On the charming streets of the 6th arrondissement, Anima offers a refined take on Neapolitan pizza that has captured the hearts of Left Bank residents. This sophisticated pizzeria demonstrates that pizza can be elevated without losing its soul – a philosophy reflected in both the food and the space itself. The name "Anima" (soul in Italian) speaks to their approach: honoring the essence of traditional pizza while adding thoughtful touches that enhance the experience. Their dough is the foundation of their success, with a perfect balance of structure and tenderness that comes from precise technique and careful fermentation. The wood-fired oven creates that characteristic Neapolitan char, while expert timing ensures the center maintains its delicate texture. What distinguishes Anima is their curatorial approach to ingredients – they source impeccable produce from both Italy and France, creating pizzas that showcase the best of both countries. The menu changes with the seasons, allowing the kitchen to work with ingredients at their peak. The dining room offers a more serene experience than some of the city's buzzier pizza spots, making it ideal for those who want to savor their meal in a more relaxed setting.

Dalmata has quickly risen to pizza prominence in Paris with its distinctly Roman approach to the craft. Located in the trendy 2nd arrondissement, this spot brings the crispy, thin-crust magic of Roman-style pizza to Parisian diners. The difference between Neapolitan and Roman pizza becomes immediately apparent when you take your first bite - where Neapolitan is soft and pillowy, Roman is crackling and sturdy. Dalmata's dough undergoes a long 72-hour fermentation, creating a light, digestible base with exceptional flavor development. What truly elevates the experience here is the thoughtfulness behind each topping combination. The menu rotates seasonally, featuring both classic Italian combinations and creative innovations that reflect a French sensibility. The space itself mirrors this blend of tradition and modernity with its clean lines and minimalist aesthetic. You'll find the restaurant buzzing with energy, as Parisians have enthusiastically embraced this Roman pizza outpost.

Tucked away in the 9th arrondissement, Faggio has earned its reputation as one of Paris's premier destinations for pizza lovers. This warm, inviting spot strikes the perfect balance between neighborhood hangout and gastronomic destination. At the heart of the restaurant sits their magnificent wood-fired oven, named after the Italian word for beech wood ("faggio"), which fuels their culinary magic. The heat from this traditional oven gives their pizzas that characteristic smoky aroma and perfectly blistered crust that's impossible to achieve with modern alternatives. The team at Faggio approaches pizza-making with reverence - their dough ferments slowly, developing complex flavors and that ideal chewy-yet-light texture. What sets them apart is their commitment to both tradition and thoughtful innovation. The menu features classic Italian compositions alongside seasonal specials that incorporate French ingredients and sensibilities. Beyond the pizza, Faggio creates a complete dining experience with carefully selected wines and house-made desserts that make it tempting to linger long after your last slice disappears.

Louie Louie has carved out a unique space in Paris's competitive pizza landscape by marrying exceptional pizza-making with the natural wine movement. This 11th arrondissement favorite draws a stylish crowd, but the substance behind the style is what keeps people coming back. Their approach to pizza is rooted in respect for tradition but isn't bound by rigid rules, allowing for both classic options and more creative interpretations. The dough here deserves special mention – it undergoes a long cold fermentation that develops incredible depth of flavor and creates that ideal structure of airy interior and crackling exterior. What sets Louie Louie apart is their thoughtful approach to toppings, with combinations that reflect both Italian heritage and French seasonal produce. The restaurant's relaxed vibe belies the serious culinary work happening in the kitchen. You'll find pizzas that satisfy purists alongside options that might raise an eyebrow in Naples but absolutely work thanks to careful balance and quality ingredients. The natural wine list complements the food perfectly, with options ranging from approachable to adventurous, often featuring small producers who approach winemaking with the same care that Louie Louie brings to pizza.

When we talk about pizza royalty in Paris, Peppe sits confidently on the throne. This 9th arrondissement gem is the creation of Giuseppe Cutraro, who proudly wears the crown of 2019 World Pizza Champion. You'll feel the passion the moment you walk in - the simplicity of the decor lets the true star shine: the pizza itself. The dough here undergoes a 48-hour fermentation, resulting in that perfect chewy-yet-light Neapolitan crust that pizza aficionados dream about. Each pie is crafted with meticulous attention to detail and fired in a blazing hot oven, creating those characteristic leopard spots that signal pizza perfection. What sets Peppe apart isn't just technique - it's the quality of ingredients, with many components imported directly from Italy. The menu might not be extensive, but that's because Peppe focuses on doing a few things exceptionally well rather than spreading itself thin.