Boston may not be as revered for its pizza joints as some other northeast cities, but that's OK—more pizza for us. Whether you're looking for a satisfying slice of pepperoni to fold in half or a rustic Neapolitan crust with bougie toppings, Boston has a mix of old-school institutions and modern pizzerias. Check out the best from all worlds in this curated list of the best pizza in Boston.
Despite everything that’s changed in the world, this hidden North End gem remains the same. Galleria Umberto continues to box up its signature Sicilian-style square pies, oversized Arancini, and more inexpensive deliciousness to a usual line, every day but Sunday. It still sells out early, and still doesn’t have a reliable website. We wouldn’t have it any other way.
Another old-timer, this Eastie establishment is known for endearingly salty service, thick, cheesy pies; and tender steak tips (“bbq”). The pleasantly charred Italian Cheese pizza at Santarpio’s is always a good choice, but if you decide the times call for something more substantial, don’t hesitate to order The Works, which piles on onions, peppers, garlic, sausage, pepperoni, extra cheese, and anchovies. (Note to the ’chovy-averse: there’s a fish-free version of The Works on the menu, too.)
Picco brings big pizza party energy to the South End, slinging handmade pies and ice cream every day. Margherita and Pepperoni are awesome here, but don’t overlook the less traditional offerings like the Alsatian topped with sautéed onions, shallots, garlic, crème fraîche, bacon, and Gruyère. You can also indulge in a ricotta-stuffed Calzone filled with ingredients of your choice.
As the name may imply, pies from South End enoteca Coppa are usually a showcase for cured meats, from the white-pizza Soppressata with spicy dry-aged salami and burrata, to the fiery N’duja with tomato, spicy Calabrian sausage, roasted eggplant, and ricotta. But even the Margherita Pizza hits the spot, with its blobs of mozzarella and fresh herbs—especially when ordered alongside a Negroni made with the house-label Bully Boy CULT Gin.
Area Four put Cambridge’s Technology Square (the MIT-edge of Kendall) on the restaurant map when it debuted in 2011. The Neapolitan-ish wood-fired pizzeria is known for chewy, charred-crust pies topped with now-classic combinations like the hot pepper-topped Clam & Bacon and the Not Pepperoni, crowned by soppressata, mozzarella, and pecorino cheeses. Area Four’s patio is also a go-to come summertime with our four-legged friends.
Conveniently located just off the Back Bay T stop, The Salty Pig is there for us whether we’re craving charcuterie, fresh pasta, or pizza. When we can’t decide which route to take, nothing satisfies like the rule-breaking Salty Pig Pizza, which features mustard cream, arugula, beer caramel sauce, and “salty pig parts.”
Head to Union Park Pizza for your New York-style fix. Favorites from this South End joint include The Standard, made with garlic-infused olive oil, aged parmesan, and aged mozzarella; and Buffalo Chicken with homemade ranch. We love the option to choose a hot-and-ready 16-inch pie, 10-inch individual pizzas, or 12-inch take-and-bake pies. Many are also available gluten- and dairy-free.
This nearly century-old institution has locations all around, but for the best pizza we head to the original North End pizzeria. There are more than two dozen brick-oven pies to choose from at Regina Pizzeria, including the Meatball Pomodoro Fresco and their white St. Anthony’s pie topped with sausage links, roasted peppers, and garlic sauce.
The 2021-new Jinny’s Pizzeria comes to Newton Centre from chef Lydia Reichert and her partners at nearby favorite, Sycamore. They have another neighborhood favorite on their hands: Jinny’s starts with flavorful, slow-fermented dough and high-quality toppings, then blisters the pies in a 700-degree oven. (Offering house-made dipping sauces for your pizza crust is a pro move, too.) Don’t miss the good-greasy local mozzarella and shallow cups of Pepperoni. We can’t make you love the ham-and-roasted pineapple Luau, but know that we’re here for this Hawaiian pizza.
This Charlestown neighborhood mainstay is one of Boston’s ultimate pizza and beer destinations. Ask your server for a beverage recommendation if you want, but you really can’t go wrong with any Brewer’s Fork pizza. They’re all built atop long-fermented sourdough that’s charred at upwards of 1,000 degrees. We love the Killer B pepperoni riff with marinara, mozzarella, genoa salami, and a drizzle of local hot honey; and the Spicy Clam, with chopped-up local clams and a piquant gremolata.
Wood-fired pizzas beckoned us to Chelsea when Ciao! Pizza & Pasta debuted in 2015. Since then, we’ve returned many times for these Neapolitan-style pies topped with premium ingredients. Try the Salsiccia, with house-made fennel sausage, cherry peppers, pecorino, and oregano; or the scampi-like Shrimp with lemon, garlic, cherry tomatoes, mozzarella, and spicy roasted shellfish. The pint-sized pizzeria also turns out destination-worthy pasta.
Updated by Jacqueline Cain
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