The best of
Auckland. Ranked.

A colourful, energetic Ponsonby Road pizza bar built for groups — woodfired pies like the Discovery of Honey and Truffle Shuffle sit alongside slow-cooked, homemade everything. Walk-ins welcome, and the room has the buzz to match.

Calimero plays with global flavours other Auckland pizzerias won't touch — think tandoori chicken and peri peri, or BBQ pulled pork — across its Devonport, St Heliers and Sandringham spots. Casual, inventive, and built for cravings, not tradition.

An Auckland institution since 1986, Prego still pulls wood-fired pizza from the same kitchen that's outlasted every passing food trend on Ponsonby Road. Reliable, buzzy, and unpretentious — the kind of place locals return to for decades.

A Takapuna pizzeria with an Asian-influenced streak, mixing paneer and other left-field toppings into its lineup at prices that don't punish you for going back for seconds. Good value, consistently solid.

Takapuna's Eat Street go-to for woodfired pizza and house-made pasta in one easy, relaxed Italian room. A solid all-rounder for North Shore diners who want proper Italian without crossing the bridge.

A Parnell Village fixture with a fireplace-warmed dining room and mosaic-tiled courtyard, Non Solo pairs wood-fired pizza with proper Italian mains. Prosciutto pizza and truffle fries are the dishes regulars keep coming back for.

Family-run on Devonport's Victoria Road since 1990, Portofino has fed generations of locals with oven-baked pizza and indulgent pasta in a seaside-village setting. The kind of longevity that only comes from getting it right.

A low-key Grey Lynn pizzeria on Richmond Road that locals talk about more than it talks about itself. No frills, just well-built pizza in a neighbourhood spot that's stayed under the radar for years.

Real Neapolitan pizza from Italian owners who've been at it since 2008, tucked on Fort Street near the Viaduct. Thin, light, properly charred bases and a sprawling topping list make this a CBD lunch and dinner regular.

Everything made in front of you, dough stretched to order, toppings cut fresh on the board — Francesca's brings proper smoky woodfire flavour to Point Chevalier. Expect a wait at peak times; that's how you know it's made fresh.

Slow-risen dough made from genuine New York milled flour, cut into the big foldable slices Americans actually eat. With outposts from Queen Street to Mission Bay and Takapuna, Sal's is Auckland's go-to for New York-style by the slice.

Owner Rocco Pezzullo has been making pizza since he was a teenager, and it shows — this Parnell spot landed on the 50 Top Pizza Asia-Pacific list with high-hydration dough that puffs into a pillowy, almost lacy crust.

One of only a handful of AVPN-certified pizzerias in the country, Farina has been turning out true Neapolitan wood-fired pizza on Ponsonby Road since 2014 — strict dough rules, real Italian street food energy.

A Kingsland sourdough specialist that keeps its menu tight — around nine pizzas, swapped seasonally — and its execution sharp. Tangy, well-fermented bases cooked hot and fast make Umu a destination rather than a backup option.