Where to Try the Best Pizza in Moscow

In Moscow you can find pizza for every taste — from strict Neapolitan with a day-long-fermented dough to signature versions with truffle and Far Eastern crab. We've put together 22 restaurants that take their dough seriously: wood-fired ovens, hand-shaping, Italian ingredients. Every place has been checked in person.

A project by Igor Vitoshinsky's Semifreddo Group, set in a historic mansion on Bersenevskaya Embankment. From the terrace — a view of the Cathedral of Christ the Saviour, the Kremlin, and the Moskva River; next door — GES-2. The interior: lacquered wood panels, hand-painted walls, artworks from the restaurateur's personal collection.

Chef Dmitry Buldygin, who trained in Italy, Spain, and France, runs the kitchen. The concept is Mediterranean with signature accents. The pizza is thin-crust, from a large wood-fired oven: not many items, all classics — margherita, four cheese, prosciutto cotto. Alongside — dorado crudo, seafood fritto misto, Greek tiropita with truffle, pasta with fresh mushrooms, sole à la meunière.

Lui is a Moscow restaurant with a Kremlin view, where thin oven-baked crust rounds out a Mediterranean menu from a world-class chef.

An osteria by Lucky Group on Bolshaya Gruzinskaya, dedicated to the gastronomy of Northern Italy — above all Emilia-Romagna. Two Italian chefs run the kitchen — Emanuele Pollini and Matteo Lai — both hailing from the region that sets the menu's tone. The interior by Natalia Belonogova's NB-Studio: a restrained sixties aesthetic — mustard walls, white tablecloths, abstract paintings, soft lighting.

The pizza is thin-crust, from an open tiled oven: margherita, pear with gorgonzola, classic items. The name translates as "bone" — and the kitchen backs that up: osso buco, bone-marrow dishes, rich broths. Alongside — passatelli in chicken broth, tagliatelle with wild boar ragù, lasagna Bolognese, prosciutto di San Daniele with burrata. The wine list is Italian, with deep regional selection.

Osso is a restaurant in Moscow with a Northern Italian character, where dough and bone carry equal weight.

The pizza at Probka is the result of triple verification: the recipe was developed together with Italian cooks, the dough ferments for three days, and the flour, tomatoes, and mozzarella are imported with no middlemen. The oven is wood-fired, the temperature runs past four hundred degrees, and bake time is a minute and a half.

The edge is puffy, with large bubbles; the center thin, slightly moist, with a light smoky aroma. Toppings range from margherita to seasonal items with Parma ham and burrata. Chef Denis Savoteev personally oversees every batch of dough. The wine list is Piedmontese and Tuscan, perfect with hot dough.

Probka is a restaurant for those who can tell Neapolitan dough from Roman on the very first bite.

A kitchen-bakery where bread isn't an accompaniment, it's a philosophy. The pizza here is made on an in-house dough with a long proof and minimal yeast content. The flour is coarse-ground, the structure porous, the flavor distinctly bready, with no sweetness. The oven gives the crust its crunch without excess toughness.

Toppings follow the season: truffle and aged cheeses in winter, fresh basil, cherry tomatoes, and arugula in summer. The pastry case: croissants, sourdough rye, focaccia with rosemary. Breakfast with pastries in the morning, lunch with pizza in the afternoon.

Remy is the best pizza in Moscow for connoisseurs of proper dough.

Three kitchens under one roof — a Russian oven, an Asian wok, and an Italian wood-fired oven. Gorynych's pizza is thin, with a crispy base and a minimal rim — closer to Roman style than Neapolitan. Bread, vegetables, and whole fish go through the same oven.

The toppings are bolder than at classic pizzerias: smoked eel, duck confit, truffle cream. Alongside — khinkali from the Russian oven and dim sum from the Asian section. A double-height room with beams, a view over Patriarch's Ponds, a lively atmosphere.

Gorynych is a Moscow restaurant where fire-baked dough competes for attention with two other kitchens.

A Japanese restaurant where pizza has become a parallel hit. The dough is thin, almost crispy, with no puffy rim. Toppings carry an Asian lens: salmon, avocado, spicy mayo, sesame, shiso. Format made for sharing: the pizza arrives cut into small pieces.

The oven runs at maximum temperature — the dough bakes through in a matter of minutes, staying light. Pizza pairs with sake, plum wine, or signature yuzu cocktails. The room is dark, with Japanese textures and dim lighting.

She is a pizzeria with a Japanese accent for those tired of mozzarella and basil.

The business-district version of She, in the Belaya Ploshchad quarter. The same approach to dough and Asian toppings, but in a brighter, daytime format. Display windows, fast service, set lunches — built for the rhythm of a business district.

The pizza follows the same recipe: thin, crispy, with salmon, eel, or classic mozzarella. Alongside — sushi, rolls, hot Asian dishes. Lunch with pizza and miso soup is one of the most popular combos in the area.

She Belaya Ploshchad is fast pizza with a Japanese character in the business district.

Everything starts with the oven: Loona's Neapolitan oven was hand-built at a family workshop and brought to Moscow whole. The dough follows the Verace Pizza Napoletana protocol — at least a day of proofing, a bake temperature of around 450°C, and 60–90 seconds in the oven. The result: a puffy rim with large air pockets, a soft center, a light hint of smoke.

The menu is compact: seven or eight items, each refined down to the last detail. The margherita is a benchmark. The four-cheese comes with gorgonzola, taleggio, parmesan, and mozzarella di bufala. Seasonal versions: with white truffle in winter, with fresh basil and cherry tomatoes in summer.

Loona is the best Neapolitan pizza in Moscow, certified by fire.

A cozy Italian pizzeria with a classic approach: no experiments, just tried-and-true recipes. Wood-fired oven, long-fermented dough, toppings imported from Italy. Margherita, diavola, quattro formaggi, prosciutto — all present and accounted for.

The room is small, with wood paneling and warm lighting. A family format — it's calm here with kids. Wine is poured by the glass, prices without a capital-city markup. Tiramisu and panna cotta round things off.

Amy is a restaurant in Moscow for those who are happy with well-executed Italian classics.

A themed restaurant devoted to mushrooms — from porcini to shiitake. Pizza with mushroom toppings is the main draw: chanterelles with mozzarella, porcini with truffle oil, button mushrooms with gorgonzola. The dough is long-fermented, the oven wood-fired.

For those not drawn to the mushroom theme, there are classic options with no restrictions. The interior is forest-themed: moss on the walls, wood textures, diffuse greenish light. Cocktails come with forest infusions and herbs.

Mushrooms is the most unusual restaurant in Moscow, where mushrooms rule the menu.

An Italian restaurant with a light industrial aesthetic. Thin-crust pizza from a wood-fired oven, with tidy toppings: nothing extra, every ingredient distinguishable. The crust is crispy at the edge, pliable in the center.

Besides pizza — pasta, risotto, salads. Breakfast is a strong point: pastries, eggs, fresh juices. In the evening — wine by the glass, quiet music. The space is bright, with large windows and textile details.

Londri is a restaurant for the whole day: from a morning latte to an evening glass with thin-crust pizza.

A country mood in the middle of the city. The terrace sits in greenery, the tables are wooden, the cushions linen. The pizza has its own format: not strictly Neapolitan, not Roman, something in between — a crispy rim and a soft center. The oven is wood-fired.

Toppings lean farm-to-table: mozzarella from fresh milk, homemade pesto, sun-dried tomatoes, arugula straight from the bed. The kitchen is bilingual: borscht and carbonara, syrniki and tiramisu, all on one menu. The atmosphere is family-friendly, without the capital's usual tension.

Dacha is a Moscow restaurant with a village soul and an Italian oven.

A grand restaurant with century-old trees on its summer terrace. Pizza isn't Aist's main specialty, but it's executed at the level of dedicated pizzerias: Neapolitan dough, wood-fired oven, Italian ingredients. The menu is compact: margherita, bufala, seasonal options.

Pizza regularly ranks among the top orders — right alongside the rib and the tartare. The restaurant's main focus is European cuisine. The terrace on Malaya Bronnaya is one of the most beautiful in the city.

Aist is a restaurant where pizza is ordered as a warm-up before the main course, but often ends up stealing the show.

The oven sits in the center of the first room — and you can smell the pizza before you've even opened the menu. The dough proofs for a day, is shaped by hand, and baked at maximum heat. Large bubbles on the rim, even charring: signs of proper temperature control.

Mornings bring breakfast: pizza with egg, bacon, vegetables. Afternoons bring the classics: margherita, pepperoni, mushroom. Evenings bring an extended menu with meat and fish, but pizza stays at the center of the menu. Wine by the glass, prices with no surprises.

Capito is a restaurant in Moscow you come to for the smell from the oven.

An autobiographical project by William Lamberti — every dish is tied to an episode from the chef's life. The maestro makes his pizza to recipes from his childhood in Campania: a long-proofed dough on natural yeast, tomato sauce from fresh fruit, bufala only from the morning delivery.

The pizza is served on a ceramic plate, with no restaurant fanfare — the way it would be at home. The bread basket from the in-house bakery gives the pizza itself a run for its money. Wines are Southern Italian, with rare bottles from Etna and Irpinia.

Lumicino is a Moscow restaurant with Campanian roots and the handwriting of a chef-author.

Italian cuisine at Moscow-City altitude — literally and figuratively. Pizza is one of the most-ordered items: long-fermented dough, wood-fired oven, a menu ranging from margherita to signature versions with burrata and truffle.

The format is built for a business rhythm: fast service, lunch combos, delivery around the tower perimeter. Through the panoramic glazing — the city from horizon to horizon. The pastry case: tiramisu, cannoli, seasonal items.

Tutto Bene is where to eat pizza in Moscow-City without any drop in quality.

The only pizzeria in this roundup where the cheese for the pizza is made right in front of the guest. Behind a glass wall, the cheese dairy shapes mozzarella, burrata, and stracciatella — and within minutes they end up on the dough. The temperature chain from vat to oven is minimal.

The signature pizza comes with burrata: hot dough, warm cheese, fresh basil, tomato sauce from whole fruit. Alongside — pizza with ricotta, with stracciatella, classic margherita. The interior is farmhouse-modern, with wooden beams.

Syrovarnya is a Moscow restaurant where the distance from cheese to dough is measured in meters, not days.

The chain's park location seats 375 — most of them on a terrace among the trees. The same cheese-dairy concept: in-house mozzarella and burrata, wood-fired oven, crispy dough. Pizza is one of the most popular items, especially on weekends.

A family format: room to roam for kids, a park view and a glass for adults. Portions are sized for an appetite worked up on a walk. Weekend breakfasts are extended, with live music during the warm season.

Syrovarnya in Gorky Park is a restaurant for a family weekend with a view of the greenery.

A Sicilian food shop and restaurant inside Four Seasons. The pizza has a thin base, from a wood-fired oven, with island ingredients: capers from Pantelleria, olive oil from Etna, ricotta, anchovies, sun-dried tomatoes. The style is Sicilian, not Neapolitan: the dough is denser, the crunch more pronounced.

You can grab cannoli and coffee without sitting down — takeaway works too. The pastry case is one of the best Sicilian ones in the city. Service is at grand-hotel level.

La Bottega Siciliana is Sicilian pizza in Moscow wrapped in a five-star package.

Castle-style architecture near Patriarch's Ponds, hidden behind a wall of greenery. The pizza comes from a wood-fired oven, with thin crispy dough and signature toppings: prosciutto with stracciatella, truffle oil with arugula, the classic mozzarella and basil. The morning format: pizza with egg and bacon for breakfast.

The bar team is one of the strongest in the city; a cocktail to go with pizza here is chosen just as seriously as wine with pasta. The summer terrace is buried in ivy and climbing roses.

Butler is a restaurant near Patriarch's Ponds where dough is served amid manor-house decor.

Tuscan pizza at the restaurant of a family that has been making wine for seven centuries. The style differs from Neapolitan: a thinner base, a more distinct crunch, more restrained toppings. The flour and oil come from Italian estates, including Antinori's own land.

The pizza's main pairing is wine from the dynasty's cellar. The sommelier will find a glass even for the simplest margherita, and it won't feel excessive. The summer terrace with wicker furniture sets a Mediterranean rhythm.

Cantinetta Antinori is a Moscow restaurant where dough meets a Tuscan cellar.

An osteria where pizza and pasta split both the menu and the audience's attention down the middle. The wood-fired oven sits in the center of the room: you can watch the master shape the dough and send it into the fire. A day of proofing, hand-shaping, a fast bake. The crust crunches; the center bends without breaking.

The menu has six or seven tried-and-true items with no pretension: margherita, pepperoni, mushroom, four cheese. Prices are among the lowest in this roundup, with consistent quality. The wine is Italian, with no markup for the label.

Pasta Basta is the best pizza in Moscow for the ratio of honesty to price.