It’s not difficult to find a good pizza in Naples. But a great one? Then you’d better be in the know. Here, the 7 best pizzerias for a Neapolitan pie in the city that birthed the world’s favorite food (over 5 billion are eaten annually!)–from an internationally renowned spot with a 12-course pizza tasting menu to our favorite for a simple, no-frills marinara (which, in our humble Editorial Team’s opinion, is deeply underrated).

But first, a quick primer on Neapolitan pizza. There’s a whole organization, the Associazione Verace Pizza Napoletana, dedicated to upholding pizza to a exacting set of rules, but to put it into digestible terms, the markers of a pizza napoletana include being wood-fired for around 60 and 90 seconds; a soft, fluffy crust; an almost soupy center; and brown leopard-like spotting on the bottom. In Naples today, you can find ones that hold themselves to the utmost tradition and ones that aren’t afraid to experiment with unconventional ingredients (even pineapple, if you can believe it); the following contains the best of both.

Note: Some on this list have now opened locations in Italy (and beyond): we can’t speak to the quality of these expansions. This list, rather, is dedicated to the OGs, which really do always tend to be the best. 

Pizzeria Da Attilio (Pignasecca) – Open since 1938 and now run by Attilio’s grandson, this no-frills pizzeria is constantly bustling with locals who come for the quick service and signature pizza, whose crust is folded into eight points like a star and stuffed with fresh ricotta. Start with fritti like arancini and their XL crocchettone filled with sausage, provola, and friarielli (similar to broccoli rabe); follow with the aforementioned favorite, “Sole nel Piatto”, topped with mozzarella, porcini, tomatoes, Pecorino Romano, and Parmigiano, or the “La Partenopea”, with anchovies, mozzarella, and lemon zest. 

50 Kalò (Mergellina) – This Mergellina mainstay run by Ciro Salvo, a third-gen pizzaiolo, has earned a litany of accolades from the likes of The New York Times, Gambero Rosso, and Slow Food for its light, digestible crust, courtesy of a super-hydrated dough. The menu, which follows the seasons, has an entire section dedicated to non-meat eaters (which puts the omnipresent and always disappointing ortolana to shame). There’s one with creamed squash and sautéed king oyster mushrooms, another inspired by spaghetti alla Nerano with zucchini, mint, and provolone, but we’re partial to the eponymous “50 Kalò”, topped with fresh Torpedino cherry tomatoes, steamed escarole, garlic, black Taggiasca olives, capers, and Colline Salernitane’s extra-virgin olive oil. 

Isabella De Cham Pizza Fritta (Sanità) – This small yet celebrated gem in the heart of the Sanità district in Naples is run by Isabella and her all-female team. A Sanità local, Isabella has mastered the art of the pizza fritta, creating a name for herself and carving out opportunities for women in what is unsurprisingly a predominantly male industry. You (obviously) have to order the fried pizza, but you also shouldn’t miss the frittatine: fried rounds of pasta filled with all sorts of meats, cheeses, and veggies. If there’s a wait, don’t fret–spend the time in the entryway watching the women flip pillowy rounds of dough around in massive, bubbling pots of oil.

Starita (Materdei) – This longtime favorite in Materdei (it’s been open since 1901) is the stuff of cinematic fame; it was here in 1954 that they filmed L’oro di Napoli, starring Sophia Loren as a pizza seller. Now with a few locations across Italy’s major cities and one in Bangkok on the way, Starita is best at the source, where framed shots of the aforementioned movie and of local saints line the walls. La montanara–dough fried then baked and topped with tomato sauce (made according to a secret recipe), smoked provola cheese, Pecorino Romano, and basil–is fantastic. But our all-time favorite is the not-so-classic marinara, which upgrades the usual tomato sauce by datterino cherry tomatoes, Pecorino Romano, garlic, oregano, pepper, and basil.

Diego Vitagliano Pizzeria (Bagnoli) – Some of the best contemporary pizza at the moment can be found, rather surprisingly, in the suburban neighborhood of Bagnoli (which has a tumultuous history you can learn about here). With a number of awards under his belt–including Pizza Chef of the Year for Il Mattino in 2019 and first place for 50 Top Pizza Italia in 2023–Diego Vitagliano, a born and bred Neapolitan, is at the forefront of the young, new wave of pizzaioli. They’ve got all the classics (and some unforgettable fritti), but we particularly love the seasonal and the “revisited” pies, which put traditional Neapolitan recipes like sugo alla genovese and ragù atop pizza. This is also a great choice for the gluten intolerant, with 18 gluten-free pizzas on offer.

Pizzeria Concettina ai Tre Santi (Sanità) – This trendy pizzeria, located in Naples’ historic Sanità district, has made a name for itself thanks to the personable, ambitious Ciro Oliva, a fourth generation pizzaiolo who took over his family’s place when he was just in his mid-20s and introduced imaginative, modern variations of traditional Neapolitan pizza. Take, for example, the “San Gennaro”, with tomato sauce, smoked provola, tarallo crumbs, basil, and extra-virgin olive oil and a crust stuffed with Neapolitan salami and more smoked provola. Once considered one of the city’s most dangerous areas, the neighborhood of Sanità has seen a resurgence–and part of it can be attributed to the success of this family-owned spot. Ciro offers a menu that includes five unique takes on the classic margherita, but the true standout is the full tasting experience; though locals may raise eyebrows at the high prices, it’s well worth it for the chance to try a whole range of pies, all made with top-quality, seasonal ingredients. Come hungry.

Pizzaria La Notizia 53 (Vomero) – “I am not an artist. Musicians, sculptors, painters are. I am a craftsman at the service of one of the oldest businesses in Naples, a pizzaiolo. A pizzaiolo with an identity, a brain, and a soul,” writes Enzo Coccia of Pizzeria La Notizia, the first pizzeria to be included in the Michelin Guide. The Vomero cornerstone serves fantastic pies at affordable prices, alongside the house specialty, “la mpustarella”, a revisitation of a traditional Neapolitan sandwich called marenna. Down the street, at number 94, Coccia has opened a more experimental spot for “gourmet pizzas”. You can’t go wrong with any of them, but the “Procidana”–with grilled cherry tomatoes, smoked scamorza, parsley, basil, and oregano–is both simple and showstopping.