Best Pizza in Nashville (2025)

Tandy Wilson’s Germantown pioneer melds Southern larder with Italian know-how; the wood‑fired belly ham pie is a local rite. Featured in The New York Times; still a neighborhood standby with nightly energy and a tight wine list.

Beloved for New York–style pies, addictive garlic knots, and a late-night slice window. Regularly tops the Nashville Scene readers’ poll; in 2025 it added a Gulch slice window, spreading its East-side spirit citywide.

From the Rolf and Daughters team, this East Nashville spot turns out naturally leavened pizzas with seasonal toppings and a standout natural-wine list. Praised by local food critics for that clam pie and lively neighborhood feel.

Nashville’s Sicilian sfincione specialist: tall, airy, crisp-edged squares with breadcrumb crunch. Frequently cited by Eater and loved by chefs; intimate setting, so reservations are smart.

Family-owned in The Nations with a coal-burning oven producing crackly crusts and bold flavor. Known for house pastas, friendly service, and community-minded specials like kids-eat-free Mondays.

Edgehill’s date-night favorite for wood‑fired Neapolitan pies from an Italian team, complete with limoncello and occasional live music. Frequently recommended by The Infatuation for its classic Margherita and gracious service.

Brewery turned pizza destination: slow‑fermented sourdough pies, peak-season produce, and excellent lagers on a sunny patio. Lauded by Nashville Scene; 2025 hours updates underscore their careful, craft-first approach.

Wedgewood-Houston’s tavern-style specialist with razor-thin, square-cut pies, hot-honey drizzles, and a lively patio. Praised by The Infatuation and highlighted in Nashville Scene’s 2025 Food & Drink issue.

Chicago expats baking proper deep dish and cracker-thin pies in Germantown using family recipes. Loved for generous portions, sports-friendly vibes, and consistently hearty slices.

Long-running, independent Hillsboro Village shop feeding students, hospital staff, and families with classic slices and whole pies. Mentioned by local writers for decades; a true neighborhood pizzeria.

New for 2025, Sean Brock’s Tokyo‑inspired, neo‑Neapolitan pies bring airy, mochi‑light crusts, smart dips, and scissors for slicing. Earning raves from Garden & Gun and The Infatuation; book ahead.

Serious New York–style slices on the west side with hand‑tossed dough, brick‑oven bake, and classic toppings. A perennial pick on Eater’s best pizza map; go Grandma square or an 18‑inch classic.