From pizza baked in wood-fired ovens to 72-hour slow-rise dough with Neapolitan and Tuscan toppings, eat yours like a local on church steps or in a converted car mechanic’s former workshop. Discover the best pizza in Florence.
Gusta
The Gusta brothers have brought their southern-style pizza-making to Florence with a classic Italian-style diner popular with students and travellers. You’ll often see queues by the dining room door before opening hours. There’s shared seating inside on tables using old wine casks, or you can make like the locals and take your pizza to the steps of the neighbouring church of Santo Spirito. Via Maggio 46r
Berberè
Brothers Matteo and Salvatore hail from Calabria in southern Italy, with their first pizzeria open in 2010, earning Tre Spicchi by food guide Gambero Rosso in 2018. Now, their San Frediano and central Florence outposts (main image) also focus on artisanal pizza made with sourdough left to rise for at least 24 hours. Toppings are seasonal and many organic, and each pizza cut into eight pieces to encourage sharing between friends. They also have gluten-free options. Piazza de’ Nerli 1
Tamerò Pizzeria
The team behind pasta restaurant Tamerò has transformed the back of their re-vamped car mechanic workshop in Santo Spirito into a pizzeria serving freshly baked pizza from a wood-fired oven. Classic toppings fill the menu with popular veggie options, including eggplant and mozzarella. Or try the explosion of the Diavola—tomato, mozzarella, and spicy salami. Borgo Tegolaio 22r
I’Pizzacchiere
Dough is given 72 hours to rise, a show of how seriously the pizzaiolo (pizza makers) are about creating their Neapolitan-style pizzas. With 45 pizzas to choose from, the menu is vast – from calzone to a gourmet list, including Honeymoon – buffalo mozzarella, black truffle, pecorino cheese, drizzled with delicate orange blossom honey. As service is swift, it’s a good express lunch en route to the famed Florence lookout, Piazzale Michelangelo. Via San Miniato 2
L’antica Pizzeria Da Michele
Their original Naples pizzeria is lauded by locals and is praised in the book Eat, Pray, Love by Elizabeth Gilbert. Da Michele has been a forefather of pizza making since 1870. This outpost in Florence, opposite the central market in San Lorenzo, makes only six pizza styles from its wood-fired oven. Tuck into a Neapolitan—tomato, mozzarella, anchovies, oregano, and capers—as a nod to the venue’s origins. Piazza del Mercato Centrale 22r
