Baldoria is the highest-placed pizza in Spain and, at No. 8 in 50 Top Pizza World 2026, the second consecutive year a Madrid address has been inside that ranking's top ten. El Debate and Infobae both describe the same dough in the same terms: made entirely on the premises with Italian flour and a biga preferment at 50% hydration, 24 hours of fermentation and 24 hours of rest, baked in an Acunto oven carried from Naples. It is a Neapolitan programme executed in Madrid by a Neapolitan, and none of its sources claim anything about it is Madrid's own.
5 sourcesVerified 2026-09-18
Spain's most decorated Neapolitan pizzeria of the early 2020s bakes in an electric oven, not a wood one — the brothers spent €20,000 of a €50,000 opening budget on an artisan electric oven built in Naples. Vittorio Figurato describes the dough as a baker's discipline rather than a pizzaiolo's eye, weighing every ingredient rather than working by feel, and says nothing on the menu is bought ready-made. It is the second Madrid address in 50 Top Pizza's world hundred, and like the first it is a Neapolitan form brought here by the people who grew up with it.
5 sourcesVerified 2026-09-18
Grosso Napoletano is the one operation at scale in this set founded by Spaniards, and its own press boilerplate defines it entirely by somebody else's orthodoxy: it claims to be the only chain to have implanted the four pillars of the Neapolitan tradition, and calls itself the pioneer in bringing its pizzaioli from the best school in Naples. The first restaurant opened on calle Hermosilla in February 2017 on a little over €400,000 raised from family and friends; the company now reports 50 premises. For a project about whether a city's pizza is its own, the boilerplate is the evidence, not the marketing.
3 sourcesVerified 2026-09-18
Totò e Peppino is the oldest candidate in this set by thirteen years: Salvatore Romano, a Neapolitan pizzaiolo from Scampia, opened on calle Fernando VI in 2004, when by his own account there were few pizzerias in Madrid and fewer good ones. In 2024 his nephew Luigi Foria won the ruota di carro category at the Campionato Mondiale Pizza DOC and was named second best pizzaiolo in the world, and Romano has since received the Arcimboldo d'Oro for his career. 50 Top Pizza listed it among its Excellent Pizzerias in the 2026 European edition.
4 sourcesVerified 2026-09-18
Araldo is the one candidate in this set that is not Neapolitan: it makes pizza veronesa, a northern form, and brought it to Madrid in 2018 from a Verona business its owners started in 2004. Its own site and the press agree on the dough — organic stone-milled semi-wholemeal wheat flour, sourdough, at least 60 hours resting at controlled temperature and humidity, with extra virgin olive oil in the base. It matters to the Madrid case less for its standing than for being the only import in this set that is not an import of the same thing.
5 sourcesVerified 2026-09-18
NAP is the import that did not come from Naples directly: it started in Barcelona in 2011 and reached Madrid afterwards, and now runs seven premises in the city. Its Margherita and Marinara carry the Associazione Verace Pizza Napoletana certification, and the oven is a named object — a Stefano Ferrara build of about 2,500 kg brought from Quarto. It is the clearest case in this set of Neapolitan orthodoxy arriving in Madrid as a format rather than as a person's own tradition.
4 sourcesVerified 2026-09-18
Circolo Popolare is Big Mamma Group's Madrid trattoria, built around an 80cm pizza al metro cooked in a named 2,000kg Marana oven, with the kitchen led by Neapolitan chef Luigi Venturo. It is one of three Big Mamma venues in Madrid pitched to Tapas Magazine's readers for World Pizza Day, and the only one of the three with a specifically described, named oven rather than a generic 'our oven' claim.
2 sourcesVerified 2026-09-18
Café Barbieri, a Lavapiés café-restaurant open since 1902 and relaunched in 2022, describes a specific, checkable pizza programme: Veronese-style pizzas made with natural sourdough starter, stone-ground organic semi-wholemeal flour and a 60-hour rest, baked in a purpose-built oven visible to diners. The dough and oven detail clears the specialist floor even though the venue is historically known as a literary café rather than a pizzeria.
1 sourceVerified 2026-09-18
Pizzart's Villa Fuencarral location is a dedicated wood-fired pizzeria — its own site describes a beech-wood oven and sourdough-leavened dough made with select flours, and Tapas Magazine's featured items were wood-fired Neapolitan-style pizzas. It is one of four Madrid locations belonging to the same business (Pizzart), part of restaurateur brothers Joaquín and Paco Capel's Grupo Con Fuego alongside sibling chain Ôven Mozzarella.
2 sourcesVerified 2026-09-18
Ôven Mozzarella's Atocha branch is a wood-fired Italian restaurant built around composed, contemporary pizzas (truffle and egg, pear) rather than the classic Neapolitan repertoire. An independent review of its first Fuencarral location describes a thin dough rested three days before baking in a wood oven visible through glass, and the chain (founded 2014 by Joaquín and Paco Capel) also promotes an organic spelt sourdough option. It is a sister business to Pizzart under the same restaurant group, Grupo Con Fuego.
2 sourcesVerified 2026-09-18
JOJO'S, opened in La Latina in February 2025 by British former boxer Joe Fournier, is a pizzeria-cocktail bar built entirely around Roman-style thin, crisp artisanal pizza, cooked in a 2,000kg oven the founders state they brought from Naples and worked by a named Italian pizzaiolo, Giordano. Its most-discussed dish, a 100-euro caviar pizza, and a truffle pizza are both named by the co-founder as Fournier's own favourites, giving the record a specific pizza to point at rather than a general Italian menu.
2 sourcesVerified 2026-09-18
Pizza Pagana opened on 23 July 2026 at the Mercado de San Leopoldo stall previously occupied by D'Agustto, run by chefs Genaro Celia and Agustín Mikielievich with pizzaiolo Rubén Andressen (previously of 115 Pizza in Astigarraga). Their own account describes a deliberately hybrid dough — a biga-led, lower-hydration, double-baked process they say is 'neither Neapolitan nor Roman' — developed over more than a hundred test bakes, using Mammafiore and Molino Caputo flour, which is a specific, checkable dough story rather than a generic pizza-on-the-menu claim.
3 sourcesVerified 2026-09-18