The best pizzerias in Bologna, chosen by Gambero Rosso

Bologna is a city that offers an embarrassment of culinary choices. The heavy legacy of one of the world's most important and rich traditional cuisines hasn't prevented the development of more “exotic” dining sectors. And by “exotic,” we don't just mean international chains, fusion, or ethnic cuisines (remember that last year's regional champion for our Street Food guide was Ciao Kebab), but also in the field of pizza, which certainly isn't a typical dish of Emilian cuisine. In 2010, the international entrepreneurial adventure of the Aloe brothers started in the province (specifically in Castel Maggiore) with Berberè, and from Bologna, the Brisa project was launched, which innovated the field of baking in general (with several outlets as well). Here, from the Gambero Rosso's Pizzerie d'Italia 2024 guide, are the best addresses to enjoy excellent pizza, both plated and by the slice, in the city.

Pizza "al piatto", the best in Bologna

Bianco Farina

Near the Central Station, Pasquale Penne, 35 years old, has in just a few years created one of the most authentic pizza places in the city when it comes to Neapolitan pizza. A 72-hour fermentation, high hydration, and a carefully selected blend of medium-strength flours, combined with skilled hands, result in a soft and flavorful dough with a balanced crust and a characteristic spotting from the baking process, testifying to the care taken with the baking times. In addition to the classic pizzas, there's the “Sfiziosa” (Agerola fiordilatte, dried Vesuvian tomatoes, buffalo ricotta), the 'Ortolana' with smoked Agerola provola, seasonal organic vegetables, or even the “Sciantosa” (Agerola fiordilatte, tufts of Aversano DOP buffalo ricotta, Bologna IGP mortadella, Bronte pistachio). The traditional Campanian fried dishes and desserts are also very good. The service is prompt and efficient.

Bianco Farina – via D. Zampieri, 36 – Bologna – Instagram @pizzeriabiancofarina

Berberè

The heart of the Aloe brothers' project is in Castel Maggiore, but the spirit of excellent contemporary pizza is excellently replicated in the many locations opened throughout Italy and beyond (the brand is also present in London). The menu mainly includes classic options, with the clever idea of serving sauces at the table to enjoy the crusts to the fullest, without wasting anything. In Bologna, there's another branch at Piazza di Porta Saragozza 6/a.

Berberè - via G. Petroni, 9c – Bologna – www.berberepizza.it

DaZero - Pizza e Territorio

The brand, synonymous with Cilento pizza, has won a devoted following in various Italian cities, starting with its first location in Vallo della Lucania (in the province of Salerno). Top-quality ingredients, primarily sourced from the many treasures that Cilento has to offer, are used to create high-quality Neapolitan-style round pizzas. In addition to the pizzas, there are also some kitchen and fried food options. It's a beautiful, spacious, and well-maintained venue.

DaZero - Pizza e Territorio - via Malcontenti, 3-2a - Bologna – www.cominciadazero.com

Porta Pazienza

Coming here means taking a concrete step in the fight against the mafia, offering redemption and inclusion opportunities to vulnerable individuals. The pizza is in the tradition of Neapolitan style, with a fairly pronounced crust and a soft dough, while the cooking is more controlled and gentle in an electric oven. They offer classic, white, and special pizzas. Among the specials is the 'Pizza Porta Pazienza' with sautéed cherry tomatoes, eggplants with mint, Cetara anchovies, and ricotta. For a gourmet experience, try the “Vivaldi in 4/4,” which combines four flavours in one pizza: Porta Pazienza, Figli del Vesuvio (buffalo mozzarella, yellow Piennolo cherry tomatoes, anchovies), Parmigiana (fiordilatte, basil, eggplant parmigiana, extra virgin olive oil), and Ciccio bello (oven-baked potatoes, sausage, buffalo provola, basil, extra virgin olive oil). They also serve mixed fried dishes. On Tuesdays, they use a special 72-hour fermented dough. Free water for everyone. Service can be a bit slow during peak times.

Porta Pazienza – via L. Pirandello, 6 – Bologna – www.portapazienza.bo.it

Ranzani 13

One of the city's best pizzas that stand out for its pleasing dough made from stone-ground flours, mixed according to the seasonal climate, whose soft crispness is also maintained by 36 hours of maturation and calibrated baking in an electric oven. Careful attention is paid to the choice of ingredients, scouting around the nation for small and medium producers. Rich and tasty is the Happy Pork, with fiordilatte, stracciatella pugliese, Mora Romagnola shoulder cooked at a low temperature, basil evo oil and Parmigiano Reggiano sprinkled on top. Also interesting are the gourmet burgers, codfish croquettes and meatballs. Interesting wine and beer offerings including unpasteurized and unfiltered from around the world. Efficient and cheerful service. that stand out for its pleasing dough made from stone-ground flours, mixed according to the seasonal climate, whose soft crispness is also maintained by 36 hours of maturation and calibrated baking in an electric oven. Careful attention is paid to the choice of ingredients, scouting around the nation for small and medium producers. Rich and tasty is the Happy Pork, with fiordilatte, stracciatella pugliese, Mora Romagnola shoulder cooked at a low temperature, basil evo oil and Parmigiano Reggiano sprinkled on top. Also interesting are the gourmet burgers, codfish croquettes and meatballs. Interesting wine and beer offerings including unpasteurized and unfiltered from around the world. Efficient and cheerful service.

Ranzani 13 – via C. Ranzani, 5 – Bologna - www.pizzeriaranzani13.it

Pizza by the slice and for takeout

Forno Brisa

"We believe in agricultural, social, economic, and nutritional sustainability." The philosophy of this business project, focused on bread, also guides the preparation of excellent Roman-style sheet pizza. There is a very careful selection of flours and toppings to ensure good quality. There are many variations, constantly rotating based on the season and availability. The dough stands out for its pleasant crispness while remaining soft as a whole, thanks to the well-balanced mix of wholemeal flours that also includes Senatore Cappelli. They also offer round pizzas. Some interesting options include the “Stracciatella e Alici” (Abruzzo pear tomato, burrata stracciatella, anchovies, and oregano) or the vegan pumpkin, black cabbage, and hazelnut ricotta.

Forno Brisa – via Galliera, 34d - Bologna – www.fornobrisa.it

CERTO!

A pleasant venue with many options and a dough that continuously evolves thanks to the constant search for higher-quality, less processed flours, creating a blend that delivers interesting flavors and aromas, combining crispiness and friability. Here you can find authentic hand-stretched sheet pizza, using traditional wooden peels. There are about 30 total flavours, with 15 on rotation and 5 seasonal ones. You can choose the quantity you desire and pay by weight, making it easy and enjoyable to create small tasting journeys with various strips of pizza. There are three types available: plain, filled, and special, with progressively higher costs. The experimental “G&P” is interesting, with a white base, fiordilatte mozzarella, spicy gorgonzola, thinly sliced pears, and black pepper. There is a small selection of wines and craft beers. Another location can be found at Via del Pratello 64.

CERTO! - via Marsala, 35a – Bologna – www.certo.pizza


MozzaBella

Pizza is the absolute star of this venue, which started with pizza by the slice and now also offers round pan pizzas, fried pizzas, hand-pulled pasta dishes, salads, and even freshly baked bread every morning. The flours, often wholegrain and organic, with excellent use of spelt and hydration exceeding 70%, provide pleasantly soft textures while maintaining a delightful crispness. The menu, which changes twice a year, includes excellent fried pizza “like in Naples” with organic tomatoes and Grana Padano, or a variant with bean cream, anchovies, and burrata. Classic pizzas are also available, along with creative ideas such as “Baccalà Innamorato,” resting on a bed of yellow and red Piennolo cherry tomatoes, olive and caper crumble, oregano, and garlic oil. The menu also offers convincing vegan options. The service is courteous and efficient.

Mozzabella – via del Pratello, 65b - Bologna - Facebook 

'O Fiore Mio Pizze di Strada

Davide Fiorentini has interpreted the tradition of Roman sheet pizza, starting from Faenza over 10 years ago and then expanding to Bologna. The dough is very well-crafted, simple but balanced between softness and crispiness, thanks to the excellent balance between 100% whole-body milled semi-wholegrain flour from the Marche region, water, oil, and salt. The menu changes twice a year, offering a total of 12 different types of pizza. The 'Dotta' is excellent and a must-try, featuring Bolognese mortadella, chickpea cream, and pistachio crumble. The Margherita with fresh PDO Buffalo Mozzarella is also highly requested, added outside the oven: 90% of the toppings are added cold after heating the base. It's also possible to reheat the slices in a pan at home, with excellent results. The service is quick and efficient.

'O Fiore Mio Pizze di Strada – p.zza Malpighi, 8 d/e - Bologna - www.ofioremio.it