The world’s best pizza

Amsterdam has one pizzeria milling local wheat into its dough.

Auckland may once have had a pizza of its own, burnt over native manuka.

Bangkok imports its pizza from three continents at once.

Barcelona has two of the world's ranked pizzerias and a bread tradition of its own that has nothing to do with them.

Beijing has American, Italian and Japanese pizza sitting side by side.

How much of Beirut's pizza can be seen from outside Lebanon?

Bogota's best pizza is imported and certified.

Is there a Slovak pizza, or only pizza in Slovakia?

Is Brussels a pizza city, or a city this guide has only read about in one list?

Buenos Aires has its own pizza vocabulary — fugazzeta, media masa, al molde.

Cape Town was researched for a pizza of its own and came back without one.

Casablanca has a world-ranked pizzeria run by a world champion.

How does a city of seventy-five thousand produce pizza of this standard?

Catania's best-known fried pastries are not pizza and were not invented here.

Chicago's famous pizza is not the one Chicagoans eat.

Copenhagen built a food culture out of local sourcing.

Detroit's pan pizza is one of three names for one form, and most of its founding addresses sit outside the city.

Edinburgh's best-known pizzeria rebranded from Italian sourdough to American.

Does Florence have a pizza culture of its own, or a good supply of pizzaioli who happen to work in Florence?

Gurugram's pizza culture is six years old.

Hong Kong's pizza is a deliberate import, with lap cheong and char siu at its edges.

Jersey City holds one of the ten best pizzerias in the world.

Johannesburg's pizza is recent, Neapolitan and competently run.

Lima runs two imported pizza traditions side by side and has never merged them.

Lisbon's pizza is made by people who did not come to it from Italy.

London has no pizza of its own and imported every style it has.

California pizza was invented near Los Angeles.

Madrid has become one of Europe's best pizza cities without ever making a pizza of its own.

Every pizzeria in Makati's record opened recently and none of them adapts to the Philippines.

Melbourne has the oldest Italian pizza culture in Australia and no form of its own.

Miami's best pizzerias are easy to name.

Milan has the best-ranked pizzeria in Italy.

Is Naples the deepest pizza field in the world, or a city living off a reputation its contemporary leaders have already exported?

New Haven calls it apizza and left it alone for a century.

New York treats pizza as infrastructure, not an occasion.

Palermo's own baked flatbread is a bakery and street product with no restaurant form, and the city has no entry in the world's pizza hundred.

Paris has more good pizza than it did a decade ago.

Portland takes its bread and its produce seriously.

Prague has made Neapolitan pizza to the Naples rulebook since 2006 and never bent it into a Prague idiom.

Can a commune of forty-five thousand people hold one of Europe's best pizzerias and nothing else?

Sao Paulo made a pizza of its own.

Rome has three pizzas.

San Francisco has a sourdough tradition older than most of this guide's cities.

Santiago's newest pizzerias are Neapolitan.

São Paulo is the largest pizza-eating city on earth, and only its heritage houses still name paulistana.

Seoul's pizza is recent, deliberate and very good, and none of it is Korean in form.

Singapore bought its pizza: named pizzaioli, imported ovens, no migration behind it.

Sydney has more selected pizzerias here than any other city, and almost all are Neapolitan.

Tokyo holds two of the world's best pizzerias by studying someone else's tradition.

Turin's pizza al padellino has been eaten in the city for over a century and appears to have arrived from somewhere else.

Verona's famous pizzerias are all outside Verona.

Vienna is a capital with a long café tradition and an imported pizza scene.

Zagreb's critics treat its own old thin-crust pizza as foundational.