The meatball pizza at Harry’s Pizzeria, with sautéed peppers, onions, escarole, and trugole cheese

This Upper East Side pie house features outdoor seating with ’50s MiMo charm, and is best known for its hearty, slightly thicker brick-oven pizzas. Try the Bella Bambina with pancetta, caramelized onions, and smoked Gouda, or creative takes such as barbecued chicken or pineapple and ham. 5600 Biscayne Blvd., Miami, 305-762-5751;

Fratelli La Bufala
Using a brick oven, FLB creates pies with a thin, supple crust, and specializes in cheeses from grass-fed buffalo for an authentically Neapolitan taste. You can’t go wrong with classic choices like la caprese, with cherry tomatoes, fresh basil, buffalo mozzarella, and extra-virgin olive oil. 437 Washington Ave., Miami Beach, 305-532-0700

Fratelli Milano
Twins Emanuele and Roberto Bearzi prepare the 12-inch thin-crust pies at this downtown gem. Standouts include the Garibaldi (spinach, goat cheese, and grape tomatoes) and the quattro formaggi, with fresh, sliced tomatoes instead of tomato sauce, and four cheeses (mozzarella, Fontina, Gorgonzola, and Parmigiano). 213 SE First St., Miami, 305-373-2300;

Giotto Pizza
West Avenue’s indoor-outdoor nook is home to two of Italy’s World Pizza Champions: Renato Viola (from Agropoli) and Antonio Polzella (from Tuscany). Its dough takes about 72 hours to rise. The eatery also bakes novel pies such as the Montecarlo Star, a star-shaped pizza made with ricotta, pepperoni, mozzarella, and tomato sauce. 959 West Ave., Miami Beach, 305-532-1138;

Harry’s Pizzeria
Located in the Design District and owned by chef Michael Schwartz of Michael’s Genuine Food & Drink (just a few blocks away), Harry’s crafts Roman-style medium-thin, wood-oven pies with dough made from its beers, such as Eleven Brown Ale. The rock shrimp/cilantro and short-rib pizzas are both standouts. 3918 North Miami Ave., Miami, 786-275-4963;

Situated among the galleries of Wynwood and boasting chef Ivo Mazzone’s 13-inch Treviso-style pizzas (thin, light, not as chewy as Neapolitan), this Italian eatery attracts downtown locals and nearby artists. Top picks are the Dolce e Picante (figs, Gorgonzola, honey, and hot peppers) and the Gorgonzola tartufata, made with Gorgonzola, walnuts, truffle oil, and fresh arugula. 2506 NW Second Ave., Miami, 305-438-0488;

If you’re looking for delectable, authentic Neapolitan pies served in a chic outdoor setting overlooking the ocean, Piazzetta fits the bill. Its brick-oven pizzas have a light, airy quality heightened by first-rate ingredients. Make sure to try the tartufo con funghi, featuring truffled Taleggio, mozzarella, fresh tomato sauce, and fresh truffle and porcini cream. Acqualina, 17875 Collins Ave., Sunny Isles Beach, 305-918-6816

Founded in Treviso, Italy—but with a serious South American influence via its Brazil, Argentina, Chile, and Mexico locations— Piola has been slinging pizza in South Beach for 12 years. It’s especially known for the Pavia, topped with ham and mushrooms, and the Mantova, a Brie cheese option made with arugula, tomatoes, and carpaccio. 1625 Alton Road, Miami Beach, 305-674-1660

Lincoln Road’s health-conscious establishment has been open since 1998 and offers about 30 brickoven pizzas, some with gluten-free and whole-wheat crust options. Devotees love the margherita for its simplicity, and the carbonara for its sunny-side-up eggs, pancetta, and spicy black pepper kick. 731 Lincoln Road, Miami Beach, 305-673-2020;

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