The best pizza in Florence, and which one to choose

🍕 pizza worth crossing town for

Neapolitan, sourdough and by the slice. Which pizzeria fits which kind of evening in Florence.

The places

One of the first places to bring Neapolitan pizza to Florence, now past twenty years old, in a large and deliberately loud room on Via Maffia.

Sourdough pizza cut into slices before it reaches the table, with seasonal toppings added raw, made for sharing rather than for one person one pizza.

A pizzeria on Borgo San Frediano built around the flour rather than the topping, with doughs blended and balanced as the main event.

The pizzeria that brought proper Neapolitan pizza to Florence, out past Porta Romana, where the crowd goes for the dough rather than the location.

Cheap, fast, sometimes heart shaped, and eaten sitting on the steps of Santo Spirito with a beer from the bar opposite.

Neapolitan pizza in Florence before that was a thing, in a narrow room by the Sant'Ambrogio market, with two sittings and a queue for both.

Pizza by the slice on Borgo Allegri, made with stone-milled organic flour and fermented at least a day, sold standing up.

A neighbourhood pizzeria out near Campo di Marte where Florentines order by the metre and nobody is there for the atmosphere.

An organic pizzeria on Via de' Ginori where the dough is left to rise slowly and the flour, oil and produce are traceable to named growers.

9 places in this collection.