Best Pizza Places in Ankara: Where to Go for a Proper Slice

I moved to Ankara in 2011, back when finding a decent slice of pizza in this city felt like searching for a needle in a haystack. Over the years, I have watched the local dough scene evolve from a handful of Italian restaurants serving safe margheritas to a genuinely exciting lineup of spots that know what a proper crust should taste like. This is my honest, street-level take on the best pizza places in Ankara, written after years of eating my way through every neighborhood from Çankaya to Bahçelievler.

The Classic Italian Roots: Where Ankara's Pizza Story Started

Ankara's relationship with pizza has always been a bit different from Istanbul's. The capital's Italian dining scene grew out of embassy culture and university neighborhoods, meaning the early spots catered to a crowd that actually knew what Neapolitan crust tasted like. That influence still lingers in places that have been around for over a decade, and it shapes how the newer generation approaches the craft.

1. Trattoria Ciacco | Cadde 56, Oran, Çankaya

Trattoria Ciacco opened in 2009, which makes it practically ancient by Ankara's restaurant standards. I remember walking in for the first time and being hit by the smell of wood smoke and slow-cooked tomato sauce. The owner trained in Bologna before settling in Ankara, and you can taste that northern Italian discipline in every dish. Their pizza margherita uses a 72-hour fermented dough, and the crust comes out with that leopard-spotted char you only get from a properly managed wood-fired oven. Order the pizza quattro formaggi if you want something richer, the gorgonzola and talegio combination is outstanding. Weekday evenings between 19:00 and 20:30 are the best time to visit because the kitchen is not yet slammed and the pizzaiolo has time to check on each pie personally. Most tourists do not know that if you call ahead and ask nicely, they will make a pizza al taglio style rectangular pie that is not on the menu, a holdover from the owner's Bolognese roots.

Local Insider Tip: "Sit at the corner table near the oven. The heat keeps you warm in winter, and the pizzaiolo will sometimes slide a free bruschetta your way while you wait. Ask for the chili oil they keep under the counter, it is not on the table but they have it."

2. Pizzeria by Vakko | Park Caddesi 12, Gaziosmanpaşa, Çankaya

This one surprises people. Vakko is Ankara's legendary upscale department store, and their pizzeria on the top floor of the Park Caddesi location is a refined, quiet spot that feels nothing like a food court. The dough here is thin, almost Roman-style, with a satisfying crunch when you bite the edge. I go for the pizza with burrata and prosciutto crutto, the burrata is brought in fresh twice a week from a producer in Bursa. Lunch hours on weekdays, around 12:30 to 13:30, are ideal because the business crowd from the nearby office towers fills the place with energy but the service stays sharp. What most visitors miss is the small balcony area that is technically reserved for private events, but if you go on a quiet Tuesday afternoon and ask your server, they will sometimes seat you there for a surprisingly peaceful view of the tree-lined street below.

Local Insider Tip: "Do not order the house wine. Instead, ask for the Turkish white wine from the regular restaurant menu, they can bring it to the pizzeria section. It pairs far better with the lighter dough here."

The New Wave: Ankara's Artisan Pizza Scene

The last five years have brought a wave of younger chefs returning from stages in Naples, New York, and Melbourne, and they are pushing Ankara's pizza game into genuinely impressive territory. These spots tend to cluster in the Oran and Bahçelievler neighborhoods, where rent is slightly more forgiving and the crowd is more adventurous.

3. Dough | Cadde 22, Oran, Çankaya

Dough opened in 2021 and quickly became the spot that every food account on Turkish Instagram would not stop posting about. I was skeptical at first, but one bite of their nduja pizza changed my mind. The spreadable Calabrian sausage melts into the tomato base and creates this rich, spicy, almost creamy layer that I have not found anywhere else in the city. The fermentation here is long, 48 to 96 hours depending on the flour blend, and the crust has an airy, irregular bubble structure that tells you someone is paying attention. Go on a Thursday evening around 20:00, the place hums with a good crowd but the noise level is still manageable. The detail most people overlook is their dessert pizza, a thin crust with Nutella, crushed hazelnuts, and a dusting of sea salt that is honestly one of the best things I have eaten in Ankara all year.

Local Insider Tip: "They close the kitchen at 22:30, but if you arrive by 21:45 and mention you are there just for pizza and a drink, they will seat you at the bar counter and give you the full menu. The posted last order time is flexible if you are not ordering anything complicated."

4. Forno | Cadde 8, Bahçelievler, Çankaya

Forno is run by a couple, she handles the front of house and he runs the oven, and the intimacy of a two-person operation shows in every detail. The flour is a mix of Italian 00 and a locally milled Turkish wheat that gives the crust a nuttier, more savory backbone than you expect. I had their pizza with roasted eggplant, sheep's milk cheese, and pomegranate molasses, and it tasted like someone had translated an Anatolian meze plate into pizza form. Saturday afternoons, around 15:00 to 17:00, are the sweet spot because they do a slower afternoon service and you can actually talk to the chef about what flour he is using that week. The place only seats about twenty people, so it fills up fast on weekends. What most tourists do not realize is that Forno sources its vegetables from a small farm in the Kalecik district of Ankara, and the seasonal toppings change based on what the farm delivers that morning.

Local Insider Tip: "If you go on a Sunday, ask about the off-menu focaccia. They make extra dough on Saturdays and turn it into a thick, olive-oil-drenched focaccia with whatever herbs are fresh. It is never announced, but they will sell it if you ask before 13:00."

5. Çiçek | Sokak 4, Bahçelievler, Çankaya

Çiçek is the kind of place that does not look like much from the outside, a narrow storefront with a hand-painted sign, but the pizza inside is some of the most technically accomplished in the city. The owner spent six months staging at a pizzeria in the San Fernando Valley before coming back to Ankara, and his dough management is meticulous. The hydration is high, around 75 percent, which gives the crust a custardy interior and a shattering exterior. I recommend the pizza with pastırma, the cured Turkish beef, and a slow-cooked onion jam. The pastırma is sourced from a specific producer in Çankırı, and the flavor is intensely savory with a peppery crust. Weekday lunches, 12:00 to 14:00, are the best window because they run a lunch special with a half-liter of ayran for a price that feels almost too fair. The outdoor seating on the side street gets uncomfortably warm from June through August, so avoid it in peak summer unless you are a masochist.

Local Insider Tip: "Bring cash. They have a card machine, but it has been unreliable for months and the owner is too stubborn to replace it. There is an ATM two doors down at the pharmacy."

Neighborhood Anchors: Pizza Spots That Define Their Streets

Some places are not just restaurants, they are landmarks that give a neighborhood its identity. These are the spots where locals gather, where birthdays happen, where you run into someone you know every single time.

6. Pizza Bulls | Cadde 1, Oran, Çankaya

Pizza Bulls has been a fixture of the Oran social scene since 2014, and it is one of those places that manages to be both a family restaurant and a casual hangout simultaneously. The pizza here is not trying to be Neapolitan or Roman, it is its own thing, a medium-thick crust with a slightly sweet tomato sauce and a generous blanket of mozzarella that stretches for days. I always order the pizza with sucuk, the Turkish garlic sausage, which gets crispy edges and releases spiced fat into the cheese. Friday and Saturday nights after 21:00 are peak energy, with groups of university students and families sharing tables. The secret most visitors miss is the back garden, a small courtyard with string lights that is technically for private parties but opens to regular diners on slower weeknights if you ask your server.

Local Insider Tip: "Order the garlic bread as a starter even if you do not think you need it. They butter it heavily, grill it until it is almost burnt, and sprinkle it with dried oregano. It is the best version of garlic bread in Ankara, and I will die on that hill."

7. 2 Sokak Çiçekbahçesi | Sokak 2, Bahçelievler, Çankaya

Despite the name, which translates to "Two Street Flower Garden," this place is better known for its pizza than its greenery. It sits on a corner lot in the heart of Bahçelievler, Ankara's densest residential neighborhood, and it has been feeding the locals since 2016. The crust here is hand-stretched and slightly thicker than what the artisan spots produce, with a satisfying chew that reminds me of a good New York slice, though the toppings are distinctly Turkish. I go for the kuşbaşılı pide-pizza hybrid, topped with hand-chopped lamb shoulder, green peppers, and a drizzle of browned butter. The best time to visit is weekday evenings around 19:30, when the after-work crowd fills the place but the kitchen is still keeping up. Service slows down noticeably after 21:00 on weekends, so if you are going on a Friday or Saturday, aim for an early dinner.

Local Insider Tip: "Parking on the street is impossible after 18:00. Walk from the Oran Caddesi minibus stop, it takes four minutes and saves you the frustration of circling the block."

Where to Eat Pizza Ankara: The Late-Night and Casual Spots

Not every great pizza experience in Ankara requires a reservation or a carefully chosen outfit. Some of the best slices come from places that are loud, unpretentious, and open past midnight.

8. Cadde 56 Social | Cadde 56, Oran, Çankaya

This is the casual sibling of Trattoria Ciacco, same street, same owner, but a completely different energy. The music is louder, the tables are communal, and the pizza comes in shareable rectangular trays cut into squares. I had a pizza here last week with roasted potatoes, rosemary, and a garlic yogurt sauce that sounded strange on paper but tasted like comfort itself. The dough is the same 72-hour fermentation as the original Ciacco, which means you are getting serious technique at a lower price point. Late nights, 22:00 to midnight, are when this place comes alive, the crowd spills onto the sidewalk and the whole street feels like a party. The detail that most tourists do not know is that the square-cut format is a nod to the Italian al taglio tradition, but the potato topping is pure Ankara street food culture, a combination that works better than it has any right to.

Local Insider Tip: "Go on a Wednesday. They run a deal where every second pizza is half price after 21:00, and the crowd is lively but not overwhelming. It is the best value night for pizza in the city."

Ankara Pizza Guide: How the City's Character Shapes Its Dough

Ankara is not a coastal city. It sits on a high central Anatolian plateau, cold in winter, dry in summer, and historically more associated with government bureaucracy and university life than with culinary innovation. That context matters when you are trying to understand why the pizza scene here developed the way it did. The early Italian restaurants catered to a diplomatic and academic crowd that demanded authenticity, and that expectation created a baseline of quality that newer spots have to meet. At the same time, the strong Turkish culinary tradition means that local toppings, pastırma, sucuk, kuşbaşı, pomegranate molasses, are not gimmicks but genuine expressions of flavor that belong on a pizza. The best pizza places in Ankara understand this balance, they respect the Italian craft but they are not afraid to let Anatolian ingredients take center stage.

The neighborhoods matter too. Oran and Bahçelievler are where the younger, more internationally minded crowd lives, and that is where you find the artisan spots with long fermentation and imported flour. The older, more established areas around Kızılay and Gaziosmanpaşa tend toward the classic Italian restaurants that have been around for a decade or more. And the university neighborhoods, especially around Middle East Technical University and Hacettepe, have their own ecosystem of cheap, cheerful pizza joints that feed students on tight budgets. Understanding these geographic patterns helps you navigate the top pizza restaurants Ankara has to offer without wasting time on places that do not match what you are looking for.

When to Go and What to Know

Ankara's pizza scene operates on a rhythm that is different from what visitors might expect. Most places do not open for lunch before 12:00, and the dinner service typically starts around 18:30 or 19:00. The sweet spot for any pizza restaurant in this city is between 19:30 and 21:00, when the kitchen is fully warmed up, the oven is at peak temperature, and the crowd has not yet overwhelmed the staff. Weekends, especially Friday and Saturday nights, are significantly busier, and you should expect waits of thirty to forty-five minutes at popular spots unless you have a reservation. Cash is still useful to carry, some of the smaller artisan places prefer it or have unreliable card machines. Tipping is not mandatory but rounding up the bill or leaving ten percent is appreciated and common. If you are visiting during the winter months, from December through February, outdoor seating is essentially useless, so always confirm whether the indoor section has available tables before you commit.

Frequently Asked Questions

Are there any specific dress codes or cultural etiquettes to keep in mind when visiting local spots in Ankara?

There is no formal dress code at any pizza restaurant in Ankara, the city is relaxed about this. However, in more upscale spots in the Oran and Gaziosmanpaşa neighborhoods, smart casual attire is the norm, locals tend to dress a bit more polished for dinner outings. You will not be turned away in shorts or a t-shirt, but you might feel slightly out of place at places like Pizzeria by Vakko. The one cultural etiquette to observe is removing your shoes if you are invited to sit on a raised platform or cushions, which occasionally happens at more traditional meyhanes that also serve pizza.

What is the one must-try local specialty food or drink that Ankara is famous for?

Ankara is known for its Ankara tavuğu, a specific breed of chicken with white feathers and a distinctive flavor, but the city's most iconic food product is Ankara simidi, a sesame-encrusted bread ring sold from red carts across the city. As a drink, the local specialty is a thick, salted yogurt beverage served at virtually every casual eatery, and it pairs with pizza far better than soda. You should also try the local kaymak, a clotted cream, if you spot it as a dessert topping at any of the Italian restaurants.

How easy is it to find pure vegetarian, and vegan, or plant-based dining options in Ankara?

Vegetarian pizza is widely available at virtually every spot covered in this guide, most places offer at least three to four meat-free options on the menu. Vegan pizza is harder to find, only a few of the newer artisan spots like Dough and Forno consistently offer a vegan cheese alternative, and you should call ahead to confirm availability. The traditional Turkish pizza, pide, often comes with a cheese-and-spinach option that is naturally vegetarian and widely available at casual spots across the city.

Is Ankara expensive to visit? Give a realistic daily budget breakdown for mid-tier travelers.

A mid-tier daily budget in Ankara for one person runs approximately 800 to 1,200 Turkish lira for a full day, covering three meals, local transport, and one or two activities. A pizza dinner at a mid-range spot costs between 150 and 250 lira per person, while a more upscale artisan pizza dinner with a drink runs 250 to 400 lira. Budget another 100 to 150 lira for lunch, 50 to 80 lira for breakfast, and roughly 30 to 50 lira for a day of public transport using the Ankarakart transit card.

Is the tap water in Ankara in Ankara safe to drink, or should travelers strictly rely on filtered water options?

The tap water in Ankara is technically treated and safe by municipal standards, but the high mineral content and chlorine taste make it unpleasant to drink for most visitors. Locals overwhelmingly use filtered or bottled water, and most restaurants serve filtered water by default. You should plan to drink filtered or bottled water, a large bottle costs around 10 to 15 lira at any market, and most hotels provide filtered water in rooms.