Miami's best pizzerias are easy to name. How many of them are actually in Miami?
Three, not four. La Leggenda's address on Española Way geocodes to Miami Beach, a separate incorporated city, and this guide does not annex it to make the number better. The boundary rule costs Miami an entry and the record says so. What remains is strong and unusually concentrated: Francesco Martucci's Wynwood room with its signature caged wood oven and long-fermented dough; Carmine Candito at O Munaciello in the MiMo District on a Naples-imported brick oven; and Miami Slice downtown. Three houses of that quality is a real showing for a city of this size. All three are Neapolitan technique run by named Italian makers. Miami's case is strength without distinctiveness — an excellent imported field, arriving recently, with nothing local worked into it that the sources describe. That is a coherent thing for a city to be, and it is the shape the Index is designed to distinguish from Naples rather than to rank alongside it.
This is the first restaurant Francesco Martucci has opened outside Italy, bringing the long-fermented, high-hydration dough and wood-fired technique of his Caserta flagship I Masanielli to a dedicated Wynwood dining room built around a $200 pizza tasting menu. The caged ovens at the back of the room are by now a distinctive sign of the pizzaiolo from Caserta, and the signature technique is a twice-cooked pizza a due temperature.
Verified 2026-09-18
'O Munaciello is the Miami outpost of a Florence pizzeria, opened in 2017 in the MiMo District with a Naples-trained pizzaiolo, Carmine Candito, who grew up working in his family's pizza shop in Naples. The dough ferments 48 hours and is baked in a brick oven imported from Naples; the house is known for both classic Neapolitan pies and pizzas made with activated-charcoal dough.
Verified 2026-09-18
Miami Slice grew from a 2019 pop-up into a 15-seat walk-up counter in Downtown Miami built around a technique-driven dough: a lengthy pre-fermentation followed by a long cold fermentation, then a double bake at high heat for a caramelized, chewy New York-style slice.
Verified 2026-09-18
