We’re calling it: pizza is the food of the year. It’s got to be, what with the avalanche of new pizza joints that we’ve seen sprouting up across the island in the past few months alone. We’ve eaten our way through plenty of those, and also revisited some favourites that have stolen a pizza our heart. To help you cut through the noise online, we’ve put together a shortlist of five crust-worthy pizzerias in Singapore that we’ve been loving recently. Here’s where to go to if you’re craving a solid slice.
1. Beyond the Dough
Opinions on Beyond the Dough can be quite divided – some find the stripped-down ambience and experience don’t quite justify the price point, and that’s fine. But we like this 28-seater hole-in-the-wall for its unassuming, amorphous pizzas that pack a ton of flavour. Murakami works stealthily and stoicly behind the open counter, preparing each pizza by hand before firing them up in a 500-degree oven for 50 to 60 seconds. The devil is in the details, from exclusively using imported Japanese flour and Okinawan salt, to a stringent 30-hour proofing time.
TRY The classic margherita ($30), which boasts an intense smokiness from the woodfire and a crispy yet chewy crust. It’s a testament to how the right techniques can bring out such big flavours even with simple ingredients like tomato sauce, basil, and cheese. Our favourites, however, are the Singapore Rampage ($39) and 5 Formaggi ($39). The former features a spicy prawn-based sauce cooked for over 20 hours and succulent minced prawn chunks as toppings, while the latter sees a medley of five rich cheeses best enjoyed with a drizzle of the accompanying Italian honey.
2. Fortuna
Where do we begin? Maybe by guiltily admitting that some of us in the team have already been here two, three times since it’s opened. But we’ll tell you why in a second. Apart from the exceptionally warm service and hilarious all-stops-pulled birthday celebrations, Fortuna serves up some no-nonsense plates of Sicilian-Neapolitan fare. The pizza dough is proofed for at least 50 hours, lending an incredibly fluffy and elastic texture to each bite. You’ll also find a jar of homemade chilli oil on every table – be warned, it’s extremely addictive but great for pairing with leftover crusts.
TRY The restaurant’s namesake Fortuna 2.0 pizza (from $30), which manages to impress even some of the non-anchovy-eating folks on our table with its simple combination of fior di latte (a type of mozzarella), yellow tomato salsa, Cetara anchovies, and Taggiasche olives with a touch of lemon zest. There’s also the Sitari ($35) which sees wagyu tartare and the unique additions of cured egg yolk and a hint of capers mayonnaise ($35). While the fried pizzas are a signature as well, we’d say it’s worth a try on your first visit, but the regular pizzas definitely stand out more.
3. Casa Vostra
The crowds went wild when the chef-owner of Singapore’s best pizzeria La Bottega Enoteca announced the re-launch of his delivery concept Casa Vostra, and so did we. Once selling ready-to-heat handmade pizzas, Casa Vostra now has a space of its own at Raffles City, where artisanal pizzas start from as low as $15 – talk about value. Despite the snaking queues, here’s where you’re guaranteed a solid pizza in the heart of the city. Sink your teeth into light and airy slices, thanks to a 48-hour proofing process. 17 flavours are available in categories like red, white, and the highly-raved Doublecrunch pizza variation.
TRY The simple marinara ($15) and margherita ($16) are where the value’s at, but fret not, there are no cutting corners here. The restaurant sticks to San Marzano DOP sauce, premium batches of fior di latte, quality Parmigiano, and more. If you’ve more cash to splash, then go for the tomato-based gamberi pizza ($28) topped with fresh, plump Argentinian prawns, or the Tartufo e Funghi ($28) coated with a generous black truffle mushroom spread. The Mortadella Doublecrunch ($22) is another winner, with a sturdy crust that gives way with a satisfying crackle. Mortadella slices and creamy burrata make up the stuffing, finished with a sprinkle of pistachio bits.
4. Puffy Bois
We did not expect some of the nicest slices we’ve had this year to come out of this unassuming hidden dive bar on Bali Lane, but surprises are always welcome. Two gentlemen run Puffy Bois – Sam Ng behind the bar, and Zul Zaba by the pizza oven. The joint has a lean but mean menu of five rotating pizza flavours, sold by the slice (from $6.50) or whole ($24). Zul tells us the pizzas are neither strictly Neapolitan nor New York-style, but rather somewhere in between as a result of trial and error. The base is made from three-day-proofed sourghdough, lending a nice acidity and satisfying chew to each slice.
TRY The permanent items like the meaty pepperoni pizza or margherita, which are pretty hard to beat. But if you’re looking for more pizzazz, consider the other playful creations on the menu. The punchy Nduja-Roni ($7.50 or $28) sees spicy chunks of pork sausage from Spilinga, Italy, peppered all over the base. There’s also the Calamari Zaff for a zesty, seafood option, or the Primavera for a vegetarian slice featuring an earthy pea spread with a drizzle of balsamic reduction. Oh, and don’t ignore that jar of chilli sauce beside you. The homemade, self-proclaimed lao gan ma-inspired chilli is perfect for dunking your leftover crusts in.
5. La Bottega Enoteca
Much has been said about La Bottega Enoteca already – which was recently crowned the 15th best pizzeria in Asia – so we shan’t belabour the point. But safe to say, there’s a good reason why this pizzeria keeps making headlines. Here, chef-owner Antonio Miscellaneo serves his trademark Newpolitan pizzas (from $45), a term he coined himself. The dough undergoes a 48-hour fermentation process and comes out the oven with an evenly charred crust, a crisp exterior, and an airy middle. Another signature at La Bottega is the Doublecrunch (from $43), which is inspired by the Roman pizza al taglio.
TRY Order the half-and-half to get the best of both worlds, whichever worlds they are. The Burrata pizza (from $26) is a fan-favourite, featuring San Marzano Nocerino DOP sauce, fresh burrata, garlic, and organic olive oil. But our go-to here has got to be the carpaccio (from $30) for its smoky profile thanks to finely sliced beef carpaccio, provola affumicata cheese, rocket, and smoky mayonnaise. For something different, try the gran biscotto e cipolla (from $36) – a white cream-based pizza with gran biscotto ham, fior di latte, and fried shallot bits.
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