14 of the best places for pizza in Milan (2024)

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14 of the best places for pizza in Milan

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Where to find the ultimate pizza in Italy's most fashionable city

By Kiki Deere

14 of the best places for pizza in Milan (2)

Francesco Romeo

Italy’s south may be the birthplace of pizza, but Milan is where culinary trends are set. In Naples, it’s all about wonderfully sloppy wood-fired pizzas bursting with sun-kissed ingredients and framed by beautifully thick cornicioni (crusts). In Rome, you’ll mostly find light, thin, crispy pizza bases, much loved in the capital. In Milan, where fads evolve as quickly as the city’s fashion trends, you’ll find both – and much more, too. The best pizzas in Milan are no longer your cheap and cheerful go-to for a laidback night with friends. Gourmet pizzas topped with lavish ingredients, from truffles to Sicily’s famous juicy red prawns, have taken the city by storm. You’ll even find pizzas paired with co*cktails, skilfully crafted by mixologists who know a thing or two about fashioning the perfect tipple. Here are 14 of our favourite places to satisfy your pizza craving (in style).

DrySilvia Sirpresi

Dry

Part co*cktail bar, part pizza restaurant, Dry has been a success story on the Milanese dining and mixology scene since 2013. This hip little hangout sits on Via Solferino in Brera, Milan’s creative district where narrow cobbled lanes are lined with artisan workshops, independent boutiques and fashionable eateries. Interiors fuse industrial with a touch of retro, with wood and brass fittings, exposed light bulbs and bare brick walls. Sustainability is the catchword this year as Dry celebrates its 10th anniversary, with a new circular pizza menu that sees kitchen waste repurposed to create innovative co*cktails – think Pumpkin Mule, prepared with pumpkin-infused vodka made with fruit scraps (seeds, skin, fibrous material), or Question Mark, featuring cabbage-infused syrup made with leftover leaves from the focaccia with pork and purple cabbage. This is the place to sip expertly crafted co*cktails while savouring some of Milan’s best pizzas.

Address: Via Solferino 33
Website: drymilano.it

Da Zero

Da Zero

Da Zero prides itself on its strong Cilento roots, sourcing top-quality pizza ingredients from small, select producers in Italy’s Campania region. The Mediterranean diet reigns supreme here. Fior di latte mozzarella is from a dairy on the Amalfi Coast, guanciale (lard from a pig’s cheek) is sourced from a small producer in the Campania heartland, and beers and wines are from the Cilento, too. Dough is fermented for about 30 hours, resulting in exquisitely soft and elastic Neapolitan-style pizzas. There are tasty deep-fried specialities such as pizza fritta con cacioricotta di capra, topped with goat’s cheese from a Cilento dairy.

Address: Via dell’Orso 4
Website: zero.eu

CocciutoThomas Wiedenhofer

Cocciuto

Cocciuto is everything but your no-frills pizza joint. The design is sleek, with low-hanging bulbs, exposed pipes, bare brick walls and velvet banquettes in cerulean blue and burnt orange that exude an industrial chic vibe, punctuated here and there with leafy plants to bring a touch of the outdoors indoors. This sophisticated hangout has garnered a loyal following for its flavourful pizzas that stand out for their huge, light and fluffy cornicione (pizza crust). As well as classic toppings, you’ll find the likes of Teo, made with smoked buffalo mozzarella, mashed potatoes, porchetta (roast pork belly) and Neapolitan friarielli (rapini), along with Pistacchiata, topped with mortadella ham, chopped pistachios, burrata cheese and pistachio fondue.

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Address: Via Turati 25
Website: cocciuto.com

Capuano's

Capuano's

It may sound like a pizza joint straight out of New York, yet everything at this place founded by Luigi Capuano is straight out of Naples. Anyone familiar with the southern Italian city’s culinary scene will know that all things deep-fried are big there – and that’s also the case at Capuano’s, where Luigi’s deep-fried pizzas take centre stage. Crunchy on the outside and bursting with flavour on the inside, his pizza fritta is light and airy. There’s plenty on offer for those who prefer traditional wood-fired pizzas, including Cosacca, made with Conciato Romano, a rich and nutty Italian ewe cheese traditionally ripened in earthenware jars.

Address: Via Londonio 22
Website: capuanos.it

Confine

Confine

It’s not often that you come across a pizza restaurant that offers tasting menus with wine and co*cktail pairings, yet Confine offers just that (along with à la carte options for those feeling a little less peckish). The wine list is 500-bottle strong, focusing on whites from Campania, and there are some great alcohol-free options, too, including cider and kombucha. A glass-fronted open-plan kitchen allows diners to watch the pizzaiolo hard at work, expertly twirling and topping pizzas such as Popeye, a favourite made with spinach sautéed in Normandy butter, Parmesan, marinated egg yolk, steak tartare and black truffle. The restaurant is housed in a former ironmongery in Le Cinque Vie, a delightful district that lies southwest of the Duomo, where quirky stores and family-run restaurants sit snugly by niche art galleries.

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Address: Piazza Guglielmo Massaia
Website: confinemilano.it

Modus

Modus

Modus was quick to establish itself on the Milanese pizza scene, winning awards soon after it opened in 2022. Prepared with flavour-bursting ingredients from Italy’s sunny south, pizzas come in about thirty varieties. The Contadina sells like hot cakes, topped with spicy sausage, aubergines, mozzarella, cacioricotta cheese and a drizzle of olive oil. There’s a great selection of starters, including potato crocchè (Neapolitan-style croquettes) and mini fried pizzas, and if you’re visiting with friends who crave something other than Campania’s most famous culinary creation, there’s lots on that front too: cavatelli pasta and Mediterranean fish fillet, to name a couple, alongside salads whipped up with prime ingredients, from tuna to plump tomatoes and buffalo mozzarella.

Address: Via Andrea Maffei 12
Website: landing.modusmilano.it

Pizzeria Naturale

Pizzeria Naturale

Long before the up-and-coming district of Isola became the hip spot it is today, Pizzeria Naturale was already pulling in the health-conscious crowds. As the name suggests, the focus is on certified organic cuisine, with slow food ingredients, from anchovies to nduja, sourced from small producers around Italy. The vibe is distinctly laidback, with mismatched chairs and tables picked up from flea markets over the years. The vegan pizza bosco orizzontale is a firm favourite, topped with beetroot, almonds, vegetable medley, black olive powder and yellow tomatoes grown on the slopes of Mount Vesuvius. Its name echoes the Bosco Verticale, Milan’s two famous residential skyscrapers carpeted in hundreds of trees that lie just across the road.

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Address: Via Gaetano de Castillia
Website: pizzeria-naturale.com

Crosta

Crosta

Founded by the duo Giovanni and Simone, this café-cum-bakery offering all-day dining has received plaudits and won awards for its pizzas and breads made with speciality flours. Giovanni created Crosta’s famous pizza alla pala (loosely translated as ‘paddle pizza’), a light and crunchy pizza topped or filled with ingredients such as stracciatella cheese, roasted cherry tomatoes and lemon zest. The dough is slotted into the oven on a bread paddle, lending it both its rectangular shape and name. Simone, meanwhile, has achieved distinctions for his traditional round pizzas that are served come evening (his potato, pesto and crescenza cheese remains a firm favourite). The two are always kneading up new and exciting recipes, and there are plans to open a sister café in the city, too. Watch this space.

Address: Via Bellotti 13
Website: crosta.eu

Biga

Biga

It’s all about the dough at Biga. The very name of the restaurant refers to a type of pre-fermentation method known to improve texture and add flavour. The biga dough is fermented for 72 hours, and then the dough itself is subsequently fermented for another 24 hours, giving rise to pizzas that are light, soft and airy, topped with homemade ingredients lovingly prepared by Neapolitan chef Daniela and pizzaiolo Simone. The two work hand-in-hand to create playful recipes that take an original spin on classic Italian dishes, making the most of seasonal produce. Meaty ragù traditionally used to make lasagne, for example, features as a topping in one of the pizzas, while a creamy saffron-infused sauce serves as a flavourful foundation in another creation, taking inspiration from Milan’s famous risotto con ossobuco. As well as pizzas, you’ll find plenty of other Italian regional specialities, from Tuscan-style ribollita (bread and veg soup) to Sicily’s comforting pasta alla norma (pasta with tomatoes and aubergines).

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Address: Via Alessandro Volta 20
Website: bigamilano.it

Lievità

Lievità

The team at Lievità have scoured every corner of Italy to source top-quality ingredients from small and medium-sized producers. Juicy, nutrient-dense tomatoes are preserved in glass jars so they can be enjoyed all year round, with four different types used to smother the bases, from yellow Piennolo tomatoes grown on the slopes of Vesuvius, to Corbarino, a pear-shaped cherry tomato known for its sweet, intense flavour. The dough is made with stone-ground flour, and very little salt is used to allow the ingredients’ true flavours to shine, resulting in light and healthy gourmet pizzas. There’s a wholemeal option, too. The classic Margherita is a long-time favourite, as is Pomo d’oro, topped with yellow tomatoes, mozzarella and ricotta cheese.

Address: Via Carlo Ravizza 11
Website: pizzeria-lievita.com

Denis

Denis

Denis’s pizza di montagna is a world apart from Naples’s much-loved chewy and stretchy staple. Crispy, crunchy and light, his mountain pizza makes the most of ingredients and culinary traditions from his native Dolomites. The fresh alpine water used to make the dough is from a karst spring, said to give the pizza its crunchy edge, while foraged mountain herbs lend robust, zesty flavours. Cheeses such as Graukäse, a strong and tangy delicacy in the Tyrolean Alps, are sourced from alpine dairies, while others are matured in mountain caves. Interiors exude an alpine feel, with reclaimed wood furniture and tables made with stone quarried in the Dolomites. Even the digestifs are infused with alpine flavours, with bitters and grappas made with mountain herbs.

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Address: Via Statuto 16
Website: denispizza.it

Assaje

With several restaurants throughout Milan, Assaje welcomes diners in vibrant, contemporary spaces that give off a subtle industrial feel (think cement floors, exposed pipes and pendant lamps), with fun geometrical tiles and colourful Neapolitan curios adding lively pops of colour. Each restaurant has a fermentation chamber where temperature and humidity are carefully controlled, complete with a huge wall timer to allow the team to carefully monitor every step. The dough is spongy and airy, with a gently charred crust, topped with carefully sourced ingredients from Sicilian pistachios to Calabrian spianata, a spicy pork sausage similar to salami that adds a fiery kick to some creations. As well as traditional favourites, you’ll find gourmet pizzas including Mazara del Vallo, smothered in cream of pistachio, burrata, shrimp tartare, lime zest, and a drizzle of olive oil.

Address: Piazzale Segrino 2
Website: assaje.it

Berberè

Berberè

Berberè is a success story from Bologna, arguably Italy’s foodie capital. With locations in several Italian cities and two in London, Berberè has taken off in Milan (there are currently five branches) thanks to its fun and lively décor and flavoursome, reasonably priced pizzas. At its Navigli venue, there’s a playful, slightly retro feel, with bare walls and vibrant pops of colour, with a quirky mural recalling bygone days when children would jump into the city’s canals for a swim. You can choose from three types of pizza bases, made with conventional, yeast-free or cereal flour doughs. Toppings make the most of seasonal ingredients; come autumn, the Pumpkin & Mushroom steals the spotlight, topped with cream of pumpkin, mozzarella, taleggio cheese, sautéed mushrooms, parsley, rosemary and a drizzle of olive oil. Pizzas are cut into eight slices to share the love at your table, adding to the laidback, convivial feel.

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Address: Via Vigevano 8
Website: berberepizza.it

Bioesserì Porta Nuova

Bioesserì

This is one of Milan’s few certified organic restaurants, with sustainability at its heart. Top-quality ingredients are selected from trusted producers who rely solely on organic farming practices, strictly without pesticides or artificial chemicals. The refreshingly concise pizza menu (there are nine types) features pizzas prepared with ancient grain flours, topped with the likes of plump cherry tomatoes and prized Mazara del Vallo red prawns, a much-loved delicacy from Sicily. There’s also a co*cktail bar, where mixologists expertly prepare drinks using fresh, seasonal ingredients. Soft, natural oak furniture and sofas in vibrant fabrics create a warm feel, with leafy plants designed to enhance the restaurant’s connection with the natural environment. You’ll also find veggie and vegan dishes alongside pastas, meats and fish mains.

Address: Via Amerigo Vespucci 11
Website: bioesseri.it

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14 of the best places for pizza in Milan (2024)
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