{"id":227482,"date":"2026-06-07T08:21:37","date_gmt":"2026-06-07T06:21:37","guid":{"rendered":"https:\/\/www.parisselectbook.com\/2026\/06\/07\/the-20-best-pizzas-in-paris-in-2026-our-favourite-places-to-enjoy-neapolitan-and-roman-style-pizzas\/"},"modified":"2026-06-07T08:21:37","modified_gmt":"2026-06-07T06:21:37","slug":"the-20-best-pizzas-in-paris-in-2026-our-favourite-places-to-enjoy-neapolitan-and-roman-style-pizzas","status":"publish","type":"post","link":"https:\/\/www.parisselectbook.com\/en\/2026\/06\/07\/the-20-best-pizzas-in-paris-in-2026-our-favourite-places-to-enjoy-neapolitan-and-roman-style-pizzas\/","title":{"rendered":"The 20 best pizzas in Paris in 2026: our favourite places to enjoy Neapolitan and Roman-style pizzas"},"content":{"rendered":"

Pizza is all too often reduced to a simple fast-food dish, yet it’s a veritable culinary art form with dozens of variations. To find the best pizzas in Paris<\/a><\/strong>, you need to know where to look, and this selection of 20 addresses<\/strong> is here to guide you. <\/p>\n

Neapolitan, Roman or Franco-Italian: which style of pizza to choose?<\/h2>\n

There’s no shortage of pizzerias in Paris<\/a>, but not all are created equal. Some focus on Neapolitan dough, puffy and soft, others on Roman dough, thin and crispy. Each style has its fans, and both are convincing. <\/p>\n

Neapolitan pizza relies on long-fermented dough, well-risen edges and products often imported directly from Italy. Roman<\/a> pizzas, on the other hand, are rolled out with a rolling pin to create an almost crunchy base. So, the choice depends above all on your desires at the time. <\/p>\n

What’s more, a number of Parisian establishments are breaking away from both traditions and offering French or creative recipes. Popu, for example, celebrates French regional products on pizza dough. It’s a trend that’s gaining ground in the capital<\/a>. <\/p>\n

“Pizza is a culinary art form that can be enjoyed in more ways than there are hills in Rome.<\/p><\/blockquote>\n

The best addresses for Neapolitan pizza in Paris<\/h3>\n

At Peppe Pizzeria<\/strong>, the cuisine is 100% homemade. Peppe Cutraro, former Big Mamma chef, creates Neapolitan pizzas that take you straight to the heart of Naples. Three addresses are available: 11, rue \u00c9tienne-Marcel (1st)<\/strong>, 61, rue des Martyrs (9th)<\/strong> and 2, place Saint-Blaise (20th)<\/strong>. <\/p>\n

At Dalmata<\/strong>, the neon pink room and R’n’B playlist set the scene. The Truffle pizza, dripping with burrata, is a heart-stopper. The queues are never empty, which speaks volumes for the quality of this address. <\/p>\n

Ottobre Pizzeria<\/strong>, nestled at the crossroads of rue Marie-Louise and rue Bichat in the 10th arrondissement, entrusts its oven to Carmine, a pizza maker straight from Naples. Guido chooses his wheat carefully, including Petra flour refined in Este, to give his pizzas a rare lightness. <\/p>\n

Pizzerias with a unique ambience, also known for their decor<\/h2>\n

Some pizzas in Paris<\/strong> are enjoyed in settings that are as good as the plate. Le Cirque<\/strong>, located at 141, rue Saint-Martin (4th)<\/strong>, welcomes diners under a glass roof where a giant clown watches over the huge central bar. The Roman-style pizzas are made by Franco-Italian chef Julien Serri. The Morteau di Fame (smoked mozzarella, Morteau sausage, roasted potato, fried onions) and the Antica Mortadella (mozzarella fior di latte, mortadella, pistachio cream, crushed pistachios, lemon-infused oil) are well worth a detour. <\/p>\n

Da Vito<\/strong>, on rue Sedaine in the 11th arrondissement, looks like a neighborhood trattoria from the outside. Yet behind the cold-storage door lies the Moonshiner, a cozy cocktail bar with a New York Prohibition feel. Total immersion. <\/p>\n

Faggio<\/strong>, on rue Marguerite de Rochechouart in the 9th arrondissement, plays the card of a neo-industrial universe against a backdrop of 90s American hip-hop. The chef, originally from Calabria, produces authentic, trendy creations from a huge oven planted in the center of the room. <\/p>\n

Equally singular, Centre Culturel Chambre Noire<\/strong>, on boulevard de la Villette in the 19th arrondissement, is a hybrid place where pizza rubs shoulders with natural wine. Soft dough, puffy edges and seasonal toppings make for a table that’s long remembered. <\/p>\n

    \n
  • Bella Piazza<\/strong> (1st) – fine pizzas baked in a wood-fired oven, 100% natural flour, takeaway available<\/li>\n
  • AVE Pizza Romana<\/strong> (11th) – crispy Roman dough, pizzas from \u20ac6<\/strong> lunchtime<\/li>\n
  • Roco<\/strong> (17th) – 4-day<\/strong> matured dough, top-of-the-range products, open after 10pm<\/li>\n
  • In bocca al lupo<\/strong> (18th) – no frozen products, great classics from \u20ac8.50<\/strong>, black mozzarella di bufala<\/li>\n
  • Pizza Di Loretta<\/strong> (9th, 11th, 17th) – Roman-style pizza al taglio, sold by the slice in an almost cinematic setting<\/li>\n<\/ul>\n

    Addresses to suit all budgets and tastes<\/h3>\n

    At AVE Pizza Romana<\/strong>, 90, rue de la Folie M\u00e9ricourt (11th arrondissement)<\/strong>, pizzas don’t cost more than \u20ac10<\/strong> at lunchtime. The Rossa Aglio e Origano is \u20ac6<\/strong>, the Margherita \u20ac8<\/strong>. The Spicy Zucca, with its pumpkin cream base, buffalo mozzarella, spicy fennel sausage and pecorino, is the house favorite. <\/p>\n

    At Popu<\/strong>, after more than 20 years in<\/strong> the restaurant business, M\u00e9lanie has opened two relaxed pizza bistros. The Titi Parisienne with Prince de Paris white ham, the Joli-C\u0153ur burrata and the Espelette with black pudding are all examples of a cuisine that celebrates the products of our regions. <\/p>\n

    For its part, Rori<\/strong>, on rue Jean-Pierre-Timbaud in the 11th arrondissement, combines Italian authenticity with meticulous aesthetics. The Diavola, with its mild chilli and addictive crunch, is the special mention on the menu. The spritz flows in a subdued, relaxed atmosphere. <\/p>\n

    Other Parisian restaurants where pizza is the art of living<\/h2>\n

    Bella Piazza<\/strong>, opened by the Marmottes team at 8, rue de la Petite Truanderie (1st)<\/strong>, offers pizzas made with fresh produce direct from Italy. Margherita di bufala, Quattroformaggi and Al nero del Tartufo with homemade truffle cream are just some of the signature dishes. Takeaway is now available. <\/p>\n

    Zapi<\/strong>, 7, rue du 29 juillet (1st)<\/strong>, is a retro-decorated cantine where the Romana (white base, guanciale, artichoke, arugula, parmesan) and the Tartufo (truffle cream, Fior di Latte, mushroom, fresh truffle) are sure to please. A homemade tiramisu often rounds off the meal in style. <\/p>\n

    For a touch of Corsican identity, Le Papacionu<\/strong>, 7, rue Cadet (9e)<\/strong>, serves half-moon-shaped pizze on extra-thin dough. The Spuntinetta (Corsican tomme, pancetta arrolata, arugula, balsamic cream, fig emulsion) and the calzone with cognac and pine nuts offer a true gustatory voyage to the heart of pizzas in Paris<\/strong>. <\/p>\n

    Marzo<\/strong>, designed by Julien Cohen (Grazie, Il professore, Quindici, Pizza Chic), offers a wide selection of sweet and savoury pizzas in its 7th and 16th arrondissements. Open wood fires, white bricks and marble tables make up a decor that celebrates pizza from floor to ceiling. <\/p>\n

    Luisa Maria<\/strong>, 12, rue Monsieur-le-Prince (6e)<\/strong>, surprises with its star-shaped pizzas topped with products direct from Naples. Waiting times can be long, so the owner has set up an original system: you leave your number and wait for the phone call from the Carillon, just across the street. <\/p>\n

    Pizza Julia<\/strong>, 43, rue de Charenton (12e)<\/strong>, has built its reputation on the yellow cherry tomato, which is tastier than its classic cousin. This is one of the reasons why the chef has won so many awards. La Championne (tomatoes, mozza, arugula, bresaola, parmesan, toasted pine nuts, balsamic cream, oregano) is the dish to order. Last but not least, Pietro<\/strong>, on boulevard de Vaugirard in the 15th arrondissement, is a favorite with Italian food lovers, particularly for its truffle cream pizza, which has long attracted a loyal clientele. <\/p>\n

    So, whether you’re looking for a puffy Neapolitan galette, ultra-crisp Roman dough or a creative Franco-Italian recipe, pizzas in Paris<\/strong> have surprises in store in every arrondissement. All that’s left to do is choose your camp and reserve a table. <\/p>\n","protected":false},"excerpt":{"rendered":"

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