Let's face it: for the insiders and the many "pizzophiles" the topic of comparison-discussion-controversy unquestionably remains the Neapolitan dough and round pizza in general or the topping of those defined as "gourmet", already cut into wedges for tasting. In fact, the sliced ​​pizza – that mostly prepared and served in large pans – not only has a crazy spread: it can also be found in bakeries, you can buy it (if you want) from sunrise to sunset and even after, you can enjoy it on site or at home or on the street. And just as happens for the "round", there are various types: from the Roman one (not too high, nor too low) to the sliced ​​one that continues to dominate in Milan, from crunch introduced by the masters of pizza up to the Genoese one, from the Neapolitan fried pizza to the Neapolitan sfincione.

A growing movement

Far from being in Serie B as it once was, pizzerias by the slice are starting to become – if they are of a high standard – a reference in their respective cities. Even because to manage them there are more and more big names in the movement and it is to be thought that in the future it will be normal to deal with classic pizzas and sliced ​​ones, with their digestible and long leavening doughs. Praise be to Pizzerias of Italy, the Gambero Rosso guide, which collects the excellence of the boot in its pages. For some years it has been awarding another recognition, in addition to the famous Tre spicchi. Is called Three wheels and it is the premium for the signs that do not turn out the round bars, accompanied by an evaluation calculated in hundredths. This year they have been awarded ten rooms that we present to you, nine were already at the top last year while Tellia joined the group. It is normal that you find a nice tail …

Pizzarium – Rome

With 95 points out of 100, the restaurant of the very Roman Gabriele Bonci – the king of pizza by the slice – is confirmed as the n.1 in Italy. Crunchy and thin base, but alveolar structure that allows you to host an absolutely level topping: the classic Roman ones (amatriciana, carbonara, chicken and peppers) and creative ones like zucchini alla scapece, stracciatella and mint or tuna and onion.

Saporè Pizza Bakery – San Martino Buon Albergo (VR)

The Veronese Renato Bosco is one of the masters of the New Italian Pizza and he also demonstrates it in the place where, together with the product that made him famous, he offers a great bread. Even the pan pizza bears his signature, with a perfect alveolation and precise topping, with seasonal ingredients and quality cheeses. Gambero Rosso awarded him with 94 points.

Bonci Bakery – Rome

The place in via Trionfale is not only dedicated to pizza: a shop of goodness, ranging from bread to cakes passing through brioches and rotisserie proposals. The pizzas – which have earned a nice 92 – are homage to the Roman world: red with oregano, white with mortadella, with potatoes and again with seasonal vegetables. There is also a tasting room.

Masardona – Naples

A true institution, which became famous in 1945 for its fried pizza. The one that Anna Manfredi, the grandmother of the pizza chef Vincenzo Piccirillo – called the Masardona – filled with ricotta and pork cicoli. Today Vincenzo, with his two sons, continues the tradition by declining the recipe with various fillings: sausage, friarelli and provola; parmigiana with meat sauce; Genoese style; 92 points.

Pizzamore olive – Acri (CS)

It is not easy to conquer 92 points south of Naples, constantly innovating. But a master of dough and former chef like Antonio Oliva has succeeded. He is a great enhancer of local ingredients, which make his trays very colorful. Try the yellow datterino tomatoes, pumpkin, swordfish and basil cream or the sautéed turnip tops, Cetara anchovies and burrata.

Forno Brisa – Bologna

The light pizza, in Roman style, characterizes Forno Brisa which is not only a network of restaurants, but also an ethical company where the average age of those who work is 26 and the managers have left Pollenzo. Great attention is paid to local raw materials: there is the parmesan and mortadella cream pizza, the ricotta, spinach and parmesan pizza and the lasagna pizza. Score: 90.

Yeast Pizza, Bread – Rome

The Capital confirms itself as the master of the category, thanks to the 90 points won by this young EUR pizzeria, led by Francesco Arnesano who at 25 is more than a promise. Highly hydrated doughs make the Bianca (stuffed with mortadella, if you want …), the Margherita and the one with burrata and Roman-style artichokes small masterpieces.

Menchetti – Arezzo

The best pizza by the slice for Gambero Rosso is not in Florence, as you might think. Thanks to Menchetti, a 1948 brand with many stores in Tuscany. The guide awarded 90 points to the Arezzo one, where the topping ranges from sausage and mushrooms to piennolo tomatoes, Cantabrian anchovies and capers. The ciaccia with mortadella is really good.

Pizzeria Sancho – Fiumicino (RM)

90 points also for a local reference not only in Fiumicino, with a (family) history of over half a century. Here a Roman-style pizza is made, swollen and scrocchiarella. Do not miss the red with cherry tomatoes and fresh anchovies, but there are also prosciutto and figs and the one with the catch of the day. Here you can also find excellent supplì and Maritozzi.

Tellia – Turin

Last year he had won the award as Pizza by the slice of the year, now entering the national elite with 90 points. Behind the best pizzeria in Turin, specializing in the Roman area, is a young Gambissima, Enrico Murdocco, who studied as master bakers and was part of Michelangelo Mammoliti's brigade. Topping at a starry level.