The Best Pizzerias in Florence: Where to Eat Outstanding Pizza

Pizza is undeniably the flagship of Italian cuisine, beloved worldwide and a crown jewel of our culinary tradition. Born as a humble street food in Naples, classic pizza is made from a blend of flour, water, salt, and yeast, then topped with extra virgin olive oil, San Marzano tomatoes, mozzarella fior di latte, and fresh basil. When these ingredients are carefully sourced and skillfully handled, the result is a flavor explosion that satisfies the palate and captivates with its unmistakable aromas. Today, Florence is a city where pizza making has become both an art and a science, marrying tradition and innovation in every slice.

How to Recognize a Top-Tier Pizzeria?

In recent years, the simple white dough—the basic mixture of water and flour—has become a playground for experimentation and excellence. Florence’s best pizza shops stand out for several key features:

• Expertly fermented doughs, often using sourdough starter or pre-ferments like biga, crafted from carefully selected stone-ground or heritage flours
• High hydration (sometimes up to 80%), yielding a crust that's light, open-crumbed, and easily digestible
• Either wood-fired or next-generation gas ovens, offering balanced textures: crisp and airy, yet chewy and tender
• Impeccable toppings, favoring seasonal, local, and DOP/IGP ingredients such as buffalo mozzarella, Piennolo cherry tomatoes, Tuscan EVOO, and artisan-cured meats

Did you know? Pizza is the world’s most searched takeaway food on Google!

By Francesca Ciancio

Does Florence Have Great Pizza?

Florence’s pizza scene is dynamic and exciting, shaped by a new generation of pizzaioli who blend tradition, technical prowess, and avant-garde creativity. Whether you crave classic Neapolitan pies or innovative, gourmet creations, these pizzerias guarantee unforgettable flavor journeys in settings that range from historic to ultra-modern.

1. Al Fresco

Borgo Pinti 99, Florence

Located in the lush gardens of the Four Seasons Hotel Florence, Al Fresco is now led by head pizzaiolo Luca Maccioni. The dough here is a masterpiece: a blend of stone-ground flours naturally leavened for over 36 hours, resulting in a crust that’s both fragrant and airy. The wood-fired oven imparts a gentle smokiness and perfect blistering. Signature pies like the Sogni di Tropea (with caramelized Tropea onions) and the Parmigiana highlight the kitchen’s dedication to the best Italian ingredients and creative flair. Al Fresco’s pizza is both a technical triumph and a sensory delight.

2. Giotto

Via Veracini 22a & Via Panzani 57, Florence

At Giotto, award-winning chef Marco Manzi crafts pizzas with an extremely high hydration dough, built from live sourdough and unrefined heritage flours. The result after more than 30 hours of fermentation? A soft yet structured pizza with a voluminous, airy crust and porcelain-thin base. The Bufalina with buffalo mozzarella DOP and the Montanara—lightly fried and finished in the oven—demonstrate both technical mastery and a respect for Neapolitan tradition.

3. Santarpia

Via Senese 155r, Florence

At Santarpia, chef Simone Corsi upholds the legacy of Giovanni Santarpia with long-fermented Neapolitan doughs and a focus on top-tier ingredients. The menu pays homage to both Naples and Florence: the fried pizza with lampredotto is a love letter to Tuscan tradition, while the classic Margherita, Marinara with Piennolo cherry tomatoes, and Salsiccia e friarielli are benchmarks of quality and flavor.

4. La Divina Pizza

Borgo Allegri, 50/rosso, Florence

Run by Simone Lombardi, La Divina Pizza is renowned for its naturally leavened doughs, made with stone-milled, organic flours and fermented for at least 24 hours. The result is a pizza that’s both crisp and digestible. The menu changes with the seasons, offering combinations like porchetta and Swiss chard or spianata calabra, eggplant, and sheep’s ricotta. Each bite is a showcase for Italy’s best artisanal ingredients.

5. La Farina Pizza + Grill

Via Giuseppe La Farina 29, Florence

Steered by Marco Fierro, La Farina Pizza + Grill delivers pizzas with a distinctive edge: their dough is a carefully balanced blend of semi-wholegrain stone-milled flours and natural sourdough. The wood-fired oven yields a thick, airy rim and a delightfully tender base. Try the classic Margherita, the umami-forward Napoli with Cantabrian anchovies, or the Salsiccia e friarielli, showcasing local sausage and Neapolitan greens.

6. Largo 9

Largo Pietro Arrigoni 9, Florence

Pizzaiolo Pasquale Polcaro at Largo 9 pushes the boundaries of dough science, experimenting with multiple fermentation techniques—sourdough, brewer’s yeast, and biga. His pizzas are celebrated for their crisp yet airy crusts and inventive toppings. Don’t miss the classic Margherita or the innovative Amatriciana pizza, inspired by the famous Roman pasta sauce.

7. Berberè

Via de Benci 7 & Piazza dei Nerli 1, Florence

Berberè, the brainchild of Alessandro and Matteo Aloe, has revolutionized the Italian artisanal pizza scene. Their pizzas are made with organic stone-ground flours and natural sourdough, fermented for 24 hours to ensure lightness and digestibility. Each pizza is cut into eight slices, perfect for sharing. From the classic Margherita to the Salsiccia e Cipolla Rossa and seasonal specialties, Berberè’s menu is a celebration of Italian taste.

8. Fermento 1889

Borgo San Frediano 42r, Florence

Gianluca Vella brings a unique perspective to Fermento 1889, melding techniques from both Naples and Rome. His pizzas feature doughs with 80% hydration, minimal yeast, and only organic flours—resulting in a crust that’s crisp outside, melting inside. Standouts include the Fiore del Cantabrico, Cinderella (pumpkin cream and pancetta), and Mortadella e Bufala.

9. Officina dei Sapori

Via Giampaolo Orsini 44r, Florence

One of Florence’s hottest recent openings, Officina dei Sapori is headed by Davide Parretti. Here, doughs are made with sourdough starter and Italian heritage wheat flours, yielding a wonderfully open crumb and digestibility. Try the colorful Tricolore (with yellow and red cherry tomatoes, burrata, and basil pesto), the Pancetta & Pecorino, or their range of gourmet pizzas that showcase the best of Tuscan produce.

10. Lo Spela

Via Poneta 44, Ferrone, Greve in Chianti

Under chef Claudio Nardi, Lo Spela is a beloved destination for expertly crafted pizzas baked in a wood-fired oven. The menu ranges from impeccable classics like the Margherita to house specialties such as the Duck Breast Pizza, paired with a Chianti reduction. The rustic countryside setting and careful sourcing of ingredients make every meal here a Tuscan feast.

11. Pizza Pepé

Via G. Doni 8r, Florence

Pepé is one of the city’s most exciting new pizzerias, guided by chef Francesca Girelli. Their dough, a blend of stone-ground flours and wild yeast, rises for 48 hours, creating a light, aromatic crust. The menu features creative and colorful pies like the Pepe Special (buffalo mozzarella, Calabrian 'nduja, pistachio cream, and burrata) and a seasonal Pumpkin & Speck. Their commitment to local produce and innovative flavor combinations makes this a must-visit for pizza lovers.