The Best New Pizza In Miami   guide image


The Best New Pizza In Miami

Welcome to The Year Of The Pizza.

2022 will forever be known as The Year Of The Pizza in Miami. It seems like the entire city has, all at once, become slightly obsessed with both triangular and square combinations of bread, cheese, and toppings—as evidenced by the sheer amount of pizza spots that have opened within the last 365 days. We are not complaining. In fact, we are incredibly grateful to be living through the Golden Age of Miami pizza. And after you try the eight new spots on this guide, you will be too. 


photo credit: Cleveland Jennings


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We were thrilled to see Miami Slice make the transition from takeout pop-up to brick and mortar slice shop. Because we have never had a more perfect slice of pizza than the ones served here. The small counter-seating spot on the northern edge of Downtown serves a handful of New York-style slices. Each is crispy edge-to-edge, yet still warm and fluffy when you bite into it. The toppings—like candied cherry tomatoes, garlic confit cream, and pesto swirls—are dispersed with the restraint of a famous Danish architect. The highlight of the still-developing menu, a pepperoni slice with red sauce, hot honey, and an optional (but non-negotiable) glob of stracciatella, made us briefly lose consciousness. Whether you get this to-go or eat a slice fresh at the counter, this is the Miami pizza to prioritize. 

On Sunday (and Sunday only), you can find one of the greatest thin-crust pies we’ve ever eaten at Over Under. That’s when the Downtown bar and restaurant cosplays as an Italian restaurant, red checkered tablecloths and all, for their new weekly pop-up: Fratesi's Pizza. There are around four bar pies on the menu—which range from a plain version with mozzarella and seasoned tomatoes to a white clam pie—and they are as thin and crispy as the laws of pizza physics will allow. It’s really impressive pizza engineering. You could probably fit a slice in an ATM. Our favorite pie is the Demon Pig Boy, a perfectly spicy slice topped with pickled hot peppers, pepperoni, calabrian chili oil, several types of cheese, and more toppings. But even with all that stuff, the crunchy slice doesn’t flop when you pick it up. 

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Vice City has mastered the art of the thick-crust pizza. Operating inside Abi Maria, a bar in Kendall’s Downtown Dadeland, Vice City makes pies with a lightly fermented dough that’s just rich enough from the olive oil but not greasy. The sturdy crust is the perfect vehicle for all the toppings they use here. The Supreme comes with pepperoni, sausage, roasted vegetables, and Calabrian chili oil. Every bite delivers a crust with a crispy bottom and fluffy interior that balances out the intense saltiness and bold flavors of the toppings. It’s hard to choose a favorite, but besides the Supreme, we love the FunGuy topped with mushroom puree, oyster mushrooms, ricotta, and a drizzle of truffle honey.

Joe's is an NYC pizza institution. And, like so many New Yorkers, they now have a second home in Miami. Joe's slice shop is located in Wynwood, and its reputation is deserved. They make a deliciously uncomplicated New York slice. It's big, foldable, and hangs off a paper plate like a teen who outgrew their bed. Joe’s is also efficient. You can stop in and, even if they're busy, be holding a slice in a matter of minutes. They do whole pies too, and topping options are pretty simple. Stick to a classic cheese or pepperoni, and you'll be happy. There's counter seating and a few tables inside, but you can also easily eat a slice while walking around Wynwood.

Ben’s is a takeout pizza counter that makes a really solid New York-style slice. It’s greasy (in a good way), has a crisp crust, and they keep it simple with the toppings. It is, unfortunately, located deep within the bowels of Bayside Marketplace, and has some outdoor waterfront tables you can eat at. They claim their slices are big, but in reality they just serve you two slices and call it one slice, which is why a “slice” will cost you around $8. It’s slightly confusing, but if you’re wandering around Downtown, perhaps after a few drinks, it probably won’t bother you that much—especially since the pizza itself is very good.  

The sourdough pizza spot Old Greg’s is another pandemic success, graduating from pop-up to a brick and mortar in the Design District. And even though ordering from Greg’s was sort of impossible during their pop-up days, it’s much easier to eat here now. They still sell great crispy square pies, but their round pies (a new addition to the menu) are also excellent. They have a sturdy crust, big sprigs of basil, and very good toppings. The pepperoni with hot honey pizza is great, but our favorite is the veggie supreme, which comes loaded with tomato, mozzarella, maitake and oyster mushrooms, onion, green peppers, olives, and pickled banana peppers.

This spot makes excellent Roman-style pizza from a small shop in Allapattah that’s easy to miss while driving by. There isn’t a parking lot either, so you’ll have to park on a residential side street. This may sound like a hassle, but Casa Roma is worth it. There are just a handful of pizzas to choose from. Go for the amatriciana and the funghetto. The ingredients are top quality—real pancetta, buttery olive oil, imported Italian tomatoes, creamy mozzarella, and wild mushrooms. You won’t need to mess with these nearly perfect slices with garlic powder, parm, or chili flakes. This is a great takeout option, but there are a couple of tables and a counter to sit at inside. 

Speaking of Roman pizza, Blozzom is another great new option to add to your mental pizza map. This casual North Beach spot has a selection of square pizzas they cut with scissors to create slices as big or as small as you'd like. The dough is thin but airy—and the toppings are outstanding. Slices are topped with perfect portions of mortadella, capocollo, smoked salmon, and a spicy diavola. It’s great for takeout (the pizzas reheat wonderfully) but there's also indoor and outdoor seating that works for a post-beach meal.

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