WORLD’S BEST PIZZA OUTSIDE OF ITALY

20 pizzerias you should eat at in your lifetime. Here're all the 3 slices pizzerias around the world awarded in our Top Italian Restaurants 2023 guide

words by Lorenzo Ruggeri

The day will come when we will fly to Tokyo, Berlin or New York to eat a pizza that's far superior to what we know in our Italian cities of departure. We don't know how to pinpoint the date, but if the triple pace at which Italian pizza is growing around the world is confirmed in the coming decades, what described above could be something more than utopia. When we started our research on international pies, just 7 years ago, the scenario was completely different, with a few worthy establishments, concentrated in a handful of large cities. Today, the scenario is nothing short of competitive, rapidly evolving, with high-level pizzerias now present in all countries, even very distant ones, and not just

'O Munaciello - Miami

What a year, certainly one to remember. Carmine Candito, the talented Neapolitan pizza chef made a splash at Pizza Expo Las Vegas 2022, winning the first prize in the Neapolitan pizza section. At the same time, his second branch was also recently inaugurated in Coral Gables. The style of the pizzas is classic and traditional Neapolitan, meaning thick and airy crusts. The classic repertoire is excellent (Margherita, Sausage, and broccoli rabe and the Marinara), but there is room for gourmet digressions resulting from the inventiveness of the pizza maker, such as the Positano pizza, with mozzarella di bufala, piennolo cherry tomatoes, anchovy fillets, Gaeta olives and fresh basil. Drinks offered are beer and a small but valid selection of wines, with various proposals from Campania. Attentive and friendly service.

in the capitals we know, perhaps even just by name. The current trend is precisely to open in second and third tier cities, intercepting an increasingly hungry public for authentic Neapolitan pizzas, pinsa, pizzas served as different slices for a complete tasting journey. In pizzerias abroad guests are served great Italian wines, tasting delightful labels, in a very blurred border with the enoteca, the Italian wine shop. The ingredients are increasingly high quality, people are willing to pay much more without turning up their noses. Au contraire. Who knows what the future has in store for us, in the meantime we would like to point out a series of pizzerias that have risen to the top, for a more complete study we refer you to our digital guide Top Italian Restaurants.

50 Kalò London di Ciro Salvo - London

This pizzeria is popular on the London scene where diners can rediscover the flavours of the city of origin. Tradition and high-quality ingredients manage to convey an excellent Neapolitan-style pizza. However, the success of this place is also due to a close-knit team and deep knowledge of pizza art. Crocchè and Montanare are an unmissable starter of the meal. Among the pizzas we recommend the Margherita with our eyes closed, a true signature pizza that bears the signature of Ciro Salvo and combines simplicity with a crazy tasty bite and the Nerano with zucchini cream, fior di latte, fried zucchini cubes, provolone del monaco and fresh mint.

Silvio Groppelli took over this lively gourmet pizzeria in the Surry Hills district a couple of years ago. Only precious, seasonal and quality ingredients, committed work on flours, long leavening times and good creativity. Pizzas already sliced into wedges arrive on the table, including the Margherita a modo nostro, the Messina and many gourmet pizzas that change regularly. The dough has a particular fragrance, the balance of flavours is of high standard. The wine list is growing in terms of quality and depth.

Bottega - Beijing

The double offer of Italian pizzas by the Salvo brothers quickly created a huge buzz, conquering the palate of customers in the Sanlitun district. The pizza art runs in the veins of the owners, in fact it is a family tradition that has been handed down from generation to generation since 1928. There are two branches that offer two different philosophies: at Forno the pizza is sold by the slice, while the Neapolitan style pies are the protagonists at Bottega. The latter restaurant, with an informal and lively atmosphere, was opened in 2014 to introduce an excellent pizza with a soft and fragrant crust. The classics are well executed, but for a more original bite we recommend the Primavera: bresaola cured beef, grilled asparagus, mozzarella, Parmigiano and extra virgin olive oil.

Forza - Helsinki

Luca Platania never stops. He is a Roman pizza maker with an enviable knowledge of pizza art, capable of ranging between different registers and visions. His latest project sees a double offer of pizzas. On one side pizza in teglia, typical of Rome, cooked in an electric oven; on the other the classic Neapolitan-inspired pie. Both benefit from a careful study and selection of ingredients for the production of the dough and a creative and well-balanced combination of flavours that can be perceived in every bite. We recommend the Double Crunch, with ham, zucchini, Parmigiano cream and fried zucchini; and the Margherita di Forza. Friendly and attentive service.

Futura Neapolitan Pizza - Berlin

Awarded twice as Pizzeria of the Year in the Top Italian Restaurants guide, Futura is the project of Alessandro Leonardi and Alex Uhlman. The quality level has few rivals in Europe. The ambiance of the restaurant recalls typical Berlin atmosphere: sleek, refined, modern, with excellent friendly and attentive service. Excellent start with the three montanare (yellow, red and green), thanks to a perfect frying and the incisive and delicious toppings. The Corbarina is highly recommended, with tomatoes from Corbara, Fior di latte from Monti Lattari, Mozzarella di Bufala DOP, Pecorino Romano DOP, red onions from Tropea IGP, oregano, fresh basil: really tasty and satisfying. Don't miss the pizza alla pala baked in an electric oven, fragrant and with an out of the ordinary flavour, available in 5 classic versions. The wine selection is small but well-curated; the beer and cocktail list is equally impressive.

Leggera Pizza Napoletana - São Paulo

Opened in 2013, this pizzeria has conquered the Perdizes district by delighting the palate of its customers. Success is due to a careful choice of ingredients and respect for the Neapolitan tradition. The flours are imported as well as many of the ingredients used, such as the tomato and mozzarella which come directly from Campania. The pies are rigorously baked in a wood-burning oven as tradition dictates. Margherita, Capricciosa, Sausage and Broccoli rabe stand out on the menu, but we also recommend the Puglia with cherry tomatoes, black olives, Parmigiano, burrata and Puglia taralli. To conclude with a sweet bite, the pastiera and cannoli are excellent.

Luigia - Dubai

Enrico Coppola and Luigi Guarnaccia have successfully carried forward the project of bringing Italian cuisine to Dubai. At Luigia's, the menu draws heavily on typical recipes and traditional dishes, including pizza. The latter is truly well done, with particular attention to the selection of ingredients. The dough is soft and well leavened, an excellent base for tasty and fragrant pies. The classics alone are worth a stop here, but for the more demanding there are the special pizzas among which we recommend the Mulignana with aubergine cream, tomato sauce, fried aubergines, mozzarella di bufala, Grana Padano wafers and fresh basil. A curated and wide selection of Italian labels completes the offer.

Montesacro-Pinseria Enoteca - San Francisco

Gianluca Legrottaglie had the merit of introducing the much appreciated Roman pinsa in the United States. Following the opening of the restaurant in San Francisco, success was such as to triple the number of branches with two new pizzerias opened in Portland and New York. The atmosphere is warm and welcoming, a perfect place to relax while savouring a bit of Roman tradition. The pinsas bear the name of the districts of Rome. The Montesacro pizza is convincing for its combination of flavours, with rosemary, potatoes, artichokes, sausage, mozzarella di bufala and spicy Calabrian chilli oil. The wine list is very accurate with references that come from artisanal producers from all over Europe. In closing, a good Maritozzo pastry filled with whipped cream is a worthy and delicious last bite before the bill.

Napulé - Zurich

One of the best pizzas that can be found in Europe, simply as that. Definitely a must for every pizza lover who reaches the shores of Lake Zurich. The credit goes to an all-Campania team, expertly led by talented Raffaele Tromiro, fourth generation of pizza makers. Long-leavened pizzas with raised edges and a melt-in-the-mouth bite. Do not miss the Calzone Napoli with tomato, mozzarella, salami, ricotta, and basil, the classic Margherita, the superb marinara or the ricotta stuffed crust Donna Carmela, with mozzarella di bufala and fresh cherry tomatoes. Interesting wine list, prices are undoubtedly in line with the Swiss standards. The other locations are keeping the same extremely high standards. Check the website for delivery and take away options, including the popular Neapolitan "pizza al portofoglio". The wine list has room of improvement.

NAPULÈ IS OUR PIZZERIA OF THE YEAR IN OUR TOP ITALIAN RESTAURANTS 2023.

nNea - Amsterdam

More than a passion, what Vincenzo Onnembo is about is a tireless, continuous research and desire to improve. With his restaurant he introduced Neapolitan tradition to the city of Amsterdam, immediately experiencing net success. He didn't just stop at pizzas, he developed a line of frozen pizzas and imported pizza al portafoglio, Neapolitan street food par excellence. The pizza dough is light, airy, topped with quality ingredients that also hail from the local cuisine. To start, take a "mortazza montanara" and continue with the Oro di Bufala pizza, topped with yellow cherry tomato sauce, mozzarella di bufala, provolone del monaco and basil, you won't regret it.

Peppe Pizzeria - Paris

Giuseppe Cutaro continues to be a certainty in the Parisian pizzeria scene. Originally from the Naples Spanish Quarters, as a pizza maker he had come to the fore by collaborating with the Big Mama group. In Paris, he has opened a branch in the twentieth arrondissement that offers a contemporary version of Neapolitanstyle pizza, with a nice high, honeycombed crust. Ordering a Neapolitan "cuoppo" paper cone filled with fried morsels is certainly an excellent choice to start with, while for pizzas we recommend a Lady Emilia, with ricotta, smoked fior di latte, mortadella, pesto and crumbled pistachios. The wine list is good with a fine selection of labels.

Peppe Napoli Sta Ca' - Tokyo

Naples is also found in Tokyo, thanks to Peppe Ericchello's restaurant. More than a pizzeria, this is a place where you can taste traditional Neapolitan dishes in Japan. The success of this entrepreneur is found in high-level cuisine that includes a careful selection of ingredients and an incomparable technique in obtaining a light and fragrant dough, with good air pockets and baked to perfection as tradition dictates. We recommend trying the Generale, with fior di latte, chopped pistachios, mortadella julienne, black pepper, and fresh basil. Simple, but very tasty.

Pasquale's - Rhode Island

Ribalta - New York

Authentic Pizza Napoletana. When it comes to baking true neapolitanpizza, Pasquale Illiano knows that the secret is choosing the best ingredients. He imports some of the best ingredients from his native region, Campania, and uses all his knowledge gained working in the restaurants of the Bay of Naples to deliver a pizza that you could find in some of the best pizzerias in the city of Naples. Start with an imported buffalo mozzarella and Parma prosciutto, then order a Salsiccia e friarelli Broccoli rabe, sausage, fior di latte or the unmissable margherita. Before asking for the check, indulge in homemade gelato to sweeten the end of the meal. Many recipes of the Neapolitan tradition are also available. Informal and welcoming service.

During the glorious European football Championship, Ribalta transformed into a true soccer stadium, embracing the whole area with its enthusiasm in the final stages of the tournament. The volcanic Rosario Procino and expert pizza maker Pasquale Cozzolino have built a winning pizzeria that combines high yield and quality in the dough. The Margherita Doc is perfect in its classic register, well flattened and baked, optimal distribution and quantity and distribution of ingredients and perfect final balance in a very pleasant bite. From the kitchen we recommend an unmissable Gragnano spaghetti with Piennolo tomato that's prepared to perfection. Professional service and an extensive wine list.

Sartoria Panatieri - Barcelona

From farm to pizza. An intriguing claim of this pizzeria which is only a walk away from the Sagrada Familia. After a career and building up experiences in important restaurants of Spain, Rafa Panatieri and Jorge Sastre decided to open their pizzeria. Local, seasonal ingredients, bought by farmers or directly grown near the venue, and imported raw materials are used to deliver a glimpse of one of Italy's most famous dishes. We found that the discs were cooked perfectly. A fragrant and soft bite that resembled the pizza of the city of Naples. The classic Margherita was delicious, but try the one with Cantabrian anchovies, kalamata olives, tomato, and escarole. Before the check, a classic Tiramisù is the right way to end the dining experience.

Where nature, sustainability, art and hospitality are inextricably linked. A small paradise, an authentic place in Torgiano, in the green heart of Italy, Umbria.

One of the best Neapolitan style pizzerias outside of Campania (region of which Naples is the capital). Behind the success of this place is the signature and ability of Ciro Iovine who with determination has proven capable of an ambitious project. Awarded in 2019 as Pizzeria of the Year by our Top Italian Restaurants guide, Song 'e Napule is a piece of Naples in the heart of Manhattan. The ingredients stand out for their high quality and the dough is baked to perfection as tradition dictates. Even the classic Margherita seems to have something extra, but the sausage and broccoli rabe, or the classic calzone with mozzarella, salami, ricotta and tomato sauce are no less. A stop not to miss when in the Big Apple.

Spacca Napoli Pizzeria - Chicago

In the prestigious location of the Mandarin Oriental in Tokyo on the thirty-eighth floor, this exclusive and popular pizzeria combines tradition with a luxurious and elegant environment. A total of eight seats in front of an imposing marble counter that separates the team of pizza chefs from customers. Daniele Cason is the man who pulls excellent pizzas with a crisp and tasty bite out of the wood-fired oven. The ingredients that top the pies are selected and directly imported from Italy. The Pizzino is rich and delicious, topped with mascarpone, black olives and black truffle. Excellent selection of wines and the proposal by the glass..

Via Toledo Enopizzeria - Wien

With his irrepressible and tireless personality, Jonathan Goldsmith has never stopped, not even in this period of great uncertainty. Strengthened by his passion for Neapolitan pizza art, he continued to promote Neapolitan-style pizza. Forged in the kitchens of renowned artisans such as Enzo Coccia, he brought Neapolitan pizza to his country of origin, the United States. On our visit we were pleasantly impressed by the sausage and broccoli rabe, and the tasty imported burrata. Continuing the tasting we opted for a classic Margherita and an Enzo with smoked mozzarella, Corbarino tomatoes, ricotta di bufala, rocket and grated parmigiano. The pizza dough is airy, light, with nice air pockets and excellent digestibility. The wine list is a small jewel box of Campania labels (some difficult to find) offered at honest prices.

Wine and pizza, these are the two protagonists of Francesco Calò's restaurant. As for the pies, the name suggests the typology: of clear Neapolitan style with a high and honeycombed crust, they have conquered the palate and the heart of Vienna in a short time. Alongside the timeless classics such as Margherita or Capricciosa, the "Master creations" are morsels with bold, yet balanced and surprising combinations. The pizza profumata is an example: mozzarella di bufala, lemon ricotta, yellow cherry tomatoes and a lemon vinaigrette give freshness and flavour to each bite. We point out an impeccable wine list with many carefully selected labels.