The 12 Best Pizza Places in San Antonio, Ranked

Il Forno is the best pizza in San Antonio, and it is not close. Since 2016 it has baked Neapolitan pies in a small Southtown room at 122 Nogalitos Street. The trade has noticed.

50 Top Pizza, which ranks the best pizzerias in the country, put it at No. 22 in 2025. That was its fourth year straight on the list, after No. 32 in 2022 and No. 24 in both 2023 and 2024. In July 2026 readers of the San Antonio Current voted it the city’s best pizza. Critics and crowd agree for once.

What sets it apart is how much of the pizza is made here. The coppa, prosciutto and pepperoni are cured in house, and vegetables come off the restaurant’s own beds. The Intero is the $20 argument for the place, piled with three of those cured meats at once. Things Found Underground, a potato and leek pie with fontina and lemon, is the one 50 Top Pizza singled out. Nothing on the menu passes $20, which is unusual for a kitchen that cures its own meat.

Go on a Tuesday or Wednesday if you can. The kitchen closes Sunday and Monday. The room seats fewer people than you expect. Street parking south of downtown thins out fast after 6 p.m. Pies are 12 inches and cut into six slices, so plan on one each.

Dough opened in November 2007, and it is the reason San Antonio knows what Neapolitan pizza is. Doug and Lori Horn built it around two wood-burning ovens that run past 900 degrees. A pie finishes in about 90 seconds and comes out soft in the middle with charred bubbles at the edge. Yelp named it one of the Top 100 Pizza Spots in the country in 2024. The Blanco Road store still holds a 4.5 rating across 3,791 Google reviews, which is hard to do for 18 years.

The mozzarella and burrata are pulled here every day, and ordering cheese before the pizza is standard practice. Pies run from $16 for the Cosacca to $28 for the prosciutto crudo, with the Margherita at $20. That makes it the priciest 12 inch pizza on this list by a wide margin. A gluten free crust costs $5 more. There are two locations, one at 6989 Blanco Road in Castle Hills and one at 518 South Alamo Street by Hemisfair, so downtown visitors do not have to drive north.

Book ahead and still expect a short wait, which is the most common complaint in recent reviews. A handful of diners say the crust came out thinner or more blistered than they wanted, so the bake is not perfectly even. Hours are 11:30 a.m. to 9 p.m. Sunday through Thursday, an hour later on Friday and Saturday.

Via 313 is the only kitchen in San Antonio making real Detroit-style pans, and four years in it has three stores and the second-highest rating here. The first one opened in August 2022 at 8435 Wurzbach Road in the Medical Center. That store carries a 4.6 Google rating across 930 reviews. The other two sit at 7010 West Loop 1604 North on the northwest side and 17315 West Interstate 10 near The Rim.

All three keep the same hours: 11 a.m. to 10 p.m. Monday through Thursday, until 11 p.m. Friday and Saturday, and until 9 p.m. Sunday. Between the three you are rarely more than 20 minutes away on the north or west sides. The menu also carries thin bar-style round pies, though the kitchen is built around the pans and it shows.

Two things worth knowing. The company does not publish prices on its location pages, so you will not know the tab until you order. And a pan bakes slower than a round pie, which is why weekend waits stretch at Wurzbach. Order ahead if you are eating on a Friday.

Barbaro puts things on pizza that nobody else in San Antonio would try, and most of them work. The hashbrown pizza is exactly what it sounds like, finished with taleggio, kale and honey. Reviewers name the carbonara pie as the other one to order twice. It has been doing this since 2013 at 2720 McCullough Avenue in Monte Vista, in a room that feels more like a bar than a restaurant. Reviewers praise the food and knock the noise, which is roughly where the 4.3 rating comes from.

The real advantage here is the clock. The kitchen runs until midnight every single night. Friday, Saturday and Sunday it opens at 11 a.m., with brunch from 11 a.m. to 3 p.m. If you want a wood-fired pizza at 11 p.m. on a Tuesday, this is the only door in town. Monday through Thursday it does not open until 4 p.m., so weekday lunch is out.

Barbaro is cashless and adds a 3.5 percent fee to every check. Its own website says so, and it still catches people at the table. The menu is posted online as an image rather than text, so current prices are hard to check before you arrive. Call ahead if the budget matters.

The name is the promise. Trilogy makes three different pizzas: a New York thin crust, a Chicago deep dish that stands two inches tall, and a California wheat crust built for gourmet toppings. When half the table wants a thin slice and the other half wants deep dish, the argument ends here. It has been in the same Stone Oak Crossing center at 19141 Stone Oak Parkway since 2003, and Michael and Amy Knoell run it now as a family business.

Lunch is where the value sits. A slice and a Coke costs $6. Two slices cost $10. Order the deep dish the moment you sit down, because it needs 40 minutes or more in the oven and there is no way around that. The Old World Pepperoni is the New York pie people name most. The Farmer’s Market, with artichokes, zucchini, chicken and feta, is the California one.

The main knock in reviews is an uneven bake. Some pies arrive underdone in the middle, others darker at the edge than they should be. Trilogy is closed Mondays and runs 11 a.m. to 9 p.m. the rest of the week, with brunch Friday through Sunday.

Big Lou’s has 9,051 Google reviews, more than any of the 40 San Antonio pizzerias we checked. The draw is size. The shop at 2048 South WW White Road sells seven sizes.

A 10 inch personal starts at $11.99. A 42 inch costs $77.99 with nothing on it but cheese. There is a 37 inch too, which carries a separate $6 box fee. Very few places in the country sell a pizza this wide.

Underneath the spectacle, reviewers keep describing a straightforward hand-tossed pizza with house-made sauce. The brisket pie and the cinnamon bread come up over and over. Happy hour runs 3 to 7 p.m. Tuesday through Sunday, and the kitchen stays open until 10:30 p.m. on Friday and Saturday. It is closed Mondays, which catches people out.

Order the big sizes with your eyes open. The 37 and 42 inch pies carry no discounts, no returns and no exchanges, per the restaurant’s own menu. A pizza that wide also takes a while to bake. Reviewers flag charges that show up on the check unexpectedly, and service that stretches thin once a weekend crowd lands.

Florio’s has sold New York style pizza at 7701 Broadway in Alamo Heights since 1980, which makes it the oldest pizzeria here by six years. This is one of the very few places in San Antonio that sells pizza by the slice, and that is a real gap in a city full of wood-fired kitchens pushing 12 inch pies. The cold Italian hero has its own following. The meatball sub gets ordered nearly as often as the pizza. Prices sit at the bottom of this list.

The pies are thin New York style and the room is plain. The counter does not go out of its way to be friendly, and regular reviewers describe the service as efficient rather than warm. It works anyway: a 4.5 Google rating across 869 reviews, and a spot on the San Antonio Current’s list of the city’s essential pizza places in September 2025.

Check the hours before you drive over. Florio’s is closed Sunday and Monday, the weekday hours are short, and listings disagree about whether it serves dinner or stops after lunch. One aggregator still flags it closed, which is wrong: reviews from June 2026 show it open. A phone call saves a wasted trip.

Downtown dining near the River Walk has a reputation, and Fiume is the exception. It opened in August 2022 on the lower level of the Hilton Palacio del Rio at 200 South Alamo Street, with a wood-fired oven imported from Italy. The kitchen calls its style Texapoletana, which is Neapolitan technique with Texas ingredients. It holds a 4.4 Google rating across 827 reviews.

Prices are published, and they are fair for the address. The Margherita di Savoia, the Classico and the Sweet and Savory are all $20. The Funghi is $21. The Sweet Texas Heat, with smoked bacon, Calabrian chili and hot honey, is $23. Hours run 11 a.m. to 10 p.m. Sunday through Thursday and until 11 p.m. Friday and Saturday, which covers an early lunch and a late dinner.

Build in time. Pizzas take 30 to 45 minutes to reach the table, which is a long wait if you are trying to make a show at the Majestic. Book a few days ahead on weekends. And because it sits inside a hotel, a full dinner with wine runs well past the price of the pizza.

Pizza Classics runs the simplest deal in the city. Buy one pizza at menu price and the second is free, every day, for pickup only. That standing offer is why a hand-tossed neighborhood shop has 3,413 Google reviews at a 4.5 rating, more than most neighborhood restaurants collect in a lifetime. It has been at 3440 North St. Mary’s Street since 1986.

The hours are the other half of the appeal. It opens at 10:30 a.m. seven days a week and stays open until 11 p.m. Sunday through Thursday, midnight on Friday and Saturday. Sitting right on the St. Mary’s Strip, that makes it the default answer after a show or a late shift.

It is a busy takeout counter first and a dining room second, and it shows. Reviewers report 40 minute waits when the kitchen gets slammed. They complain that the dining room runs hot, and cleanliness comes up now and then. Prices are not posted on the restaurant’s own website, so call for a quote before you build a large order.

Buffalo style barely exists in Texas, which makes Capo’s worth the drive on novelty alone. The crust is thicker than New York style. The sauce is a little sweeter. Reviewers describe the pepperoni as the cupping kind that curls into crisp bowls in the oven. Ricky and Nick Perna founded the business in 2015, with their father Rick as corporate chef after more than 45 years in restaurants in Buffalo, New York.

Capo’s Supremo is the pizza the company names first, with the Goombah and the Diavolo behind it. There are four locations around San Antonio, and the Broadway shop at 8522 Broadway is open seven days: 11 a.m. to 9 p.m. Monday through Thursday, until 10 p.m. Friday and Saturday, and noon to 8 p.m. Sunday. Being open on a Sunday puts it ahead of half this list.

The catch is consistency, and it is why this sits at No. 10 rather than higher. Reviewers describe pizzas arriving badly burnt on the bottom on some orders and undercooked on others, sometimes in the same month. Prices are not on the menu page, only inside the ordering portal. Phone orders can leave you holding at dinner. Order online and check the pie before you drive off.

Fralo’s is the pick when the point is sitting outside for two hours. It is also the only place here that keeps the same 11 a.m. to 10 p.m. hours all seven days. Frank and Lori Hakspiel opened it in 2004 at 23651 West Interstate 10 in Leon Springs, about 20 minutes northwest of downtown, and the dough recipe comes from Frank’s mother. The pies are hand-tossed and go into a wood-fired oven.

The pricing takes a minute to follow. A build-your-own 15 inch starts at $15 and a 12 inch at $13, with toppings at $3 or $4 each, so a loaded pie climbs fast. The named signature pizzas, including Grant’s Pear, Game Time and Little Hottie, run $25 to $29 on the online ordering menu. The best deal is the weekday lunch special, 11 a.m. to 4 p.m. Monday through Friday: a signature pizza and a drink for $15. There is a 14 inch gluten free crust too.

The recurring complaint is speed. When the patio fills and the band starts, service slows, and some reviewers have waited far longer than they expected. Corkage is $15 a bottle if you bring your own wine or a six pack, and it is printed on the menu.

Stella earns its place on setting and hours more than on the pizza, which is an honest way to explain No. 12. It sits at 1414 South Alamo Street inside the Blue Star Arts Complex in Southtown, the most interesting address on this list. Pizzas come out of an Italian Modena oven fired with oak and pecan. The mozzarella is made in house and the beer list rotates through Texas breweries. The Bee Sting, with soppressata, serrano and honey, and the Pig in a Bush are the two pies reviewers name.

The hours are generous for Southtown: 11 a.m. to 10 p.m. Sunday through Thursday, until midnight on Friday and Saturday, seven days a week. That pairs well with the galleries and shops in the complex, which is the main reason to choose it over somewhere closer to home. Brunch runs on weekends, though it draws more mixed comment than the pizza does.

Two limits worth stating plainly. The restaurant’s own website has a broken security certificate and will not load, so hours and menus only come from booking platforms, and we could not find published pizza prices anywhere. Reviewers also describe the room as bar-leaning after dark, which makes it a weaker choice with small children on a Friday night.