9 Of Florida’s Toughest Pizza Reservations To Get
Florida might be famous for sunshine and beaches, but its pizza scene is just as hot—and often just as hard to access.
From Miami’s cult sourdough spots to Orlando’s wood-fired legends, these pizzerias draw crowds so loyal that landing a table can feel like winning the lottery.
Each one combines artisan dough, top-notch ingredients, and limited seating to create the perfect storm of demand.
If you think grabbing a slice is easy, think again—these nine spots prove that in Florida, pizza is an obsession worth chasing.
1. ViceVersa (Miami)
Holy mozzarella! When I first tried to snag a table at ViceVersa, I ended up waiting longer than it took me to drive from Orlando to Miami. This cozy Little Haiti gem releases reservations exactly 30 days in advance, and they vanish within minutes.
The wood-fired Neapolitan pies here are worth the digital battle, though. Their dough ferments for 72 hours, creating a crust that’s somehow both cloudlike and sturdy enough to hold their farm-fresh toppings.
Pro tip: Set an alarm for 11:59 PM on the 30th day before you want to visit. Be logged in, fingers hovering over your screen, ready to pounce the second reservations open. Or befriend a local who knows someone who knows the owner – that’s how I finally got my table!
2. Stanzione 87 (Miami)
Last summer, my pizza pilgrimage led me to Stanzione 87, where scoring a Friday night reservation felt like winning the lottery. This Brickell neighborhood institution makes just 87 pizzas daily – a nod to their name and a nightmare for reservation hunters.
Franco Stanzione’s pizzeria pays fanatical attention to authenticity, importing water from Naples to mimic the mineral content for perfect dough. Their classic Margherita consistently ranks among Florida’s best, with San Marzano tomatoes so sweet they’ll make you weep.
Reservation strategy: Book exactly at noon three weeks ahead when their calendar refreshes. Alternatively, try for Tuesday lunch when locals are trapped in their offices. I’ve had luck showing up at 5:00 PM sharp on weekdays, but weekend walk-ins? Forget about it!
3. La Natural (Miami)
Attempting to book La Natural reminds me of trying to catch a greased pig at a county fair – hilariously frustrating but potentially rewarding. This Design District sourdough pizza sanctuary opens reservations at midnight on the first of each month for the entire following month, creating a digital stampede of pizza enthusiasts.
Owner and pizza maestro Phillip Falco cultivates his own wild yeast starter, resulting in tangy, complex crusts that would make an Italian grandmother swoon with approval. The limited seating (just 24 chairs!) adds to the reservation chaos.
My secret weapon? Their Instagram page sometimes announces last-minute cancellations. That’s how I snagged a Wednesday slot when someone’s flight got delayed. The mushroom and truffle pie that night was worth every refresh of my browser!
4. Harry’s Pizzeria (Miami Beach)
Snagging a prime-time weekend table at Harry’s Pizzeria feels like trying to parallel park a yacht – technically possible but requiring perfect timing and a dash of miracle. Chef Michael Schwartz’s pizza haven becomes reservation Thunderdome during tourist season when snowbirds flock south.
The short rib pizza here haunts my dreams with its perfectly charred crust and melt-in-your-mouth meat. Their rotating seasonal pies showcase Florida’s agricultural bounty in ways that make other pizzerias seem positively boring.
Once, desperate for my Harry’s fix, I posed as a food photographer to skip the two-hour wait. (Don’t try this – they caught me immediately but took pity on my pizza passion.) Your best bet: book exactly 60 days ahead when reservations open, or show up at 4:30 PM on weekdays for the 5:00 PM seating.
5. Fratesi’s Pizza (Miami)
The first time I tried booking Fratesi’s, I thought their website was broken. Turns out, this family-run Sicilian pizza palace in Coral Gables just fills up faster than a kiddie pool in July. Their reservation system opens precisely at 9 AM every Sunday for the following two weeks, creating a weekly frenzy among pizza aficionados.
Nonna Fratesi’s century-old recipes produce square, thick-crust masterpieces with crispy bottoms and cloud-like interiors. The restaurant seats just 36 guests per seating, making competition fierce for their legendary potato and rosemary pie.
I finally secured a table by setting multiple alarms and recruiting my entire family to try booking simultaneously from different devices. Extreme? Perhaps. Worth it for that first bite of their garlic-laden “Vampire’s Nightmare” pizza? Absolutely!
6. Pizza Bruno (Orlando)
My Orlando pizza addiction began at Pizza Bruno, where nabbing a Saturday reservation has become my monthly white whale. Owner Bruno Zacchini’s cult following grew so intense that their online booking system frequently crashes when new slots open.
The cramped quarters house a 900-degree Acunto oven imported from Naples, producing pizzas with perfectly leopard-spotted crusts. Their signature Crimson Ghost – featuring hot honey, soppressata, and house-pickled peppers – creates a sweet-spicy-savory trinity that’s worth the booking battle.
After striking out for months, I discovered their industry night hack: show up after 9 PM on Mondays with a restaurant pay stub (borrowed my server friend’s), and you might score a table. For normal folks, set calendar alerts for exactly 28 days before your desired date when reservations drop at 10 AM sharp.
7. Prima (New Smyrna Beach)
Picture this: I drove two hours to Prima without a reservation, thinking a Tuesday in February would be slow. The hostess actually laughed at my optimism! This beachside pizza paradise books solid months in advance, serving just 40 guests per night in a converted beach bungalow.
Chef Jessica Tantalo’s sourdough pizzas incorporate local seafood in ways that should be illegal – the clam pie with garlic butter and fresh herbs still appears in my food daydreams. The restaurant’s tiny footprint and massive reputation create the perfect reservation storm.
After three failed attempts, I finally secured a table by joining their text alert system for cancellations. The secret? Respond within 30 seconds when the text arrives, and be ready to drop everything for pizza. I abandoned a beach day mid-sunscreen application when my alert came through – zero regrets!
8. Lucali (Miami Beach)
My first Lucali experience involved showing up at 3:45 PM – a full hour before opening – to find fifteen people already in line for the 5 PM seating. This Brooklyn transplant doesn’t take traditional reservations, instead using a same-day waitlist system that creates daily pizza pilgrimages to their Miami Beach location.
Owner Mark Iacono’s thin-crust pies achieve the impossible balance of cracker-crisp edges with chewy centers. Celebrities regularly wait alongside common folk (I once stood behind DJ Khaled), all united in pizza devotion.
The strategy that finally worked for me: arrive by 3:30 PM on Tuesdays, bring a folding chair and a good book, and prepare to wait. When they take your name at 4:00 PM, request the second seating (around 7:30 PM) which typically has slightly better odds. The calzone alone justifies the effort!
9. Andiamo! Brick Oven Pizza (Key Biscayne)
Never underestimate a pizza place that requires crossing a toll bridge! My quest for an Andiamo! weekend reservation lasted longer than some of my relationships. This Key Biscayne institution serves New York-style pies to an elite clientele of locals, celebrities, and determined pizza hunters.
Their coal-fired oven produces thin crusts with the perfect balance of char and chew. The white pizza with ricotta, mozzarella, and truffle oil has such a following that regulars book recurring reservations months ahead, leaving slim pickings for newcomers.
After six failed attempts, I discovered their unpublished policy: island residents get priority booking through a separate phone line. My solution? I befriended a Key Biscayne Uber driver who called on my behalf in exchange for a slice. Slightly underhanded? Maybe. But watching the sunset from their patio while devouring their prosciutto and fig pizza justified my scheming.