Raleigh’s Best Pizza

The 13 best pies in Raleigh

By Melissa Howsam & Lauren Kruchten

Pizza is more than slapping sauce and cheese on a pie—it’s the ultimate connector… the slice of life, if you will: date-night flex, fam-night staple, late-night salvation. And Raleigh’s pizza boom is firing on all cylinders via NYC folds, Neapolitan blisters, deep-dish darlings and wild-card toppers. From purist pies to palate punches, the city’s serving it all. But let’s be real—not all are created equal. Only the most pillowy crusts, crispiest edges, freshest toppings and gooiest cheeses rise to the top. In crust we trust—these are the full-service Pizza Picks worth a pilgrimage.

Trophy Brewing & Pizza

There’s pizza—and then there’s Trophy pizza. The stuff legends (and late nights) are made of, the, ahem, trophied cult-classic crusts and creative combos have long held court as the city’s most craveworthy with bold toppings and seasonal spins that never phone it in. The brewery’s cred seals the deal—because what’s better than pairing your pie with a pint of Trophy’s best or a craft ’tail on the patio by the fire pits. Always in demand and rising to the occasion, the buzzy outpost doesn’t just live up to its name—it owns it. @trophybrewing

Our pick: Most Loyal with basil pesto, mozz, Roma tomatoes, pesto chicken and honey

V Pizza

Serving up a masterclass in sliced perfection, Anthony Rapillo’s V Pizza in Brier Creek and Cary hits all the right notes—rivaling Neapolitan pies that taste like a direct flight to Italy. Imported dry-aged meats, Mount Vesuvius-sent San Marzano tomatoes, Buffalo mozz straight from Campania and dough perfected over hundreds of years come together in a 60- to 90-second bake in 900-degree wood-fired ovens. The result? blistered (almost burnt), tender, flavor-packed slices that leave you wanting more, no passport required. It’s no wonder this ’za has garnered attention from the likes of BuzzFeed and Food Network. @vpizzanc

Our pick: Salsiccia with San Marzano tomato sauce, provolone, mozz, spicy Italian rope sausage, roasted bell pepper & onion mix, Calabrian pepper oil, EVOO, pecorino Romano and oregano

Vic’s

New York-style pizza done right—that’s what the Longo family has been slicing up since ’98.  From the City Market OG and Lake Boone staple to the Glenwood South newcomer (with Wendell Falls and Triangle Town on deck), Vic’s cranks out the kind of oversize cartoon-quality cheesy pies that make your inner child—and adult craving—swoon. Golden-crisp crusts, fresh local toppings and ooey-gooey cheese turn every slice into a full-on flavor bomb—prime for laid-back family feasts, late-night slice runs or whenever you need a nostalgic hit that hits hard. Always dangerously delicious, it’s basically a license to eat like a kid again. @vicspizzerianc

Our pick: Buffalo Chicken with Buffalo sauce, chicken, onion and ranch drizzle

Ponysaurus

“The pizza pizza would eat if pizza could eat pizza…” That’s the kind of hype Ponysaurus Brewing Co. earned the moment its pies hit Raleigh Iron Works—saving locals from a trek to Durham or Wilmington to secure a slice. And when it hits, it hits—blistery, char-kissed crusts meet airy almost cracker-like bases, slightly sweet sauce, a whisper of cheese and toppers you won’t find anywhere else (clam or artichoke pie, anyone?). Pair it with one of the brewer’s crisp brews and suddenly a night out is as much about pie as the pint. It’s proof these masters really know their way around yeast—and beer and pizza remain the, ahem, dino to each other’s pony. @ponysaurusbrewingral

Our pick: Chicken Parmesan pie (Margherita base topped with breaded & fried chicken pieces)

Timber Pizza Co. 

If pizza is religion, Timber is the temple. There’s a reason Raleigh has been pie-eyed ever since the DC-bred Michelin-starred joint rolled its ’67 Chevy pickup truck-born dough dreams into town. Slinging swoonworthy ’zas that balance elevated technique with neighborhood-joint soul, the wood-fired wonder slices up the Whitaker crowd on the reg with its craveworthy char-kissed rustic crusts, locally sourced flair and those cheeky  “fresh flavas” that put it on the map. Cozy, communal and always worth it, Timber makes every night feel like pizza night at its holiest. @timberpizzaco

Our pick: The Westbrook with provolone and mozz, smoked feta, bacon, red onion jam and micro cilantro

La Terrazza/Mulino

Serving up a triple threat of pizza, prosecco and panoramic (or poolside) views, what Samad Hachby is slicing up at La Terrazza and Mulino is a straight taste of Tuscany. The inventive pies range from classic (albeit transcendent) Margheritas to signature Mulino or Terrazza creations—all perfectly stone-baked in state-of-the-art Italian ovens. Think moisture-rich artisan Roman-style dough slathered in San Marzano or bechamel sauces and topped with the likes of fior di latte, gorgonzola agrodolce and market-fresh veggies, plus premium proteins like prosciutto, merguez sausage and grilled pesto chicken. At once posh and comforting—with primo vantage points to boot—these pies always deliver a slice of la dolce vita. It’s not just dinner—it’s a whole mood.  @laterrazzaraleigh; @mulinoitaliankitchen

Our pick: Terrazza/Mulino with prosciutto, arugula, organic egg, fior di latte and San Marzano sauce

Peri Brothers

No matter how you slice it, this family-owned pizza joint consistently delivers no-frills, flavor-packed pies that hit every craving. Thin-crust, handtossed, New York-style and cheat-day approved—they’re simple yet oh-so-satisfying, with just the right amount of flop-meets-structure (perfect for folding—IYKYK), stretchy cheese and robust sauce—complete with fresh veggies and meats galore. And now with Peri Brothers’ second modern Italian sister location just next door, it’s a two-in-one pizza playground, ideal for lingering over a sit-down meal or casual takeaway moment. Doughy, cheesy and endlessly satisfying—and zero regrets. @peribrotherspizza

Our pick: Margherita with mozzarella, fresh basil, tomatoes and sun-dried tomatoes

Oakwood Pizza Box

Box may be in the name—but these pies are anything but basic. Long a go-to for Raleighites, the casual brick-clad OG eatery spins out cult-fave New York-style ’zas flaunting golden-crisp crusts, inventive toppings and seasonal spins that make every slice feel like the main event. Soul-filling enough for a weeknight bite and bold enough to steal the Saturday-night spotlight—it’s the kind of pizza that turns casual meals into full-on feasts. And now with the pizza purveyor’s saucy second locale, thinking outside the box has never tasted so good. @oakwoodpizzabox.nc 

Our pick: Choose from classic, white or square—then load up on toppings to your stomach‘s content.

Amedeo’s

When people have been posting up for your pizza since the ’60s you know you’re doing something right. A Raleigh classic through and through, Amedeo’s slings a perfectly charred blend of flavors that at once satiates your appetite for tradition and taste. Red-sauce nostalgia meets game-day energy in this always ~packed~ pie haven where every slice feels like a piece of local lore—and every bite tastes like coming home. Because some cravings never go out of style. @amedeos_restaurant

Our pick: Wolfgang White with mozz, ricotta, roasted garlic pecorino Romano, EVOO and oregano

Giorgio Pizza Bar

A pizza is only as good as its dough—and Giorgios Bakatsias delivers a flawless foundation. Sourdough-based, handtossed and beautifully balanced, each crust hits that rare trifecta: crisp, airy and so soft it could moonlight as memory foam (or just savor it in your dreams). What’ll hook you first, though, are the pie’s aromas—garlic, tomato, herbs and spices, and seasonal toppers from asparagus and artichokes to smoked mushrooms and clams—all layered with that signature Giorgios Group finesse. Elegant yet inviting, it’s pizza elevated to art form—crafted with just the right kiss of indulgence. @giorgiopizzabar 

Our pick: Fungi with smoked mushroom, pesto and mozz

Piccola Italia 

Don’t let the name fool you—there’s nothing “small” about Piccola’s pies, from flavor to finish. Delivering a dose of nostalgia for over four decades through every slice of NY-style ’za slung from its nook in Village District, these rounds rely on legacy over trend cycle: scratch-made dough and in-house sauces crafted from late owner Frank Amato’s personal playbook. Translation: Every pie hits like a home run. Recently reno’d while still holding onto the charm that made it a staple, Piccola is where you post up for tradition with a little bite of character. @ncpiccolaitalia

Our pick: The Gladiator with pepperoni, ham, sausage, hamburger and bacon

Farina Neighborhood Italian

If you know, you know—and if you don’t, it’s time you do. A longtime staple of Lafayette Village, Farina has mastered the art of making every meal feel like an Italian love affair—those saucy slices very much the modern romance we crave. Here, authentic wood-fired pies are pure poetry: igniting a mod-fusion menu with golden-blistered yet tender crusts cradling top-tier local and imported ingredients—from creamy burrata and housemade sausage to punchy sauces that sing with every bite. Equal parts cozy trattoria and buzzy haunt, it’s the kind of place where a quick pizza dinner somehow turns into a long, wine-soaked linger—proving serious slice game that promises to keep you smitten. @farinaraleigh

Our pick: Spicy Soppressata with hot Calabrian honey, soppressata, Roma tomatoes, mozz and Parm

Milton’s Pizza & Pasta

It’s a best-of-both-worlds pizza paradise at Milton’s, a trusted locally owned neighborhood mainstay dishing buttery-soft Greek-style pan pies or cracker-thin ’zas for over 40 years. A love letter to co-founder Jeff Janik’s pizza mentor Milton Papadopolous, it’s built on the values that stick: kindness, gratitude and respect—and a relentless devotion to old-world, made-from-scratch pizza. Handstretched, deck-oven baked and always balanced, the crust hits right every time: never too thick—or too thin. Pro tip: A side of ranch is mandatory—herby, creamy and dangerously dunkable (no judgment for double-dunking your leftover crusts). @miltonspizza

Our pick: Milton’s Special with pepperoni, sausage, ground beef, salami, ham, black olives, green peppers, mushrooms, onions and extra cheese 

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Boxed Up

Reader-approved takeout that always hits the spot

Benchwarmers Pizza Nights
Moore Square District
@benchwarmersbagels

Bowstring
Iron District
@bowstringpizzabrewyard

DeMo’s Pizzeria & Deli
Glenwood South
@demospizzadeli

La Mafia
South Raleigh
@lamafiapizzanc

Oak City Pizza & Grill
Hillsborough Street Corridor
@oakcitypizzaandgrill

Randy’s Pizza
Northwest Raleigh
@trianglerandyspizza

Slice of NY Pizza
Brier Creek + Hillsborough Street Corridor
@sliceofnypizza