Soft, airy dough, a thin base, and the signature leopard-spot charring from a wood-fired oven—Neapolitan pizza has become Lithuanians’ go-to.
Over the past decade, Neapolitan pizza has become the defining pizza style in Lithuania. What began as a niche interest gradually moved into the mainstream, accelerated in part by the pandemic years, when home bakers began experimenting with dough fermentation, sourdough starters, and compact pizza ovens. Many of those experiments centered on Neapolitan technique, giving a deeper understanding of dough, heat, and ingredients. Today, “going for pizza” here most often means a soft, thin base, a high and airy crust, and characteristic leopard-spot charring from a wood-fired oven.
Neapolitan pizza is defined by simplicity and precision. The dough consists of flour, water, salt, and yeast, fermented slowly to develop flavor and digestibility. Baking takes place at very high temperatures for a short time, producing a tender center and a light, inflated crust. Toppings are applied sparingly, allowing core ingredients—tomatoes, mozzarella, and olive oil—to remain in balance.
These five pizzerias illustrate how Neapolitan pizza is interpreted in Lithuania today, from following tradition to choosing contemporary ways.
Pizza di Ascari is known for its modern Canotto-style Neapolitan pizza, characterized by an especially airy, inflated crust. This style relies on high-hydration dough and extended fermentation, while maintaining a thin and supple center. The menu favors contemporary interpretations, including Salameto al Tartufo with truffle cream and ricotta, Pizza dei Cacciatori with pulled pork, and the Di Ascari signature topped with cheddar, gorgonzola, and provola.
Flying Tomato Pizza began in 2023 as a food truck in Bernardinų kiemas, where its chef-owner developed a Neapolitan-focused menu. The concept has since expanded to a permanent pizzeria in Vilnius Old Town and a newly opened location in Ogmios City. The menu covers classics such as Margherita, Marinara, Diavola, and Pepperoni, alongside more elaborate combinations including Truffle Mortadella, Provola e Arrosto, and Pizza di Mare with anchovy. All pizzas are baked in a Gozney Dome wood-fired oven. Italian-style pasta, antipasti, and homemade desserts complete the menu.
Among the first dedicated Neapolitan pizzerias in Lithuania, Pizza Verde has built its reputation on loyalty to traditional recipes and techniques. Its inclusion in the 50 Top World Artisan Pizza Chains only proves that it was a right decision. Dough is fermented for at least fourteen hours, and every pizza is baked exclusively in a wood-fired oven. Ingredients are imported directly from Italy, and the menu remains rooted in classic Neapolitan forms, including Margherita, Marinara, Napoletana, Bianca, and Mortadella.
Located in the Šnipiškės district, Zio Rigo offers a personal interpretation of Neapolitan pizza shaped by Italian heritage. Founded by Daniele together with two childhood friends, the pizzeria feels more like home than a restaurant. More than ten different Neapolitan-style pizzas are prepared using ingredients sourced from Italy, supported by a drinks selection of Italian beers, wines, and organic lemonades. The signature Zio Rigo pizza combines pomodoro, cherry tomatoes, stracciatella, anchovies, and lemon zest. House-made Cannolo Siciliano is a great choice to complete the dinner.
Operating in Vilnius for more than twenty years, Užupio Picerija represents one of the city’s longest-standing expressions of Neapolitan tradition. Founded by an Italian family, the restaurant prioritizes authenticity in both technique and ingredients. Flour, tomatoes, extra virgin olive oil, mozzarella, and burrata are imported directly from Italy, while the dough is fermented for at least twenty-four hours under controlled conditions. The menu highlights historically rooted Neapolitan pizzas such as Bufala e Piennolo, Calzone Napoletano, and Mortadella e Pistacchio.
