10 Best Cities in the World to Open a Pizzeria [With Profit Calculator]

The spiritual home of pizza. While competition is insane (3,000+ pizzerias), the tourist volume is infinite. People come here specifically to eat. The key is AVPN certification (Associazione Verace Pizza Napoletana). If you have the plaque on the wall, the line will form.

The “Dollar Slice” is dead due to inflation, creating an opening for “Premium Slices” ($4-$6). New Yorkers eat pizza on the go. Rent is high, so the shop must be tiny (300 sq ft). Brand loyalty is fierce in Brooklyn and Manhattan.

São Paulo consumes more pizza than any city outside NYC. But here, it is a sit-down, knife-and-fork affair. Paulistanos demand high-end ingredients (Catupiry cheese, artisanal sausage). Sunday night is strictly “Pizza Night” for families.

Deep Dish is famous, but “Tavern Style” (thin, square cut) is what locals actually eat daily. The Deep Dish market is dominated by giants (Lou Malnati’s), so the opportunity is in high-quality Tavern Style bars.

Tokyo pizzerias (like Pizza Savoy and Seirinkan) treat pizza like engineering. The crust is scientifically perfect. Japanese customers pay a premium ($20+) for personal-sized pies. Wood-fired ovens are status symbols here.

Argentine pizza is thick (“Media Masa”) and drowning in cheese. Locals eat it with “Fainá” (chickpea pancake) on top. The cost of entry is low, and cheese/flour are domestically produced and cheap.

“Pizza al Taglio” (rectangular trays sold by weight) is the dominant lunch food. It allows for creative toppings (potato, zucchini flowers) that visualy sell themselves in the display case. Low waste because you cut exactly what the customer wants.

A small city with a massive global reputation (Pepe’s, Sally’s). “Apizza” is coal-fired, thin, and charred. It attracts food tourists from all over America. Opening here requires respecting the tradition—don’t try to serve Deep Dish.

The “Sourdough Revolution” started here (Franco Manca). Londoners want digestible, light crusts. The market is saturated with chains, so independent “Neighborhood Pizzerias” in areas like Brixton or Hackney are thriving by offering local vibes.

Lygon Street is historic Italian, but the new money is in Brunswick and Fitzroy. Melbourne pizzas are experimental (pumpkin, lamb). The key differentiation here is the wine list—Natural Wine is mandatory.