Best Pizza in Miami (2025)
The city’s buzziest slice bar turns New York bones into a Miami original: blistered, edge-to-edge crisp slices with smart add-ons like stracciatella and hot honey. Praised by The Infatuation and named Best Pizza by Miami New Times, it’s pure theater and craft.
Naturally leavened dough and organic toppings power both New York rounds and thick Sicilian squares. Time Out ranked it among the world’s best in 2025, praising the hot-honey Sicilian. A downtown staple that feels local despite its global spotlight.
Little River’s sourdough temple pairs long-fermented crusts with creative toppings and natural wine. Recognized with a Michelin Bib Gourmand and lauded by local critics, it channels Miami’s creative spirit with za’atar, burrata, and a wood-fired oven behind the bar.
Neapolitan master Giovanni Gagliardi brings STG-certified pies to a lively Española Way nook. Cited repeatedly by 50 Top Pizza and celebrated by Time Out, it’s a benchmark for classic margherita and a rare destination for excellent gluten-free Neapolitan dough.
A Florence original with deep Miami roots, this MiMo favorite turns out textbook Neapolitan pies from a handmade Neapolitan oven. Repeatedly honored by Italian guides and local editors, it blends true-cornicione craft with a neighborhood, family-run feel.
The beloved Brickell pioneer returns in Little River with wood-fired Neapolitan pies and the meticulous dough work that made it essential. Covered by Miami New Times, the reboot keeps the indie, owner-operated ethos alive in a community-forward food hall.
If you weren't fortunate enough to try Fratesi's Pizza during its pop-up days at Over Under, good news: it's back. But this time the bar pies are coming out of Tam Tam's kitchen every Sunday night. The pizza here is a very close relative of Chicago’s tavern-style pizza: ultra thin, super crispy, and with cheese that nearly covers the entire surface. The spicy demon pig boy (great name, by the way) is thankfully still on the menu. It’s topped with pickled hot peppers, charred pepperoni, Calabrian chili oil, and three types of cheese, which is the correct amount of cheese. And though it's hard to predict what this place's menu will look like on a week-to-week basis, there could be some crossover dishes with Tam Tam (like something involving their incredible wings). To stay up to date on all things Fratesi, keep an eye on their Instagram—and Tam Tam's too.
I learned that the team behind one of Miami’s most popular and well-reviewed restaurants has opened Walrus Rodeo, a wood-fired restaurant in Little Haiti that officially opens Thursday, December 8. Chefs and co-owners Luciana Giangrandi and Alex Meyer partnered with chef-partner Jeff Maxfield—who previously ran kitchens at Toscana Divino, Ironside Pizza, and LTD Cafe and served as the corporate chef for Brad Kilgore’s restaurant group—to create a menu centered on a wood-fire oven with dishes such as lasagna with lamb ragu; charbroiled Island Creek oysters with jalapeno hot sauce and brown butter brioche crumble; the spicy OG pizza with boquerones, melted shallots, and maple brown butter; local wahoo crudo with green papaya and crispy rice; and churros with fluff and spiced chocolate. The restaurant will serve beer and wine on tap, along with wines by the glass, bottle, and carafe. Housed in the same shopping center as Boia De, the space showcases a vibrant color scheme, high hammered-tin ceilings, wood floors, lots of tile, and brick industrial accents, with custom bathroom wallpaper by Beth Rhodes (Bethmade) and a mural by Tatiana Ortiz-Rubio above the pizza oven; it seats 32 with a bar that seats nine, making it more spacious than its 24-seat counterpart. Walrus Rodeo is located at 5143 Northeast Second Avenue and will be open for dinner Thursday through Monday.
Downtown’s chic aperitivo bar from the Jaguar Sun team doubles as a serious pizza stop. Michelin Guide lists it for crisp neo‑Neapolitan pies — think clam white-sauce or mortadella‑pistachio — paired with some of the city’s sharpest cocktails.
An old-school slice institution since 1974, beloved for late-night hours, graffiti-carved booths, and cupped pepperoni. Celebrated by Miami New Times and The Infatuation, it’s where generations of locals still go for that sweet‑sauced, thin New York‑style slice.
A MiMo landmark baking thin, blistered pies in a midcentury glass-box icon. Miami New Times reports a planned relocation in late 2025; as of now, it’s still serving and remains a community gathering place with big screens and bigger pies.
Banchero is a casual Argentinian restaurant in North Beach known for its thick, cheesy Argentinian pizza. And if you’re here—especially for the first time—that should be on the table. They’ve got dozens of options, but the fugazzas—a Buenos Aires specialty—are our favorite. These pizzas have a similar height and depth to Chicago deep dish, but that’s where the similarities end. Banchero’s cheese fugazza has mozzarella baked both on top and inside the dough. On top is a delicious blanket of charred white onions with a whole olive on every slice. The milanesa here is also wonderful, served in a handful of huge versions that all hang off the plate like Shaq on a twin bed. If you are, somehow, still hungry, get the biggest alfajor we’ve ever seen in our lives for dessert. photo credit: Cleveland Jennings / @eatthecanvasllc photo credit: Cleveland Jennings / @eatthecanvasllc photo credit: Cleveland Jennings / @eatthecanvasllc Pause Unmute
