The 18 best pizzas in the world right now

What is it? The Cacio e Pepe

What’s on it? Whipped mascarpone, aged mozzarella, Pecorino Romano and Parmigiano Reggiano.

I ventured up to Mama’s Too last summer to see a man about an elote slice, but when I made my way past the threshold of the door, I was soon tempted by a square that was quite literally hidden under a snowstorm of pecorino and Parmigiano Reggiano shreds. One quick melt in the oven later, and all the flavors sang in perfect harmony – creamy and light mascarpone, a bit of funk from the aged mozzarella and all the tangy, stretchy cheesiness I could ever ask for. Keep in mind, there is fresh cracked black pepper on here, so chew gingerly if you are worried about any sensitive molars.

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What is it? Pizza Capricciosa 

What’s on it? A crispy margherita pizza topped with artichokes, ham, olives, mushrooms — and often an egg.

Rome’s signature pie, la scrocchiarella, is a round pizza with a thin, charred base that delivers a satisfying crunch. Typically served at dinnertime (with a crisp Peroni), it comes in endless flavors, but the capricciosa (meaning ‘capricious’) stands out for its medley of toppings. For one of the best versions, head to the eastern Centocelle neighborhood, where authentic cuisine shines away from tourist crowds. Helmed by Jacopo Mercuro, 180g Pizza Romana’s modern take on Roman classics has earned it spots on Italy’s and the world’s best pizza lists. 

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What is it? A majestic take on the marinara

What’s on it? Pomodoro, garlic puree, spicy chimichurri, burrata, Sicilian anchovies

London’s pizza scene is rising faster than the dough they use to make them, and the current stand-out is a relative newcomer. Short Road Pizza – which you’ll find in residence at Exale Brewery’s two east London pubs (William The Fourth in Leyton and Three Colts in Bethnal Green) – is a heroic addition. Founded on Short Road in Leytonstone by couple Ugo and Kate (and inspired by Ugo’s nonna), their perfect no-flop pizza is a mixture of crispy Romana-style pizza with Chicago thin crust. Our city’s interminable rule by the puffy Neapolitan slice is over! Their mariana is exquisite, with dollops of creamy garlic squidge, fresh anchovies, and a blast of spice from glowing chimichurri. And don’t just believe us – it was named National Pizza of the Year in 2025.

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What is it? Pizza Margherita

What’s on it? San Marzano tomatoes, fior di latte from Vico Equenese, and 24-month aged parmesan, topped with fresh basil 

Naples is the birthplace of pizza, so expect to find pizza parlours dotting the city’s streets from left to right. But beware: not all are created equally. Located in Pignasecca, one of Naples’s liveliest and oldest districts, Pizzeria Da Attilio is where you’ll find traditional, authentic and quality pizza. This third-generation establishment has been serving classic Neapolitan-style pizza since war times and has remained unchanged for the better since 1938. With intimate interiors in close quarters, Pizzeria da Attilio never fails you with its classic Pizza Margherita, the queen of all pizzas. Ingredients are carefully sourced from bordering coastal towns, prioritizing quality over fast food.

🍕 Discover the best pizzerias in Naples

What is it? Japanese Umami pizza

What’s on it? Dried shiitake mushroom cream sauce, mozzarella, pecorino, mackerel, bonito flakes, kombu, green onions, sesame and soy sauce. 

Perched in the Ebisu neighbourhood of Shibuya, Pizza Marumo is one of the standout pizzerias driving Tokyo’s flourishing pizza scene. The restaurant is renowned for its light yet chewy dough, a result of a meticulous 24-hour fermentation process, and the creative pizzas on the menu reflect chef Yuki Motokura’s diverse culinary background (he’s worked at a Japanese kaiseki restaurant, an Italian, a bar and another pizzeria). One particular pizza stands out for its Italian-Japanese fusion: it’s cream-based, topped with a medley of classic Japanese ingredients, resulting in a savoury, umami-rich flavour profile. Shiitake mushrooms, kombu (seaweed) and two types of fish provide depth, while sesame and soy sauce lend a flavourful lift to the pizza.

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What is it? Pepperoni & Hot Honey Pizza

What’s on it? San Marzano tomato base, fior di latte, spicy pepperoni, and a generous drizzle of local home-made hot honey

Braamfontein’s second-oldest bar, Kitchener’s Carvery, has long been the city’s favourite ‘werewolf’, a quiet pub by day that transforms into a legendary dance floor by night. But the most exciting part of its recent glow-up is the addition of Little Kitchener’s: while the vibes are pure Johannesburg grit and glamour, the technique is strictly traditional, and the standout is the Pepperoni & Hot Honey. This is a messy, glorious masterclass in balance – the saltiness of the curled pepperoni edges is cut through by the sticky, sweet heat of the honey. It’s so good that we know you won’t want to share.

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What is it? New Haven style pizza, by the slice

What’s on it? Italian sausage, double marinara, burrata, pepperoni, rosemary, black pepper, parsley and garlic oil

Scotland probably isn’t the first place that springs to mind when you think about pizza, but hear me out: with its chewy crusts, coal-fired bases, sweet-but-tangy marinara sauce and carefully curated toppings, I’d argue this New Haven-style pizza joint is up there with some of the best slices you’ll ever shove down your gob. Civerinos now has four Edinburgh spots and one in Glasgow, so take your pick: its latest branch in Stockbridge is all red-and-white-checked table cloths and vintage, American diner decor, giving it a proper old school feel. One of the best things about this place is you can buy by the slice to takeaway at a really reasonable price tag – and trust me, the slices are a meal – or opt for a twenty-inch to share. Lush.

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What is it? Artisan New York–style pizza

What’s on it? Thin, crispy, juicy slices made with house-crafted ingredients

With pizza sold strictly by the slice, served piping hot with crispy edges and juicy, gooey centres, and diners standing and eating at the bar, you’d be forgiven for thinking this was NYC, not Buenos Aires. Instead of an endless menu, Kalis keeps things tight and deliberate: just four pizza flavors, each designed to highlight balance, quality, and texture rather than excessive toppings. The result is a focused offering that lets the style — not the gimmicks — do the talking. Everything in-house, from their mozzarella and pepperoni to a daily-made soft-serve ice cream to finish the experience, and it’s the team’s obsession with good ingredients and genuine hospitality that have turned this spot into a cult favourite.

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What is it? Búfala Fest

What’s on it? Roasted San Marzano tomato sauce, buffalo mozzarella DOP, confit cherry tomatoes, crispy parmesan, basil and lemon pesto

Baldoria’s chef Ciro Cristiano (previously of the popular Bel Mondo and Villa Capri) sourced a legendary Acunto oven from Naples (which reaches 420C and cooks pizzas in just a minute and a half), treats each dough with extraordinary care (the process includes 24 hours of fermentation, another 24 hours rest and includes a pre-fermentation with biga) and changes the six or seven pizzas on the menu regularly, according to what ingredients are in season. However, as with the classic margherita, the Búfala Fest is a year-round staple. The aromatic toppings will be a delightful surprise for cheese lovers, the dough is exceptional.

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What is it? Clam pizza

What’s on it? Surf clams, pecorino, fermented chilli, garlic and parsley

The ocean may not be in sight at Bella Brutta, but you can still get a taste of the sea with its banging clam pizza. A certified hit since day one, the pie is topped with a white, chowder-like sauce, tender sea-sweet clams, a kick of chilli, a liberal handful of fresh parsley and a squeeze of lemon that lifts. The base is bang on – charred, blistered and with just the right amount of chew. It’s so good that no one will think you’re being shellfish if you don’t want to share.

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What is it? The Capetonian 

What’s on it? San Marzano Tomato, fior di latte, pancetta, red onion, avocado, and EVO Oil

As the name suggests, this pizza is a nod to this city’s locals, and it proves that classic, well-chosen ingredients make all the difference. But what seals its top rating is the base. Owner Enrico Di Giambattista will tell you straight out: good pizza has no shortcuts. They use organic, chemical-free imported flour and natural yeast in a multi-stage, 48-hour fermentation process that borders on science and passion in equal parts. The Napoli-style bases are baked hot and fast to produce a crust that’s flavourful, airy, and blistered. And they’ll happily do an even crunchier Roma-style base, if you prefer. 

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What is it? A thick-crust pie that represents the pinnacle of Chicago’s most iconic dish.

What’s on it? Layers of cheese, tomato sauce, pepperoni and jalapeños. 

In a city brimming with legendary pizzerias, it takes a lot to stand out. Yet owner Robert Maleski managed this remarkable feat when he launched Milly’s during the pandemic, elevating a timeless recipe. The dough is baked with a ring of mozzarella around it, which produces a striking, caramelised crust. My favorite is the Untitled #1 – crowned with zesty pepperoni, jalapeños and chunks of fresh mozzarella. It was Maleski’s first creation and, in my opinion, the perfect harmony of flavors and textures.

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What is it? The ‘Nbluja

What’s on it? Spicy ‘Nduja, Danish blue cheese, red onion

Copenhagen’s hyped pizzeria of the moment is Diamond Slice on Blågårdsgade in Nørrebro (Time Out’s coolest neighbourhood in the world in 2021). Taking a New York-style approach, Diamond Slice serves its pizzas as massive slices (no exaggeration: one piece is half the size of an average pizza). The best selling and signature dish is the ‘Nbluja, which pairs creamy Danish blue cheese with a warming ‘Nduja spice and sweetly pickled red onions. Buy a t-shirt – 90s styled, like the pizzeria – and you get a free slice. 

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What is it? Number 6

What’s on it? Be brave and choose the Number 6, where the chef has free-rein with the toppings. 

You won’t be disappointed. Daniel Pearson, a baker-turned-pizza-maker, opened this minimalist spot in June 2024 and we should all be thanking him for the career change. In this chic little restaurant, he crafts exceptional doughs for a delighted crowd using six ancient flours, sourdough, and a 36-hour resting period. The menu only includes six options, from classic pizzas (tomato, mozzarella, and basta) to much more original ones (salsiccia – Italian sausage – and caciocavallo cheese), but each is given a quick blast at 400C. It’s simple, but it’s good.

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What is it? The Umbria

What’s on it? Mushrooms, black garlic and a white cheese base of mozzarella fior di latte and ricotta

You might be thinking: ‘why is this pizza named after a region in Italy?’. Well, Umbria is known for its black truffles, which were the inspiration for this pizza. Instead of choosing artificially flavoured products, the chefs at Officina Local recreated the taste of truffle by sautéeing buttery mushrooms in wine and combining with black garlic. The truffle-like taste is then richly enhanced by the creamy base of mozzarella and ricotta. This pizza is so good that though it was originally introduced as a seasonal course, it quickly became a permanent menu fixture due to popular demand. 

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What is it? Pineapple pizza

What’s on it? Pineapple, mozzarella, Viso cheese, bacon, pickled red onion, and coriander

When Duda Ferreira opened shop in Cais do Sodré back in 2019, he wasn’t exactly playing it coy. ‘I want to make the best pizza in Lisbon,’ he boldly proclaimed. Fast forward nearly five years, and it’s fair to say the pizzaiolo has lived up to his word. Lupita has even snagged a spot among the best pizzerias in Europe, according to the 50 Top Pizza list, but the buzz on the corner of Rua de São Paulo tells you all you need to really know. The secret? Maybe it’s the daringly unconventional toppings on their naturally slow-fermented bases, or the meticulously sourced ingredients. And yes, pineapple on pizza can actually be a game-changer. Whether you’re dining in, grabbing a slice to go, or ordering in, Lupita is one not to miss.

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What is it? A’Salcissa

What’s on it? Onion cream, Neapolitan fior di latte cheese, caramelised red onions, and fresh Italian sausage.

Since opening in Soho in 2022, Fiata by Salvatore Fiata has been one of Hong Kong’s go-tos for authentic Neapolitan pizzas. Their cheesy creations have earned them a coveted spot as the fourth-best pizzeria in the Asia-Pacific region in the Top 50 Pizzas 2024 rankings – and trust us, they’re worth the hype. My personal favourite is the A’ Salcissa, a a thin and lightly charred pizza that gets loaded with toppings like onion cream, fior di latte, jammy caramelised red onions, and chunks of fresh Italian sausage that culminate in a sweet-and-savoury goodness that’s incredibly moorish.

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What is it? Tlayuda

What’s on it? Refried beans, Oaxacan cheese, mushrooms, red peppers, avocado, cactus

México is famously the land of tacos and quesadillas, but Oaxaca is probably the most flavour-packed city I’ve visited in my life and the local street food, tlayuda, was a standout of all the many, many things I ate. Fans of a crispy base, listen-up: tlayudas are made from almost wafer-thin tortillas which are toasted to a snappable consistency, and are slathered with refried beans and generously sprinkled with chopped vegetables, Oaxaca cheese, and most importantly, cactus (which taste like a lemony, smokey bell pepper). Grab a seat at Mercado 20 de Noviembre and tuck in – it goes well with a bottle of modelo. 

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