best pizza in naples italy (2026)

tldr: out of 10 pizzerias i tried in naples, my top 3 are L’Antica Pizzeria da Michele (the purest margherita on earth, EUR 5), Sorbillo (best pizza fritta and widest range, EUR 5-8), and Di Matteo (the local favorite that tourists overlook, EUR 4-6). full reviews with prices, wait times, and honest opinions below.

i’ve eaten pizza in roughly 40 cities across 12 countries. i’ve had new york fold-and-eat slices, chicago deep dish, roman al taglio, detroit-style, and whatever it is that domino’s thinks they’re doing. after all of that, here’s what i know: naples pizza is the best pizza in the world and it’s not close.

this isn’t nostalgia or romance or some “birthplace of pizza” narrative doing the heavy lifting. it’s just better. the crust is better. the tomatoes are better. the mozzarella is better. the ovens are hotter. the dough has been fermenting longer. and the whole thing costs EUR 4-5, which is less than a bad slice in most american cities. it’s almost offensive.

i spent three days in naples eating pizza twice a day. ten pizzerias. roughly EUR 80 total on pizza (plus another EUR 30 on pizza fritta, because fried pizza exists and i have no self-control). no one paid me, no one gave me a free meal, and i had to unbuckle my belt on the train to rome. this is what i found.

if you’re planning a broader italy food trip, check out my best food in italy guide for dishes beyond pizza.

the awards (my personal picks)

• best overall: L’Antica Pizzeria da Michele. two items on the menu. both are perfect. the margherita here is the platonic ideal of pizza.
• best for first-timers: Sorbillo on via dei tribunali. wider menu, excellent pizza fritta next door, and the quality matches the fame.
• best budget: Di Matteo. the pizza fritta from the takeaway window costs EUR 3 and is one of the best things you can eat standing up in naples.
• most overrated: the pizzeria on the naples waterfront that every cruise ship tourist ends up at. i won’t name it because there are several and they’re all the same problem - tourist prices, mediocre dough, pre-shredded mozzarella. walk 10 minutes inland.
• best pizza fritta: Sorbillo Friggitoria. a dedicated fried pizza operation next to the main sorbillo. the ripieno (stuffed and fried) with ricotta and cicoli is a controlled demolition of your arteries and it’s worth it.
• best late night: Pizzeria Starita. open later than most, less of a line, and the montanara (a fried pizza base topped with tomato and mozzarella, then finished in the oven) is uniquely theirs.
• best atmosphere: Da Michele. the chaos of the tiny dining room, the numbered ticket system, the fact that there’s no menu because there are only two options - it’s theater.
• best for purists: Da Michele again. if you believe that a margherita with san marzano tomatoes, fior di latte, fresh basil, and olive oil on properly fermented dough is all pizza needs to be, this is your church.

the full list

the top tier (the ones worth flying to naples for)

1. L’Antica Pizzeria da Michele

via cesare sersale / EUR 4-5 / 9.5/10

da michele has been making pizza since 1870 and they’ve spent all that time perfecting exactly two items: margherita and marinara. that’s it. no toppings menu. no calzone. no beer. no dessert. there’s a reason for this level of focus, and you understand it the moment the pizza arrives.

the margherita is san marzano tomato sauce, fior di latte mozzarella, fresh basil, and olive oil on a dough that’s been fermenting for at least 24 hours. the crust (cornicione) is puffy, slightly charred in spots from the 450-degree wood-fired oven, and has an airiness that suggests the dough is more cloud than bread. the center is thin, slightly wet from the mozzarella, and you eat it with a knife and fork because folding it would mean losing sauce.

the tomato sauce tastes like tomatoes. that sounds obvious, but most pizza sauce doesn’t taste like much. this one tastes like someone crushed fresh san marzano tomatoes five minutes ago and put them on your pizza. which is basically what happened.

EUR 4 for the margherita. EUR 5 for the marinara (same dough, tomato, garlic, oregano, olive oil - no cheese). that’s it. the marinara is the one that tells you whether you actually like pizza or just like cheese, because without the mozzarella, the dough and tomato have to carry everything. they do.

the wait is the problem. peak hours (12-2pm, 7-9pm) mean 45-90 minutes. they hand out numbered tickets. the system works but the wait is boring. my advice: arrive at 11:30am or 6:30pm and you’ll wait maybe 15-20 minutes. the pizza tastes exactly the same.

what to order: margherita (EUR 4), marinara (EUR 5). get one of each and split them with someone.

verdict: the most famous pizzeria in the world and it deserves every bit of that reputation. the margherita is perfect. the wait is not.

2. Sorbillo

via dei tribunali / EUR 5-10 / 9.5/10

if da michele is the purist’s temple, sorbillo is the full cathedral. gino sorbillo is a third-generation pizza maker and the pizzeria on via dei tribunali is the flagship operation. the menu is wider than da michele’s (which is not hard), the pizza fritta next door is extraordinary, and the quality is on par.

the margherita here is slightly different from da michele’s. the crust is a touch chewier, the char is a touch more pronounced, and the mozzarella is slightly more generous. both are 9.5/10 pizzas. the difference is preference, not quality. i marginally prefer da michele’s for margherita specifically, but sorbillo gives you options.

the pizza fritta is the real reason to come to sorbillo’s orbit. next door, there’s a dedicated friggitoria (fried pizza shop) where they take a round of pizza dough, stuff it with ricotta, cicoli (pork cracklings that are a neapolitan specialty), and provola cheese, seal it, and drop it in hot oil. it puffs up like a golden pillow, and when you bite in, the filling is molten and rich and messy. EUR 3-5 depending on size and filling. i had two across my naples trip and both times considered a third.

the main menu has excellent specialty pizzas too. the cosacca (tomato, pecorino, basil - no mozzarella) is a masterclass in restraint. the bufala (with buffalo mozzarella instead of fior di latte) is the indulgent version that justifies the EUR 2 upcharge.

the wait is similar to da michele - 30-60 minutes at peak. the friggitoria next door has no wait, so get a pizza fritta while you’re in the queue. multitasking.

what to order: margherita (EUR 5), pizza fritta ripieno from the friggitoria next door (EUR 4), cosacca (EUR 6)

verdict: the complete naples pizza experience. the friggitoria alone is worth the trip.

3. Di Matteo

via dei tribunali / EUR 3-6 / 9/10

di matteo is the pizzeria that the locals eat at while tourists walk past on their way to sorbillo. it sits on via dei tribunali, same street, less famous, and the pizza is excellent. the takeaway window on the street sells pizza fritta for EUR 3 - possibly the best EUR 3 you can spend in naples.

the pizza fritta from the window is a folded, fried pocket of dough filled with ricotta and provola. it’s simpler than sorbillo’s version - no cicoli - but the dough is lighter, the fry is crispier, and the filling-to-dough ratio is better. you eat it standing on the street, napkin in one hand, pizza in the other, oil running down your wrist. this is neapolitan street food at its most elemental.

inside, the sit-down pizza is also excellent. the margherita (EUR 4) is a clean, well-executed version with good char and properly melted mozzarella. the marinara (EUR 3.50) is one of the better ones on the street. the crust has a nice chew and the dough fermentation is clearly taken seriously.

the reason di matteo isn’t rated above da michele or sorbillo is the ceiling, not the floor. the pizza here is 9/10 consistently. the pizza at the other two occasionally hits 10/10. but at EUR 3-6 per pizza with minimal wait times, di matteo might be the best value pizzeria in naples.

what to order: pizza fritta from the window (EUR 3), margherita inside (EUR 4), marinara (EUR 3.50)

verdict: the local’s pick. less hype, less wait, same quality dough, best value.

4. Pizzeria Starita

materdei / EUR 5-9 / 9/10

starita is away from the via dei tribunali cluster, in the materdei neighborhood, and that geographic distance from the tourist center translates to shorter waits, lower prices, and a more local crowd. the pizza here is excellent and the montanara is a unique creation that justifies the trip.

the montanara is starita’s signature - a disc of pizza dough that’s first deep-fried (like a pizza fritta), then topped with tomato sauce, smoked provola, and basil, and finished in the wood-fired oven. the result is a base that’s crispy-fried on the bottom and charred-baked on top, with a chewiness in between that no standard pizza has. it’s a texture hybrid and it works brilliantly. EUR 7.

the standard margherita (EUR 5) is top-tier. the dough has excellent fermentation, the crust is puffy and charred in the right spots, and the san marzano sauce has a sweetness that suggests these tomatoes were picked at peak ripeness. the ripieno al forno (baked stuffed pizza, like a calzone but better) is also worth trying - EUR 7-8, stuffed with ricotta, mozzarella, cicoli, and pepper.

starita opens later than most and has evening hours that extend past 11pm, making it the best late-night pizza option in naples. the neighborhood is residential and quiet, which means you’re eating with neapolitans, not tourists.

what to order: montanara (EUR 7), margherita (EUR 5), ripieno al forno (EUR 8)

verdict: the montanara alone makes this worth the trip to materdei. the best late-night pizza in naples.

the solid middle

5. 50 Kalo

piazza sannazaro / EUR 6-12 / 8.5/10

50 kalo is the modern face of neapolitan pizza. ciro salvo runs this place with an attention to detail that borders on obsessive - the dough fermentation is precisely controlled, the ingredients are sourced from specific farms, and the menu has creative topping combinations that traditional places wouldn’t touch.

the margherita (EUR 6) is excellent, with a crust that’s particularly light and airy. the specialty pizzas are where 50 kalo differentiates itself - the ciro salvo (cream of yellow datterino tomatoes, smoked provola, basil) is a EUR 10 pizza that makes a case for pizza as fine dining.

the downside is the price. EUR 6-12 per pizza is 50-100% more than the traditional places, and the question is whether the incremental quality justifies the incremental cost. some nights, yes. most nights, a EUR 4 margherita at da michele is the same level of satisfaction.

what to order: margherita (EUR 6), their daily special, ciro salvo pizza (EUR 10)

verdict: the best modern pizzeria in naples. go if you want to see where neapolitan pizza is evolving.

6. Concettina ai Tre Santi

sanita neighborhood / EUR 5-10 / 8.5/10

the sanita neighborhood is one of naples’ grittier, more authentic areas, and concettina sits right in it. the pizza is traditional with some creative touches, the atmosphere is warm, and the fact that you’re eating in a real neapolitan neighborhood rather than a tourist street adds something intangible to the experience.

the margherita (EUR 5) is solid. the specialty worth trying is the pizza con ricotta and provola affumicata (smoked provola with fresh ricotta) at EUR 8 - the combination of smoky, creamy, and acidic from the tomato base is balanced beautifully. they also do a tasting menu-style progression of small pizzas that’s EUR 15-18 and good for first-timers who want to try multiple styles.

what to order: margherita (EUR 5), provola e ricotta (EUR 8)

verdict: a neighborhood pizzeria that punches above its weight. the sanita location is the bonus.

7. Dal Presidente

via dei tribunali / EUR 5-8 / 8/10

dal presidente is on via dei tribunali, sandwiched between sorbillo and di matteo, and it holds its own. the name comes from bill clinton allegedly eating here, which is the kind of marketing that would make me skeptical, but the pizza backs it up. the margherita is well-executed, the dough is properly fermented, and the crust has good char.

it’s not quite at the level of its neighbors, but the wait times are shorter, and on a busy evening when sorbillo’s line extends down the block, dal presidente is a smart tactical choice for pizza that’s 8/10 instead of 9.5/10 without any waiting.

what to order: margherita (EUR 5), diavola (EUR 7)

verdict: the tribunali backup plan. no line, good pizza, lower expectations but they’re still met.

8. Pizzeria Da Attilio

pignasecca / EUR 5-8 / 8/10

da attilio is famous for two things: the star-shaped calzone (a calzone with pointed edges filled with ricotta and fried) and the pizza fritta. the star calzone is more visually impressive than flavor-impressive - it’s good, but the shape is the gimmick. the pizza fritta, however, is genuinely excellent.

the standard round pizza is solid but not in the top tier. good fermentation, decent char, honest ingredients. the pignasecca neighborhood is worth exploring for the market nearby, and da attilio is a good excuse to visit this part of naples that most tourists skip.

what to order: star calzone (EUR 7), pizza fritta (EUR 5)

verdict: come for the calzone novelty, stay for the solid pizza fritta.

the ones i’d skip (but you might not)

9. La Notizia

vomero / EUR 8-14 / 7.5/10

la notizia is the upscale, gourmet interpretation of neapolitan pizza. enzo coccia runs it with a focus on premium ingredients and creative combinations. the pizza is good. the buffalo mozzarella is excellent. the dough is well-made. but at EUR 8-14 per pizza, you’re paying double or triple what you’d pay at da michele for a pizza that i’d argue is marginally better on the toppings and marginally worse on the soul.

neapolitan pizza is democratic food. it costs EUR 4-5 and it feeds everyone. when you start charging EUR 14 for a pizza with burrata and anchovy, you’re making a different argument about what pizza should be. maybe that argument is valid. but i went to naples for the EUR 4 argument.

what to order: whatever the daily special is (EUR 10-14)

verdict: excellent ingredients, premium price, missing the point of naples pizza.

10. Pizzeria Trianon

via colletta / EUR 4-7 / 7.5/10

trianon is directly across the street from da michele, and it’s where you go when da michele’s line is too long. the pizza is good. it’s not da michele good, but it’s solidly good, and you can sit down immediately at 1pm on a saturday, which counts for something.

the margherita (EUR 4.50) has good flavor but the crust lacks the airiness of the best places on this list. the dough feels slightly denser, slightly less fermented. it’s a 7.5/10 pizza, which in naples means it’s better than 95% of pizza anywhere else in the world. context matters.

what to order: margherita (EUR 4.50)

verdict: the da michele overflow option. good pizza, no wait. use it strategically.

naples pizza tips

• arrive 30 minutes before opening at the famous places. da michele opens at 11am for lunch, 7pm for dinner. being there at 10:30am or 6:30pm cuts your wait dramatically.
• eat the margherita first at any new pizzeria. it’s the baseline test. if the margherita is bad, nothing else on the menu will be good.
• pizza fritta is naples’ best street food. get one from di matteo’s window or sorbillo’s friggitoria. EUR 3-5 for a meal.
• use a knife and fork. neapolitan pizza, especially in the center, is too wet to pick up. locals use cutlery. you should too.
• the “soupy center” of a neapolitan pizza is not undercooked. it’s meant to be that way. the high moisture from fresh mozzarella and san marzano tomatoes creates a slightly liquid center that you eat with the crust as a scoop.
• via dei tribunali has the highest concentration of excellent pizzerias, but the best value is walking 10-15 minutes to places like starita in materdei or concettina in sanita.
• the best drink with neapolitan pizza is water or a beer. wine with pizza is fine but the acid in most wines competes with the tomato. a cold peroni or nastro azzurro works better.
• tipping is not expected in naples. service charge (coperto) of EUR 1-2 is usually included in the bill.

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