The Best Pizza in the Netherlands

The large yellow-domed oven is visible from anywhere in the room, which is sort of the point. This Neapolitan pizza spot on a quiet Amsterdam street runs two addresses side by side, one for dine-in, one purely for takeout. The menu has nine pizzas and no filler; the dough is the whole argument, airy and light with a crust that actually melts. Ranked in the 50 Top Pizza Europe and World lists, and booking ahead is advised.

A pizza place in Bussum where Neapolitan dough technique meets Vietnamese flavors, and somehow it makes complete sense. Tom Han trained at nNea before opening this cozy spot with his brother, and the long-leavened crusts are light enough to make the fusion toppings feel like the point, not a distraction. The compact menu balances classics with signature pies that lean on umami and Southeast Asian references. Named to 50 Top Pizza Europe's Excellent Pizzerias list.

A pizza shop in De Pijp with a sharp Calabrian focus, where the menu doesn't wander into pasta or small plates because the pizza doesn't need the help. The dough comes in a spelt option that lands lighter than you'd expect. The room feels deliberately spare, the kind of place that has decided exactly what it is and stopped there. Listed among 50 Top Pizza Europe's Excellent Pizzerias.

A Neapolitan pizza restaurant in Eindhoven's Strijp-S district, with a room big and bright enough that you stop wondering if you made a reservation at a converted factory (you did). The dough is worked long and properly, with the kind of pronounced crust that signals someone back there actually cares. The Margherita is the honest test, and it passes. A solid Italian wine list and some fried things round out a menu that knows what it is.

The oven greets you at the door, which tells you everything about priorities. This Amsterdam pizzeria runs on contemporary Neapolitan pies, with a dough the team has spent years quietly obsessing over. The menu pulls double duty: classic Campanian dishes like genovese and parmigiana appear as standalone plates and as pizza toppings. Simple, unfussy, and genuinely bilingual in its appeal to both Italian expats and everyone else on Amstelveenseweg.

Neapolitan pizza cooked in a traditional wood-fired oven is the anchor at this Italian pizzeria and wine bar in the center of Weert. The menu moves between well-executed classics and more seasonal, contemporary combinations, with appetizers, desserts, and a wine list built to turn a slice into a proper sit-down. Named among Europe's Excellent Pizzerias by 50 Top Pizza, it has the feel of a place that already knows what it wants to be.

A Neapolitan pizza spot in Utrecht where the dough is the whole point, and the kitchen takes leavening seriously enough that you notice. The menu leans into Campanian classics, with a daily pizza that follows what's in season. The stuffed panuozzo, baked in the oven, gives you a reason to deviate from the round. Ranked in 50 Top Pizza Europe, it's a small, convivial room that somehow feels less like a trend and more like someone's actual conviction.