Gazzo
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Sourdough pizza behind the pumpkin-coloured façade on Hobrechtstraße: organic dough, Prosecco on tap and buffalo milk soft serve.
Pizza in Berlin
Pizza in Berlin, Neapolitan at Standard, as a New York slice at Slice Society and vegan with house-made cheese at GEMELLO. Gazzo bakes with sourdough, The Grain with a high-hydration dough.
Updated October 2026
All spots across Berlin
Our recommendations
In depth in the magazine
More great spots
W Pizza Mitte
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W Pizza on Invalidenstraße: Neapolitan crust, crisp base, plus the Turkish Delight with sucuk and egg.
Slice Society
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New York-style pizza on Torstraße: 18-inch pies by the slice, house pepperoni, Vodka Pie and hot honey.
POLIN
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Pizza and pastry under one roof on Steglitzer Damm: maritozzo and veneziana in the morning, later Neapolitan pizza up to the Istanbul with sucuk.
Standard Serious Pizza
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Wood-fired Neapolitan pizza at Teutoburger Platz since 2014: the first Standard, plus caponata and pistachio tiramisu.
Al Catzone - Pizzeria
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Vegan Neapolitan-style pizza on Mehringplatz: sourdough, margherita with cashew mozzarella, seitan salsiccia.
Capvin Rosenhöfe
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Capvin in the Rosenhöfe: Vincenzo Capuano's cloud pizza, made with his own Caputo flour, in a hidden garden.
Capvin Weinbergsweg
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Neapolitan pizza on Weinbergsweg: the 38 cm Tradizionale, margherita with San Marzano, montanara and graffa with Nutella.
Coccodrillo
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Big Mamma Group trattoria by Weinbergspark: 1960s northern Italy, red velvet, pizza, pasta and a terrace above the park.
Common
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Café and micro-bakery on Karl-Marx-Straße with an evening pizza window in the courtyard: cardamom buns, bostocks and sourdough pizza.
Gorilla Bäckerei Neukölln
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Bakery with an open bakehouse on Hermannstraße: sourdough, Roman pizza and viennoiserie made with flour from small mills.
Gorilla Bäckerei Schöneberg
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Bakery with a visible bakehouse on the EUREF campus: sourdough, Roman pizza, viennoiserie and a daily organic brunch.
Lovebirds
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Pizzeria on Rosenthaler Platz: Neapolitan sourdough pizza like the Flora with burrata, Roman slices and gluten-free pizza.
Malafemmena
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Neapolitan pizza on Hauptstraße in Friedenau: an AVPN pizzeria run by a Neapolitan, Valoriani oven, dough of just flour, water and salt.
Mamida
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Sourdough pizza on Dunckerstraße by trained baker Mikel: Disco Inferno with nduja, Anchovies & Crumble with a whole burrata.
Mater
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Pizzeria verace on Weichselstraße: San Marzano, fiordilatte from Agerola, montanarine and the Mater Rossa in four quarters.
Nea Pizza 1889
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Neapolitan pizza on Zimmerstraße near Checkpoint Charlie: Caputo flour, long-fermented dough and sfogliatella for dessert.
Pamela
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Big Mamma on Gendarmenmarkt in the style of 1980s Milan: fresh pasta, Neapolitan pizza, a terrace on the square.
Sironi – La Pizza
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Milanese baker Alfredo Sironi's bakery, café and pizzeria on Goltzstraße: Italian bread and pizza with a spelt dough.
Sotto
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Meat-free pizzeria in Wedding: dough cold-fermented for up to three days, almost half the pizzas vegan, gluten-free on request.
Standard Serious Pizza Charlottenburg
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Standard's Neapolitan pizza on Schlüterstraße: margherita with fior di latte, a carbonara pizza with guanciale and a daily special.
Standard Serious Pizza Kreuzberg
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Standard on Prinzenstraße: Neapolitan pizza, by the slice too, such as L'Ape che punge with chilli honey.
Standard Serious Pizza Mitte
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Neapolitan pizza on Torstraße since 2014: pizza of the day on the board, burrata and artichoke salad to start, open every evening.
Stranero
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A neighbourhood pizzeria in Wedding: Neapolitan from the stone oven, also on wholemeal dough, vegan with chickpea cream.