizza
A Neapolitan pizza restaurant on the Riviera di Chiaia, a few steps from the waterfront and a world away from tourist-trap pies. The dough here is thin enough that you actually cut it, which in Naples is a quiet statement of intent. The team puts serious effort into sourcing oils and tomatoes, and it shows most clearly in the margherita. The wine list is thoughtful for a pizza place, which is either a nice surprise or exactly what you'd expect from this neighborhood.
- 50 Top Pizza #24 · 50 Top Pizza Italy
- 50 Top Pizza 2026 · Valorizzazione dell’Olio · 50 Top Pizza Italy Special Awards
- Michelin Guide Selected Restaurant
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Rank 5. La Notizia 53
Neapolitan Pizza
The soft, stringy dough is the whole argument here, and Enzo Coccia has been making it in a residential neighborhood far from the tourist scrum for longer than most of Naples's celebrated pizzerias have been on anyone's list. Classic Neapolitan pizza, traditional and creative toppings, and a five-grain roll called the 'mpustarella that fills the fried-snack gap so neatly you barely notice there are no fritti. A pilgrimage pizzeria, in the best sense.
- 50 Top Pizza #17 · 50 Top Pizza World
- 50 Top Pizza #12 · 50 Top Pizza Italy
- Michelin Guide Selected Restaurant
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Rank 6. 3.0 Ciro Cascella
Neapolitan Pizza
A three-flour dough blend with long fermentation is the organizing principle at this polished Neapolitan pizza spot in Chiaia, where the crust arrives light and airy in a way that makes you rethink what you thought you knew about pizza. The room is bright and carefully put together, with an outdoor terrace that fits the neighborhood's self-regard. The montanarine are worth the detour on their own, and the wine and craft beer list has been thought through with similar care.
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The signature move here is the "sott'engopp," a pizza built in reverse: sauce, cheese, and toppings go down first, and the fried base is laid on top at the table. This is a Neapolitan pizzeria in the Sanità neighborhood, colorful plates and all, where the dough is light enough that you'll find yourself rationalizing a second pie. The drink list is taken seriously, and the service keeps pace.
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A Neapolitan pizza shop that covers every format, classic round, pan, on a peel, fried, all under one roof and all taken seriously. The dough changes with each iteration, toppings pull from Campanian producers, and the fried section holds its own alongside the rest. Ready-to-drink cocktails pair better than you'd expect. Diego Vitagliano's pizzeria sits at number four on 50 Top Pizza World, which in Naples is saying something.
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Piazza Mercato sits well outside Naples' tourist drag, which is exactly why the locals are already three slices ahead of you at Bro. It's a pizza restaurant run by two brothers whose dough is soft and light but still generous in the old Neapolitan tradition. The fried starters are worth the visit on their own. The room is modern and comfortable, and the beer and Campanian wine list keeps pace with the food.
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A pizzeria set inside a historic palazzo in Torre Annunziata, the whole room given over to Totò memorabilia as a tribute to the film that gave the place its name. The menu leans Neapolitan across several styles, with a light dough and generous toppings. The fried starters are worth ordering, especially the Chiò chiò, a small omelette shaped as a nod to the great comedian. Dinner in the garden, if weather allows, is the obvious move.
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A contemporary gastronomic pizzeria in the Vomero neighborhood, where the dough work is treated with the seriousness of a kitchen brigade and toppings read more like composed dishes than what you'd expect on a round. The room is airy and modern, built to handle a crowd without feeling like a canteen. Craft beers, gluten-free options, and a dessert involving Vesuvian apricot and mozzarella that has no business working as well as it does.
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Rank 12. L'antica Pizzeria da Michele
Neapolitan Pizza
The menu is two pizzas: Margherita or Marinara, full stop. This old-school Neapolitan pizzeria has been running that same tight operation forever, issuing numbered tickets and calling diners in turn, which means you'll spend some time on a bench getting to know a stranger from somewhere else entirely. The room is loud and packed and not at all sorry about it. Come knowing your order, because the only real decision is whether you want garlic.
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Rank 13. Gino Sorbillo
Neapolitan Pizza
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The pizzeria is the savory offshoot of a long-running Torre del Greco pastry shop, which means dessert here has an unfair advantage. Two indoor rooms and a terrace in the center of town keep things spacious, and the pies lean classic, with fried and baked options and toppings piled without apology. Staff are friendly, the menu tracks the seasons, and if a sandwich sounds better than a pizza, they'll let you build one.
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A small, two-level pizzeria in Pompeii where the chef came home and put his own name above the door. The draw is dough as a moving target: he rotates through the ruoto style, classic Neapolitan, and reverse-scorched variations, treating each visit as a quiet demonstration of technique. Covers are few, service runs unhurried, and the beverage list is modest. Go for the crust, not the wine list.
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Tucked behind Amalfi's cathedral, away from the selfie-stick scrum on the main square, this pizza restaurant lines its walls with Vietri ceramics and keeps the mood warm and casual. The contemporary pizzas are light enough to not haunt you on the drive back along the coast road, and the menu leans into Campanian produce, cold cuts, and fried snacks. The wine list covers Campanian classics and pours by the glass.
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The panuozzo is the point here, a stuffed bread from nearby Gragnano that the kitchen treats as a shared centerpiece rather than an afterthought. This is a multi-generation pizzeria in Angri, and the third generation has leaned into leavening and crunch in a way that feels current without abandoning the house roots. Round pizzas are on offer too, and the service moves at a clip. Parking fifty meters away, right off the Naples-Salerno highway exit, which tells you something about the crowd.
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A Neapolitan pizzeria in Posillipo where the kitchen treats a plain margherita with the same seriousness as the more elaborate pies, letting good ingredients do the talking. The menu leans on tradition, the service runs smoothly, and the meal tends to end with a classic omelette and croquettes rather than the other way around, which is either charming or chaotic depending on your disposition. Street parking on weekends is its own adventure.
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The dining room at this Tramonti pizzeria looks like someone's nonna never quite got around to redecorating, and that's entirely the point. It's an old-school pizza house serving the local "Tramontine" style, made with heritage grains and offered round or fried. The pizza runs light and easy, the service is genuinely warm rather than performatively so, and the Amalfi Coast outside the window does the rest of the decorating.
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Rank 20. Tavolo Riservato
Neapolitan Pizza
A proper sit-down pizzeria in the Fuorigrotta neighborhood, where the dining room is dressed up enough that you'll notice, and the frittatas come out before the pizza does, crispy and worth ordering. The dough is Neapolitan, lighter than it looks, and the chef has a habit of wandering out to chat with tables, which keeps things from feeling too formal. Ranked on 50 Top Pizza Italy.
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The name is spelled out in lights on Via Diocleziano, and the restaurant inside is just as cheerful, all yellow walls, a tidy dining room, and a terrace that earns its keep on warm evenings. This is a Neapolitan pizza spot that moves between classic pies and less familiar formats like pala and rutiello, with doughs that clearly had someone paying close attention. The fried starters, both traditional and less so, are worth the table space they take up.
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Pizzas by the meter pull focus first, though the Croquetas de Jamón Ibérico on the fried side of the menu give them a run. This is a sit-down pizzeria in the Fuorigrotta neighborhood where the room leans cosmopolitan and the drink list pairs Monkey 47 gin with pizza as if that's a perfectly reasonable idea, which somehow it is. Classic Neapolitan, crispy, stuffed, three temperatures: the menu covers a lot of ground without feeling scattered.
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A small, cozy pizzeria near Piazza Amedeo where the menu stays short and the dough stays traditional Neapolitan. The kitchen leans into classics and follows the seasons, with rutiello-style pizzas that taste like someone's grandmother made them, which in Naples is about the highest compliment the room can offer. Fried starters follow the same unhurried logic. Service is informal but not careless, and the prices won't require a conversation with your bank.
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A neighborhood pizzeria in Bagnoli where the fried starters arrive before you've settled in, which sets the tone nicely. The dough is classically Neapolitan, the service moves fast and means it, and the room is small enough that the whole operation feels personal. One pizza on the menu leans into crispy sausage, pecorino fondue, lemon zest, and caramelized onions, and the combination is less chaotic than it sounds.
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Fried pizzas share the menu with the classics here, and the prices stay low enough that nobody's doing the math before ordering. This is a neighborhood pizzeria on Piazza Mercato doing old-school Neapolitan without the tourist markup, the stark room packed with families and regulars who clearly didn't come for the decor. Simple, fast, and rooted in the daily rhythm of the square around it.
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A wood-burning oven visible from the dining room sets the tone at this pizza shop tucked down a side street near the Central Station. The room is compact and unpretentious, with simple furnishings that nod to an older Naples. The dough is soft and well-hydrated, the fried offerings short in number but careful in execution. Regulars who know what they want skip the photographic menu entirely, though it's a nice touch.
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The wood-burning oven hits you before you're through the door, filling the whole room with that particular smoky warmth that takes decades to build into a place. Da Attilio is an old-school Neapolitan pizzeria rooted in the Pignasecca market neighborhood, and it wears that identity without effort. The menu runs from dead-classic pies to slightly more contemporary ones, and the staff moves fast without ever making you feel like furniture to be cleared.
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Murals of Totò by artist Andrea Petrone line the walls of this Neapolitan pizzeria near the old university quarter, so there's a kind of art-house energy to eating your margherita. The fried starters, especially the zucchini flowers, are worth ordering before the pizza arrives. Pies run generous and the dough gets the high heat it needs. Staff are warm without being theatrical about it, which in this part of Naples is its own small achievement.
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A neighborhood pizzeria steps from the Chiostro di Santa Chiara, where the simpler the order, the better the result. The menu leans into the soul of old Naples: the Rosone with sausage and friarielli is built for sharing, and the Provolella arrives with real character. The wine and beer list is chosen to sit alongside the pizza rather than compete with it. Warm staff, two floors, and a crowd that came for dinner, not a destination.
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Rank 30. Pizzeria Gorizia 1916
Neapolitan Pizza
An old-school Neapolitan pizzeria that has been a Vomero institution forever, Gorizia runs on classic pies, arched brick walls, marble, and mirrors that have survived every renovation intact. The menu moves from margherita to pizza lasagna without apology, and the side dishes, mozzarella in carrozza, braised peppers, stuffed artichokes, have a way of quietly becoming the whole meal. The wine list is serious enough to include a dedicated Krug Room, which is either very Naples or very not Naples, depending on your mood.
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Rank 31. La Figlia del Presidente
Neapolitan Pizza
The fried pizza here comes folded into a cartwheel shape, which is either a gimmick or just how they've always done it, and in Naples the line between the two is thin. This is a classic pizzeria in the historic center, all tuff stone walls, painted altars, and Neapolitan kitsch done with enough conviction to feel like atmosphere rather than decor. Maria Cacialli runs it, daughter of the man who famously fed Bill Clinton a slice in 1994.
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The oven is visible from the dining room, which at a Neapolitan pizza spot is either a statement of confidence or an open invitation to stare. This is a family-run pizzeria carrying a name with deep roots in Neapolitan pizza culture, and the room stays warm without becoming performative about it. The classics hold up, and a wider menu of regionally inspired toppings gives regulars a reason to keep exploring.
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A pizza parlor inside a 13th-century church, where the vaults overhead and a mural of the Last Supper make the room feel a bit like the holiest slice you'll ever eat. The menu leans into it: pies are named after the twelve apostles. The dough is soft, the ingredients are good, and the setting is the kind of thing people describe in hushed tones before immediately ordering another round.
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Rank 34. I Fontana
Neapolitan Pizza
The dough here gets talked about in serious pizza circles, and I Fontana has earned spots on both the 50 Top Pizza Italy and World lists to back that up. It's a Neapolitan pizza spot in Somma Vesuviana where the crust is airy and blistered, toppings lean on produce from the Vesuvian gardens, and the fried starters, croquettes, arancini, the works, are the kind of thing you order while pretending to study the menu.
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Fried pizza is the reason to linger at this Vomero trattoria, where the dough comes out golden, dry, and lighter than it has any right to be. The menu runs from classic Margherita and Marinara through Sunday-lunch staples like eggplant parmigiana and meatballs, and a cocktail bar handles the before and after. The kind of neighborhood spot where the staff runs a packed room without breaking a sweat.
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Rank 36. Capasso
Neapolitan Pizza
Outdoor tables sit directly beneath the arch of Porta San Gennaro, one of Naples' old city gates, which is either the most atmospheric pizza patio in the neighborhood or proof that Neapolitans never needed a reason to eat outside. The menu runs the classic lineup, margherita, marinara, provola and pepper, baked stuffed pizza, fried pizza, all at prices that won't require a quiet moment with your wallet afterward. Staff keeps things moving.
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Rank 37. Lombardi 1892
Pizza
A pizzeria that's been around forever on Via Foria, Lombardi 1892 is the kind of place Neapolitans point tourists toward when they want the classic, no-frills version of the thing. The pizza is straightforward and faithful to the local style, the fried starters come out dry rather than greasy, and the small beer list is all you need. Central, easy, and priced accordingly. Good for when the goal is a solid pie, not a statement.
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Fried starters arrive before the pizza at this old-school Neapolitan pizzeria in Materdei, which is exactly the order things should go. The menu runs on classics, with a marinara that gets a quiet addition of cheese that somehow makes it taste more like itself. Save room for the strips of fried dough with cream, a house signature that regulars treat as non-negotiable. The staff moves fast and means it.
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Rank 39. Isabella De Cham Pizza Fritta
Fried Pizza
A fried pizza shop in Rione Sanità run entirely by women, which tells you something about the care and organization before you even sit down. The dark couches and clean interior land somewhere between neighborhood spot and something more considered. The dough comes out uniformly golden and dry, never greasy, stuffed with ricotta, provola, and cicoli in the classic version. A short but thoughtful wine list means you don't have to drink whatever's closest.
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Rank 40. Maturazioni
Contemporary Pizza
A pizza restaurant in the shadow of Vesuvius where the fried dishes, handed down from mother Rosa, set the tone before the pies even arrive. The contemporary Neapolitan pizza runs soft and airy, but the padellino, baked in a small pan, is the one worth lingering over. Local Vesuvian produce fills the toppings, and the wine list leans into the volcanic terroir. Modern room, fast hands, no pretension.
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A pizza and fry shop on Via Foria where the fried pizza is treated as seriously as the round kind. The menu leans hard into Neapolitan tradition, with fried doughs and classic toppings doing most of the talking. It sits near the Botanical Garden, a few stops from the city center, and draws the kind of crowd that knows exactly what they're ordering before they walk in. Prices stay well within reason.
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The entrance is through a gas station, which either kills the mood or sets it perfectly. Inside, WIP opens into a spacious, lively pizzeria in Nocera Inferiore with a menu that covers more ground than most: classic rounds, pan pizzas, and a double-cooked style, fried then baked. Fried sides, salads, and sandwiches round things out, and the desserts, including panettone with ice cream, are a genuine afterthought worth having.
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A pizzeria at the foot of Vesuvius that leans into the geography: the signature pie arrives as a fried dough base loaded with ragù, shaped to resemble the volcano looming just outside. Classic round pizzas are on offer too, with a soft, airy dough and a properly blistered crust. Ingredients skew local and Vesuvian throughout the menu, the staff are genuinely easy to be around, and the bill won't make you feel like you've been erupted on.
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The fried starters at this Ottaviano pizzeria are what people talk about first, a dry, crisp crust giving way to something soft and properly seasoned inside. The contemporary pies follow the same logic: light, fragrant dough, local toppings that taste like what they are. The drinks list runs to artisanal Campanian wines and beers chosen to sit alongside the food rather than distract from it. Modern room, friendly service, no chaos.
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A Neapolitan pizza spot in Volla where the crust stays slim and the cornicione knows when to stop. The menu pulls in Campania with a Sicilian detour, so the fried arancina land alongside the pizza, not as an afterthought. The room is spacious and modern, and the family running it treats the place like it matters, which it turns out it does. Listed in 50 Top Pizza Italy's Excellent Pizzerias.
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A Neapolitan pizzeria that leans into the city's classic traditions while nudging them just far enough to feel considered. The room is tidy and intimate, the staff will accommodate a late booking without making you feel like a problem, and the wine list runs deeper than you'd expect. The dough is soft and well-handled, and the fried starters are the airy, greaseless kind worth ordering.
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Rank 47. PiGreco
Pizza
A pizzeria in the small town of Volla where the dough is soft, highly hydrated, and handled with obvious care. The menu moves between classic Neapolitan tradition and something more personal, leaning on Vesuvian produce, local cheeses and cold cuts, and single-cultivar oils finished at the table. The fried things come out dry and golden, which is harder than it sounds. A young, easy-moving team runs a modern room that never feels stiff.
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Rank 48. Don Crosta
Modern Pizza
A pizza named after Sunday broth, filled with the scent of slow-cooked meat and vegetables and finished with a Parmesan crust, tells you what kind of pizzeria Don Crosta is: the kind where the menu has something to say. The space is modern and relaxed, with a terrace when the weather cooperates. Beyond the contemporary pies, there are focaccias, fried dishes, and a wine list that leans into Vesuvian labels.
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A neighborhood pizzeria on Secondigliano's main drag, the kind of place locals walk to on a Tuesday and visitors make a small detour for. The room is roomy and well-lit, with tables spaced far enough apart that you can have an actual conversation. The dough runs soft and airy, and the menu stays classic with the occasional creative detour. Young staff keep things warm and unhurried, which suits a long family dinner just fine.
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The balance between crust and topping is the house obsession at this Neapolitan-style pizzeria in Cava de' Tirreni, where the chef draws on Cilento roots and Slow Food ingredients to keep things grounded. Two open ovens anchor the modern dining room, one dedicated to gluten-free pies. The fried starters are light and confident rather than heavy. A lively drinks list and attentive service round out what is a neighborhood spot that takes the work seriously.
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Rank 51. Diametro 3.0
Modern Pizza
A Neapolitan-style pizza spot in Casoria where the menu actually tells you what you're getting: sections labeled scrunchy, tradition, and innovation, each a different take on the dough. The kitchen leans contemporary, playing with toppings and presentation while keeping the southern Italian backbone intact. Staff are attentive without hovering, the room is clean and modern, and desserts hold up better than most pizza places bother with.
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The minimalist decor does a lot of the talking at this Casalnuovo pizzeria, where the room is dressed with more care than most places bother with. The pizza lands somewhere between classic and contemporary, grounded in traditional pantry staples and whatever's good that day. The fried starters, homemade and ranging from old-school to more inventive, are worth ordering before you even open the pizza menu.
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A pizza spot tucked into a little square at the edge of the Amalfi Coast, decorated inside with the hand-painted ceramics Vietri sul Mare is famous for. The dough gets a long, slow rise, and the menu leans into the sea rather than the usual suspects, with pies built around local fish and a fair amount of imagination. The fried starters follow the same coastal logic and are worth ordering. In summer, the square fills in as a terrace.
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Seven distinct doughs is the number to know before you arrive at this modern Neapolitan pizza restaurant outside Naples in Casoria, reachable by car with parking right there. The De Maria brothers run the room, moving from fried starters through pan, paddle, and wood-fired rounds with an almost obsessive attention to flour and fermentation. Ranked in 50 Top Pizza Italy and 50 Top Pizza World, the wine and beer list gets the same care as everything else.
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Rank 55. Polichetti
Pizza
The "doppio crunch," a closed, crunchy pizza that lands somewhere between a pie and a gourmet sandwich, gives you a sense of where this pizzeria's head is at. The menu moves across classic rounds, padellino, and pala, with tasting notes built in to help you match format to topping. Fried starters and a thoughtful wine list fill the gaps. The room is bright and minimal, the welcome family-warm, and the village address requires actual intention to find.
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Rank 56. Pizzaingrammi
Pizza
The traditional oven sits at the center of the room, which tells you something about how this Neapolitan-area pizzeria sees itself. Two spacious, informal rooms mean a full house never feels chaotic, and a separate gluten-free section is handled with the same care as everything else. The dough is light and properly leavened, the fried starters hold their own against the main event, and the desserts are worth leaving room for.
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A pizzeria in Palma Campania that takes its dough seriously enough to offer several versions of it, from traditional round pies to pizza in pala to double-cooked crusts with real structural ambition. The fried starters hold their own alongside the pizzas, and the ingredients read as chosen rather than just sourced. The room is clean and modern with outdoor seating, the staff pays attention, and the bill won't cause a scene.
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A neighborhood pizzeria in the Nola hinterland where the dough follows the old Neapolitan playbook and the kitchen pays attention to where its ingredients come from. The fried starters come out dry and crisp, which is harder than it sounds. The room is tidy and calm, the kind of place where the welcome feels like it costs nothing extra. Casual and unpretentious, with prices to match the setting.
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Rank 59. Don Antonio 1970
Modern Pizza
A few steps from Salerno's waterfront, this pizzeria has a look more design hotel than neighborhood joint, and the pies match the ambition. The dough is stretched thin and cooked with precision, toppings leaning on regional tradition without getting precious about it. The pizza a rota 'e carretta is the old-school counter to all that polish, and the fried starters, eggplant meatballs especially, hold their own alongside anything with a crust.
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A pizzeria steps from Salerno's waterfront, with a terrace open year-round and an interior that somebody clearly spent real money on. The dough is soft and well-leavened, and the toppings lean on DOP and Slow Food-certified ingredients from across Campania, from the Vesuvian plains down to Cilento. The fried montanarina alongside the baked version is a nice touch, and the wine list is longer than you'd expect from a pizza place.
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Rank 61. Pizzà – Identità Gastronomiche
Neapolitan Pizza
A mural greets you at the entrance before the visible oven does, which sets the tone for this cheerful Neapolitan-style pizzeria tucked into one of Salerno's old centro storico lanes. The decor keeps things simple and colorful, the service moves fast, and the dough leans toward the soft, yielding end of the Naples tradition. The margherita, marinara, and diavola each get a quiet twist without making a fuss about it.
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A pizzeria near the center of Salerno where the oven is in plain sight and the cocktail bar suggests the team takes the full evening seriously. The young crew leans into tradition while quietly experimenting with different flours and toppings, landing on a pizza that's notably light with a gentle crisp at the edge. Fried starters come first, and they're done well enough to hold your attention before the main event.
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A Neapolitan pizza spot outside the city where finding a parking spot is, refreshingly, not a crisis. The room is modern and kept with care, and the menu runs from traditional pies to more contemporary takes, with the appetizers, a classic frittata among them, holding their own alongside the main event. The staff moves fast and seems to mean it. Named among Italy's excellent pizzerias by 50 Top Pizza.
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Rank 64. Bottega Bruner
Wood-fired Pizza
A small, color-splashed wood-fired pizza shop in Cardito where the menu splits three ways: classics done straight, creative pies shaped by the chef's time in fine-dining kitchens, and padellini, the pan-baked house pride with soft, airy crusts and fresh toppings. Book ahead, the room is intimate. Fried Neapolitan standards, Campanian wines, and homemade desserts round things out. Leave room, as the staff will apparently remind you.
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A neighborhood pizzeria in Salerno where the Neapolitan playbook, thin base and a lightly crispy crust, has stayed the same even as the room grew and a second oven arrived. The menu splits neatly between the classics and seasonal specials that follow the chef's own curiosity. The atmosphere is spartan in the way that suggests the money went into the dough, and the place moves fast, which the regulars seem to count on.
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Rank 66. Gaetano Paolella Pizzeria
Neapolitan Pizza
The visible ovens anchor a room of warm earth tones and clean lines inside Palazzo Resistenza, a setting that signals this Neapolitan pizza spot takes itself seriously without being stiff about it. The pizza leans contemporary Neapolitan, light and bread-scented with toppings that don't crowd each other, and the fried sides are worth ordering alongside. A proper wine list rounds things out.
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Rank 67. Pizzeria Totò e i Sapori
Neapolitan Pizza
A Neapolitan-tradition pizzeria in Acerra where the fried starters arrive perfectly crisp and greaseless, which sets the tone nicely. Round pies come in classic and cartwheel sizes, the dough old-school, the toppings built from fresh ingredients. The room is cozy and familiar, the kind of place where the warmth of the service feels less like policy and more like the town itself. Expect a wait at peak hours, and plan to stay for it.
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A Neapolitan-style pizzeria in Aversa where the menu is organized around the dough itself: canotto, direct, 48-hour, gluten-free. The kitchen keeps its browning even and its crust soft inside with a crunch at the rim, which is either obvious or surprisingly rare depending on how many bad pizzas you've eaten lately. Fried starters come out dry and crisp, and the beer list gets more attention than most. Ranked on 50 Top Pizza Italy.
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A pizzeria outside Naples where the menu crosses from classic Neapolitan rounds to pan-fried and double-cooked pies without the kitchen losing its thread. The dough is handled in its own way, high-rimmed and distinctive, and the vegan options are thought through rather than tacked on. The wine list and a surprisingly deep water menu suggest someone here takes the full meal seriously. It ranks on both 50 Top Pizza Italy and 50 Top Pizza World.
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Rank 70. Lisola
Neapolitan Pizza
A pizza restaurant on the island of Ischia, set inside a tuff-stone building where the terrace catches the sunset over the water. The menu moves well past the Neapolitan standard, offering several dough styles and the option of double cooking, with the kitchen showing a clear hand for balancing quality ingredients. The wine list pulls from a wide range of grapes and regions. Ranked in 50 Top Pizza Italy.
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Rank 71. La Contrada
Pizza
A pizza restaurant in Aversa's main piazza where the classic dough does the talking: light, well-leavened, and staying crisp to the final crust. The room is dressed up more than most pizza spots, and the staff carries itself accordingly. Prices run higher than the neighborhood average, which the elegant setting makes feel reasonable. 50 Top Pizza Italy ranks it among its top forty in the country.
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A pizza shop where the oven sits in plain sight and the family runs the floor without making a fuss about it. The contemporary-style pies have a pronounced crust, a thin base, and toppings that don't fight each other. The fried starters are the quiet surprise, coming out light and greaseless. A separate certified kitchen handles gluten-free orders, which regulars from across the province of Salerno apparently take seriously.
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Rank 73. Pizzeria Negri
Neapolitan Pizza
A Neapolitan pizza spot that's been around forever, and looks it in the best possible, unfussy sense: tiled rooms, traditional chairs, tablecloths and branded napkins that signal a family taking their name seriously. The dough runs notably light, the fried starters, mozzarella in carrozza, montanara, croquettes, arrive at the right temperature, which matters more than it sounds. A section of the menu is devoted to artists who've passed through over the decades.
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Rank 74. I Borboni
Contemporary Pizza
A pizza spot in Pontecagnano that splits its attention between classic rounds and pan-fried double-baked slices with seasonal toppings, which is a more interesting menu architecture than most places bother with. The team roots everything in Campanian ingredients while still pushing into creative combinations. The wine list leans heavily regional, and the beer runs mostly artisanal. It landed at number 37 on 50 Top Pizza Italy, if you want a benchmark.
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Lombardi is a pizzeria in Maddaloni where the pastry kitchen and the pizza oven are clearly on speaking terms. The dough work here leans creative, pulling in puff pastry techniques and unexpected sweet-savory combinations that make the menu feel more composed than the average slice. The drinks list takes a similarly serious turn, with house juices and a mixology program that takes itself just seriously enough. A car is the only sensible way in.
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A pizzeria in Casal di Principe that dedicates an entire menu section to don Peppe Diana, a priest killed by the Camorra, is doing more than selling pizza. The place is part of a project reclaiming confiscated land, and the ingredients come from those same fields. The contemporary pies, including a smaller round version, use a well-hydrated, airy dough and land on the 50 Top Pizza Italy list. In a town short on gathering spots, it fills that gap too.
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Rank 77. Sasà Martucci
Neapolitan Pizza
The soundproofed dining room is a deliberate choice: this is a pizza destination serious enough that you're meant to hear your table talk. Sasà Martucci runs a contemporary Neapolitan pizzeria in Caserta built around seasonal produce, short supply chains, and doughs that come classic, pan-fried, or triple-cooked. The Mangiafoglia, tied to a certified tree planting, is a signature worth ordering on principle. Ranked ninth in 50 Top Pizza Italy.
- 50 Top Pizza #30 · 50 Top Pizza World
- 50 Top Pizza #9 · 50 Top Pizza Italy
- 50 Top Pizza 2026 · Forno Verde · 50 Top Pizza Italy Special Awards
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A pizza restaurant in Caserta where the menu moves from fried starters, crispy and precisely formed, into contemporary artisanal pizzas rooted in Campania's larder. The chef brings a restrained, almost tailoring approach to the whole meal, desserts included, and the dining room follows suit: attentive without hovering. Ranked among Italy's top fifteen pizza spots by 50 Top Pizza, which in this country is saying something.
- 50 Top Pizza #39 · 50 Top Pizza World
- 50 Top Pizza 2025 · Best Dessert List · 50 Top Pizza World Special Awards
- 50 Top Pizza #15 · 50 Top Pizza Italy
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Francesco Martucci's pizzeria in Caserta reads less like a pizza shop and more like a research lab that happens to have a wood oven. The dough is studied for acidity and thermal contrast, the toppings pull from Campania's pantry and beyond, and the result lands somewhere between a neighborhood staple and fine dining. Ranked second in all of Italy by 50 Top Pizza, it draws the kind of pilgrims who book before they book a hotel.
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A recently renovated pizzeria off a main road in the Benevento countryside, with an open oven visible from the dining room and a bright, cheerful interior that signals someone put thought into the space. The dough is soft and contemporary, and the toppings lean on local Sannio producers. The frittata is worth ordering alongside, and the margherita gets a quiet nod from regulars who know to ask for it.
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A mixologist turned pizzaiolo is a sentence that could go badly, but here it goes well. Elementi is a pizzeria in Caserta where the chef's background shows up in how flavors are layered, playing creaminess against crunch and acidity in ways that feel more considered than typical. Classic and creative pies share the menu alongside fried starters, and a dedicated tasting menu spotlights the local Terra di Lavoro region.
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Rank 82. Il Testone #pizzastore
Neapolitan Pizza
Neapolitan-style pizza in Avellino, a short walk from the old center, where the pies tend to spill past the plate edge without quite tipping over, which is apparently a fine line worth walking. The menu runs long with variations between tradition and house specialties, and the team will work off-script with seasonal ingredients if you ask. A trattoria kitchen runs alongside the pizza, folding regional recipes into the mix.
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Rank 83. Il Monfortino
Neapolitan Pizza
A Neapolitan-style pizzeria in Caserta where the dough is light enough to make the purists nod and the Bronte, built on burnt wheat flour with mortadella and pistachio crumble, gives them something to actually talk about. The room is simple and well-kept, the staff attentive without hovering. The croquettes are a solid start. A short drinks list rounds things out without fuss.
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A pizzeria in Caserta where the meal opens with fried starters before the pizza arrives, light-doughed and topped with whatever the season is offering that week. The team runs a tight, well-organized room, and Maria handles the drinks list, stocking Campanian labels and craft beers with the same care her husband puts into the dough. It lands on the 50 Top Pizza Italy Excellent Pizzerias list, and on a given evening it's easy to see why.
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A hydroponic farm and a personal vegetable garden feed the kitchen at this Caserta pizzeria, where Ciccio Vitiello's biga-based doughs turn out light, well-calibrated pizzas that lean heavily on Campanian produce. The menu balances classic reinterpretations with genuinely odd detours, including a pizza theatrically served at the pass. It holds a spot on 50 Top Pizza Italy. The dining room mixes art and design with a Mediterranean garden out back.
- 50 Top Pizza #11 · 50 Top Pizza World
- 50 Top Pizza #8 · 50 Top Pizza Italy
- 50 Top Pizza 2026 · Forno Verde · 50 Top Pizza Italy Special Awards
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Rank 86. Pizzeria Luca Brancaccio
Neapolitan Pizza
A pizzeria near the center of Caserta where the dough does the talking, built in the local style with a tall, airy crust that stays light and chewy all the way to the last bite. The menu runs wide, with different flour blends and alternative cooking methods, including a "Pa-Regina" that riffs on the classic Neapolitan roast. The fried starters are the dry, greaseless kind worth ordering without hesitation. Staff know the menu and seem to enjoy explaining it.
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A pizzeria just outside Atripalda's centro storico, with a wood-fired oven in plain sight and a floor team that somehow keeps pace on packed nights without breaking a sweat. The dough is contemporary Neapolitan, airy and a little blistered at the edges, and the gourmet section leans into Irpinian producers in a way that feels local rather than labored. The fried starters, potatoes especially, are worth slowing down for before the pizza arrives.
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Rank 88. Giuseppe Bove
Pizza
The homepage opens with four words: "Beauty, Origin, Vision, Evolution." It's a lot to put on a pizza, but this Campanian pizzeria, renamed for its chef after years under another name, earns the weight. The kitchen runs with a visible oven and a menu that moves from the great Neapolitan classics through fried starters and montanare to more personal, territory-driven pies. Ranked 16th on 50 Top Pizza Italy, it draws the kind of guests who come back.
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A pizzeria in the Campania hinterland where the chef works the counter with the focus of someone who takes local ingredients very seriously, landing somewhere between old-school pizza maker and thoughtful cook. The room keeps its cheerful pizzeria soul despite a recent tidy-up, and the service holds its own on a busy Friday. It ranked 56th on 50 Top Pizza World, which for a spot outside Naples says something on its own.
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A pizza shop on Agropoli's port square where the menu runs from classic rounds to padellino and Quadrotti, the team's take on Roman-style paddle pizza. The dough is made with biga and rests at high hydration, landing somewhere noticeably light without fuss about it. The Cilento coast does the decorating through the window, and the philosophy in the kitchen is careful without being precious about it.
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Rank 91. Pepe in Grani
Neapolitan Pizza
Franco Pepe's Neapolitan pizza spot sits in a small hilltop town that most tourists drive straight past, which suits the regulars fine. The dough is the point here: soft, well-leavened, and light enough that finishing a whole pizza feels less like an achievement than it should. Fried starters and seasonal toppings lean hard into Campania's pantry. The space is carefully designed, with an outdoor terrace split across two floors for tasting.
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Sitting along the old Appian Way, this family-run pizzeria turns out contemporary Neapolitan pies on dough that's light and well hydrated. The menu ranges from straightforward classics to combinations leaning on Sannio cheeses and cured meats, and the fried starters, especially the pasta frittatas, are worth ordering before the pizza arrives. The room is minimal and modern, the kind of place that works for an easy weeknight dinner without any fuss.
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Rank 93. BorgOtto
Pizza
A pizzeria in the historic center of Capaccio Paestum, where the dough is made with ancient grain flours and given a long, slow fermentation before it sees any heat. The signature move is the Farruoto, a wheel-shaped pizza built on spelt flour dough. There's an outdoor terrace in summer, a dedicated dessert menu that people take seriously, and a wine and beer list chosen to match. Named on 50 Top Pizza Italy's Excellent Pizzerias list.
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A hilltop pizzeria outside Paestum where the terrace takes in a sweep from the Cilento mountains to the sea, which is a fine thing to be looking at while waiting for your pizza. The dough leans rustic, the toppings lean local, and you can order by the meter if you're feeling ambitious or feeding a crowd. A relaxed, no-fuss room where a summer evening can disappear quite pleasantly.
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A pizzeria that's been an institution in Benevento for generations, a short walk from the Arch of Trajan, named after a beloved 1950s Italian film star. The dough is Neapolitan-style, long-leavened and light, and the toppings lean into the local pantry, Sannio sausage, caciocavallo, regional olive oil. Service is warm and knows what it's doing, which in a town this size means everyone probably knows your order already.
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Giacomo Garau's third pizzeria is the one where he started, and the dough shows it: firm enough to hold generous toppings, light enough that you don't regret the second slice. The crust is the point here, a proper raised cornicione that actually does something. Modern, warm room, pleasant service, and the kind of pricing that makes you feel like you've gotten away with something.