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A round pizza with puffy, blistered crust sits on a wooden table with dipping sauces and a beer and wine bottle on the left side.
Si Cara’s canotto-style pizza in Cambridge.
Chris McIntosh/Si Cara

Where to Eat Excellent Pizza Around Boston

From old-school classics to fancy wood-fired pies

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Si Cara’s canotto-style pizza in Cambridge.
| Chris McIntosh/Si Cara

People love to complain about Boston’s pizza scene, especially when compared with some larger cities, but there are actually plenty of incredible options around town, from decades-old classic pizzerias to the recent wave of wood-fired obsession — and everything in between.

Here are some of the spots that showcase the best of today’s Boston-area pizza world. In the interest of keeping to a fairly tight radius around Boston, this map omits the excellent South Shore bar pizza scene, which has its own separate map.

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The Square Deli

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The Square Deli is home to one of the Boston area’s best pizzas. It’s hard to get better than this: Naturally leavened dough, a sauce made with San Marzano tomatoes, crispy pepperoni cups, and generous sprinklings of fresh mozzarella, provolone, and basil leaves. The sought-after pies are currently housed in a bare-bones deli, but later this year, owner Chris Moreira will be expanding into the ground floor of an apartment building in the same neighborhood and launching a full-service restaurant and bar. For now, keep an eye on Instagram to check out occasional menu specials (and to make sure they didn’t sell out yet for the day).

Avenue Kitchen & Bar

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Detroit-style pizza can be... divisive. Those who swear by New York-style slices or coal-fired New Haven pizza, for example, may dismiss it untasted, furrowing a brow at the buried toppings or the drizzle of sauce on top or the unfamiliar look of Wisconsin brick cheese. But those who appreciate the unique pan pizza — which does bear some similarity to the South Shore bar pizzas more familiar to many Bostonians, perhaps blended with a Sicilian pie — will find a lot to love at Avenue, a lively neighborhood spot in Somerville’s Ball Square.

Overhead view of a rectangular pepperoni pizza, with two horizontal strips of tomato sauce across
Pepperoni Detroit-style pizza at Avenue.
Rachel Leah Blumenthal/Eater Boston

Dragon Pizza

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Food lovers from Roslindale and beyond may remember chef Charlie Redd from the now-closed Redd’s in Rozzie; these days, he’s in Somerville’s Davis Square, serving up some of the tastiest pizzas around at Dragon Pizza. It has old-school sub-shop vibes but a full bar and a lot of heart, not to mention house-made gelato.

Overhead view of a pepperoni pizza in a takeout box on a red and white table.
A takeout pepperoni pizza from Dragon Pizza in Somerville’s Davis Square.
Rachel Leah Blumenthal/Eater Boston

Ciao Pizza and Pasta

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Ciao opened in Chelsea in 2015, quickly gaining acclaim for its outstanding wood-fired, Neapolitan-style pizza. It’s a tiny storefront, but there’s a bit of counter seating inside and a few seats outdoors in warmer seasons. (Try a Nutella pizza for dessert. Why not?)

Closeup of Neapolitan-style pizza with a black-speckled crust, topped with ground sausage, blobs of mozzarella, and slices of cherry peppers
Salsiccia pizza (cherry peppers and house-made fennel sausage) at Ciao.
Rachel Leah Blumenthal/Eater Boston

Hot Box

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Hot Box, one of the food vendors at Somerville’s Bow Market, is probably the definitive non-South Shore purveyor of South Shore-style bar pizza, serving up the perfect specimen of the old-school pan pizza with golden-brown cheese spots; a crispy, lacy outer edge; and a softer under-crust. If you’re dining with someone who doesn’t want pizza (but why would you?), Hot Box also serves excellent North Shore-style roast beef sandwiches, and there are also plenty of other Bow Market vendors with lots of other foods to eat and drinks to drink.

Overhead view of a pepperoni pizza in the style of Massachusetts’ South Shore-style bar pizza, with a barely-there, lacy, charred edge and bubbly brown cheese spots
Pepperoni pizza from Hot Box.
Rachel Leah Blumenthal/Eater Boston

Just look at those ‘roni cups. Source debuted in Harvard Square in late 2019, focusing on local sourcing (hence the name). Pizza is the main attraction on the gastropubby menu, with the pepperoni, garnished with caramelized red onions and vin cotto, claiming top billing on social media. But don’t stop there: Other enviable combinations include Tuscan kale with goat cheese, Rhode Island mushrooms, and hot honey.

A wood-fired pizza with charred crust and pepperoni cups is on a wooden table surrounded by assorted small plates.
Pepperoni pizza and more at Source in Harvard Square.
Source Restaurants

Santarpio's Pizza

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Family-owned and operated since 1903 and serving pizza since 1933, Santarpio’s in East Boston is a no-frills landmark for New York-style pizza — and the few non-pizza items on the menu aren’t too shabby, either (lamb skewers, steak tips, and sausage made in-house, all served with hot cherry peppers and fresh bread).

The Santarpio’s building is light tan and has a giant sign on the side — dark brown with white and orange lettering — that reads “Santarpio’s Pizza Bar B-Q” and features a man holding a pizza
Santarpio’s in East Boston.
Terrence B. Doyle/Eater Boston

Regina Pizza

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For better or worse, the Polcari family’s restaurant group has expanded significantly since the 1926 debut of Regina Pizza in the North End; these days, most locations are quick-service mall kiosks. But standing in line at the original full-service Thacher Street location is still an essential Boston pizza experience. Try the Giambotta pizza — topped with every traditional topping the restaurant offers — for a taste of Regina’s classic brick-oven pizza.

The exterior window of the original Regina Pizzeria location in Boston’s North End includes red and green neon signage that says “Regina,” as well as printed red, green, and white signage reading “Pizza to Go,” “Pizzeria Regina,” and “Beer & Wine.”
The original Regina Pizzeria location in Boston’s North End.
Terrence B. Doyle/Eater

There’s no shortage of great Neapolitan-style pizzas on this list, but Locale is the place to go when you're looking for such a pie in the North End. The casual neighborhood spot is usually packed on weekend nights, with tables spilling over with pepperoni pies, cacio e pepe pies, and the Tartufo, made with mushrooms, caramelized onions, creamy Fontina cheese, and a drizzle of truffle oil. Follow the other diners’ lead and order the crowd-favorite, oven-baked meatballs on the side.

A pizza with a charred crust topped with sausage, pepperoni, soppressata, provolone, mozzarella, and a red sauce.
The Rocco from Locale.
Erika Adams/Eater Boston

Si Cara

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For fans of Neapolitan-style pies who have a hankering for a puffier crust, head to chef Michael Lombardi’s latest endeavor, Si Cara, in Cambridge. At this chic Central Square spot, Lombardi focuses on canotto-style pizza, a cousin to the Neapolitan with a showstopping, high-reaching crust. Don’t miss the alla gricia with tender, piping-hot guanciale. Each pizza order comes with dipping sauces for the crust.

A Neapolitan-ish pizza with an extra-puffy, charred crust sits on a plate on a wooden table, surrounding by glasses of wine; a platter of bread, meat, and cheese; and more.
The canotto-style pizza at Si Cara.
C. McIntosh Photo/Si Cara

Galleria Umberto

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For a true North End experience, head to this casual Hanover Street spot, which is only open for lunch six days per week. (Closed Sundays.) The lines are long but move quickly for the Sicilian slices and arancini — and that’s almost entirely the menu, plus beer and wine and a few other food items. Cash only. In 2018, the James Beard Foundation proclaimed it an “American classic.”

A man in a blue shirt with white stripes and a white hat and apron serves Sicilian-style pizza at a counter. A Coca-Cola fridge is visible in the background.
Pizza at Galleria Umberto.
Katie Chudy/Eater Boston

Area Four

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The perfect example of Boston’s wood-fired pizza renaissance, Area Four serves up beautiful pies with a heavily blistered crust that benefits from a 30-plus-hour ferment and a sourdough starter. Try the carnivore pizza, topped with big, spicy pieces of sopressata as well as sausage and bacon.

A closeup shot of a soppressata-topped pizza with a puffy, charred crust.
“Not pepperoni” pizza (soppressata) at Area Four.
Area Four

Max & Leo's

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Max & Leo’s coal-fired pizzas cook within minutes around 900 degrees and come out with a markedly blistered crust; those who don’t love pizza cooked well-done should go elsewhere. Nachos are also coal-fired, and there are a variety of roasted wings available, plus salads, sandwiches, and more. There are a couple more locations in the area, but Newton is the original.

A pizza with a black-speckled puffy crust is held on a light wooden pizza peel in front of a coal-fired pizza oven
Pizza at Max & Leo’s.
Max & Leo’s

Picco’s name is actually an acronym — Pizza and Ice Cream Company — and the popular South End restaurant does both things exceedingly well. The pizza is a dream come true for bread lovers thanks to its prominent, puffy crust, which gets just the right amount of char.

Closeup shot of a charred, thick pepperoni pizza, where the pepperoni is curled up into little cups.
Pepperoni pizza at Picco.
Rachel Leah Blumenthal/Eater Boston

Stoked Pizza

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The popular wood-fired pizza truck expanded to a full-service restaurant in mid-2016, serving up a variety of pizzas, wings, and other snacks. Almost any pizza can be made gluten-free, and there’s a substantial vegan menu as well. Pro tip: Request the Peruvian tear-drop peppers from the Stoked salad as a pizza topping.

A pizza at Stoked, featuring chopped up pepperoni (not round slices) and drizzled with Mike’s Hot Honey.
Pepperoni pizza with hot honey drizzle at Stoked.
Rachel Leah Blumenthal/Eater Boston

Jinny's Pizzeria

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This Newton newcomer — it opened in 2021 — comes from a team with a deep Newton fanbase already, the same folks behind Sycamore, Buttonwood, and Little Big Diner. The love for Jinny’s wood-fired pizza is already catching up with its big siblings, thanks to a slow-fermented dough and a solid selection of both red and white pies. (Try anything topped with Ezzo pepperoni.)

Overhead view of five overlapping pizzas, some up on stands, with spotted, wood-fired crusts.
A selection of pizzas at Jinny’s.
Jinny’s Pizza

Venice Pizza

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Open since 2021, Venice Pizza is a reboot of a decades-old Savin Hill classic that closed in 2019. The new ownership team includes Todd Winer, who is also behind Fort Point wood-fired pizza gem Pastoral, but the style here is something else entirely — and just as good in its own way. This is more of a thin-crust, New York-inspired pizza. The milk-based dough gets a 48-hour ferment and comes out rich, with a bubbly and lightly blistered edge.

A freshly baked pizza held up by a stainless steel pizza peel, backdropped by a pair of deck ovens.
Venice Pizza.
Venice Pizza

The Square Deli

The Square Deli is home to one of the Boston area’s best pizzas. It’s hard to get better than this: Naturally leavened dough, a sauce made with San Marzano tomatoes, crispy pepperoni cups, and generous sprinklings of fresh mozzarella, provolone, and basil leaves. The sought-after pies are currently housed in a bare-bones deli, but later this year, owner Chris Moreira will be expanding into the ground floor of an apartment building in the same neighborhood and launching a full-service restaurant and bar. For now, keep an eye on Instagram to check out occasional menu specials (and to make sure they didn’t sell out yet for the day).

Avenue Kitchen & Bar

Detroit-style pizza can be... divisive. Those who swear by New York-style slices or coal-fired New Haven pizza, for example, may dismiss it untasted, furrowing a brow at the buried toppings or the drizzle of sauce on top or the unfamiliar look of Wisconsin brick cheese. But those who appreciate the unique pan pizza — which does bear some similarity to the South Shore bar pizzas more familiar to many Bostonians, perhaps blended with a Sicilian pie — will find a lot to love at Avenue, a lively neighborhood spot in Somerville’s Ball Square.

Overhead view of a rectangular pepperoni pizza, with two horizontal strips of tomato sauce across
Pepperoni Detroit-style pizza at Avenue.
Rachel Leah Blumenthal/Eater Boston

Dragon Pizza

Food lovers from Roslindale and beyond may remember chef Charlie Redd from the now-closed Redd’s in Rozzie; these days, he’s in Somerville’s Davis Square, serving up some of the tastiest pizzas around at Dragon Pizza. It has old-school sub-shop vibes but a full bar and a lot of heart, not to mention house-made gelato.

Overhead view of a pepperoni pizza in a takeout box on a red and white table.
A takeout pepperoni pizza from Dragon Pizza in Somerville’s Davis Square.
Rachel Leah Blumenthal/Eater Boston

Ciao Pizza and Pasta

Ciao opened in Chelsea in 2015, quickly gaining acclaim for its outstanding wood-fired, Neapolitan-style pizza. It’s a tiny storefront, but there’s a bit of counter seating inside and a few seats outdoors in warmer seasons. (Try a Nutella pizza for dessert. Why not?)

Closeup of Neapolitan-style pizza with a black-speckled crust, topped with ground sausage, blobs of mozzarella, and slices of cherry peppers
Salsiccia pizza (cherry peppers and house-made fennel sausage) at Ciao.
Rachel Leah Blumenthal/Eater Boston

Hot Box

Hot Box, one of the food vendors at Somerville’s Bow Market, is probably the definitive non-South Shore purveyor of South Shore-style bar pizza, serving up the perfect specimen of the old-school pan pizza with golden-brown cheese spots; a crispy, lacy outer edge; and a softer under-crust. If you’re dining with someone who doesn’t want pizza (but why would you?), Hot Box also serves excellent North Shore-style roast beef sandwiches, and there are also plenty of other Bow Market vendors with lots of other foods to eat and drinks to drink.

Overhead view of a pepperoni pizza in the style of Massachusetts’ South Shore-style bar pizza, with a barely-there, lacy, charred edge and bubbly brown cheese spots
Pepperoni pizza from Hot Box.
Rachel Leah Blumenthal/Eater Boston

Source

Just look at those ‘roni cups. Source debuted in Harvard Square in late 2019, focusing on local sourcing (hence the name). Pizza is the main attraction on the gastropubby menu, with the pepperoni, garnished with caramelized red onions and vin cotto, claiming top billing on social media. But don’t stop there: Other enviable combinations include Tuscan kale with goat cheese, Rhode Island mushrooms, and hot honey.

A wood-fired pizza with charred crust and pepperoni cups is on a wooden table surrounded by assorted small plates.
Pepperoni pizza and more at Source in Harvard Square.
Source Restaurants

Santarpio's Pizza

Family-owned and operated since 1903 and serving pizza since 1933, Santarpio’s in East Boston is a no-frills landmark for New York-style pizza — and the few non-pizza items on the menu aren’t too shabby, either (lamb skewers, steak tips, and sausage made in-house, all served with hot cherry peppers and fresh bread).

The Santarpio’s building is light tan and has a giant sign on the side — dark brown with white and orange lettering — that reads “Santarpio’s Pizza Bar B-Q” and features a man holding a pizza
Santarpio’s in East Boston.
Terrence B. Doyle/Eater Boston

Regina Pizza

For better or worse, the Polcari family’s restaurant group has expanded significantly since the 1926 debut of Regina Pizza in the North End; these days, most locations are quick-service mall kiosks. But standing in line at the original full-service Thacher Street location is still an essential Boston pizza experience. Try the Giambotta pizza — topped with every traditional topping the restaurant offers — for a taste of Regina’s classic brick-oven pizza.

The exterior window of the original Regina Pizzeria location in Boston’s North End includes red and green neon signage that says “Regina,” as well as printed red, green, and white signage reading “Pizza to Go,” “Pizzeria Regina,” and “Beer & Wine.”
The original Regina Pizzeria location in Boston’s North End.
Terrence B. Doyle/Eater

Locale

There’s no shortage of great Neapolitan-style pizzas on this list, but Locale is the place to go when you're looking for such a pie in the North End. The casual neighborhood spot is usually packed on weekend nights, with tables spilling over with pepperoni pies, cacio e pepe pies, and the Tartufo, made with mushrooms, caramelized onions, creamy Fontina cheese, and a drizzle of truffle oil. Follow the other diners’ lead and order the crowd-favorite, oven-baked meatballs on the side.

A pizza with a charred crust topped with sausage, pepperoni, soppressata, provolone, mozzarella, and a red sauce.
The Rocco from Locale.
Erika Adams/Eater Boston

Si Cara

For fans of Neapolitan-style pies who have a hankering for a puffier crust, head to chef Michael Lombardi’s latest endeavor, Si Cara, in Cambridge. At this chic Central Square spot, Lombardi focuses on canotto-style pizza, a cousin to the Neapolitan with a showstopping, high-reaching crust. Don’t miss the alla gricia with tender, piping-hot guanciale. Each pizza order comes with dipping sauces for the crust.

A Neapolitan-ish pizza with an extra-puffy, charred crust sits on a plate on a wooden table, surrounding by glasses of wine; a platter of bread, meat, and cheese; and more.
The canotto-style pizza at Si Cara.
C. McIntosh Photo/Si Cara

Galleria Umberto

For a true North End experience, head to this casual Hanover Street spot, which is only open for lunch six days per week. (Closed Sundays.) The lines are long but move quickly for the Sicilian slices and arancini — and that’s almost entirely the menu, plus beer and wine and a few other food items. Cash only. In 2018, the James Beard Foundation proclaimed it an “American classic.”

A man in a blue shirt with white stripes and a white hat and apron serves Sicilian-style pizza at a counter. A Coca-Cola fridge is visible in the background.
Pizza at Galleria Umberto.
Katie Chudy/Eater Boston

Area Four

The perfect example of Boston’s wood-fired pizza renaissance, Area Four serves up beautiful pies with a heavily blistered crust that benefits from a 30-plus-hour ferment and a sourdough starter. Try the carnivore pizza, topped with big, spicy pieces of sopressata as well as sausage and bacon.

A closeup shot of a soppressata-topped pizza with a puffy, charred crust.
“Not pepperoni” pizza (soppressata) at Area Four.
Area Four

Max & Leo's

Max & Leo’s coal-fired pizzas cook within minutes around 900 degrees and come out with a markedly blistered crust; those who don’t love pizza cooked well-done should go elsewhere. Nachos are also coal-fired, and there are a variety of roasted wings available, plus salads, sandwiches, and more. There are a couple more locations in the area, but Newton is the original.

A pizza with a black-speckled puffy crust is held on a light wooden pizza peel in front of a coal-fired pizza oven
Pizza at Max & Leo’s.
Max & Leo’s

Picco

Picco’s name is actually an acronym — Pizza and Ice Cream Company — and the popular South End restaurant does both things exceedingly well. The pizza is a dream come true for bread lovers thanks to its prominent, puffy crust, which gets just the right amount of char.

Closeup shot of a charred, thick pepperoni pizza, where the pepperoni is curled up into little cups.
Pepperoni pizza at Picco.
Rachel Leah Blumenthal/Eater Boston

Stoked Pizza

The popular wood-fired pizza truck expanded to a full-service restaurant in mid-2016, serving up a variety of pizzas, wings, and other snacks. Almost any pizza can be made gluten-free, and there’s a substantial vegan menu as well. Pro tip: Request the Peruvian tear-drop peppers from the Stoked salad as a pizza topping.

A pizza at Stoked, featuring chopped up pepperoni (not round slices) and drizzled with Mike’s Hot Honey.
Pepperoni pizza with hot honey drizzle at Stoked.
Rachel Leah Blumenthal/Eater Boston

Related Maps

Jinny's Pizzeria

This Newton newcomer — it opened in 2021 — comes from a team with a deep Newton fanbase already, the same folks behind Sycamore, Buttonwood, and Little Big Diner. The love for Jinny’s wood-fired pizza is already catching up with its big siblings, thanks to a slow-fermented dough and a solid selection of both red and white pies. (Try anything topped with Ezzo pepperoni.)

Overhead view of five overlapping pizzas, some up on stands, with spotted, wood-fired crusts.
A selection of pizzas at Jinny’s.
Jinny’s Pizza

Venice Pizza

Open since 2021, Venice Pizza is a reboot of a decades-old Savin Hill classic that closed in 2019. The new ownership team includes Todd Winer, who is also behind Fort Point wood-fired pizza gem Pastoral, but the style here is something else entirely — and just as good in its own way. This is more of a thin-crust, New York-inspired pizza. The milk-based dough gets a 48-hour ferment and comes out rich, with a bubbly and lightly blistered edge.

A freshly baked pizza held up by a stainless steel pizza peel, backdropped by a pair of deck ovens.
Venice Pizza.
Venice Pizza

Related Maps