Pizza restaurants in Lebanon.

Wood-fired, Neapolitan, by-the-slice — Beirut runs them all.

Pizza in Beirut is its own micro-economy. The Neapolitan school dominates the higher end (00 flour, San Marzano tomato, 90-second bakes in 480°C wood ovens); the Roman-style by-the-slice operators run the casual side; and the Lebanese-fusion chefs have been quietly pushing manakish-pizza hybrids that work better than they sound. Sah10's pizza ratings tend to weight food and value above ambiance — pizza is mostly a takeaway or counter experience. Mar Mikhael and Hamra have the highest density; Achrafieh runs the highest scores.

16 spots on Sah10 across 14 cities — ranked below.