In a world where pizza is almost a religion and Naples is a place of pilgrimage, a Madrid pizzeria has managed to make its way (again) among the giants of the sector. Baldoria (Calle José Ortega y Gasset, 100) has been recognized as the eighth best pizzeria in the world according to the prestigious list 50 Top Pizza World 2025.
The news was announced during the gala held at the Teatro Mercadante in Naples, where Baldoria was one of the stars of the night. Not only did it win a place in the coveted top ten, but it was also awarded for having the best cocktail menu of the year, a recognition that rewards its integral proposal, beyond the dough and the oven.
Neapolitan tradition with its own seal
Baldoria boasts a success based on a balance between loyalty to tradition and contemporary creativity. The pizzas are made with a dough fermented for 48 hours, baked in an Acunto oven – brought directly from Naples – that reaches 420 degrees to ensure optimal baking in 80 seconds.
This process, which seems almost surgical, is complemented by a meticulous selection of fresh ingredients and a constantly evolving menu, which adapts its proposals to seasonal products. An example of this is its Bufala Fest, a national award-winning pizza that incorporates PDO buffalo mozzarella, tomato confit and a citrus touch of basil and lemon pesto.
The hand that rocks the dough
The jury of 50 Top Pizza has especially valued the complete experience that Baldoria offers to each visitor: the close treatment of its team, the musical selection, the atmosphere with attention to detail and the Mediterranean spirit that permeates the place. It is no coincidence that Ciro Cristiano himself, alma mater of the project, sums up the success as follows: “Baldoria is what it is thanks to a team that puts passion, energy and a smile in every service”.
Cristiano, a Neapolitan by origin and Madrid-born by adoption, has been redefining the way of understanding Italian cuisine in the capital for years. In addition to Baldoria, he runs other restaurants such as Beata Pasta, in different parts of the city, and a corner in the Gourmet Experience at El Corte Inglés.
The pizzas on the menu
A quick visit to the restaurant is enough to understand why Baldoria has reached the world podium. From the Doña Giuseppina, a crispy padellino pizza with Joselito Gran Reserva ham and fresh burrata, to the delicate Luis Higo, with seasonal figs, fresh ricotta and toasted almonds. Each creation responds to a precise combination of ingredients and gastronomic sensibility.
And don’t forget the vegetarian options such as the Margherita, made with San Marzano tomatoes and fior di latte mozzarella (available for €13), or the Caramella Nolana, which pays tribute to the flavors of southern Italy with stracciatella, basil oil and caramelle tomato from Nola, a product protected by the Slow Food network.