The Best Pizza Near Austin, by the Record
-
Rank 1. Austin
Lucanian Pizza
A pizzeria carved into the rock of the Sassi, in a space that was once a communal bread oven, which gives the whole thing a pleasing sense of continuity. The dough is a seven-grain blend with sesame and sunflower seeds, dark and aromatic in a way that upstages most toppings. The ingredients lean local, the service is switched-on, and the room manages to feel both ancient and genuinely comfortable.
-
A pizzeria a short walk from Matera's main drag, with a room that mixes contemporary touches and traditional details without looking like a mood board. The menu splits between classics and limited-edition pies, and the pairings are considered without tipping into fussiness. The staff keep things relaxed rather than performative, which is its own small mercy. Listed among Italy's excellent pizzerias by 50 Top Pizza.
-
Rank 3. Pizzeria Levante
Contemporary Pizza
The dough gets the obsessive treatment here: long-leavened, soft through the middle, and just crispy enough at the edge. This is a contemporary pizzeria in Altamura where the menu runs across red, white, yellow, and green pies, plus slices of what the team calls Contemporary 3.0 pizza. The beer list leans artisanal, the room is modern without feeling cold, and the service keeps up without hovering. A spot that takes the craft seriously without making you feel like you're attending a lecture.
-
Rank 4. Brando Pizza Bistrot
Contemporary Pizza
Seven versions of the Margherita on the menu, and that's before you get to the rest. Brando is a contemporary pizzeria in Gioia del Colle where the dough leans toward the refined end, the local DOP mozzarella shows up everywhere it can, and the wine list takes itself as seriously as the pizza does. The room is comfortable and put-together, the kind of place where ordering a cocktail with your slice feels completely natural.
-
A contemporary pizzeria in Policoro where the dough comes in three versions, classic, hemp, or charcoal, and the choice genuinely changes the meal. The crusts run airy and light, built to carry toppings without competing with them. When the weather cooperates, tables move outside to a small garden that makes the whole thing feel less like dinner and more like an occasion someone planned.
-
Rank 6. Giotto
Contemporary Pizza
The Queen Wheel arrives larger than a standard pie, cooked in three stages, and finished with your choice of raw Puglian extra virgin olive oil. This is a contemporary Bari pizzeria where the dough itself is the point, rotating through cereals, black rice, beer must, and citrus variations depending on what the team is working with. Round, white, red, and rectangular versions all share the menu, and the toppings balance the traditional with the quietly inventive.
-
Rank 7. Conté Pizzeria
Contemporary Pizza
Seasonality shapes everything at this contemporary pizzeria in Conversano, where the toppings shift with what's good and the combinations are clearly thought through rather than thrown together. The pan-fried pizza comes thick and crunchy outside, cloud-soft within, and a rotating weekly pizza keeps things honest. Small local producers supply much of the pantry. The crowd tends to linger, which the attentive service seems to quietly encourage.
-
Rank 8. Sapore Perfetto
Pizza
Stone rooms that feel genuinely old sit alongside a glassed-in dining room and a garden made for slow summer evenings, which gives this Conversano pizzeria an unusual range of moods for one address. The sourdough crust runs light, and the team leans on local sourcing with the seriousness of people who've thought about it. Parking is easy, the staff can talk you through the menu, and the beer list has room to grow.
-
A Neapolitan-style pizzeria in a small Puglian town, DaMa builds its reputation on a 72-hour dough that arrives thin in the center and pillowy at the crust. The room is split between a larger open space with a visible oven and a quieter, more modern side room. Toppings stay largely classic, which suits the dough fine. Beer selection is a work in progress, so wine might be the safer call.
-
-
Parked along the waterfront with the Aragonese castle filling the window, Baroné is a Taranto all-day spot running from breakfast pastries through to dinner pizzas. The dough gets a long, slow rise that keeps it light, and the menu moves between straightforward classics and more composed options. The 50 Top Pizza guide lists it among Italy's excellent pizzerias, which tracks for a place this committed to its flour.
-
The stone interior is old but the menu reads decidedly modern, a mix of contemporary and gourmet pan pizzas built around semolina and burnt wheat doughs that go through a long, careful fermentation. This is a sit-down pizzeria near the Molfetta center with a terrace and proper table service, the kind of place where the wine and oil list gets as much attention as the beer. Toppings lean local and seasonal without making a fuss about it.
-
A contemporary pizzeria on the edge of Molfetta where every pizza has a music-themed name and the dough has been fermenting for at least 48 hours before it gets anywhere near you. The chef's toppings lean creative, pulling in textures like crumbled cereal taralli for crunch, and a full kitchen menu rounds things out. The room is modern and informal, the service attentive, and the prices land honestly for what's on the plate.
-
Rank 14. Spicchi & Morsi
Pizza
A bright, modern pizzeria on Viale Magna Grecia with big windows and a menu that wanders cheerfully past pizza into burgers, sandwiches, and salads. The crust is thin in the center, soft and airy, with a satisfying crunch at the edge. Toppings lean toward combinations like eggplant parmigiana with buffalo mozzarella, or gorgonzola with caramelized pears. A young, attentive crew keeps things moving. Listed among 50 Top Pizza Italy's Excellent Pizzerias.
-
A no-frills pizza spot in Taranto where the dough menu splits into classics, multigrain, and a protein-rich line aimed at athletes, which is either very niche or very Puglia. The atmosphere is casual and the service moves fast, so nobody lingers over the menu descriptions, which are admittedly sparse. The pistachio croquette has been known to distract from everything else on offer.
-
Rank 16. Biga Lovers
Contemporary Pizza
A large outdoor terrace fills up on warm Taranto evenings, and the pizza here is the crispy, contemporary kind that holds its own without needing a manifesto. The fried starters and meatballs with various toppings give you good reasons to arrive hungry. Beer is taken seriously; the wine list leans on a single producer, so order accordingly. The room is relaxed and the service knows when to disappear.
-
Rank 17. Dai! Brò
Neapolitan Pizza
A Neapolitan-style pizza spot on the edge of Taranto where the dough is soft and airy and the fried starters, stuffed with cheese and pepper or mortadella and pistachio, disappear fast. The team puts care into sourcing local ingredients, and the combinations on the pizza read thoughtful rather than fussy. Bring your own wine, though, because the drinks list is essentially a shrug. Listed among 50 Top Pizza Italy's Excellent Pizzerias.
-
A family-run pizzeria tucked into the historic center of Martina Franca, where the dough is Neapolitan but the toppings take a creative turn, anchovies with mint and powdered licorice being the kind of combination that sounds like a dare until it lands. The room is small and cozy, the service attentive without hovering. A solid wine and beer list, plus cocktails if the mood calls for it.
-
Rank 19. Il Balcone
Contemporary Pizza
A floor-to-ceiling window frames the Lucanian Apennines while you eat, which is either the second-best thing about this contemporary pizza spot or the first, depending on the day. The dough gets a long, careful ferment, landing somewhere between airy and substantial. Toppings lean into Apulian ingredients without turning the menu into a folklore exhibit. The beverage list holds its own, and the service is polished without being stiff.
-
Rank 20. Il Tronco
Apulian Pizza
A family-run pizzeria outside Bari that has been turning out Apulian pizza for decades, the rolled-pin style that sits somewhere between Roman and something the region has claimed entirely as its own. The Lococciolo family's latest chapter involves sourcing with genuine care, from Martina Franca capocollo to Andria stracciatella, and a quiet obsession with allergen-free ingredients that most places don't bother with.
-
Rank 21. Alterego Pizza Boutique
Contemporary Pizza
A pizza boutique in Andria where there's no menu to deliberate over, just a chef-driven tasting format that moves with the seasons. The doughs are long-fermented and light, and the toppings lean toward combinations you wouldn't have thought to order but wouldn't argue with afterward. Wine pairings are taken seriously here, which sets the room apart from your average slice situation. It ranked 85th on 50 Top Pizza Italy.
-
Rank 22. Casarsa – Pizzeria Lucana
Lucana Pizza
A dough built from type 0, wholemeal, and wheat germ flours gives the pizzas here a crispness and lightness that quietly sidesteps the pillowy Neapolitan orthodoxy everyone else seems to be chasing. This is a casual, neighbourhood pizzeria in Potenza with an informal, young energy and a menu rooted in Lucanian identity. The fried starters are worth the detour, and the craft beer selection leans local. Named among Italy's excellent pizzerias by 50 Top Pizza.
-
Rank 23. Lievito 72
Contemporary Pizza
The dough rests for 72 hours before it sees the oven, which is where the name comes from and where the logic of this contemporary pizzeria begins. The result is a square-cut pizza with a thin, almost imperceptible crust that stays light even after a second slice. Stone-ground flours and sourdough, toppings added at the table, ingredients that are mostly Apulian. The room is spare and unfussy, the drinks list longer than you'd expect.
-
A pizzeria in Potenza where the dough choices are genuinely the draw: the whole-grain multigrain arrives toasted and fragrant, while the tomato-water version produces a golden, lightly crisp crust that somehow still feels clean on the palate. The kitchen takes fermentation and hydration seriously without making you sit through a lecture about it. Fried starters are the right way to open, the service keeps everything moving, and the wine and beer list pairs sensibly with the rest.