Pizza is regional within Italy
Calling all Italian pizza "pizza" is like calling all British food "British food." Naples (soft, charred, 60-second wood-oven), Rome (al taglio cracker-crisp), Sicilian (spongy, square sfincione), and Northern Italian (thin-and-bready) are different dishes. Below are the cities where each is excellent.
Naples
Naples the global pizza capital. Da Michele (the Eat Pray Love one), Sorbillo, Di Matteo, Concettina ai Tre Santi, La Notizia. €5–9 margherita is normal — it's the expensive Naples pizza that's often worse. Queues at Da Michele 60–90 minutes; Sorbillo similar.
Rome
Rome al taglio (by-the-slice, square pieces, oven trays) — Pizzarium (Bonci), Forno Campo de' Fiori, Antico Forno Roscioli. Round Roman-style thin-crust at Pizzeria La Montecarlo, Da Remo (Testaccio).
Florence
Florence Tuscan pizza (often with chickpea-flour cecìna option) — Gusta Pizza, Berberè (also Bologna). Simo Osteria for upscale. €9–14.
Bologna and Modena
Bologna Berberè the cult name (sourdough-crust, designed for sharing). Excellent quality at €15–22 — pricey for pizza but worth it.
London
London Franco Manca (high-quality chain), Pizza Pilgrims, Yard Sale, Pizza Pilgrims. Strong Neapolitan-style scene. Soho dense.
Berlin
Berlin Standard Serious Pizza, W der Imbiss, Zola. Berlin pizza follows Brooklyn-style trends. €11–16.
Strategy
Pizza queues at famous spots are real — Da Michele 60+ min Saturday lunch. Lunch always less crowded. Skip restaurants with photo-menus and tourist-zone signs.