Searching for the Best Pizza in Cleveland
Pizza Has Always Been a Thing
For as long as I can remember, pizza has been part of my life. Back when I lived in Washington, DC, my “pizza lab” was as simple as a stone in the oven. I’d crank the heat, slide the dough on parchment, and think I was hacking the system. Eventually, I upgraded to a pizza steel, which brought the heat retention up a notch. But the obsession really kicked in when my wife surprised me with an Ooni for our anniversary.
That was the moment I went from casual home cook to full-on pizza menace. I went head-first into the world of Neapolitan pizza, those leopard-spotted crusts, the puffy but chewy rims, the perfect balance of char and softness. I tinkered with hydration levels and fermentation times. I studied gluten structure, yeast strains, the acidity of San Marzano tomatoes, and blends of mozzarella and pecorino. I devoured books like Pizza Camp, The Elements of Pizza, and Mastering Pizza.
I thought I had pizza figured out. And then I looked around Cleveland.
Growing Up on Town house of pizza
Part of why I’m picky comes from where I grew up. In the 90s, pizza meant Domino’s or Pizza Hut—fast, greasy, and comforting. But my parents weren’t into fast food so we got a slightly elevated version with Town House of Pizza (not to be confused with Needham House of Pizza). It was a Greek-style pizza cooked in a low-rim pan with a light coating of Crisco. The result? A caramelized, crispy crust reminiscent of a mini Little Caesars Hot-N-Ready, but better. Or there was Papa Gino’s, a New England fast-casual chain, with an interior anchored by rows of brown booths, each topped with the classic red-and-white checkered pattern.
Later, Bertucci’s wood-fired pies taught me about flavor depth. But it was Cowlicks, oh Cowlicks, that brought New York-style pizza to my small suburban town outside of Boston. Of course, they didn’t advertise the fact that it was a New York pie because that would have blasphemy, but they made it a strong 18 years before shutting their doors for good in 2016. These formative experiences shaped my taste: I love Neapolitan wood-fired pies and foldable New York slices, but I can appreciate other styles too.
Cleveland’s Pizza Scene
Cleveland isn’t New York, Chicago, or Naples, but over the last few years, something has been happening here. Small, independent pizza shops are pushing beyond chain-heavy comfort pies. They’re crafting wood-fired Neapolitan pies, experimenting with dough and fermentation, and refining New York-style slices.
At first, I was underwhelmed by the whole pizza scene in general and it left a lot to be desired. Cleveland seemed light on great pizza compared to its beer or coffee scenes. But then a handful of places started popping up that took pizza seriously. Places that weren’t trying to replicate nostalgia but aimed higher.
The Best Pizza in Cleveland (2025 Edition)
Here’s the thing: I don’t rank these. Each has a place in my life depending on what style I’m craving. They’re not #1, #2, #3. They’re all the best in different ways. And it’s why they’re the ones I’m always recommending to others.
Cents Pizza
Cents Pizza is my go-to when I want a Neapolitan wood-fired experience. Their wood-fired pies have an airy and chewy crust, making them the perfect canvas for inventive toppings that actually work together. Not to mention they use “God-tier pepperoni,” the ones that cup and pool that savory oil inside. This is where I go when I want something both balanced and bold. Try the Pepp or Cherry Pie.
Harlow’s
Harlow’s takes a slightly more minimalist approach while still respecting the Neapolitan tradition. The crust is structured but soft, the toppings thoughtfully balanced, and the fire imparts just the right amount of char. Perfect for a classic, slightly blistered Neapolitan pie. Try the Salami or Leonardo.
Il Rione
Il Rione is New York convention-over-style pizza. The crust is foldable, the sauce tangy, and the cheese perfectly gooey. This is my East Coast-style fix in Cleveland, the place I go when I want a classic NY pie with some regional tweaks. Try the Diavolo along with the best pint of Guinness in Cleveland.
Rising Stars & The Pizza Map Project
Cleveland’s pizza scene is still growing, and that’s the exciting part. Places like Good Pizza are making waves, and new spots continue to pop up.
That’s why I’m building a Cleveland Pizza Map, a running guide to every spot I try. Some will be transcendent, some just good, but even “good” pizza is still pizza, and that’s always a win.
Why This Matters to Me
To be honest, it doesn’t really. But pizza is more than food, it’s nostalgia, craft, science, and community. From my first stone-baked pies to my deep dives with an Ooni, I’ve spent years chasing what makes pizza magic. Now, I get to bring that curiosity to Cleveland’s growing scene.
This blog is where I’ll share my journey: the best spots, honest reviews, and maybe a few at-home pizza tricks along the way.
Because if there’s one thing I’ve learned, it’s this: the quest for the perfect slice never really ends.
Explore the Full Cleveland Pizza Map
Want to see every spot I’ve tried so far? Check out the full Cleveland Pizza Map here for my updated list of recommended (and not recommended) pies.
want to start making pizza at home?
From my Ooni oven to a trusty pizza steel, here’s the pizza gear I use at home to make pies that rival the best shops in town.
