The 10 best pizzerias in Berlin
Deliciously fluffy sourdough pizza from former Gazzo Pizza bakers. Industrial ambiance serves unusual creations like a white pizza with leek parchment, mushrooms, and lemon gremolata. Plus wine, craft beer and creative vegan options.
Organic pizza with sourdough and original Italian produce in the Wrangelkiez. With crispy, porous dough, the neighbourhood favourite is a welcome change from Neapolitan options. A highlight is the arugula-chili pizza and calzone with a spritz.
Simple restaurant with wooden furniture and some window seats. The juicy dough is given a lot of time, ingredients and toppings are carefully chosen. The Margarita is recommended as a perfect composition that skillfully nuances the quality and flavour of each element.
At the quiet end of Chausseestraße, the small restaurant bakes Neopolitan pizza with wonderfully fruity tomato sauce and mozzarella. The dough is traditionally fluffy, and there are cornetti and tiramisu during the day and for dessert.
A true gem slightly off the beaten track in the eternally grey Wedding. Vegetarians and vegans will be happy in the cosy, casual restaurant with large windows. The toppings change according to the season, the dough remains fluffy, desserts and wines always fine.
Trendy pizzeria in hip Neukölln neighbourhood. Loud and bustling, efficient waiting list, without which you rarely find a seat. On the menu: sourdough pizzas with regional and seasonal toppings and (a must!) buffalo milk soft serve with shortbread and olive oil.
Whole pizzas or slices made from sourdough at trendy Rosenthaler Platz. You might actually feel in love at the pink minimalist store, with offerings for vegans and gluten intolerants and cosiness thanks to fewer tables in the room.
Pizza like in Naples and correspondingly hasty flair in the service. Nevertheless, the charming Schöneberg eatery is comfortable and generously portioned. Excellent pasta creations, fine appetisers and tiramisu round out the menu.
A place-to-be in the Acacia neighbourhood and a refreshing answer to the city's Neapolitan pizzas. Rather thin and delightfully crusty, the spelt dough is baked with fresh seasonal toppings. A recommendation: add Aperol with olive and pistachio ice cream for dessert.
The skillful mixture of water and flour creates the airy dough for pizza chefs Sara and Musa at The Grain. The menu includes classics such as diavola, bufala and piccante.