Pizza Party: New Pizzerias In Singapore

Pizza can buy you happiness, and now Singapore hosts a great migration of international pizza superstars, all bringing their famous pies to sunny Singapore. And gone were the days when pizza meant a greasy slice from a cardboard box.

We are talking about doughs fermented longer than some relationship ovens that could make a dragon jealous and toppings so carefully sourced that they practically come with their passports. From Neapolitan classics that could transport you straight to the streets of Neapolitan to famous newfangled hybrids that could raise eyebrows in admiration, these are some of the best and newest and, if we may, utterly delicious pizzerias in Singapore.

1. Lantica Pizzeria Da Michele

When Julia Roberts had a slice of Lantica Pizzeria Da Michele in the popular film Eat, Pray, and Love, everyone suddenly wanted a piece of this pie. You can now chase the same fever dream at the Singaporean outpost that adheres to a meticulously guarded traditional recipe passed down for generations for over 150 years. Thanks to the insistence on using Caputo flour and a customised Stefano Ferrara Napoli, an Italian-made domed brick oven exclusively for all of da Michele outlets worldwide for cooking their pies, the crust promises light and airy textures with an evenly distributed char. On the pizzas, one can savour ingredients often taken from the selected procedures and farmers in Southern Italy. Think creamy Agerola flor di latter, intensely savoury Armatore Cetraa anchovies, and a punchy 45-day aged pinata calabra salami.

2. Beyond the Dough

Japanese pizzaiolo maverick Eddie Murakami, who trained at the highly rated Pizza Strada and Pizza Studio Tamaki in Tokyo, Japan, now makes excellent Tokyo Neapolitan pizzas at Beyond the Dough in Kampong Glam. he makes a special dough that is fermented for over 30 hours before it is baked in a wood-fired oven the result is a crust that east light and a tad bit chewy with a touch of savouriness in the pie thanks to Murakami's signature toss of Okinawan sea salt in the oven before baking it. Classics such as the Margherita 5 Formaggi and Bismarck are reliably tasty, but for something distinct, go for the Singapore Rampage, flaunting a base of chilli and shrimp inspired by the Singapore prawn noodle soup; consider washing the pies down with some batch premium Japanese sakes or wines from the New World and Old World all nimbly curated by director Shinji Yokota.

3. Torno Subito

After catering to many pop-ups and collaboration diners in Singapore, celebrated chef Massimo Bottura has finally opened his inaugural permanent dining concept in the lush Como Dempsey enclave. Torno Subito, the second outpost of his fine-casual Italian restaurant that opened in Dubai in 2019, is a joyful reflection of his family and his childhood spent in Emilia Romagna, Italy. Besides playful modern Italian fare made up of pasta and small plates, Bottura also slings out pizzas that earned its flagship in Dubai a one Michelin star—made with every intent to honour Neapolitan style pizza using petra flour the 48-hour fermented dough results in a light and airy pizza crust that is distinctly aromatic. The same philosophy applies to ingredient sourcing. Take the Regina Margherita, for example, where tomatoes are from San Marzano flor di latter, mozzarella from Naples, and olive oil is from Modena.

4. Il Clay Supper Club

The newly refreshed Clarke Quay is everything but boring, and something is bubbling at II Clay Supper Club, a chic pizzeria by day, and riverside supper club by night. Italian chef Ciro Sorrentino is at the hearth, most famous for his pizzeria Magheri in Cesenatico, Italy, which ranks among the 50 Top Pizzeria Eccellente Italia in 2023. The Italian native's Neapolitan-style pizza uses a 48-hour proofed dough that results in a pronounced crust. This is best represented with a classic Pizza Napoletana and the bestselling Regina Margherita brightened with juicy Italian tomatoes and herbaceous pesto. The piece de resistance? Sorrentino 6 cheese and honey pizza is a mixture of flor di latter smoked provolone, pecorino, mascarpone, gorgonzola mouse and parmesan crisps finished with a sparkle of truffle acacia honey. Each bit delivers lush and chewy textures with intense sweet and savoury flavours.

5. Fortuna

Take a sojourn to the south of Italy in Fortuna Singapore, the island's first Sicilian Neapolitan restaurant, hailing from Sydney. This concept is the brainchild of Giorge Sorce, the No. 87 Pizzaiolo in the world, chef Omar Tutino and Fand B operator Egon Marzaioli. Expect a full-on carb affair because you cannot start without grazing on the wood-fired baked bread drizzled liberally with housemade chilli oil and honey. While at it, take a chance on the fried calamari that comes with a salumi XO mayo.

Acknowledge that the pizzas are curated by a master pizzaiolo who uses a dough that has been fermented for at least 50 hours. For a little more crunch, go for the fried and baked pizzas, which are gently fried and then baked to dry off the extra oil. The result offers extra crispness and flavour to the pizza dough.

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