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Best Pizza in Paris?

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Looking for anything even remotely resemblant of NYC-style or even classic Italian pizza...so far I've been sorely disappointed in my attempts to find good pizza in Paris (and yet it's so close to Italy).

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  1. Try Santa Lucia, on the rue des Canettes which runs off of Place St. Sulpice toward the Seine in the 6th arrondissement. I am more than a bit of a pizza snob (believing that anything not from around the Golfo di Napoli is almost inevitably not worth having). I thought the pizza at Santa Lucia was every bit as good as anything I've had in the Naples area. Try and stick to the traditional ones: Margherita, or Napolitana (with anchovies -- although In Naples this would be called Romana, but here at Santa Lucia they use the Roman terminology, Napolitana). The Santa Lucia has antipasti, pastas, and a limited selection of meat and fish dishes also. For one week in April I ate 3 times there for a light supper: always having Pizza Napolitana and a mezza caraffa di vino rosso. Deliziosa! The tab - 18 Euros, plus 2 for the waiter. Far and away the cheapest meal I had in Paris that week. Reservations were unnecessary.

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      Steve Hychka

      There is an excellent pizza and pasta place on Rue d'Mabillon in the 6th, just across the street from the marche. REAL Italiano!! A little cramped, but open Sunday night but not Monday. We had pasta and salad and drooled as the pizzas went to other tables. Our pasta and salad were excellent.

      1. yeah, same here. so far just cardboard stuff.

        2 Replies
        1. re: hungrynavajo

          Paparazzi pizza -Square de l'opera-Louis Jouvet.their pizza is so large it is served on two plates, thin, great sauce/ cheese ratio,crisp crust. I'm from NYC and pizza is my favorite food and this one is right up there!

          1. re: pammi

            Was there last week and was not impressed, pizza was not bad but not a return for me. One pizza shared, one salad, and bottle of Badoit was 58 euros, too steep for me.

        2. The average pizza in Paris isn't very good, but it's easy to find reasonable pizza, and there's no shortage of good pizza places. Paris is not Napoli, or even Milano, or even Marseille. And don't expect the US to be a reference point for pizza, that would be Italy.

          Where is the best pizzeria in Paris? I wouldn't know, even if the question made sense. Why don't you ask for good pizza in a certain part of the city, and see if you get a better response.

          2 Replies
          1. re: tmso

            "Paris is not Napoli, or even Milano,"
            Sure I eat Picard pizza and two local joints' stuff when in extremis but look forward to my 1-2 trips to Italy for the real stuff.
            In a story I often tell, my wife and I were walking in the Alps between France & Italy and at two shacks in each country had pizza and it was night and day. Same terroir, same altitude, maybe difference flour though.

            1. re: John Talbott

              As much as I will continue to insist that the pizza between Marseille and Nice is perfectly fine, I agree with you that as soon as you cross the border you notice the difference. That said, you need to get to the industrial cities (with their populations from the South) for the pizza to get more to my taste.

              I think the local pizza in Paris is better than just in extremis ... I was just in Montmartre recently, and had dinner at Pomodoro, which was excellent. As for the frozen stuff, Picard is normally high quality, but for pizza, no way; I do keep a Dr. Oetker around in the freezer, though. It's not often that Dr Oetker makes better quality stuff than Picard, but I think this is one clear case.

              Now, if anyone knows of a place in Paris with good panzarotti ...

          2. Al Taglio, Roman style pizza (so more "flaky" than Neapolitan dough) is really great.
            A few years ago I went to Da Mimmo which was more traditional and very good, but it's been so long that I can't attest for the quality being still the same.
            For something more original there is "Pink Flamingo", although I have to say that it is sometimes a hit or miss, can be great, can be meh.

            1. The average pizzeria in Italy ain't all that good either. Just as you have to suss out the better ones in Naples or Rome etc, you gotta sniff out the quality places in Paris too.

              Let me put in my votes for la Briciola on the rue Charlot in the 3rd, Maria Luisa on the rue Marie-et-Louise/ rue Bichat in the 10th, La Caravelle on the rue Santé-end of rue d'Alésia in the 14th, Enzo on the rue Daguerre in the 14th, and Positano on the rue des Canettes in the 6th.

              6 Replies
              1. re: Parnassien

                We've always enjoyed the pizza at Pizza Momo,on rue St Antoine in the Marais, made in their ancient wood burning oven. Not gourmet, but it's fresh, the dough is thick and chewy and there's lots of great choices for toppings (I like the veggie one myself). Great choice for a quick, easy and cheap meal when that's what you're in the mood for.


                1. re: parisjo

                  thanks guys for the good places ,i'm in the 10th and 19th neighborhood, but I can go check out the places mentioned.

                2. re: Parnassien

                  Yes yes La Briciola, yes! And yes to Positano.

                  Heard some good things about Maria Luisa but did not try it, must confess that I used to love pizza in Athens in the 1970s but I never found anything close to it since, so I do like the places you mentioned, but I usually avoid pizza (it was a chain called Portofino pizza and it was unbelievably good).

                  Edited to add: hey, I just realized that Portofino still exists! Excuse me while I book a ticket to Greece.

                  1. re: Ptipois

                    Greek pizza is a bit of a different beast from the Eyetalian varietals. I assume it was the native type you enjoyed. Interesting and a rare tout for this particular dish.

                    Also, Al Taglio is not great, it is not even good, it is 'meh' at best.

                    1. re: dietndesire

                      For once we disagree, thought Al Taglia was way better than fine. Helpful staff and pizza by weight. Many varieties (5-6) and chunk put back in oven till blistering hot, crust is unusual but l liked it and the toppings were high quality.

                      1. re: Delucacheesemonger

                        I'm with DCM, although I can understand that the slightly "puff pastry"-like dough is not traditionally Neapolitan, and therefore not to everyone's taste, the toppings, the fresh ingredients and the always fresh batch makes it a top pizza in my book.

                        There is also Fonzarelli on rue du faubourg poissonnière, which is almost exactly the same thing as Al Taglio.

                3. I don't know what NYC-style means.
                  I like Da Carmine, run by the Neapolitan Carmine.

                  7 Replies
                  1. re: Parigi

                    New-York style pizza is slightly thicker than Neapolitan. The dough contains a little bit of olive oil and sugar, which classic Neapolitan doesn't, and gives it a crisp exterior and more chewy body. The cornicione (lip) is usually thinner than Neapolitan, and also with less burn marks.

                    While Neapolitan will rip apart because it's so thin (especially when good Mozzarella di Bufala is used, which is great but watery...) and should be eaten with fork and knife, the structure of the NY dough gives it a little more body, and can be eaten by hand, folding each slice in half being optional but mandatory if you want to be "in" with the new-yorkers.

                      1. re: Rio Yeti

                        Having lived there for 3-4 years, l was in pizza hell, only places like John's in the village worked then thankfully all the Neopolitan shops like Lucali, Pizza Neopolitano, and Apizz among others open to my great joy. l do not like NY typical pizza as floppy and crust IMHO cardboardy.

                        1. re: Delucacheesemonger

                          New Haven is just 110km up the road. Next month I'll bore you with talk about how delicious my white clam pie at Pepe's was this summer.

                          1. re: Delucacheesemonger

                            I don't have the NY knowledge that you have, I just read a lot about pizza regional styles ;)
                            However it does seem that I also prefer Neapolitan or Roman, or even Sicilian pizza to NY-style (from the few ones I had in NY).
                            The thing is, with a home oven which will never get hot enough for Neapolitan, NY-style dough is the way to go. And since I like singing "La donna e mobile" once in a while in my kitchen, I just have to make pizza at home !

                            1. re: Rio Yeti

                              Let me know your arrondisement so l will know what window to open to hear you singing.

                              1. re: Delucacheesemonger

                                Haha, I'm in the 19th, I will tweet the schedules of my pizza-making so you know when to open your window.

                                .... now if I could only understand how this tweet thing works....