Discover the best pizza in Bari

Bari is a focaccia town before it is a pizza town. Focaccia barese carries boiled potato in the dough, cherry tomatoes and olives on top, and bakes in a round iron pan locals call la ruota. In Bari Vecchia, Panificio Fiore has fired its wood oven since 1912 and sells a portion for about three euros.

Round pizza in this corner of Italy got its biggest names from Naples. L'Antica Pizzeria da Michele opened on Corso Vittorio Emanuele II in September 2022 with an eight-euro margherita, and Errico Porzio brought Al Solito Porzio a few doors up in May 2024, with three ovens, one kept for gluten-free. Both bake Neapolitan pies.

The local scene is where the guides look. Giotto in Poggiofranco, opened in 2017 by Michele Marino and Marco Bovio, works stone-ground type 1 flour and black-rice dough, and it is the only Bari pizzeria on the 50 Top Pizza Italia 2026 Excellent list. Piccinni 28 in Murat bakes sourdough with a garden out back, and La Madia sits upstairs at Casa Saicaf on Corso Cavour. Both hold a slice in the Gambero Rosso pizza guide.

The cluster runs through Murat, the grid between the station and the sea, out to Bari Vecchia, Madonnella and Poggiofranco. D'Abramo in Palese has fried and baked since 1995, and Panificio Adriatico in Madonnella bakes a low, crisp focaccia from ancient grains. The ranking also reaches province towns like Bitonto, Molfetta and Alberobello, part of the wider Puglia map with Lecce to the south.

Book Giotto and the Corso Vittorio Emanuele rooms on Friday and Saturday nights. Focaccia is counter food: walk in, eat it warm, keep moving.