Best Pizza in Bologna: Neapolitan & Al Taglio Guide (2026)

Bologna is not a pizza city. It is a pasta city, a salumi city, a ragù city — and it takes all of these things extremely seriously. But the pizza scene here has developed considerably over the past decade, and Bologna now has a concentration of serious pizzerias that would hold up well against any city in northern Italy. Part of what makes it interesting is precisely the fact that pizza has to earn its place here: the local dining culture is not forgiving of mediocre food, and the pizzerias that have survived and grown have done so by producing something genuinely worth eating.

What follows is a guide to the best pizzerias in Bologna, split by style. Neapolitan round pizza and Roman-style pizza al taglio (by the slice) represent two distinct traditions, and Bologna does both well.

---

Neapolitan Round Pizza

Bianco Farina

📍 Via Domenico Zampieri 4b, Bolognina  ·  No reservations  ·  ~€10–14 per pizza

The most talked-about Neapolitan pizzeria in Bologna. The pizzaiolo is Pasquale Penne, a Campanian who ferments his dough for 72 hours using a high-hydration blend of carefully chosen flours. The result is a light, extensible base with a properly charred cornicione — the kind that collapses rather than bounces back when you fold it. The room is deliberately simple: paper tablecloths, no reservations, queue and wait. The Sfiziosa and Sciantosa are the signature options. It fills up quickly on weekends; arrive by 7:30pm or expect a wait.

Berberè

📍 Via Petroni 22a (+ Porta Saragozza and Casa Madre locations)  ·  Reservations accepted  ·  ~€10–16 per pizza

Berberè is the Bologna-born pizza brand that has expanded across Italy and beyond, but its roots are here and the quality remains consistent. The approach is contemporary rather than strictly Neapolitan: sourdough leavening, wholegrain flours, seasonal toppings sourced from small producers, and a strong commitment to organic ingredients. The dough rises for 48 hours and the result is noticeably lighter than most pizzas of comparable size. Sauces are served at the table alongside the pizza — the idea being that you finish the crusts by dipping rather than leaving them. Good vegan options throughout the menu.

DaZero — Pizza e Territorio

📍 Via Malcontenti 4, city centre  ·  Reservations accepted  ·  ~€10–15 per pizza

DaZero started in Basilicata in 2014 and brought a strong regional sourcing philosophy to Bologna. The pizzas are Neapolitan in style but the ingredients lean heavily on the Cilento and southern Italian producers the brand has developed direct relationships with. The space is generous and well-maintained, with a proper fried section alongside the wood-fired round pizzas — the frittura here is worth ordering as a starter. Good choice for a group with different preferences.

Porta Pazienza

📍 Via Luigi Pirandello 7  ·  Reservations accepted  ·  ~€9–14 per pizza

Porta Pazienza operates a Neapolitan-tradition model with an electric oven rather than wood-fired, which allows for more precise temperature control. The dough ferments for 72 hours and the toppings are carefully selected. The pizzeria also has a social mission, employing people from vulnerable backgrounds — something that has built it a loyal local following beyond the food itself. Worth booking ahead; it fills steadily through the week.

Pummà

📍 Via Andrea Costa 5, near Via Murri  ·  Reservations advised  ·  ~€12–18 per pizza

Pummà represents the more upscale end of the Bologna pizza scene. Sourdough base, quality flours, and a menu that pairs each pizza with a suggested olive oil. The atmosphere is more considered than a typical pizzeria and the pricing reflects it, but the product justifies the step up. Best approached as a proper evening out rather than a quick dinner, and best shared across a group who can try multiple options.

Ranzani 13

📍 Via Camillo Ranzani 13, university area  ·  Reservations accepted  ·  ~€10–15 per pizza

Ranzani 13 has been a reliable fixture on the Bologna pizza scene for years. The dough uses stone-ground flour with a 36-hour maturation and the toppings lean creative — their Happy Pork pizza has become something of a signature. The craft beer selection is one of the strongest in the city, which makes this a natural choice for a longer evening. The room is lively and suited to groups; the vegan menu is also taken seriously here.

---

Pizza al Taglio (By the Slice)

Roman-style pizza al taglio — baked in trays, sold by weight, cut with scissors — has established a strong presence in Bologna alongside the Neapolitan tradition. These are stand-up or take-away places, suited to a quick lunch rather than a sit-down dinner, and at their best they produce pizza that is genuinely complex: long-fermented, light despite its size, with toppings that change with the season.

Forno Brisa

📍 Via Galliera 11 (+ 4 further locations across Bologna)  ·  No reservations  ·  ~€4–7 per portion

Want to taste Emilia-Romagna's finest products?
Our half-day food tour from Bologna or Modena visits a Parmigiano dairy, a balsamic acetaia, and a prosciutto producer — transport included.

Brisa is a Bologna institution that started as a bakery and has expanded into pizza al taglio, coffee, and a flour mill that now produces its own grain from a supply chain the owners control from field to oven. The pizza uses wholemeal flours including Senatore Cappelli and rotates with the season — in autumn there are squash and cheese combinations; in spring, green vegetables and fresh ricotta. The coffee is excellent, which makes any Brisa spot a natural morning-to-afternoon stop. Arrive before 1pm for the widest choice of slices.

MozzaBella

📍 Via del Pratello 9 (+ stall at Mercato delle Erbe and Albinelli market, Modena)  ·  No reservations  ·  ~€4–6 per portion

MozzaBella uses organic, high-hydration dough with wholegrain flours and changes its menu twice a year. The range covers classic Roman-style slices, fried pizza, and vegan options. The quality of the dough itself — light, well-structured, properly fermented — is the constant across all formats. The stall inside the Mercato delle Erbe makes it a natural stop during a market visit.

CERTO!

📍 Via Marsala 7 / Via del Pratello 70  ·  No reservations  ·  ~€4–7 per portion (priced by weight)

CERTO! takes the al taglio format in a more experimental direction: around 30 flavours at any given time, priced by weight, including combinations like pear and gorgonzola (the G&P) that would be unusual in a more conventional pizzeria. For variety-seekers or groups with different preferences, the pay-by-weight model works well — you can try three or four different slices for the price of one sit-down pizza. Vegan options always available.

’O Fiore Mio Pizze di Strada

📍 Piazza Malpighi 2, city centre  ·  No reservations  ·  ~€4–6 per portion

’O Fiore Mio uses semi-wholegrain flour in a Roman sheet pizza tradition and has built a reputation around one pizza in particular: the Dotta, topped with mortadella and chickpea cream. The name references Bologna’s nickname — La Dotta, the learned city, home of Europe’s oldest university — and the combination of local mortadella with legume-based cream is a clever and genuinely delicious play on Bolognese ingredients. Worth ordering above everything else on the menu. The location on Piazza Malpighi makes it the most convenient al taglio stop in the city centre.

---

Practical Notes

• Reservations: Bianco Farina does not take reservations — arrive by 7:30pm on weekends or expect a queue. All sit-down pizzerias accept bookings and it is worth making them, especially Friday and Saturday.
• Al taglio timing: Slice spots are lunch-oriented and sell out of the best options by early afternoon. Arrive before 1pm for the widest choice.
• What to drink: Craft beer pairs better with pizza than most local wines. Ranzani 13 has the strongest beer list. That said, a glass of Pignoletto frizzante — the light sparkling white from the Bologna hills — works surprisingly well with a Neapolitan base.
• Context: Bologna’s best food is still its market-bought ingredients and its traditional trattorias. Pizza here is excellent but it competes with some of the best pasta and salumi in Europe — factor that into how you plan your meals.
• Combining with a food tour: If you want to understand where the ingredients come from before eating them — the mortadella, the Parmigiano, the local producers — our Taste the Tradition food walk or the Bologna food walking tour cover the markets and food shops in the city centre, including stops at producers that supply some of these pizzerias. If you want to go further, the pasta-making class starts with a market visit and ends with a lunch you cook yourself.

---