The Best Pizzerias in the World

Source: Courtesy of Sartoria Panatieri Gracia via Facebook

15. Sartoria Panatieri
> Location: Barcelona, Spain

Madrid native Jorge Sastre partnered with Brazilian Rafa Panatieri (of Italian extraction) to open Sartoria Panatieri in Barcelona in 2018. The pizzas are made with dough from local, seasonal organic flours. Their motto is: “dalla fattoria alla pizza” (from farm to pizza), and some of the ingredients, such as mini carrots and basil, are grown on-site at the restaurant. The dough is leavened for 48 hours and then another 12 hours after it is divided into smaller portion/=s for the individual pizzas. The pizzas are topped by items such Cantabrian anchovies, tomato, raw escarole, and black olives.

Source: Courtesy of Christina H. via Yelp

14. 50 Kalò London
> Location: London, England

Located near Trafalgar Square, Kalò London is operated by third-generation pizzaiolo Ciro Salvo, whose original pizzeria in Naples comes in at No. 2 on this list. Salvo hydrates the flour for his dough, and claims that this makes a difference in the flavor. He chooses extra-virgin olive oil from the Campania region and adds that to the pizza at the end of baking, and uses only organic tomatoes: peeled San Marzano, Corbarino, and Piennolo varieties.

Source: Courtesy of Frank Pepe Pizzeria Napoletana via Facebook

13. Frank Pepe Pizzeria Napoletana
> Location: New Haven, Connecticut, USA

Connecticut is famous for its pizza, and no pizzeria is more renowned than Frank Pepe Pizzeria Napoletana. The pizza is coal-fired, with a thin, charred, blistered crust. The New Haven institution is known for its white clam pizza (with fresh shelled clams, garlic, oregano, and pecorino romano). Its fresh tomato pie, available only in summer, is another favorite. There are now a dozen Frank Pepe locations in Connecticut, New York, Rhode Island, and Massachusetts, but the New Haven original is still tops.

Source: Courtesy of Han K. via Yelp

12. 400 Gradi
> Location: Lecce, Italy

400 Gradi means 400º – that’s Celsius, equal to about 750º Fahrenheit, and the temperature of owner Andrea Godi’s oven. In his quest to make the city of Lecce known for its pizza, he produces, among other pies, 23 white pizza variations, including the eponymous 400 Degrees (with mozzarella, homemade croquettes, crispy pancetta, and walnut cream); the Andrea Godi (stracciatella, San Daniele ham, and fresh basil on a piadina flatbread base); and the Porchetta Romana (with mozzarella, potatoes roasted with rosemary, and porchetta).

Source: Courtesy of Marian M. via Yelp

11. La Mezzetta
> Location: Buenos Aires, Argentina

Another Buenos Aires pizza destination is La Mezzetta, little more than a 1930s-vintage hole-in-the-wall, mostly standing room only with a few wall-mounted tables around the periphery. But it is famous for its fugazzeta, a genuine regional specialty – a thick pizza of onion dough filled with cheese. The Fugazzeta Rellena has mozzarella both on top of and inside the dough, as well as an especially large portion of onion.

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