Pizza's combination of fat, acid and char makes it one of the more forgiving foods to pair a drink with, but a few general patterns hold up well across most styles.
Beer pairings
A crisp lager or pilsner cuts through the fat of a classic pepperoni or sausage pie without competing with the toppings. A hoppy IPA pairs particularly well with spicier toppings like Calabrian chili or hot honey, since the bitterness balances the heat.
Wine pairings
A high-acid, medium-bodied red like Chianti or Sangiovese is the traditional match for a tomato-based pizza, since its acidity mirrors the sauce rather than clashing with it. A Margherita or other simple, cheese-forward pie pairs well with a light, chilled red or even a dry rosé.
- Deep dish or Detroit style, being heavier and richer: a fuller-bodied beer or a bolder red holds up better than something light.
- Neapolitan Margherita: a light Italian red or a crisp lager, kept simple to match the pizza's own simplicity.
- Barbecue or smoked-topping pizza: a malty amber ale or a slightly sweet red complements the smoke.
Non-alcoholic pairings
A sparkling water with citrus, or a not-too-sweet iced tea, both work well by providing acidity and carbonation without adding sugar on top of an already rich meal — similar reasoning to why a crisp beer works, just without the alcohol.