The best pizza in Edinburgh
Razzo
Ask most Edinburgh dwellers their favourite pizza spots, and I’m willing to bet nine times out of ten they’re going to say Razzo. This tiny spot on Leith Walk is perennially popular thanks to its molten, Neapolitan-style pizzas, which it fires out at speed to keep its constant stream of hungry diners well fed. I’m a firm believer in getting the basics right, and Razzo nails just that, combining hand-stretched dough with quality ingredients. The Marinara is an absolute classic, but if you prefer a more heavily loaded option then the mortadella combination, made with yellow tomatoes and burrata from Puglia is pretty special (as is the fried mozzarella sandwich as a starter, FYI). Razzo is a takeaway first and foremost, but there are a couple of tables you can book too.
Address: Leith Street, Edinburgh EH1 3AU
Website: razzopizza.co.uk
Dough
There’s nothing quite like a beautifully puffed-up, slightly charred crust on a pizza, and Dough excels at just that. These gorgeous creations are stone-baked for that authentic flavour, a light base and a crisp bottom, and come topped with all kinds of ingredients sourced from Italian suppliers, from San Marzano tomatoes to olives from Abruzzo. There are a couple of white base options, with my favourite coming topped with mini roast potatoes and smoked cheese for something that tastes like a midpoint between tartiflette and a carbonara. For any plant-based pals, there is also a whole vegan menu which doesn’t just give you the regular veggie options with the cheese removed, but instead offers thoughtful combinations, including a truffle mushroom number with vegan cheese.
Address: 172 Rose Street, Edinburgh EH2 4BA
Website: doughrosestreet.square.site
Matto
If you value authenticity when it comes to your pizza, Matto does it best. The slowly fermented dough has a slight edge to it, and pizzas are cooked in a wood-fired oven for that signature smoky hum, which helped earn it the title of the best pizza in Scotland in 2024 at the Deliveroo Awards no less. While the technique might strictly adhere to age-old practices, the toppings are fun and ever-changing with the seasons, seen in combinations like a pumpkin cream base topped with mozzarella, friarielli, gorgonzola, fresh chilli and crispy fried leeks. Starters, salads and sides are all on tap too, if you fancy making a fuller feast of it, and there’s even a dessert pizza dripping with Nutella and pistachio creme for a pudding that will do its best to ignite some childhood joy in you.