The Top 10 Best Pepperoni Pizzas in Manila, Ranked

(SPOT.ph) In the three short years since our last go at this, the pizza game in Metro Manila has shifted dramatically. Beyond our fast-food options (though nostalgia and the demand for accessible indulgence will always necessitate their presence in the market), local pizzerias tend to select one of three main directions in which to take their product: Napoletana (or Neapolitan if you’re no fun), New York-style, and what I’m christening ‘Filipino comfort’—that taste that isn’t quite Italian or New York-Italian, but is still several notches above a sad cafeteria pie.

At some point—probably in another three years, or perhaps even less time—we as a culture may be looking at the possibility of a Top 10 list for each category. Not unlike our 2025 cheeseburger list, there’s just something about these visceral, get-your-hands-dirty classics that seem to have inspired a new wave not only of creativity, but of dedication to craft. So while we’ll always love our stuffed crusts and 30-minutes-or-less promises, there’s nothing quite like a high-quality, uber-simple slice of pepperoni pizza.

Largely thought to have been invented in 1889 by baker Rafaelle Esposito for Queen Margherita (we’ll give you three guesses as to what kind he made for her), pizza’s essential background as toppings on flatbread is hardly… well, an invention, per se. Like many of the dishes we consider staples of their country of origin, it started out as the common fare of the rubes and rabble. Today, it’s enjoyed across countries and, more importantly, across social classes—on that note, I as a tester might never be able to wrap my head around caviar pizza topped with gold leaf, and have no desire to do so. Sorry, Madison Avenue.

You may notice that in previous editions, we’ve judged food on the caliber of their ingredients and sense of proportion; that metric may be a thing of the past. Today, we’re rating pizza on the basis of taste, texture, freshness, value for money, aesthetic, and—hold on—how well it stands up to the tribulations of delivery. That’s right; this list is dedicated to all you introverts out there. I see you; I love you.

So here it is. Out of almost 30 worthy candidates over the course of three weeks, here are the Top 10 Pepperoni Pizzas in the metro.

All SPOT.ph Top 10 lists are researched, paid for, tested, and selected by the writers and editors. No prior notice is made to the establishments or their owners.

Formerly Mamma Mia, this paragon of good Italian eating doesn’t shy away from what could make a good pizza great—but that’s also what holds it back, as it were. Their Salame e Burrata (P850) certainly justifies its mildly dizzying price based on flavor and texture alone; this thing, gorgeous as it is, may not hold up on the journey home. But if dine-in indulgence is what you’re after, they’ve got it in spades, and it’s already in the name.

See a list of Parmigiano branches.

There was no way on God’s green internet that Cibo—with its juicy, blistered tomatoes and delightfully acidic pepperoni—was not going to be on this list. There are only two things that keep this version of an Italian classic from placing higher, and neither are anything that the pioneering restaurant has to be ashamed of: Pricing—because, of course—and that it just doesn’t hit the same when you bring it home. It’s meant to be eaten fresh, and some things just are, but that doesn’t take away from just how well this particular pizza is assembled.

See a list of Cibo branches.

Three words: It’s the snap. You can even achieve it at home by sticking it back in the microwave, or dial it up to 11 in an air-fryer. Cheese meets dough here in a way that starts to feel like a real merging, rather than just a layering; the outer crust has that baguette-like crunch; the salt-fat-acid-heat of it all transports you to Carmine Street and all its noises, and I don’t care if you’ve never been. This pizza will give yous guys a New-York accent of some persuasion.

See a list of Jabroni's branches.

This is sort of what we mean when we talk about ‘Filipino comfort’-style pizza; at least, this one lands somewhere between Napoletana and what we’re thinking of. Either way, it’s incredible showing for Mandaluyong, with a cohesive dough-sauce-cheese ratio, solidly salty pepperoni, and just enough char to keep it interesting. The best part? It’ll survive a car ride—if you can resist opening the box along the way.

Pabs Table is at Unit 37B Centertown Building, Domingo Guevara cor. Esteban Street, Mandaluyong.

Tripod’s might just be the perfect middle of all three kinds of pizza we’re looking at, and it works in their favor. It’s hard to articulate what precisely puts this as high up as it is, but if you’ve never had it, picture this: It’s exactly the pizza you want to bring to a friend’s house for a long-awaited gathering. From the airy crust to the substantial toppings, from the tangy pepperoni to the dough-droop with some backbone—and that price point—there’s barely any argument.

See a list of Tripod's Pizza branches.

Tucked away on President’s Avenue, it’s hard to say whether this is a hidden gem or not. It certainly sparkles like one—pay special attention to the recycled material of the dining tables, patched together to make something unique and kind of stunning. The oven in the back enjoys an even distribution of heat, which I know for a fact based on the crust; it’s only charred on the places that bubble, making for predictable results that you can comfortably take home. Throw in slivers of whole basil and just that little hint of crunch and spice, and you have a winner at the reasonable price of P550.

Frittza Pies is at 2730 President's Avenue, BF Homes, Parañaque City.

What a showing for a mano—previously our number 9, they seem to have taken those old notes to heart and stepped up. Gone are the days of uneven sauce and burnt pockets, and here to stay are the high placements on international pizza rankings. (Specifically, 7th in the 2025 50 Top Pizza Asia-Pacific list, and 49th in the world.) What you get here at a mano is the closest Manila can get (for now) to the summer sunshine in Naples, along with great service. The only reason this pizza won’t make it back to your house is how good it is—if you can resist just sitting down and dining in, it holds up fine.

See a list of a mano branches.

This place also made it on our 50 Great Restaurants of 2025 for a reason. Overall, it’s a great take on a classic, and executed well. There’s a kick of spice to the pepperoni, enough variance in texture to make an interesting crust, plus a good, gushy tomato sauce and a decent stretch to the cheese—they’re not doing it for the ‘gram, but for the gob, and it shows.

Also read:
The SPOT.ph 50 Great Restaurants of 2025: Best of Manila and Beyond
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As impressive as its accolades are, this ranking did not come down to the Bib Gourmand this concept received in its native Tokyo. Here’s what sealed the deal: I was about 23 pizzas deep into research, just about ready to never look at another slice for as long as I live, and I still ate the whole thing. It was that good, from the droop of its delicate crust (which seems to be honest-to-goodness buttered underneath, so it’s air-fryer city) to the waves of every flavor one could possibly want out of a pepperoni pizza; PST’s almost perfect sense of proportion had this tester in tears and in dire need of a Diet Coke. Which they also had.

Pizza Studio Tamaki is at Paseo de Roxas corner Ayala Avenue, Makati City.

Call me crazy—many have—but just the fact that this pie feels like the best chain-restaurant pizza put on some kind of crack had me wondering if I knew what I’d gotten myself into. Pizza Sisters gives you crunch and scrunch—i.e., an incredible crust and a generous amount of ruched pepperoni—on top of that stretchy cheese. Our top 3 had the team thinking about pizza even though we’d had quite enough of the stuff, but Sisters may have given us a platonic ideal brought to life.

Pizza Sisters is at G/F Shangri-la at the Fort, 5th Avenue, Bonifacio Global City.