Best Pizza in Omaha
Chef Nick Strawhecker’s Neapolitan pies set the benchmark: blistered crusts, seasonal toppings, and an all‑Italian wine list. Frequently praised by local food critics and profiled for its farm partnerships, Dante is the city’s essential wood‑fired stop.
Sourdough, wood‑fired pies with a neo‑Neapolitan lean, plus house‑made pasta and a thoughtful wine list. Featured in Pizza Today, and a fixture in Little Italy for lively nights and modern Italian energy. A second Regency Landing outpost broadens its reach.
New York–style by way of Omaha: long fermentations and water chemistry tuned to NYC’s profile. Frequently recommended by Omaha World‑Herald and other local critics, Noli’s turns out textbook foldable slices and pan‑baked Grandma pies.
An Omaha original since 1953, famed for cracker‑thin Romano‑forward pies and its hamburger pizza. Cited by Food Network, Thrillist, and Omaha Magazine; it remains a deeply local institution that still tastes like midtown history.
Operating since 1919 in Little Italy, Orsi’s serves Sicilian‑style sheet pizza, breads, and deli classics from a beloved corner bakery. Celebrated by The Reader and generations of locals for its square pies and old‑world charm.
Northern Italian–inspired, wood‑fired sourdough pies, smart wine list, and a stylish warehouse setting. Spotlighted by Omaha Magazine and featured during Omaha Restaurant Week; critics love the Rustica with smoked Calabrian honey.
In Benson, second‑generation restaurateur David Losole crafts hand‑tossed 20‑inch New York–style pies and big‑flavor slices. Featured by KETV’s Now Serving Omaha and praised by local writers for artisanal technique and family‑run warmth.
Thick‑crust, sauce‑forward “flyover pizza” perfected, alongside hearty Italian‑American plates. Former Omaha World‑Herald critic Sarah Baker Hansen has celebrated Mangia’s crowd‑pleasing style and loyal fan base.
Family‑owned since 1965, this West Omaha landmark turns out thin‑crust pies, Sicilian house dressing salads, and retro vibes under its revolving sign. A slice of local nostalgia that still draws multigenerational regulars.
Detroit‑style squares with lacy frico edges from a bus‑turned‑pizzeria that went national on Diners, Drive‑Ins and Dives. Now with a midtown brick‑and‑mortar plus the roaming bus, Izzy’s channels serious craft and playful toppings.
A neighborhood pizza and wine bar serving long‑fermented sourdough pies and sharp cocktails. Highlighted by local critics for simple‑done‑right toppings and an inviting bar; it feels instantly familiar and very Omaha.
From food truck to dine‑in, Mootz’s naturally leavened, wood‑fired pies win raves for airy, blistered crusts and smart, rotating specials. Praised by Sarah Baker Hansen and Grow Omaha for craft and family‑run spirit.
