Best Pizza in Louisville (2025)

Neapolitan‑style pies fired in an 1860s brick building, with natural wine and seasonal toppings. Featured in Eater’s best Louisville restaurants and voted Best Pizza by LEO Weekly readers. Go classic Margherita DOP or the hot-honey pepperoni.

A former VFW hall turned NY‑style slice haven with huge pies and late hours. Food Network spotlighted its slice; it also won Best Pizza in the 2025 Best of Louisville awards. Expect a lively neighborhood crowd and a rotating slice of the day.

A flour‑to‑pizza operation in Anchorage where the team mills its own grains for tangy sourdough crusts. Lauded by local critics and a regular Louisville Pizza Week participant. The sweet onion marmalade and spicy giardiniera pies show its range.

Modern Italian with a Louisville accent, known for elegant, blistered pies alongside handmade pastas. Praised by local food writers at LEO Weekly and LouisvilleHotBytes. Try the Fancy Pepperoni with Calabrian chili honey before a Nulu stroll.

Inside Mellwood Art Center, this indie staple wins fans with creative pies, excellent breadsticks, and friendly service. Consistently celebrated by locals and ranked among LEO Weekly readers’ pizza favorites. Don’t miss the Hot Brown or Nashville Hot Chicken pizzas.

South End institution since 1971 serving ultra‑crisp tavern pies and a beloved cast‑iron “Italian Pie.” Cash only, old‑school vibe, and fiercely loyal regulars. Frequently praised by local writers and highlighted by Thrillist for its enduring recipe.

Downtown lunch classic on Museum Row serving foldable New York‑style slices, stromboli, and red‑sauce comforts. A reliable stop praised by local guides and travelers for quick service and honest flavors. Arrive early on weekdays; lines move fast.

Germantown’s trattoria for Neapolitan‑style pies and fresh pasta, baked in a high‑heat Italian oven. Noted by local critics and featured during Louisville Pizza Week. The margherita and fennel‑sausage pies keep the neighborhood coming back.

A slice shop devoted to classic New York technique: thin, foldable wedges, garlic knots, and whole pies for the East End crowd. Loved by locals for straightforward flavors and consistent bakes. Ideal for takeout or a quick counter meal.

A Highlands newcomer from a respected Brooklyn original, bringing expertly blistered pies and a bourbon‑friendly bar program. Covered by local press and praised by LouisvilleHotBytes. Expect thoughtful toppings and a serious crust.

Independent brewery‑restaurant‑distillery turning out wood‑fired pizzas with inventive toppings, plus house beers and cocktails. Participates in Louisville Pizza Week and Restaurant Week. The Real G and Cowboy Candy pies show off its playful style.