Best pizzerias in Valencia

Valencia is a paella city first, but it has quietly become a genuinely good pizza city too. Neapolitan-style dough, wood-fired and volcanic-stone ovens, and imported Italian flour and tomatoes have spread from a handful of specialists to a real scene across several neighborhoods.

This list covers pizza only. For the city's other signature dish, see our best paella restaurants in Valencia guide, and for a wider spread of Valencian cooking beyond both, the Valencia food guide is the place to start.

What makes a pizza Neapolitan style in Valencia

• Real Neapolitan dough is fermented 24 to 48 hours, which gives the crust its open, airy structure and light char (leopard spotting) rather than a dense, cracker-like base.
• A proper Neapolitan oven runs hot: wood-fired or volcanic-stone ovens in Valencia's better pizzerias reach around 400 to 500 degrees Celsius, cooking a pizza in 60 to 90 seconds.
• Ingredients matter as much as the oven. Look for Caputo flour, San Marzano-style Italian tomatoes, and Fior di Latte or fresh buffalo mozzarella rather than a generic pre-shredded blend.
• A slightly wet, soft centre is correct on a true Neapolitan pizza, not a sign it is undercooked. It is meant to be eaten with a knife and fork, folded, not picked up whole like a New York slice.
• One pizza per person is the norm here, the same way one paella pan serves the table rather than one plate per diner elsewhere. Sharing a single pizza three ways is unusual outside a family setting.
• Kilometer-zero and artisanal framing is common in Valencia's pizza scene, with some kitchens sourcing vegetables and cheese from within a short radius of the city rather than importing everything.

Best Pizzerias in Valencia: Our Picks

Best Neighborhoods for Pizza in Valencia

Photo: Joanbanjo, CC BY-SA 4.0

• Ruzafa: the neighborhood with the most consistent pizza density in the city, anchored by Filippa's and joined by Acqua e Farina's alternative-flour dough a few streets over. A genuinely walkable evening pizza crawl if you want to compare more than one kitchen.
• Ciutat Vella, including the old quarter around the Barrio del Carmen: two very different pizzerias sit here, Grosso Napoletano near the Ajuntament and Oi Vita in the Carmen itself, so the style varies by street.
• Mestalla and El Pla del Real: quieter, more residential, and home to Squisita, one of the most serious ovens in the city, a short walk from the old stadium.
• Benimaclet: the student and family barrio inland, where Pizzeria Km0 makes its kilometer-zero sourcing the whole point of the menu.
• Camins al Grau: less of a destination neighborhood for visitors, but Mi Piace sits right by the Mercat de Algiros for anyone exploring that part of the city.

Pizza Price Guide in Valencia

• A classic Neapolitan pizza (Margherita, Marinara) at most of the kitchens on this list: EUR 9 to 16.
• A specialty or truffle-topped pizza at a serious wood-fired or volcanic-stone kitchen: EUR 18 to 21, as at Squisita.
• A drink with your pizza, typically an Italian beer or a glass of house wine: EUR 3 to 6 on top of the food.
• Delivery through Glovo or Uber Eats adds a service fee on top of menu prices, usually a few euros per order.

What to watch for in a Valencia pizzeria

• A menu that claims napoletana style with no wood-fired or high-temperature oven in sight. Real Neapolitan pizza needs the heat, not just the name.
• A dense, uniformly cooked base with no char at all. Some char and an open crumb structure are signs of a proper long fermentation, not a mistake.
• Weekend evenings without a reservation at the more popular kitchens on this list, especially Grosso Napoletano, Oi Vita, and Squisita, which fill up.
• A pizza menu sitting next to burgers, pasta, tapas, and sushi on the same laminated card. A kitchen doing all of those well and a proper Neapolitan oven rarely go together.
• Assuming every pizzeria splits a pizza per table. Confirm sharing is fine, since the local default here, as with paella, is one pizza per person.

How to Order Pizza in Valencia

1. Book ahead for a weekend evening at any of the busier kitchens on this list, particularly Grosso Napoletano, Oi Vita, and Squisita.
2. Order one pizza per person as the default, rather than planning to split two or three pizzas across a larger table.
3. Expect a soft, slightly wet centre on a true Neapolitan pizza. It is meant to be eaten folded with a knife and fork, not treated as undercooked.
4. Ask about gluten-free dough if you need it. Filippa's offers it on request, though it is not standard across every kitchen on this list.
5. Pair with an Italian beer or a glass of house wine rather than sangria, which reads as a tourist order at most of these places.
6. If you are ordering delivery, check whether the kitchen runs its own delivery or relies on Glovo or Uber Eats, since wait times and box quality can differ.

Pizza works well as a weeknight option between the bigger Sunday paella lunches - book a table, then walk the streets covered in our hidden gems of Valencia guide before or after dinner.