The Best Pizza Near Sgranocchia Pizzeria, by the Record
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Roman-style thin and crispy pizza in the mountain town of Rocca di Mezzo, where the Roman tourists apparently follow their dough north on holiday. The name translates roughly to "cruncher," which tells you what to expect from the crust. The chef brings serious kitchen credentials alongside the leavening work, the fried starters each come with their own distinct breading, and the meal ends with maritozzi and brioche. A casual, friendly room that takes its wheat sourcing quietly seriously.
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A pizza spot in Chieti where the dough comes two ways: pinsa style, thick and pillowy, or classic Roman, thin and snappy. Either way, the toppings lean hard into Abruzzo's larder, which gives the menu a distinctly local character that the Roman base doesn't usually have. The kitchen clearly enjoys the pairing more than you'd expect from the setup, and the result tends to quietly outlast whatever you planned to do afterward.
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A pizzeria in the Abruzzo hill town of Guardiagrele where the dough itself is the conversation, the kitchen rotating through different styles, hydrations, and fillings with something close to academic seriousness. The Zulli family runs it now, carrying forward a project built on local ingredients and a lot of careful thinking about what pizza can be. It ranks among 50 Top Pizza Italy's top listings, and the room matches the kitchen: warm, attentive, and happy to explain everything.
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Rank 4. Giangi
Pizza
A pizza restaurant tucked into the Abruzzo hills where the dough is half the point, light and structured in a way that makes most other crusts feel like an afterthought. The chef, known as Giangi, treats a pie more like a composed dish, layering local ingredients with enough audacity to pull off a pizza that riffs on sushi without embarrassing itself. It ranks on both 50 Top Pizza Italy and 50 Top Pizza World. The wine list has grown up to match.
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A wood-fired pizzeria that doubles as the kind of neighborhood anchor where arrosticini are as expected as the dough. The menu stays rooted in Abruzzese tradition, with toppings that name-check local landmarks, and the beer and wine list leans toward two nearby producers. Nothing here is trying to impress anyone, which is probably why the service feels so easy and the room fills with regulars.
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Dough made from local Abruzzo flours gives the pizza here a lightness that holds up across a menu that swings from classic to gently ambitious gourmet toppings. This is a proper sit-down pizzeria with over 200 seats, a young floor team that keeps things moving, and a terrace that fills out when the weather cooperates. Ingredients lean heavily local, and the sourcing shows. It made the 50 Top Pizza Italy Excellent Pizzerias list.
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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 pizzeria on the Adriatic coast of Abruzzo where the dough is light enough that a second pie seems reasonable. New Sporting has been a regional touchstone for a while, turning out careful, crisp pizzas alongside fried starters that locals seem equally serious about. The outdoor terrace fills up in summer, when the sea view does most of the decorating. The drinks and desserts get the same attention as the pizza, which is more than most slice spots can say.
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A pizzeria in Mosciano Sant'Angelo where the name is half pun, half tribute: Peppe is the owner, cacio is the obsession. The dough runs high-hydration and long-fermented, so the crust comes out light enough to make you suspicious. The menu moves between white, red, and gourmet pies, with Abruzzo specialties and first courses rounding things out for anyone who arrived with company that doesn't share the pizza fixation.
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A pizzeria in Roseto degli Abruzzi where the menu runs across traditional, gourmet, shovel, and double-cooked styles, all built around a serious obsession with dough. The team leans hard into fine-dining ideas, so toppings arrive in pairings that feel more composed than improvised. Dessert gets the same treatment, which is either impressive or a lot, depending on your mood. The room is quiet enough to hear yourself think, which helps when the menu requires decisions.
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A pizza place in Roseto degli Abruzzi where the first real decision of the night is which style of pizza you want, not what to put on it. High-crust Neapolitan, pan, Roman paddle, they're all on the menu, built on a blend of type 1 and wholemeal flours. The kitchen pairs bold flavors with enough precision that anchovies and lime on the same pie reads as a plan, not an accident. Save room for the dessert that looks like a margherita.
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Abate takes your reservation seriously before you've even walked in, which sets the tone for everything that follows. It's a pizzeria in the Abruzzo hills, leaning into local tradition with regional antipasti before the main event. The dough comes in three forms, including a double-baked seed focaccia, and each one is notably light without feeling austere. The combinations stay honest rather than clever, which turns out to be the point.
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A Neapolitan pizza shop that has transplanted a convincing slice of Naples into the Abruzzo countryside, down to the signage and the iconography, without tipping into theme-park territory. The dough is properly worked, the crust soft, the ingredients pulled from Campania's pantry. Fried starters and traditional sweets round things out. If you find yourself in Lanciano wanting the real Neapolitan experience, someone here has done the homework.