The best pizzas in Florence

We not only tell you the best pizza places in town, but also what to order!

Ode to Pizza, one of the most beloved dishes in the world, which in Florence finds its temples, proposed in its traditional Neapolitan dress, with its high and soft edges, or thin and crunchy, but all with a common denominator: search for ingredients and high digestibility. Here is our top list, with the battle horses for each pizzeria!

If, on the other hand, you are looking for the best gluten-free pizzerias for coeliacs, click here!

Tiratissima Firenze
Viale Giovanni Amendola 14/22r
ph. +39 055 8892741

Everything here is ‘issimo’ (super), from the antipastissimo for at least two people (with Falorni prosciutto, marinated beef carpaccio, mortadella, Savini cheese and truffle cream, and chicken livers) to the focaccissime (super focaccia), right up to the pizzas: classic, white, special, and even gluten-free. The watchword is sharing, and for pizzas made for at least 10 people, a special gong is sounded! Alongside the classic dough, there is Finissima, with a thinner and crispier base, created to complement—not replace—the original dough, which will remain permanently on the menu. From now on, customers will be able to choose which base to top their favorite pizzas with, customizing the experience according to taste and texture, without sacrificing the classic deliciousness of Tiratissima.

Tiratissima (ph. Moggi Studio)

Giotto
Via Francesco Veracini, 22/d - ph: +39 055 332332
Via Panzani, 57 - Piazza di Santa Maria Novella, 24r - ph. +39 055212287
Via Giampaolo Orsini, 60/62r - ph. +39 055 5270661

Giotto is a real place to be for lovers of Neapolitan pizza. In Florence since 2016, here you can eat an excellent Neapolitan pizza but modern, a product well leavened, perfectly cooked and the fillings are of excellent quality. It is signed by Marco Manzi, pizzaiolo-star of this Neapolitan temple in the city. The fundamentals, margherita and marinara, are among the best in town and the fritti are very good.

Giotto bistrot

Neromo
Borgo S. Frediano, 23r
ph. +39 055 2382645

In the heart of the Oltrarno district, Neromo churns out naturally leavened pizzas topped with fresh, genuine Neapolitan produce, from burrata to Motticella tomatoes. Ideal for dining always accompanied by excellent wines, beers and lots of music. We absolutely suggest you try the tartufina. In addition to pizza, don't miss their fresh fish dishes. During the summer you can also find their pizzas at The Lodge.

Neromo

Pizzeria Giovanni Santarpia
Via Senese, 155r
ph. +39 055 9338245

A name, a guarantee in terms of pizza that of Giovanni Santarpia, master of Neapolitan pizza. On the menu there are the classics such as Margherita and Marinara, but also their variants "gold" thanks to the use of yellow tomatoes of Piennolo. Of course, there are also Neapolitan dishes such as sausage and friarelli or panuozzo, as well as more refined proposals. There is also a gluten-free version. Our advice: the fried pizza with lampredotto.

Santarpia

Pizzeria Vincenzo Capuano
Via Ghibellina, 46r
ph. +39 055 19952089

The tradition of Neapolitan pizza lands in the heart of Florence with the opening of the new pizzeria signed Vincenzo Capuano, among the world's most renowned master pizza makers. A place where passion for the perfect dough meets the excellence of ingredients and respect for family recipes handed down for generations. The secret? A soft, light dough made with Caputo flour, and a selection of premium ingredients for fragrant, flavorful and authentic pizzas. Each pizza is a tribute to Naples and an invitation to rediscover the true flavors of the Neapolitan tradition. With this new opening, Florence is enriched with a must-visit landmark for Neapolitan pizza lovers.

Pizzeria Vincenzo Capuano

’A Puteca
Via Gioberti, 170r
ph. +39 055 202 5712

The name, which in Neapolitan means “the shop,” already speaks to the identity of ’A Puteca: an artisanal place where Neapolitan tradition is revitalized without losing its authenticity. The pizzas are born from family memories and culinary techniques passed down through the generations, featuring classic doughs prepared according to the Neapolitan school and toppings designed as small stories of flavor. The pan-baked pizzas expand on this story, playing with different textures and temperatures. Leading the project is Carmine Calascione, one of the pioneers of Neapolitan pizza in Florence, now back at the helm of the restaurant he founded in 2019. His approach remains the same: respect for tradition, a commitment to quality, and a vision of cuisine as a living memory, free from trends or artificiality.

’A Puteca

Berberè
Piazza dei Nerli, 1 - ph: +39 055 238 2946
Via dei Benci, 7 - ph: +39 055 399 4589
Via delle Cascine, 35 (Manifattura Tabacchi) - ph. +39 055 0988190

With its reigns Berberè means good, digestible pizza. After two locations in the central Via de' Benci and the San Frediano neighborhood, the brand of artisanal pizzas from live sourdough has also arrived in the city's new "creative district," that of Manifattura Tabacchi. The pizzeria offers artisanal pizzas with dough from organic and stone-ground flours, fermented with only live sourdough for 24 hours, garnished with seasonal toppings and served already cut into 8 slices in the name of sharing. No pairing is taken for granted here, try Calabrese or simple daisies and marinate with quality ingredients you can feel in the first bite!

Berberè (ph. Alberto Blasetti)

Pizzeria Antica Porta
Via Senese, 23
ph. +39 055 220527

Here, pizza is created from a formula of stone-ground flours and wheat germ, kneaded with sourdough, allowing for greater digestibility and lightness. More than 50 types of pizzas, tasty focaccias and stuffed calzones. The pizzeria Antica Porta offers a traditional pizza cooked in a wood-fired oven with a wide choice of ingredients, perfect for those who prefer fine pizzas and those who prefer higher pizzas. The environment is welcoming and quiet with the colors and cheerfulness typical of the Tuscan world.

Pizzeria Antica Porta

Don Fefè
Lungarno Colombo, 8r
ph. +39 055 6143084

The union between Campania and Tuscany create in the menu of Don Fefè a perfect combination that allows you to range from fish dishes to meat, salami, cheese and dairy products, but a place of excellence is reserved for the Neapolitan pizza. Don Fefè pizza is the symbol of the restaurant and is characterized by 250 grams of sliced buffalo: definitely for dairy products lovers. In general, mozzarella, from Molise, is really the queen in every pizza and goes well with many slow food products. With piennolo, with porcini mushrooms, with Tuscan black truffle, every week there is a novelty proposed by the pizzaiolo. Just cast an eye on the blackboard of the restaurant to take advantage of the offers of the day.

Don Fefè

Il Vecchio e il Mare
Via Vincenzo Gioberti, 61N
ph. +39 055 669575

Here the protagonist is an excellent pizza, even gluten-free! Among the cult pizzas is the Napoli with Pantelleria capers, anchovies from Cetara and Pantelleria oregano at the end of cooking, the Grigio Casentino, made with fiordilatte, stracciatella and Vesuvian yellow dates and then the 3Ella, with Mortadella di Prato presidio slow food.

Il Vecchio e il Mare