Best Pizza in Orlando (2025)

Chef Bruno Zacchini’s wood-fired pies anchor Curry Ford West’s dining scene. MICHELIN Guide–recommended and praised by Southern Living, it’s where long-fermented dough meets bold flavor combos and a lively, locals-first vibe.

A Park Avenue fixture with imported Acunto ovens and seasonally topped pies. Endorsed by the MICHELIN Guide, Prato bridges Italian technique and Central Florida produce in a stylish, always-buzzing room.

Family-run since 1994, this Milk District stalwart turns out foldable New York pies and thick Sicilians. Featured on Eater by Orlando Weekly’s critic and lauded in local awards, it’s Orlando nostalgia done right.

Punk-rock spirit, serious dough. The Milk District walk‑up evolved from pop‑ups to cult status. Spotlighted by Orlando Family Magazine and covered by local news, its inventive pies and wings draw nightly crowds.

Ivanhoe Village’s thin‑crust artisan pies, run by brothers Christian and Floyd Ziegler. Covered by Orlando Weekly and ranked highly by local media, it recently expanded to add The Topher Taproom next door.

Pigzza - Review - Mills 50 - Orlando - The Infatuation

If you’ve ever been to a BBQ and thought, “why aren’t people putting pulled pork on other carbs besides buns?” you’ll love this self-described Italianish joint. They do things like pizzas with braised brisket, grape jelly BBQ sauce, and smoked mozzarella and cheddar melted all over. But there’s more to this pizza than just the toppings—the sourdough crust has a subtle tang with a pillowy and softer texture than your average pie. Enjoy each hefty slice with cacio e pepe fries and Pigzza’s riff on a whisky smash with pistachio orgeat, grapefruit, and tarragon. - Cheryl Rodewig

Beloved South Orlando spot with an oak‑wood oven and Slovenian‑influenced technique. Eater highlights Tartini’s blistered crusts; locals come for pizzas as much as the tableside cheese‑wheel theatrics.

Family‑owned and operated by the Parascandolo family, this Lake Nona favorite fires Neapolitan‑style pies in a brick oven. Cited by Eater’s Orlando map, it’s a neighborhood gathering place with Italian heart.

A pandemic pop‑up turned cult favorite for Chicago tavern‑style and deep dish, operating via carryout. Covered by Orlando Weekly, Brad’s meticulous pies scratch a very specific Midwestern itch.