The Best Pizza in Poland

Exposed brick, a wall of natural and low-intervention wines, and a menu that keeps the bill surprisingly civilized: Blisko Bar is a neighborhood spot on Stalowa Street that earns a Michelin Bib Gourmand without any of the usual fuss. The team steers you toward the right bottle while the kitchen sends out Neapolitan-style pizzas and seasonal small plates sized for sharing. Bring people you like, order more than you planned.

Neapolitan pizza in Warsaw, done with enough conviction that the dough gets the long fermentation and the crust comes out properly charred and chewy. The menu runs wide, from classic Margherita and Marinara to panuozzi sandwiches, fried calzone, fresh pasta, and Neapolitan desserts, backed by an almost exclusively Italian wine list. The room is relaxed and the service reliably warm, the kind of pizzeria you return to on a Tuesday with no particular occasion required.

A pizzeria in a quiet residential pocket outside Łódź, the kind of place where the parking lot fills with cars that drove an hour to get here. The team has thought hard about every ingredient, from the flour through to the fior di latte, and the dough gets a long, careful fermentation before it sees fire. A custom IPA from a local brewery sits alongside Italian wines and interesting cocktails. It holds a spot on the 50 Top Pizza Europe list.

Red-checked tablecloths and brick walls set the scene at this Neapolitan pizza spot, which has grown into three locations around Warsaw while keeping the dough consistent across all of them. The crust is properly fluffy at the edge and holds together in the middle, which sounds like a low bar until you've eaten enough soggy pizza to appreciate it. Italian cured meats top most pies, the wine list leans Italian, and the spritz is clearly winning the cocktail vote.

Tucked into a courtyard off Chmielna Street, this Neapolitan-style pizzeria has been around forever by Warsaw standards and is credited with introducing the serious artisanal pizza conversation to the city. The dough gets proper attention, the crust is thick and properly charred from a wood-fired oven, and the toppings stay honest. Weekend lines form early, and the crowd skews tourist in this location, but the pizza doesn't notice.

Neapolitan pizza on the canal in Gdańsk's old port, where the queue of tourists and locals moves faster than you'd expect because no one's lingering over a reservation they don't have. The crusts are soft with a proper open crumb, and the toppings lean vegetable-heavy and occasionally surprising, with ingredients sourced mostly from southern Italy. The wine list mixes Italian labels with Polish bottles, which is either charming or confusing depending on your mood.

Scissors arrive with your pizza here, and you're expected to use them. Pezzo is a Neapolitan pizza shop on the right bank of the Vistula where the crust comes out puffy, airy, and properly charred, with ingredients shipped in from Naples. It's BYOB, cash-only-energy, no reservations, and seats fill fast with neighbors who've figured out the math. Named an Excellent Pizzeria by 50 Top Pizza Europe.

The wood-fired oven greets you at the door, which feels like a statement of intent. Pizzaiolo is a no-reservations pizza spot on Krucza, in the stretch of central Warsaw that younger crowds have claimed as their own. The menu ranges from the classic to the curious, with habanero on the spicier pies and an "ancient grains" section that the dough nerds will appreciate. Thin crust, a little char, long fermentation. Grab a cocktail at the bar while you wait.