Discover where to find the best pizza in Milan — without falling for tourist traps or undeservedly overhyped pizzerias. You’ll also learn everything you need to know about the different styles of Italian pizza: Neapolitan, Milanese, and Roman-style
If you like pizza, you’re in the country that invented it. Pizza as we know it originated in Naples between 1700 and 1800. Naples was a bustling, densely populated port city, home to a large working-class population that needed food that was quick, cheap, and filling. When tomatoes imported from the Americas became popular in Europe, street vendors started adding them to the flatbreads topped with garlic, lard, anchovies or cheese that they used to sell. And that’s how real pizza was born!
You might not know that there are different pizza varieties ‒ and I’m not talking about toppings. Needless to say, you can find all these varieties in Milan (which is becoming a popular destination for pizza lovers).
Neapolitan pizza
This has very distinctive features: it’s round, approximately 30 cm in size, the dough is soft and long-fermented, the crust is airy, puffy and spotted with char (slightly burnt areas), the centre is thin and tender. It’s cooked in a wood-fired oven and the texture is delicate and foldable.
The traditional toppings of Neapolitan pizza are found on the Pizza Margherita (tomato, mozzarella, and fresh basil, added at the end so it doesn’t burn) and the Pizza Marinara (tomato, garlic, and oregano). Of course, there are many other varieties with more creative toppings, such as ham and mushrooms, four different types of cheese, or spicy salami and many more. But please — no pineapple! I know it’s popular in some countries, but in Italy it would be considered absolute heresy, kind of like adding strawberries to Sloppy Joes.
Pizza al trancio / Milanese-style
This is the classic Milanese-style pizza, baked in large rectangular trays and cut into thick, generous slices. The crust is soft, fluffy and spongy, with lots of gooey mozzarella and tomato. It’s designed to be hearty and filling, and yes, it’s perfect for a quick lunch or casual bite (though definitely not only for that). Because, yes, in Milan we’re almost always in a hurry, especially compared to the more laid-back vibes of other Italian cities, particularly down South.
Pizza al taglio / Roman-style
If you want to try something a little different from the classic thick, fluffy Milanese pizza al trancio, look for a pizzeria that serves Roman-style pizza al taglio. Compared to the Milanese version, these pizzas have a thinner, crispier crust, and are cut into smaller, snackable slices. You can mix and match toppings, eat it on the go, or enjoy a casual lunch without committing to a whole pizza. It’s pizza that doesn’t judge you for being in a hurry.
Here are 9 local favourites where you’ll find great value pizza without getting ripped off.
Let’s begin with the Neapolitan-style pizzerias.
Piz
A lovely pizzeria in the heart of Milan, huge local favourite, with a very warm and welcoming atmosphere and classic Neapolitan-style pizzas made with genuine and simple ingredients. But if you’re looking for a huge menu with lots of options, this place isn’t for you. They make only 3 ‒ but absolutely fantastic ‒ types of pizzas.
Where:
Via Torino 34, Milan
Tel +39 02 8645 3482
www.pizmilano.it
Nàpiz’ Pizzeria Milano
Another really good pizzeria with some of the best Neapolitan pizzas in Milan made with traditional techniques and quality toppings.
Where:
Viale Vittorio Veneto 30, Milan
Tel. +39 02 3943 5143
Pizza AM
Loved by locals, friendly and welcoming, excellent Neapolitan-style pizzas with very good ingredients.
Where:
Corso di Porta Romana 83
Tel +39 02 551 0579
www.pizzaammilano.it
Ristorante Pizzeria San Mina
This is a consistently rated spot where the Milanese go for reasonably-priced quality pizza in a relaxed setting.
Where:
Via Edolo 7, Milan
Tel. +39 02 669 1452 / Cell. +39 328 8789849
www.sanminamilano.com
And here are pizzerias that make Milanese-style pizza
Da Giuliano
A historical local favourite that long-time residents consider a traditional Milanese pizza place. What you’ll find? Generous portions, warm staff and cosy ambiance, with very fair quality-price ratio.
Where:
Via Paolo Sarpi 60, Milan
Tel +39 02 341630
www.pizzeriadagiulianomilano.it
Slice
This place is both stylish and casual (a great combo in my view). It earns glowing reviews from locals for the quality of the ingredients, the friendliness of the staff, and the cozy ambiance. Totally deserved five stars!
Where:
Via Giovanni Gherardini 2, Milan
Tel +39 333 188 0274
www.slicemilano.it
Spontini
This is one of the most iconic places for Milanese pizza al trancio, filling and inexpensive – not often on tourist pizza lists but definitely recommended by locals for a quick and classic experience.
Where:
Check out their website to find the Spontini location closest to you — they have several spots across Milan.
www.spontinimilano.com
And if you want to try Roman-style pizza (pizza al taglio), here’s my tip for you.
Pizzottella
Where:
Via Lodovico Muratori 8, Milan
Tel +39 02 4953 4230
La Farcita
Where:
Viale Abruzzi 25, Milan
Tel +39 02 3674 6810
www.lafarcita.com
And now, a bonus section.
Tourist Mistakes When Ordering Pizza in Milan (And How to Avoid Them)
Let’s start with the good news: it’s actually hard to eat bad pizza in Italy. The bad news? It’s very easy to eat overpriced, underwhelming pizza — especially if you don’t know a few local rules.
Here are the most common mistakes tourists make when ordering pizza in Milan:
- Sitting down near the Duomo and expecting greatness
If the view is iconic, the pizza probably isn’t. Places right next to major landmarks tend to rely more on location than reputation. Walk 10 minutes in almost any direction and your pizza — and bill — will improve dramatically.
- Ordering “pepperoni pizza”
In Italy, peperoni means bell peppers. If you want spicy salami, ask for “pizza con salame piccante.” Otherwise, congratulations — you just ordered vegetables and confusion.
- Thinking all Italian pizza is the same
Neapolitan pizza is soft and floppy. Milanese pizza al trancio is thick and fluffy. Roman pizza al taglio is crispy and sold by the slice. None is better — they’re just different moods. Choose accordingly.
- Assuming more toppings = better pizza
In Italy, pizza is about balance. A simple Margherita often tells you more about a place than a pizza topped with six cheeses, sausage, truffle cream, and something green you can’t identify.
- Asking for pineapple
I say this with love: don’t. Not because the waiter will arrest you (they won’t), but because you’ll quietly be judged — internally, politely, and forever.
- Expecting fast service at 7 p.m.
In Milan, dinner starts around 8–8:30 p.m. If you sit down at 7, the staff may still be emotionally preparing. Relax. Aperitivo exists for a reason.
- Thinking pizza is always a quick meal
Sometimes it is. Sometimes it’s a whole event. Especially at sit-down pizzerias, pizza is dinner — not something you inhale between attractions.
- Ordering cappuccino with pizza
This is not illegal, but it feels illegal. Stick to water, beer, or wine. Espresso comes later. Always.
- Expecting parmesan on everything
You won’t automatically get grated cheese, and asking for it on seafood pizza may cause silent distress. Trust the pizza as it arrives.
- Thinking locals eat at the most famous places
Milanese people love good food, not hype. The best pizza spots are often in residential neighbourhoods, with zero influencers and very good dough.
This post was all about the pizzerias where you can find the best pizza in Milan, recommended by a local.
Photo credits (apart from pizza al trancio): Pexels