10. Una Pizza Napoletana
> Location: New York City, New York, USA
At Una Pizza Napoletana on the Lower East Side, owner-pizzaiolo Anthony Mangieri espouses Neapolitan-style pizza, of which he is considered a master – even by Neapolitans. The pizzas set a standard with their incredibly light, tall, “dinghy”-rim crusts, making them one of the more iconic pizzas in New York City. Yelp reviewers rave about the airy cornicione and the natural sweetness of the Margherita sauce.
9. L’Antica Pizzeria I Decumani
> Location: Naples, Italy
Naples favorite L’Antica Pizzeria I Decumani offers 45 pizza variations, including what it describes as “insurmountable classics, revisited itineraries and new creations.” Among the creations are La Duchessa, made with pistachio cream, mortadella, two kinds of cheese, and basil and the Procidana, topped with fior de latte, cheese, black papper, basil, and grated lemon peel. There are also stuffed pizzas, like the Alla Salvatore, with a cornicione filled with ricotta and cooked ham and a center of baby tomatoes and bufala mozzarella.
8. Pepe in Grani
> Location: Caiazzo, Italy
Pepe in Grani is located in Caiazzo, Italy, about 12 miles northeast of Capua in southern Italy. Owner Franco Pepe is highly regarded as an innovator of the modern pizzeria and his stylish establishment is the go-to place for gourmet pizza lovers who come to enjoy the food and the views of the Caiatine hills and valleys. A Trip Advisor reviewer opined that “the pizza will seem a bit small to many (significantly smaller in diameter than the Neapolitan pizza, and visibly smaller than most modern pizzas), but for some mysterious reason it is still very satisfactory.” In 2018, Pepe in Grani was named the best pizza place in the world by “50 Top Pizza.”
7. Peppe Pizzeria
> Location: Paris, France
Peppe Cutraro, former chef for the local Big Mamma restaurant group, makes his mark with his Neapolitan-style pizza – including the variation called the montanara, in which the dough is fried before the toppings are added. Also worth trying are the pizzas with mortadella and pistachio or truffles and hazelnuts. A favorite for one Yelp reviewer was the Campione del Mondo, with yellow tomatoes, prosciutto, bufala mozzarella, grilled almonds, provolone, and fig jam.
6. I Tigli
> Location: San Bonifacio, Italy
Simone Padoan is the maestro of I Tigli, located in San Bonifacio, between Verona and Venice. His doughs are made with whole wheat or semi-whole wheat flours and natural leavening, and some add corn or seeds. Padoan utilizes different hydrations for varying consistencies and levels of crunchiness. All of the pizzas are served in a tasting format, so you can try different combinations. The Margherita is made in three versions: crunchy, soft, or with buffalo-milk mozzarella. Pizza toppings can include raw fish, duck, sweetbreads, creamed codfish, eel, and snails.
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