Best 15 pizzas to try in Naples: our top picks

Naples isn't just another city known for good pizza, it's the place where pizza was born. In the city’s narrow streets, a simple flatbread once eaten by the poor gradually became the dish that spread around the world.

The turning point came in 1889, when pizzaiolo Raffaele Esposito made the Pizza Margherita for Queen Margherita of Savoy, using tomato, mozzarella, and basil to reflect the Italian flag. Today, pizza from Naples is recognized by UNESCO as part of the world’s cultural heritage. Here are some of the best places to eat pizza in Naples.

1. Antica Pizzeria Port'Alba

Port'Alba has been making pizza longer than any other pizzeria in the world. It started as a street stand in 1738 and became a restaurant in 1830. This is where pizza shifted from something you grabbed on the go to something you could sit down and enjoy.

The wood-fired oven still turns out traditional Neapolitan pies with charred crusts and San Marzano tomatoes. Inside, the walls are lined with old photos and mementos that show how much history has passed through here.

2. Pellone

Pellone is known for pizza a portafoglio, or “wallet pizza”, is a large, thin pizzas folded in half and eaten while walking. They have been making them since 1969, keeping portions generous and prices fair.

The center is left slightly undercooked so that when you fold it, the cheese and sauce blend into a creamy middle. The dough ferments for 48 hours, giving it a light texture and deep flavor. Locals come here regularly, and it still feels like a true neighborhood place rooted in working-class traditions rather than passing trends.

3. Antica Pizzeria Di Matteo

Di Matteo has been in the heart of Spaccanapoli since 1936 and became well known internationally after President Clinton visited in 1994. They make both wood-fired pizzas and pizza fritta, a fried version that became popular during wartime when wood was hard to find.

The margherita here uses a mother yeast that has been cared for over generations, giving the crust a distinct flavor. The space is small and always busy, with pizzaiolos calling out orders as they fold ricotta-filled fried pizzas into crisp, golden crescents. Di Matteo keeps both baked and fried traditions alive.

4. Pizzeria Starita a Materdei

Starita has been part of Naples’ pizza scene since 1901, but it became better known outside the city when Sophia Loren filmed L’Oro di Napoli here in 1954.

The menu lists more than 70 pizzas, but the montanara stands out. It starts with a fried base, then gets topped and baked, giving it a mix of textures you do not get from a traditional pizza. The dough uses a custom flour blend and is left to ferment naturally for 72 hours.

They also make a seasonal “pizza of the day” that changes throughout the year and uses local ingredients. Upstairs, the dining room still has its 1950s décor.
 

5. Il Colmo del Pizzaiolo

Il Colmo opened in 2018 and quickly became part of the conversation among Naples pizza fans. Salvatore Lioniello uses only organic flours and lets the dough ferment for up to 96 hours, which creates a light, easy-to-digest crust. Instead of ordering a single pizza each, you can choose a tasting menu that treats pizza more like fine dining while keeping it rooted in Neapolitan style.

Toppings include Piennolo tomatoes grown on the slopes of Vesuvius and less common varieties of buffalo mozzarella. The dining room is modern and minimalist, a clear shift from the traditional pizzeria look.

6. L’Antica Pizzeria da Michele

Michele has been making pizza since 1870 and is now known worldwide thanks to Eat, Pray, Love. The menu has only two choices, margherita and marinara, which are made using the same recipes that have been in place for 150 years.

The dough is made from a specific blend of flours with sea salt from Trapani and is cooked in large wood-fired ovens at about 900°F (480°C) for just 60 to 90 seconds.

There are no reservations, so lines are common, but prices stay reasonable. Inside, the space is simple, with white tiles, bright lighting, and paper placemats. Everything is focused on the pizza itself, showing that doing a few things extremely well can be more satisfying than trying to do many.
 

7. Trianon

Trianon has been across from L’Antica Pizzeria da Michele since 1923, and the two have been rivals for a century.

Michele keeps its menu minimal, while Trianon serves a wider range of pizzas in a more comfortable setting with table service and air conditioning.

Despite the variety, the pizzas remain consistent thanks to a team of pizzaiolos working in shifts. The crust comes out with an even char, and toppings are always fresh. The Pace family has run the place for four generations, and the long-standing competition with Michele has helped both keep their standards high.

8. Concettina ai Tre Santi

In the Sanità neighborhood, Concettina takes traditional pizza and adds technical precision. Chef Ciro Oliva uses a custom-built rotating oven for even cooking, and his dough blends several flour types to get the right texture.

The “pizza tapas” menu lets you try smaller versions so you can sample more than one style. A standout is made with San Marzano tomatoes aged in caves for a deeper flavor.

The open kitchen and contemporary art bring in locals from Naples’ creative community. It is one of the places showing that some of the most interesting pizza is made outside the main tourist streets.
 

9. 50 Kalò

Ciro Salvo approaches pizza-making with the precision of a laboratory. The name comes from the original hydration level of the dough, 50 percent, though his recipes now go as high as 70 percent.

Everything from temperature to pH to fermentation time is closely controlled, with some doughs resting for up to 96 hours. The dining room is modern and bright, with open fermentation chambers so you can see the process. Salvo is known for pizzas that combine several types of tomatoes or use different mozzarella varieties on the same base.

10. Pizzeria Gino e Toto Sorbillo

The Sorbillo family has been making pizza for four generations, with Gino now running the main location on Via dei Tribunali.

You can get the classics here, but Gino also experiments with ancient grains, using historic wheat varieties for a different texture and flavor. His “pizza contemporanea” brings in seasonal toppings and creative combinations while sticking to traditional Neapolitan methods.

Inside, the marble tables and vintage photos give the place a nostalgic feel, even after recent renovations. Gino is known for speaking out against organized crime and for promoting Naples’ pizza culture around the world. The line outside moves quickly enough, and the pizza is worth the wait.
 

11. I Decumani

On Via dei Tribunali, I Decumani focuses on precise ingredient sourcing. Their buffalo mozzarella comes from specific farms, the tomatoes from certain slopes of Mount Vesuvius, and the flour from heritage wheat varieties. The crust is light and airy thanks to careful hydration and fermentation.

The menu changes with the seasons, with toppings like zucchini flowers in summer or white truffles when they are available. The narrow dining room makes for a lively, close setting, and pizzas arrive on small stands so the crust stays crisp. Salvatore Salvo, the young pizzaiolo here, applies a thoughtful and measured approach to traditional recipes.

12. Pizzeria al 22

In the Vomero district, Pizzeria al 22 keeps the focus on local customers with no English menus. Since 1999, it has been known for pizza al metro, long rectangular pizzas for sharing.

Their “ruota di carro” or wagon wheel pizzas are so large they need special ovens, with a crisp edge and soft center. The dough is cold fermented, giving it a light texture and fuller flavor. Toppings use ingredients from the Campania region, like ricotta-stuffed crust, broccoli rabe, and local sausages. 
 

13. Diego Vitagliano Pizzeria

Diego Vitagliano is part of Naples’ new wave of pizzaiolos making their mark. His pizzas are known for their tall, airy crusts that stay light and soft. The dough is made using a mix of poolish, biga, and sourdough, which gives it a deep, layered flavor.

Toppings highlight quality local ingredients like Cetara anchovies, Gragnano cherry tomatoes, and aged caciocavallo. The dining room has a clean, modern look and draws a younger crowd. Diego’s time cooking abroad shows in his approach, but the base is still rooted in classic Neapolitan style.

14. La Vera Pizza Fritta da Gennaro

This tiny street-side place is dedicated to pizza fritta. Gennaro seals each dough pocket so well that the filling stays in place while the heat creates steam that puffs the dough from the inside.

The classic filling is ricotta, provola, pork crackling, and black pepper, though there are simpler versions with tomato and mozzarella. The entire setup is just a fryer and a counter, so customers eat outside on the street.

Watching Gennaro work is part of the draw as he stretches the dough, adds the filling, and lowers it into the oil in one smooth motion. 
 

15. Antica Friggitoria La Masardona

La Masardona has been making fried pizza since 1945, turning what started as a wartime meal into its own style. The pizza fritta comes out golden and puffed, with a filling of ricotta, provola, and pork crackling. 
The fry is done with care so the crust is crisp while the inside stays light and airy.

It is close to the port and has always been a late-night stop for workers and night owls. The space is small with counter service and standing room, keeping the street-food feel. There are more options than the classic filling, including versions with escarole and other vegetables.