Di Farina

Who: If you venture onto Sathorn Soi 12, you will now be greeted by the tantalizing smell of delicious wood-fired pizza. Amidst Florentine decor, you can take a front-row seat at the open pizza-making station, where upscale Italian flavors are given a Thai-twist by the head chef and owner.

Crust: A crisp and thin-crust pie that might have die-hard Neapolitan pizza lovers running away.

Get this: The Di Farina is our favorite of the bunch, with Italian sausage, capsicum, olives, quails eggs and fresh mozzarella (B580) bringing a medley of Italian flavors to the table.

111 Sathorn Soi 12, 02-235-7127. Open daily noon-10:30pm

Nonna Nella by Lenzi

Who: Chef Francesco Lenzi, the mastermind behind Top Tables mainstay Lenzi Tuscan Kitchen, heads in a casual bistro direction, whipping out pizza as well as cold cuts and freshly made pasta.

Crust: The aromatic and light 72-hour fermented pizza dough results in a chewy, crisp-edged crust that really shines in the traditional style.

Get this: Top players at Nonna Nella are the Diavola (B450), topped with organic tomato, fior di latte mozzarella and spicy salami, and the Salsicce and Funghi (B550), loaded with mozzarella, homemade sausage from lenzi’s and mushrooms.

1/F, CRC Tower, All Seasons Place, 87/2 Wireless Rd., 02-038-2184. Open daily 11:30-10pm

Pizzeria Mazzie

Who: The owners, genuine New Yorkers, have gone for a laidback bar vibe to match the pizzas they whip out of a custom-made “low-dome” Acunto oven from Naples.

Crust: Pizzeria Mazzie doles out those large hand-tossed, thin-crust pies you find in New York. The dough, handmade with only four ingredients, gives you a crisp yet pliable base.

Get this: The Hot Hipster (B510), topped with molten fior di latte mozzarella, spicy Calabrian salami, hot honey, chili, pecorino and basil, is a fiery pick. For something tamer, try the Coppa di Parma and truffle oil-topped No. 3 (B450).

Park Lane, 8 Sukhumvit Soi 63, 02-060-8822. Open Tue-Sunday 5:30-10:30pm

CarBar

Who: 72 Courtyard’s Hopeland has been transformed into a very casual wine bar that serves up carb-loaded dishes, including pizza with four types of toppings.

Crust: These wood-fired pies are made with imported flour and left to rise slowly for two days to give that pillowy, chewy texture typical of Neapolitan-style pizzas.

Get this: Carbar's top sellers are the Italian Sausage (B290), sinfully topped with Italian sausage, mushrooms and a runny egg. The Prosciutto di Parma (B290) is a classic for the masses, packing Prosciutto di Parma, rocket and cherry tomato.

72 Courtyard, 72 Sukhumvit Soi 55 (Thonglor), 02-392-6922

Delices De Capoue

Who: Ekkamai’s cozy pizzeria is French-owned but has the pizza panache of Italy.

Crust: Made with specially imported Italian flour matured for 72 hours. Wood ovens achieve that doughy and pliable Napolitana crust.

Get this: Let the crust shine with the traditional margherita pizza (B350). The L’Italain (B510) makes for a heartier, creamier choice, with mozzarella, gorgonzola, parmigiano and balsamic cream.

Ekamai Complex, 359/7 Sukhumvit Soi 63 (Ekkamai), 02-020-1635. Open Tue-Sun 5:30pm-11pm 

So, now you're hungry? Check out Bangkok's absolute best pizzas