Pizza near me
Quick answer
Pizzerias and pizza takeaways near you, sorted by distance, each with its Food Standards Agency hygiene rating.
Pizzeria or pizza takeaway
This list covers both: sit-down pizzerias with a wood-fired or deck oven, and takeaways and delivery chains. The difference shows in the base. A proper pizzeria bakes at very high heat for a minute or two, so the crust blisters and stays soft inside. A delivery pizza is baked cooler and longer so it survives the journey, which makes it thicker and more even. Neither is wrong; they are different products.
How to spot a good one
Look at the menu length. A short menu of classic pizzas usually means the kitchen is cooking to order from fresh dough. A long menu that also sells burgers, fried chicken and kebabs usually means frozen bases. A margherita is the fairest test: tomato, mozzarella, basil and olive oil, nothing to hide behind.
Reading the hygiene rating
The rating on each listing is the Food Standards Agency's score for that premises, not for the brand. Two branches of the same chain can score differently. A 5 is common among good pizza kitchens; treat a 3 or lower as a reason to pick the next one on the list.
Collect or deliver
Pizza is one of the few foods that suffers badly in a box: steam softens the base within ten minutes. If the shop is close, collect it and open the lid slightly on the way home. For delivery, a thinner Neapolitan pizza travels worse than a thicker pan or New York style base.
Find them near you
Search by postcode or use your location to find results near you.
Where to find them
UK councils with the most matches in our directory.
Related dishes
A Margherita is the plainest and most revealing pizza: tomato, mozzarella, basil and olive oil on a thin base. Named for a nineteenth-century Italian queen, it is the pizza that tells you whether a kitchen has a proper oven and good ingredients, because there is nothing to hide behind. In the UK it is the benchmark order at any pizzeria that claims to be Neapolitan.
Pizza MarinaraThe Marinara is the other original Neapolitan pizza: tomato, garlic, oregano and olive oil, with no cheese. Older than the Margherita, it was the sailors' pizza, named for the sea not for seafood, and it contains none. It is the purest test of a pizzeria's dough and tomato, and the cheapest thing on the menu.
CalzoneA calzone is a folded pizza: the same dough and fillings sealed into a half-moon and baked, so the toppings steam inside rather than crisp on top. The name means 'trouser leg'. It suits fillings that would slide off a flat pizza, ricotta especially, and it is a substantial single-portion meal. A good calzone is well sealed and cooked through, not doughy at the fold.
FocacciaFocaccia is a flat, dimpled bread rich with olive oil, salt-crusted on top and soft inside. It is eaten as a snack, a side, or split for a sandwich, and the Ligurian version from around Genoa is the benchmark: thin, oily and salty. In the UK it turns up as a bread basket, a starter and a lunch, and the good version is generous with oil and light in crumb.