Best Pizza in Kansas City (2025)

Authentic Neapolitan pizzas—90‑second bakes in a wood‑fired Acunto oven—anchor this River Market mainstay. Officially certified by the Associazione Verace Pizza Napoletana and praised by local critics for blistered crusts and imported ingredients.

New York–style pies by longtime local pizzaiolo Erik Borger, with slices, Bianco DiNapoli tomatoes, and that spicy pepperoni with hot honey. Covered by The Kansas City Star and embraced by The Pitch for its affordable slice deals.

West Plaza’s tiny stone‑oven shop slings floppy, well‑seasoned slices and whole pies. Frequently cited by Kansas City Magazine and The Pitch; locals love the late‑evening takeout and Monday deals.

Westport slice counter from Providence Pizza serving New York rounds and sesame‑crusted Sicilian squares. Kansas City Magazine ranks it among the city’s best slice shops; fans praise variety and consistency.

Market‑meets‑trattoria where pizzas show off Italian ingredients—speck, buffalo mozzarella, chili oil—baked Neapolitan‑style. Featured in The Kansas City Star’s Neapolitan roundup and beloved as a Brookside neighborhood anchor.

Art‑and‑music‑driven Crossroads fixture known for New York pies with wild toppings. Featured on Diners, Drive‑Ins and Dives and highlighted by KCUR; independently owned and woven into the Crossroads scene.

Family‑run bar turning out grid‑cut, tavern‑style pizzas with a cult following since the 1990s. Lauded by The Pitch for thin, crisp crusts and generous toppings; a late‑night stalwart east of the River Market.

South KC institution offering both St. Louis–style and hand‑tossed pies plus an all‑you‑can‑eat weekday lunch. Recognized by Food Network in 2025 as Missouri’s top slice and frequently covered by local news.

Chef‑led suburban favorite crafting a self‑described K.C.‑style pie with quality toppings and a serious beer list. Featured on KCUR alongside the owners discussing regional styles; praised for neighborhood hospitality.

Old‑school Independence Square spot baking hearty, square‑pan pies. Endorsed by KCUR’s food critics and chronicled by The Pitch; a retro room that feels timeless and very local.

Turkish‑leaning hearth where chef Brent Gunnels bakes a remarkable grandma pizza—crowned Pie of the Year by Kansas City Magazine and highlighted by Eater’s Kansas City guide. A cross‑cultural one‑off locals brag about.