The Best Pizza Near Terradimare, by the Record
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Rank 1. 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.
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Rank 2. 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.
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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.
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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.
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A pizza spot on the waterfront promenade in Margherita di Savoia, recently renovated around a large open oven that you can watch from your table. After splitting the family operation into a separate restaurant and pizzeria, the team narrowed their focus here: soft doughs, regional Pugliese flours, buffalo mozzarella from the Gargano. The menu runs from traditional pies to contemporary takes and stuffed focaccias. The family wine shop is a short walk away if you want to keep the evening going.
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Rank 6. 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.
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Rank 7. 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.
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Rank 8. 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.
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Rank 9. Forentum
Neapolitan Pizza
The dining room is a natural cave, which sets the tone before the food arrives. Forentum is a casual country-cooking restaurant in Lavello's historic center, with a terrace out front and Basilicata's pantry driving the menu, plus occasional seafood and, come evening, pizza in three distinct doughs. It holds a Michelin Bib Gourmand, and the crowd seems largely local, which in a town this size is its own endorsement.
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Rank 10. 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.
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Rank 11. 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.
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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.
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Rank 13. 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.
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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.
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Rank 15. 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.
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A pizza spot tucked among the old alleys of Vieste, where two young friends run the kitchen with a warmth that carries through to the service. The "a ruota di carro" style, a wide, thin wheel of dough, comes out crispy and well seasoned. The menu is extensive, the outdoor terrace in the historic centro is genuinely lovely, and 50 Top Pizza has listed it among Italy's excellent pizzerias.
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A pizza restaurant in the small Basilicata hill town of Rionero in Vulture, Glamour turns out long-fermented pies with a light, fragrant crust and toppings built around local Lucanian ingredients. The kitchen takes the pairing work seriously, and the room is modern and tidy without trying too hard. It placed on 50 Top Pizza Italy, which in southern Italy is a meaningful flag to plant. Good wine and beer list, attentive service.
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A pizzeria in central Foggia where the doughs run light and the toppings are paired with the kind of deliberateness that earns the name "taste researchers." The room is compact and modern, the service quick, and they serve lunch, which in a city where pizza is mostly a night-out affair is a useful thing to know. Exactly the sort of neighbourhood spot that locals treat as a given and visitors quietly feel smug about finding.