50 Top Pizza

"50 Top Pizza Europe Awards 2020: No.41 - 450 Gradi. The dough is well hydrated, bubbly and light. It is leavened for three days under a controlled temperature in a refrigerator. The pizzas are baked in a wood-fired oven, and the ingredients for the toppings arrive directly from Italy."

Gambero Rosso

“The approach is serious: Neapolitan-style pizza dough, stretched properly, is topped with San Marzano tomatoes and Agerola fiordilatte. We suggest the Host pizza, topped with ‘nduja, pink onion, lemon and basil. Pair pies to an exquisite local apple juice, but also with a good Chianti or Amarone."

Gambero Rosso

“The approach is serious: Neapolitan-style pizza dough, stretched properly, is topped with San Marzano tomatoes and Agerola fiordilatte. We suggest the sausage and friarielli (sautéed broccoli rabe). Pair pies to an exquisite local apple juice, but also with a good Chianti or Amarone."

Niki Jennische

"The dough is just perfect, and with the toppings of seriously good quality – this is the pizza place to visit. There are just no shortcuts taken in producing these truly amazing pizzas, nothing from the San Marzano tomatoes used in the sauce to the degree in the oven. The bresaola is for instance one of the best I’ve ever had, including the ones I’ve had in Italy."

Visit Stockholm

"Treat yourself to a thick Neapolitan pizza made with typical Italian 00 flour at 450 Gradi. The seaside pizzeria is located on the Lidingö, overlooking lake Mälaren, and is a great spot for meal after a day spent exploring the island."

Monika Österheim

"We taste Diavola - really good with generous toppings of the best quality. It tastes very Italian. Everyone in the party thought it was probably one of the tastiest pizzas ever."

Monika Österheim

"We taste Margherita - really good with generous toppings of the best quality. It tastes very Italian. Everyone in the party thought it was probably one of the tastiest pizzas ever."

Monika Österheim

"I chose a Quattro formaggi that tasted wonderful. The cheese was mixed instead of divided but I could still feel the clear shifts between provola, gorgonzola, taleggio and mozzarella. There was plenty of cheese and the pizza had been enough for two people, almost in any case."