Pizzeria Detto Fatto

Pizzeria Detto Fatto operates from Via Abate Gimma in central Bari, Apulia, producing wood-fired pizza in the Neapolitan style with adaptations that reflect the city's own ingredient culture. Bari's pizza tradition sits between the thick-crusted focaccia barese of the old town bakeries and the thin-crust Neapolitan model — Detto Fatto leans decisively toward the Neapolitan end while incorporating Apulian toppings and cheese sources that distinguish it from a generic southern Italian pizzeria.

The Margherita with fior di latte uses cow's milk mozzarella rather than the buffalo mozzarella common in Campania, producing a cleaner, less watery melt appropriate for a faster baking time. The burrata e pomodorini pizza arrives with a full burrata placed at the centre of the baked base — the heat of the pizza melting the outer shell slightly while leaving the creamy centre intact, an approach specific to Apulian pizzerias where the cheese is local and always available fresh. Frittura napoletana is offered as a shared starter: a selection of fried dough items including crocché (potato croquettes), pizza fritta, and small fried rice balls that bridge the Neapolitan street food tradition with Apulian bar snacks.

The dining room is functional: tiled floors, wooden tables, simple decor, and a visible wood-fired oven as the room's focal point. Noise levels are moderate to high when full. The kitchen closes Monday and the prime evening sitting — Friday and Saturday from 20:00 — regularly fills without the option of walk-in. Prices are accessible: a full pizza with a beer runs under €15 per person, making this a reliable option for visitors seeking genuinely good wood-fired pizza in central Bari without the fuss or price premium of a more formal restaurant.