Did you know that Neapolitans consume an average of 62 pounds of pizza per person each year?
That’s nearly double the American average!
As someone who’s spent countless evenings wandering the narrow streets of Naples in search of the perfect pie, I can tell you there’s simply nothing that compares to authentic Neapolitan pizza in its birthplace.
By the end of this article, you’ll know exactly where to find the most authentic, mouth-watering best pizza in Naples in 2025, how to order like a local, and how to avoid the tourist traps that serve mediocre pies at premium prices. Let’s dive in!
L’Antica Pizzeria da Michele: The Historic Champion
Location
Via Cesare Sersale, Naples, Italy
Opening time
Typically open daily from around 11:00 AM to 11:00 PM (note: lines are longest at peak hours)
Website
Founded in 1870, L’Antica Pizzeria da Michele isn’t just a restaurant; it’s a pilgrimage site for pizza devotees.
The place gained international fame when Julia Roberts ate here in the movie “Eat, Pray, Love,” but locals have known about it for generations.
The walls are lined with photos of celebrity visitors, but the real stars are the pizzas coming out of that wood-fired oven.
What makes Da Michele special is their unwavering commitment to simplicity. Their menu has just two pizza options: Marinara (tomato, garlic, oregano) and Margherita (tomato, mozzarella, basil). That’s it!
No pineapple, no pepperoni, no fancy toppings.
The first time I went, I actually tried to order a pizza with extra toppings and received a look of such pity that I still haven’t recovered!
Their dough is something else – airy, light, with that perfect char on the outside. The center is wet (as authentic Naples pizza should be), so don’t be surprised if your first bite sends tomato sauce dribbling down your chin.
If you want to avoid the infamous lines, here’s my pro tip: go at 3pm on a weekday. It’s between lunch and dinner rushes, and I’ve never waited more than 15 minutes at that time. Or try their new advance booking system – it costs a few euros extra but saves hours of waiting.
At around €30 for a Margherita, it’s one of the best pizza values in Naples, especially considering its legendary status.
Sorbillo in Via dei Tribunali: A Local Institution
Location
Via dei Tribunali, 32, 80138 Naples (Napoli), Italy
Opening Hours
Monday to Saturday: 12:00 PM – 11:30 PM, Sunday: Closed
Website
Walking into Sorbillo for the first time was intimidating!
The Sorbillo family is pizza royalty in Naples. The original patriarch had 21 children (no, that’s not a typo), and many of them opened pizzerias.
This has led to some confusion with multiple “Sorbillo” spots throughout the city.
I once accidentally went to the wrong one and didn’t realize until halfway through my meal!
What makes Gino’s pizzas special is the extra-wide, super soft crust. It’s like eating a pizza surrounded by a cloud! Their dough ferments for a minimum of 24 hours, giving it an amazing depth of flavor that I haven’t found elsewhere.
While they respect tradition, Sorbillo isn’t afraid to innovate.
I remember ordering their seasonal pumpkin cream and pancetta pizza on a chilly November evening – it was a revelation!
Here’s an insider tip that took me months to discover: Sorbillo has a separate takeaway location just down the street that serves their famous “pizza portafoglio” (wallet pizza) – a smaller, folded pizza that costs just €30-40. If the main restaurant has a long wait, grab one of these to tide you over!
Reservations are essential unless you enjoy waiting for hours.
50 Kalò: Modern Mastery of Traditional Techniques
Location
Piazza Sannazzaro 201/B, 80122 Naples, Italy
Opening Hours
- Monday to Thursday: 12:00 PM – 4:30 PM, 6:30 PM – 12:30 AM
- Friday and Saturday: 12:00 PM – 4:30 PM, 6:30 PM – 1:00 AM
- Sunday: 12:00 PM – 4:30 PM, 6:30 PM – 12:30 AM
Website
https://www.50kalo.itTaste Edit+1350kalo.it+13eatoutnaples.com+13
It’s in the upscale Mergellina area, away from the historic center where most famous pizzerias are located.
The name “50 Kalò” has a story behind it. In Neapolitan slang, “kalò” means “good” and comes from the ancient language of gypsy street merchants.
The number 50 symbolizes good dough in the old Neapolitan game of Smorfia. Pizza philosophy before you even order – I love it!
Ciro Salvo, the master pizzaiolo behind 50 Kalò, is something of a dough scientist.
What sets 50 Kalò apart is their perfect balance of tradition and innovation.
Their classics are flawless – perhaps the best Margherita I’ve had in Naples.
But they also offer creative options that don’t feel gimmicky.
Their pizza with yellow tomatoes, smoked provola cheese, and basil creates this amazing sweet-savory balance that haunts my dreams.
The restaurant itself is more modern and spacious than many historic center pizzerias, with actual comfortable chairs (a rarity!).
The service is professional without being stuffy. When I spilled red wine all over myself during one visit, the waiter didn’t miss a beat – brought me club soda for the stain and a fresh glass without making me feel like an idiot.
Pizzeria Da Attilio: Perfect Neapolitan Star Pizzas
Location
Via Pignasecca 17, 80134 Naples, Italy
Opening Hours
- Monday to Saturday:
- 12:00 PM – 3:30 PM
- 7:00 PM – 11:30 PM
- 12:00 PM – 3:30 PM
- Sunday: Closed
Website
Getting to Da Attilio was an adventure in itself! Tucked away in the bustling Pignasecca Market area, I walked past it twice before realizing the unassuming entrance led to pizza paradise.
The smell hit me first – that intoxicating mix of baking dough, tomatoes, and basil that makes your stomach growl instantly.
Attilio Bachetti is the third-generation owner, continuing what his grandfather started in 1938. The first time I met him, he proudly showed me photos of his grandfather making the same recipes decades ago.
What makes Da Attilio famous is their star-shaped pizza – the “pizza a stella.”
Instead of a round pie, the dough is formed into an 8-pointed star, with the points folded over and stuffed with ricotta and various ingredients.
The first time I ordered it, I honestly thought it was just a gimmick for tourists.
I was SO wrong! The contrast between the crispy star points and the soft center creates these amazing texture differences in each bite.
Their signature pizza combines two seemingly simple ingredients – sausage and friarielli (a bitter local green similar to broccoli rabe).
I remember thinking, “That’s it? Just two toppings?” Then I tasted it and understood why locals rave about this combination. The slight bitterness of the greens perfectly balances the richness of the sausage.
Being located in a busy market area means Da Attilio attracts more locals than tourists. The prices reflect this – about €25-39 for most pizzas, which is fantastic value. The place is small, maybe 12 tables total, with walls covered in photos and news clippings from their 80+ years in business.
Pizzeria Concettina ai Tre Santi: Sanità’s Hidden Gem
Location
Naples (Sanità District): Via Arena alla Sanità, 7 Bis, 80137 Napoli NA, Italy
Opening Hours
- Naples Location:
- Sunday to Thursday: 10:30 AM – 11:30 PM
- Friday and Saturday: 11:00 AM – 11:30 PM
- Sunday to Thursday: 10:30 AM – 11:30 PM
Website
url:https://www.concettinaaitresanti.com
Pizzeria Concettina ai Tre Santi sits in the heart of this vibrant, working-class district that’s experiencing a remarkable renaissance.
Walking there takes you through narrow streets filled with local life – old men playing cards, children kicking soccer balls, and laundry hanging from balconies.
It feels like the Naples of 50 years ago!
The pizzeria itself has been around since 1951, but it’s young pizzaiolo Ciro Oliva who has transformed it into a destination.
What makes Concettina special is how they honor tradition while pushing boundaries.
Their classic Margherita is flawless – that perfect Naples-style soft center with a puffy, charred cornicione.
But their tasting menu is where Ciro’s genius really shines.
The first time I tried their “evolution of margherita” – three different versions showing the historical development of this iconic pizza – I actually took notes like I was at a wine tasting!
The best way to experience Concettina is to book their tasting menu, which includes 8-10 different pizzas served in sequence, from traditional to innovative. Yes, that’s a lot of pizza! I made the mistake of eating lunch before my first tasting menu experience and deeply regretted those wasted stomach space.
Is it worth venturing beyond the tourist center to visit? Absolutely. Not only for the exceptional pizza but to experience a side of Naples that many visitors never see.
The Sanità district’s baroque churches, catacombs, and authentic street life make the journey as rewarding as the destination.
Pizzeria Starita: Traditional Excellence with Modern Flair
Location
- Address: Via Materdei, 27/28, 80136 Napoli NA, Italy
- Phone: +39 081 544 1485
Opening Hours
- Tuesday to Sunday:
- 12:00 PM – 3:30 PM
- 7:00 PM – 11:30 PM
- 12:00 PM – 3:30 PM
- Monday: Closed
Website: pizzeriestarita.it
The first time I visited Starita, I almost got run over trying to cross the busy Materdei district street where it’s located!
This area is slightly removed from the main tourist center, which means you’ll be dining alongside local families rather than tour groups.
What many pizza enthusiasts know it for is its starring role in the 1954 Sophia Loren film “L’Oro di Napoli” (The Gold of Naples). There’s a famous scene where Loren plays a pizza maker who loses her wedding ring in the dough!
The current owner, Antonio Starita, is pizza royalty in Naples.
The first time I tried it, I made the mistake of saying “it’s like a savory donut” within earshot of Antonio.
I also love their “angioletti” – strips of fried dough served with arugula and cherry tomatoes. It’s technically an appetizer but I’ve definitely made a meal of just this more than once! Their potato croquettes are another must-try – creamy on the inside with the perfect crunchy exterior.
Pizzeria La Notizia: Enzo Coccia’s Masterpiece
Location
Via Michelangelo da Caravaggio, 53, 80126 Napoli NA, Italy
Opening Hours
- Monday: Closed
- Tuesday to Thursday: 7:30 PM – 12:30 AM
- Friday and Saturday: 7:30 PM – 1:00 AM
- Sunday: 7:30 PM – 12:30 AM
Website
https://www.pizzarialanotizia.com
Finding La Notizia required some detective work my first time!
Located in the residential Vomero district, away from the tourist center, it doesn’t announce itself with flashy signs or long lines.
I actually walked past it twice before realizing the unassuming storefront housed one of Naples’ most respected pizzerias.
Enzo Coccia is considered the philosopher-poet of Neapolitan pizza.
My first interaction with him was memorable – I asked a simple question about his dough, and he responded with a 15-minute discourse on flour proteins and hydration that left my head spinning but gave me new appreciation for the science behind pizza making.
What distinguishes La Notizia is their fanatical commitment to seasonal, artisanal ingredients.
While many pizzerias claim to use high-quality products, Enzo takes it to another level.
He sources his mozzarella from specific water buffalo herds, his tomatoes from small family farms on Vesuvius’ slopes, and even his oregano comes from a particular mountain region because he believes the soil there produces the most aromatic herbs.
This attention to detail translates into pizzas with extraordinary depth of flavor.
Their classic Margherita tastes different in July than in October because the tomatoes change with the seasons!
I remember being surprised by this the first time I visited in different seasons – the same pizza was recognizable but distinctly different.
La Notizia now has multiple locations, but the original on Via Michelangelo da Caravaggio remains the flagship. The space is more upscale than traditional Naples pizzerias, with proper table service and a respectable wine list. This makes it perfect for a date night or when you want a more relaxed dining experience than the chaotic charm of places like Da Michele.
What Makes the Best Pizza in Naples, Italy Truly Authentic?
If you visit Naples, Italy, you can enjoy the best pizza experience at these places—and for a full trip, check out our guide to the best hotels in Naples.
Neapolitan pizza isn’t just food – it’s a protected cultural treasure.
The Association Verace Pizza Napoletana (AVPN) has strict rules about what can be called a true Neapolitan pizza.
The sauce must use San Marzano tomatoes grown in the volcanic soil of Mount Vesuvius.
These aren’t your ordinary tomatoes – they’re sweeter and less acidic than regular varieties. Believe me, once you’ve had them, regular tomatoes taste like sad imitations!
And the cheese? It has to be fresh buffalo mozzarella from the Campania region.
I’ve seen pizzaiolos (pizza makers) almost come to blows over using the wrong cheese! The dough should be formed by hand – no rolling pins allowed – to a thickness of about 3mm.
Then there’s the cooking process. A wood-fired oven heated to around 900°F (485°C) is essential. The pizza cooks for just 60-90 seconds, creating that perfect contrast between the soft, tender center and the slightly charred, puffy cornicione (rim).
When you eat pizza in Naples, forget the knife and fork. Fold it in quarters like a libretto (little book) and eat it with your hands. The first time I tried this, half the toppings ended up on my shirt – but practice makes perfect!
