Best Pizza in Olbia: Where to Eat and What to Order

What pizza in Olbia looks like

Expect Neapolitan-style bases: a soft, elastic dough with a high, well-baked rim, a diameter kept under about 35 centimetres, and mozzarella as the default cheese. Da Dino describes its impasto as soffice ed elastico — soft and stretchy — with bordi alti e ben cotti, the tall, properly cooked crust that defines the style. That matters when you order: one pizza per person is a full meal, and a starter portion shared between two is usually enough before it.

Olbia is a working port and airport city rather than a resort, so the pizza you find is practical cooking for locals and travellers. Da Dino states that it makes Neapolitan-style pizza, and the wider restaurant scene is where Sardinian seafood and pasta sit alongside it. If pizza is one part of a bigger eating plan, the best restaurants in Olbia give you the full picture of what else is worth booking.

Da Dino: Neapolitan pizza and seafood under one roof

Da Dino says it brings more than 30 years of experience to its cooking, and it has grown from pizzeria into a restaurant serving both cucina tipica — typical local cooking — and seafood, with fish chosen with the same care as the pizza ingredients. The kitchen says most of its ingredients are sourced a Km 0, meaning locally, which is the kind of claim worth reading as a signal of intent rather than a guarantee. What it means for you is a split menu: pizza for some of the table, grilled fish or a plate of the day for others.

The address is Via G. Mameli 50 in central Olbia, a couple of minutes from the railway station and Corso Umberto I, so it works on the way in from the airport train or as a base for an evening in the centre. The pizzeria states it opens every day from 18:30 to 23:00 and is closed on Tuesdays, so a Tuesday evening needs a different plan.

What to order at a Neapolitan-style pizzeria in Olbia

Order one pizza each and treat the crust as the point of the exercise: a marinara or a simple mozzarella-topped pie lets you judge the dough, while heavier toppings bury it. The balance to look for is a centre thin enough to fold and a rim puffed and blistered but fully cooked through, not raw at the base. If the table wants a shared starter, a pizza bianca or a plate of local cured meat divides more easily than a second full pizza.

At Da Dino the non-pizza half of the menu is the reason to bring a mixed group: fresh fish and typical Sardinian dishes are cooked with the same attention as the dough. If you are eating pizza as a starter rather than a main, ask for it to come first and share it, then move on to fish — the kitchen runs both, so the pacing is yours to set. Leave room for something sweet afterwards; the best gelato in Olbia is a short walk from the centre.

Retrò Pizzeria: pizza without leaving the old-town streets

Retrò Pizzeria Olbia appears in the Olbia restaurant listings as a central pizzeria, which makes it an option when you are already walking the centre and do not want a taxi or a long detour. Treat it as a pizza address rather than a full restaurant. Central places fill up on summer evenings, so arriving earlier or booking ahead is the sensible move in July and August.

If you want the wider picture of where to eat around the same streets, the guide to the best restaurants in Olbia puts pizzerias next to trattorias and seafood places in the same quarter. It helps to know which evenings you want pizza and which you want pasta, because booking both in advance is easier than deciding on the pavement at nine o'clock.

Pizzeria Miky and La Tigella: takeaway for stays outside the centre

If your accommodation is outside the centre, delivery and takeaway widen the options: Pizzeria Miky on Via Ogliastra and La Tigella on Via Goffredo Mameli both appear on Just Eat's Olbia pizza listings, alongside other local takeaways. That is useful for a late arrival at an airport hotel or a beach apartment where nobody wants to drive back into town. Treat delivery as a fallback rather than the main event — pizza travels badly, and a 20-minute ride softens the crust that makes a Neapolitan-style pie worth ordering.

If you are staying near the centre, walking to Da Dino or a central pizzeria will beat a delivery for the same money and a better crust.

How an Olbia pizza evening runs

Olbia's pizzerias are evening businesses: Da Dino states it opens at 18:30 and closes at 23:00, with Tuesday as its closing day. That pattern suits a city where many visitors spend the day on the beach or out on the water and come back hungry. Plan dinner for 19:30 to 20:30 if you want a relaxed table, and expect the room to be busiest after 21:00 in summer.

Booking matters most at the weekend and in July and August: message or book online in the morning for the same evening rather than turning up at peak time. If Tuesday is your only free night, check the closing day of whichever pizzeria you pick, because a closed door is the most common way a pizza evening goes wrong. Aperitivo in Olbia is the natural start to the same evening, with a drink and a small bite before the pizza.

Ordering at the table, splitting a pizza and what to drink

In an Italian pizzeria you order per person, not per table, and the pizza arrives whole rather than sliced — cut it yourself with the knife and fork provided, or fold slices by hand if the crust allows. Ordering a pizza to share as a starter is perfectly normal; ask for it to come before the main courses rather than with them. Coperto, the small per-person cover charge, appears on the bill at most sit-down places, and it covers bread and service.

Beer is the classic pairing with a Neapolitan-style base, and a light lager or a local Sardinian beer keeps the crust the focus; a glass of Vermentino works if you prefer wine with fish later in the meal. Keep the drinking moderate if you are driving, and remember that the driver's limit in Italy is stricter than many visitors expect. Finish with a coffee at the table or walk to a café, and if you want something sweeter first, the pastry shops in Olbia cover the cannoli and seadas end of the evening.

Pizzeria with a full kitchen or pizza-only spot?

Choose a pizzeria-restaurant like Da Dino when your group is mixed, when someone wants fish or a proper secondo, or when you want one address to cover the whole evening. Choose a pizza-focused address like Retrò when pizza is the entire point and you want to stay near the centre. The trade-off is focus: a kitchen running both pizza and seafood has more to get right, while a pizza-only spot lives or dies on its dough.

If your holiday is built around food rather than just dinner, several Olbia guides slot into the same days: best pasta in Olbia for the Sardinian first courses, lunch in Olbia for the midday meal, and breakfast in Olbia for the morning pastry and coffee stop. Spreading your bookings across those meals leaves the evenings free for pizza.

Which Olbia pizzeria should you book?

Book Da Dino for the one evening that has to work for everyone: Neapolitan-style pizza for some, seafood and Sardinian cooking for the rest, on Via Mameli near the station. Keep Retrò in reserve for a night when you are already in the centre and want pizza without travelling, and use delivery only when the day has run late and the group is too tired to go out.