The Best Pizza in Germany

A Neapolitan pizza spot in Fürth that lands at number six on the 50 Top Pizza Europe list, which is not a thing you expect to find on König Straße. The room is casual and informal, the kind of place friends pile into for a relaxed dinner. The dough is soft, light, and well leavened, and the fried snacks, croquettes and the like, come out crispy outside and pillowy within. The staff moves quickly and nobody seems stressed about it.

Brick-oven pizza and a parmesan wheel rolled out in winter for spaghetti tossed tableside: this Italian restaurant inside Hotel Bei Schumann plays it warmly and straightforwardly. The open kitchen turns out antipasti, pasta, fish, and meat alongside the pizzas, and Italian music keeps the room feeling unapologetically cozy. In summer, the terrace looks out over the Seewunderbar, which is exactly as inviting as it sounds.

The large Morello Forni pizza oven is reason enough to visit, but Lemabri has broader ambitions than that. It's a sprawling, share-plates restaurant in an industrial estate outside Boppard, where the menu roams from regional German cooking to Asian plates to pasta without any apparent anxiety. The room is chic and the vibe is casual, kids are welcome, and the crowd seems genuinely unbothered by the postcode.

A Neapolitan pizza oven hauled up from Naples anchors this small Braunschweig spot, which started life as an Italian deli selling cured meats and wine before pivoting into a proper pizzeria. The crust runs a little taller than classic Neapolitan, the dough gets a long natural fermentation, and the wine list leans into Lambrusco and Trentino. No reservations, so on warm evenings the aperitivo crowd spills outside. It landed on 50 Top Pizza Europe.

Neapolitan pizza in Munich, done without fuss or flourish. Calvello's keeps its focus on dough and recognizable flavors from the southern Italian tradition, the kind of soft, light crust that collapses gently rather than fighting back. The room is unfussy, the service easy-going enough to handle off-menu requests without breaking a sweat. It ranks among 50 Top Pizza Europe, which in a city not exactly known for Neapolitan pie is saying something.

A Neapolitan pizza shop in Nuremberg that takes its southern Italian reference point seriously, with a menu that runs from straightforward classics to more inventive combinations. The dough is the thing here: well-proofed, balanced, holding its toppings without going slack. Buffalo mozzarella and proper tomatoes do the talking. 50 Top Pizza placed it among Europe's top pizzerias, which brings in the faithful from well beyond the neighborhood.

The "mozzarella" here is made from tapioca starch and coconut oil, which tells you everything about Gemello's approach. It's a vegan pizza shop in Prenzlauer Berg where the chef, a trained chemical engineer, makes every substitute from scratch: almond ricotta, miso-tofu feta, eggplant anchovy. The crust runs thin with a wide, airy edge and toppings that hold their shape. Carnivores reportedly stop asking questions after the first slice. Book ahead.

A small pizzeria in central Bamberg that earns its reputation on restraint: the dough is light, properly worked, and lets simple toppings do their job without any theater. The room feels easygoing rather than designed, the staff are warm without hovering, and the kitchen will improvise when you ask nicely. Come here when you want a good pizza and a genuinely unhurried table, not a story to tell about it.

A Neapolitan pizzeria on a quiet Düsseldorf street, run by someone who traveled the world and apparently set a Guinness record along the way before landing here. The menu splits pizzas into red and white, with stuffed options that earn their place alongside pasta and tiramisu. The room is put-together, the welcome is warm, and the whole operation takes its dough seriously enough to land on 50 Top Pizza Europe.

The founder traded a television career in Naples for a wood-fired oven in Friedenau, and the room feels like the trade worked out. This Neapolitan pizzeria has been around for a while now, and the dough still gets a long, slow rise before hitting the oven fast, producing a wide-crusted pie that leans hard into San Marzano tomatoes and Campanian fior di latte. It holds a spot on 50 Top Pizza Europe's Excellent Pizzerias list.

The sourdough here is the work of a trained baker who minds his fermentations closely, and you can taste it in a crust that stays soft without going slack. Mamida is a casual pizza spot in Prenzlauer Berg where the toppings lean into odd, good combinations: fruit with cold cuts, seeds with cheese, sweet against heat. Natural wines and local craft beers round things out. The room is basic, unfussy, and loud in the way that suggests nobody came here to be impressed.

A Neapolitan pizza spot in a Dortmund suburb that doesn't seem to know it's supposed to make concessions for the latitude. The dough is well-hydrated and light, with a soft, airy crust that comes from careful leavening rather than luck. The menu stays deliberately short, a few appetizers and pasta dishes orbiting the pizza, which is the whole point. Listed among 50 Top Pizza Europe's Excellent Pizzerias.

A Neapolitan pizza spot in Mannheim's Jungbusch neighborhood, Papi leans into the tradition with a Neapolitan pizzaiolo running the oven and a dough that stays light and easy. The outdoor terrace is the real draw on a good day, well-kept and unhurried in a way that actually earns the Naples comparison. It's a casual, relaxed stop, the kind where the pizza does the talking and nobody's in a hurry to rush you out.

The name nods to the siren of Greek myth said to have wept the Gulf of Naples into existence, and the 081 is Naples' own area code, so the allegiance is spelled out before you even sit down. This Friedrichshain pizzeria makes straightforward Neapolitan pies, no experiments, with a wide disc, a proper puffy crust from a long ferment, and toppings sourced directly from Campania. Order it folded to eat standing, the way Naples does.

A Neapolitan pizzeria that has been turning out soft, well-aerated dough in Krefeld for the better part of fifty years, Piazza Sorrento feels like a family operation because it is one. The room runs in Mediterranean colors, the service is warm, and regulars know to book ahead. Alongside the classic wood-fired rounds, fried pizza with a ricotta-filled crust makes a strong case for ordering more than you planned. Named among 50 Top Pizza Europe's Excellent Pizzerias.

A Sicilian running a pizza shop in Dresden is either a bold move or a homesickness project, and at Sfizio it reads as both. The room keeps things unfussy, no performance, just a classic Italian pizzeria doing the work. The dough is the thing to notice: well-developed, light enough to stay out of its own way, and cooked with enough care to hold structure without turning into a cracker. Recognized by 50 Top Pizza Europe.