You can’t have an Atlanta pizza round-up without Antico. Giovanni DiPalma's popular Home Park pizzeria has since expanded to five total locations, including in Tucker, Alpharetta, and Battery Park. The Diavola is a no-brainer. It comes with spicy salami, Calabrian peppers, bufala mozzarella, and garlic, all on a perfectly chewy and thin crust. The Sophia with mushrooms, onions, and white truffle oil is also a hit. Don’t forget about the calzoni, which is perfect dunked into the side of marinara sauce.

Luca Varuni has been serving Neapolitan-style pizzas in Morningside for a few years now and added a second location inside Krog Street Market. Don't miss the Chiattona Benni, made with buffalo mozzarella, tomatoes, pancetta, pepperoni, salami, hot soppressata, Pecorino Romano, and basil or the simple but delicious margherita pizza. A new location of Varuni is headed to OTP to High Street, a mixed-use district between Sandy Springs and Dunwoody. 

With a hundred five-star reviews on Google, Pizza by Yandys is a hidden gem in Sandy Springs — it’s located inside a Mexican grocery store, Carniceria Los Pinos. Yandys serves New York and Detroit-style pizzas using a 48-hour dough for the crust. You can build your own pies or go with specialty ones like Buffalo or barbecue chicken pizza, hot honey with charred pepperoni, or get pizza by the slice for $3.50. Also, try the meatball sub, cheesy bread, and wings.

Eater Atlanta contributor Michael Tran reports, “They don’t take shortcuts and respect the dedication needed to make a proper pie. From proofing the handmade dough for 48 hours to freshly grinding low-moisture mozzarella daily, and even selecting different styles of pepperoni based on pizza type, Yandys knows what it takes to deliver a delicious pizza.”

At $3.25 a (massive) slice, one or two helpings here and a drink with friends makes for a great pizza spot. With several locations around town and late-night hours, Fellini’s has become an Atlanta staple for affordable and delicious pizza.

This west side Atlanta pizza pop-up from Matthew “Phew” Foster slings handmade pies, including pizzas topped with lemon pepper wet wings, oxtails and ricotta. His signature pizzas, the lemon pepper wet and hot lemon pepper wet, are made using butter sauce, chopped chicken, and mozzarella with wings dotting the center. Phew’s is opening its first permanent location at Sweet Auburn Curb Market, taking over the now-closed Panbury’s Double Crust Pies location. Follow on Instagram for menu updates.

This vegan pizzeria replaced the Little Five Points Zesto location last year. David Smith (a partner in El Super Pan, SmoQ’n Hot Grill, and Dos Burros, and chief investment officer at Trowbridge Partners) bought the space and launched Pizzeria Verdura Sincera in April. The restaurant uses organic, non-GMO flour for the crust. Expect a margherita pizza with plant-based vegan mozzarella, the Greco with spinach, fresh garlic, mushrooms, and kalamata olives, and the Messicano with spicy vegan sausage, peppers, roasted corn, onions, garlic, and ginger.

Grab a slice or a whole pie from this extremely popular Auburn Avenue takeout window and pizzeria in the Old Fourth Ward. Owned by Rob Birdsong, Glide Pizza serves giant slices and 20-inch Brooklyn-style pies for takeout or local delivery via electric bicycle. Friday nights and weekends are busy here, so it’s best to order ahead. A location is now open inside Inner Voice Brewing in Decatur.

With two locations, one in Avondale Estates and the other in the heart of Little Five Points, and three new locations in the works, guests of Savage Pizza visit for the comic book-infused atmosphere, but stay for the from-scratch pizzas. Try the vegetable-laden Sav-Veg, topped with mozzarella and parmesan, or the Cajun with spicy red pepper sauce, chicken, shrimp, andouille, red onions, and three kinds of cheese.

Firewall Food Stop in the Westview neighborhood features wood-fired pizzas and sandwiches on its menu. Owned by Westview resident Sam Eidus, the restaurant serves mostly Neapolitan-style pizzas, including four specialty pies like the Farmer made with fennel sausage, sweet peppers, and fresh mozzarella and a vegetarian pizza aptly named the Gardener with spinach, tomato, ricotta, lemon, and garlic. As for sandwiches, there’s the braised pork shoulder and collard greens-based Southern Italian topped with provolone and hot peppers or the Fertile Crescent featuring ten-spice chicken, pickles, greens, poached raisins, walnuts, and Zhoug sauce (cilantro).

This brick-oven pizzeria, owned by chef Leslie Cohen, arrived in Grant Park in 2018, bringing the neighborhood red and white sauce pizzas topped with everything from grilled steak and portabello mushrooms to pesto and spicy capicola. Beyond its pizza, folks can order meaty grinders here as well as pork belly toast, street corn, and meatballs.

After closing their beloved Mexican bakery of the same name in 2020, owners Eric Arillo and Dale Ralston reopened the Memorial Drive shop in 2021 as a takeout pizza joint. Named La Calavera Pizza, baker Arillo continues to churn out delicious sourdoughs now acting as crusts for the pies served at La Calavera. Like the former bakery, the pizzeria also offers gluten-free options on the menu, using Bob’s Red Mill Gluten Free Pizza Crust mix. Most pizzas here can come served on gluten-free crusts, except for the Homeboy, which is made with local, organic whole wheat flour.

Corner Slice took over the former Avellino’s space on West College Avenue in late 2022, the same complex as Tortuga y Chango. For folks who love to thick-crust pan pizzas, Corner Slice is serving up Detroit-style pies topped with everything from Calabrian peppers and Italian sausage to bacon, red onions, and jalapenos. Look for batches of saucy wings, fried mozzarella sticks, and sandwiches like meatball parmesan and a meaty hero served on fresh sesame seed focaccia bread on the menu, too.

Plant Based Pizzeria opened in the former Rocco’s Pizza on Barnett Street just off of Ponce de Leon Avenue in 2019, and it’s been a hit ever since. The takeout pizzeria offers everything from vegan “meat” lovers to Hawaiian pizzas on its menu and includes the option to build custom pizzas or order half-and-half flavors. All pizzas come served on a spelt flour or gluten-free crust upon request.

Owned by Thiago Machado and Nicollie Conovalow, Brasiliana Pizza is available for takeout and delivery from Forrest Eatery ghost kitchen in Berkeley Park. These pizzas blend Brazilian and Italian ingredients and flavors to create a unique style that is savory, sometimes subtly sweet, and often bringing a bit of heat. For meat lovers, try the Calabresa, which comes topped with a generous layer of Brazilian sausage and sliced onions. There’s also the Frango Catupiry topped with shredded chicken, bacon bits, squeezes of creamy Catupiry cheese, and lots of oregano. Like chocolate? Order the Brigadeiros pizza, a dessert pie with a thick layer of gooey chocolate fudge and chocolate sprinkles.

John “Johnny” Gianoulidis, the man behind Greek restaurant Kafenio and Reynoldstown coffee shop Park Grounds, opened this Greek pizzeria and gyro shop in Brookhaven, and it’s been doing brisk business ever since. Here, Gianoulidis is cooking up Greek pizzas topped with lamb and chicken gyro meat or pork souvlaki and doling out gyros stuffed with a variety of freshly shaved meats. Make sure to grab spanakopita and baklava, too. 

Pizza lovers in Vinings rave about this pizzeria from the owners of Baraonda Italian restaurant. Find traditional Neapolitan-style pies and wood-fired pizzas here, including the Diavolo topped with Italian salami, ham, sausage, bacon, and Calabrese peppers. Or maybe try a pizza topped with pesto, pancetta, and sun-dried tomatoes. E Ke Pizza also offers pagnottelle sandwiches at lunch, as well as creamy gelato and desserts like pistachio cannolis, carrot walnut cake, and decadent tiramisu.

Atlanta and its metro area are filled with pizzerias claiming to serve “real” New York-style pies on the menu. Some joints are better at capturing the style better than others. However, Pizza Piccola might just be the genuine article. Order slices and whole pies like a classic cheese, primavera, and a meat lovers loaded with sausage, pepperoni, ham, and bacon to Hawaiian pizzas, a deep dish Sicilian, and even pizza topped with eggplant parmesan. Not into pizza? Order the meatball or chicken parmesan sandwich or the indulgent penne all vodka pasta.

Rice n’ Pie in Berkeley Lake combines pizza, biryani dishes, sweet treats, and milkshakes on one menu. For pizza connoisseurs, try the 65 Pizza (a take on chicken 65 topped with chicken, paneer, or shrimp sausage,) the tikka masala pie, or the sweet and spicy Chatpata Chat pizza. Spice lovers should opt for the vegetarian masala pizza topped with onions, jalapenos, and banana peppers or the jerk chicken with chicken left to marinate overnight before baking. The pizza is given a kick of heat from Scotch bonnet peppers.

Owned by Anthony Spina, folks continue to rave about the New Jersey-style grandma pie served here made with garlic, marinara, mozzarella, extra-virgin olive oil, pecorino, and fresh basil. Pair the pie with a pizzeria salad and garlic knots. Open every day of the week.