It’s hard to find another food item so universally loved than the humble slice of pizza. A sphere that comprises the golden ratio of flour, water, yeast, then stacked with an array of toppings and ingredients—or anything really, that tickles your fancy. Bringing us to another incentive of pizza; it’s often fun, fuss-free and eschewing the formalities of a stuffy dinner. No surprise that in recent years, Singapore has seen a steadfast increase of pizza places and restaurants, to the delight of our city’s gourmands. Beyond the fast-food stigma of what we know of the people’s pie, is an artisan that goes a long way. Whether it be investing in the right flour, veering into heady territories of wood fires or drilling in the age-old technique of kneading, pizzas have rightfully reclaimed their spot on the gourmet front.
Enter grungy New York-led joints in the vein of Sonny’s, that cavalierly operates on a takeout model in spirit of the NYC hustle, while iconic Naples institution L’antica Pizzeria da Michele welcomes its very first outpost here in Singapore. Stemmed from the acclaimed private dining haven Casa Nostra led by chef Antonio Miscellaneo, comes La Bottega Enoteca—a charming trattoria in the East that has just snagged a spot on the 50 Top Pizza List for Asia-Pacific in 2022. Even institutions like Artichoke see the vision, with intrepid chef-owner Bjorn Shen taking the leap from Middle Eastern mezze to Italian mozza.
Below, Vogue Singapore rounds up our shortlist of pizza places. From authentic flavours to creative spinoffs, here’s where you can be granted a proper slice.
1 / 11
Artichoke
Artichoke is dead, long live Artichoke. For 15 years, chef-owner Bjorn Shen’s bold, unabashed approach to Middle Eastern cuisine captured the hearts, minds and stomachs of foodies everywhere. Now, like a phoenix rising from the ashes, his wood-fired ovens are delivering a swift, assured turn towards the Italian. Long (mostly) gone are the mezze staples of kebabs—now it’s all about the pizza. With a base of ‘80s and ‘90s American pizzeria vibes, topped generously with elements of new-school edge, Artichoke’s rendition of the classic dish balances homely comfort and heady invention, embracing familiarity while turning the notion inside out and upside down (figuratively and literally) at the same time.
There are levels to the menu here. In the Dirty Margherita, an age-old classic is dressed with spicy garlic oil. The Tropic Thunder, fried-then-baked a la pizza Montanara, serves Parma ham and burrata, but garnished with mint and slices of jackfruit. However, to truly understand how Bjorn’s pushing the boundaries of what’s possible with the very format of the dish, look to his ‘slab’ pizzas. The base of a thick, rectangular Roman pie gets covered entirely with a cheddar cheese crust in a playful nod to the city of Detroit—and then injected with flavour-packed ingredients that defy expectations. The sweet and savoury Bacon Apple Pie finishes pancetta, apples and brie with hazelnuts and rosemary. The Dirty Duck takes it a step further by slapping two slabs atop each other, adorned and stuffed with Bali-spiced duck, snake bean lawar and sambal matah.
If you miss the old Artichoke, not to worry. You can still get your kick with reworked classics, such as the Chicory Salad and Creamy Green Harissa Prawn Spag.
Artichoke, 46 Kim Yam Rd, #01-02 New Bahru, Singapore 239351
2 / 11
Pizza Studio Tamaki
Another slice of Tokyo has landed on our shores—this time in the form of a tantalising pie. The award-winning Tokyo-Napoli pizzeria Pizza Studio Tamaki—PST for short—has found a home at Tanjong Pagar Road, making this chef Tsubasa Tamaki’s fifth outpost, following a successful recent opening in Bangkok. There’s good reason to why the name of PST draws in snaking queues and has since given pizzas in Tokyo a reputable name—it all comes down to its signature dough. Kneaded from a blend of Japanese and American flour that’s fermented for 30 hours before hitting the oven, the result is a puffy crust and thin centre; yielding a chewy bite. And with a foolproof recipe, what Tamaki does to seal in the winning pie is salting a wood fired oven as opposed to salting the dough, a simple act that enhances the salt distribution below the pizza bed.
The rite of passage to any experience at PST is to start with its signature Tamaki, named after its creator and a cheeky iteration of the ‘margherita’. Best to be enjoyed by first squashing the cherry tomatoes atop, the pièce de résistance falls on the smoked mozzarella that hits the senses at first bite. You can’t help but dive in for more at this point, to which make sure to call for other flavours like Arrabbiata and 5 Formaggi. The former happens to be chef Tamaki’s favourite—one that carries a little heat from sun-dried chili padi (as part of a Singaporean slant) while the latter is the perfect bridge as you ease into the sweets, of five mighty cheeses that amalgamate and paired immaculately with a drizzle of honey.
Pizza Studio Tamaki, 38 Tanjong Pagar Rd, Singapore 088461 (Opens 10 June)
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Anto Pizza E Aperitivi
At the helm of Anto Pizza E Aperitivi are two Pignola-born cousins: pizza master Antonio Brancato, and bartender Giancarlo Mancino. Situated within the bustling Keong Saik enclave, the chic space is where you’ll find pizzas that are both authentic and creative.
You can expect excellently executed renditions of the usual Italian classics, of course, but it is in the Le Antonio section of the menu—or Brancato’s personal creations—where the restaurant really shines. The Rustica, for instance, is a highlight, as juicy, flavourful fennel pork sausage is balanced out by the fresh crunchiness of shredded raw chicory. There’s also the Melanzana, a light, vegetarian option topped with eggplants in two-ways: oven-baked, and pickled with fresh mint for several months then pureed. It is one of the numerous plant-based options on the menu, an effort by Brancato to ensure that vegetarian and vegan diners, like Mancino, are able to enjoy good Italian fare. For a style of pizza less commonly found in Singapore, try one of the in teglia pies—baked in a small pan at over 250 degrees to achieve a crisp top and bottom and a fluffy middle. We recommend the Rocco, a comforting mix of mozzarella, thinly sliced potatoes and fresh aromatic rosemary.
To accompany the pizzas, Mancino has created a unique array of tipples using his own range of liqueurs. In particular, try the Pineapple Pizza Negroni, a cheeky libation inspired by the controversial ingredient—with Big Kahuna pineapple gin, Mancino vermouth bianco, ham, tomato bitters and freeze-dried mozzarella.
Anto Pizza E Aperitivi, 2 Jiak Chuan Rd, Singapore 089260
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Casa Vostra
Started by chef-owner Antonio Miscellanio of La Bottega Enoteca, popular pizza takeaway concept Casa Vostra finally has its first brick-and-mortar restaurant—a cosy light-filled space in the heart of the city. The highlight of the menu continues to be the restaurant’s trademark Newpolitan Pizza, a crisp and airy pie that is rooted in Italian tradition, yet improved through modern techniques and research. The Diavola Newpoliton, in particular, is a standout with a fiery kick—featuring a spicy San Marzano sauce, salame, fior di latte, Parmigiano Reggiano and basil. For something more unique, go for the Doublecrunch Pizza, a pizza-sandwich hybrid that draws inspiration from the traditional Pala Romana. Toppings-wise, we recommend the Mortadella, which sees burrata, mortadella, pistachio, lemon zest, basil and Parmigiano Reggiano sandwiched between two crunchy layers of light pizza pastry.
Pizzas aside, the restaurant also offers plenty else to look forward to, including the Frittatina Lasagne—essentially a lasagne deep-fried to achieve a crust of crispy, golden perfection. On the pasta front, the Crab Tagliatelle is wonderful, with fresh pasta tossed in generous amounts of crab meat with tomato confit, olive oil, garlic and basil. And to end your meal, go for the Tiramisú, which sees decadent layers of mascarpone, savoiardi, coffee and cocoa for the perfect sweet treat.
Casa Vostra, 252 North Bridge Rd, #01-49/50/51 Raffles City Shopping Centre, Singapore 179103
5 / 11
Bad Habits Provision
This hole-in-a-wall pizzeria keeps things fuss free. Within a gritty facade alongside a curbside alfresco experience if you will, you can get New York-style pies, kneaded with dough of a 24-hour fermentation. Out of a wood-fire oven, each slice come bearing a thin crust as well as a smokey char around the crispy edges. As opposed to being inundated with a plethora of choices and toppings, Bad Habits Provision’s menu proves to be small yet respectably classic—with flavours like margherita, salami, garlic mushroom and triple cheese atop a base that’s simply smeared with garlicky tomato sauce.
Beyond pizzas, there are also indulgent sides like poutine fries and fried chicken to complement your feast. Not forgetting, a solid cup of coffee should you need a post-carb pick-me-up.
Bad Habits Provision, 23 Mohammed Sultan Road, Singapore 239017
6 / 11
L’antica Pizzeria Da Michele
A Naples legend long before Julia Roberts’ character graced its premises and declared she was “having a relationship with” the pizza in the 2010 film Eat Pray Love, L’antica Pizzeria Da Michele is one of the oldest and most famous pizzerias in the city that invented pizza. Founded over 150 years ago as a humble roadside joint, the family-operated pizzeria has since expanded to over 19 countries and just made its Southeast Asia debut in Singapore.
The first pizzeria in Singapore to offer handcrafted pizza a ruota di carro, which translates to wagon wheel pizza, L’antica Pizzeria Da Michele serves up its old school specialty—the classic Neapolitan-style pizza characterised by the extra thin and impressively wide dough that extends beyond the plate beneath it. With a chew rather than a crunch, L’antica’s pizza bases are just as memorable as its condiments. The dough’s flavour and lightly charred texture works with the pizzeria’s varieties—particularly the rustic trio of tomato, oregano, and garlic topping the vegetarian-friendly Marinara—for a fresh, tangy taste. For more plentiful options, try the Neapolitan classic Margherita and other fresh creations topped by even fresher ingredients sourced directly from Italian artisans.
L’antica Pizzeria Da Michele, 8 Club St, Unit #01-08, Singapore 069472
Enquiries: 9823 5724
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Wild Child Pizzette
Rather than a traditional Italian pizzeria, Wild Child Pizzette is a creative outlet where all possibilities can transpire by incorporating Japanese ingredients and Asian flavours without the danger of stepping on any nonna’s toes. Nevertheless, the proof is in the pudding when it comes to delivering a solid pie by having the base shine—with the restaurant’s Neapolitan style crust.
Just four ingredients: 00 flour, salt, water and yeast are first fermented twice before going into their wood-fired oven. Their signature crispy fried margherita commands a crackling crust, as the inventive take on the classic pie is adorned with stracciatella, semi-dried San Marzano tomatoes, fresh basil and aged parmigiana. As far as surprises go, the restaurant’s veggie pizza does its best to sate everyone—even the carnivores at your table—with crispy kale, garlic confit, pickled onions and a jolty zing from lemon juice. We also hear the restaurant now has a Cacio e Pepe rendition on its menu, for anyone fond of the trendy pasta.
Wild Child Pizzette, 50 Circular Rd, Singapore 049405
Enquiries: 6970 6592
8 / 11
La Bottega Enoteca
Getting a reservation at La Bottega Enoteca on weekends is an Olympic sport in itself. The restaurant’s booking system releases new dates every week, and it is literally a fastest fingers first type situation when that happens. Chef Antonio Miscellaneo, who previously ran Casa Nostra in his cosy apartment, is also wildly popular amongst his peers—their recent inclusion (22nd place) in the Top 50 Pizza Asia-Pacific list is testament to that.
La Bottega’s degustation menu, which features the likes of wagyu bresaola and a selection of pastas, will leave you satisfyingly full, but it is his newpolitan pizza that will win your heart and stomach over. Crafted from fine-grained doppio zero flour with bubbly crust scorched by the heat and a softer, chewier texture than we are accustomed to, Chef Antonio offers five different flavours, including sausage and friarielli, and four cheeses. It is different but well-balanced and moreish, and certainly the restaurant’s best achievement.
La Bottega, 346 Joo Chiat Road, Singapore 427596
Enquiries: labottega.sg
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Cicheti
While the latest crop of artisanal pizza places emerging in Singapore continue to herald the humble pie’s resurgence, there is one restaurant on our island that has long enjoyed a reputation as one of the best pizzerias around. Seated in the heart of Kampong Glam, Cicheti has been serving up quality wood-fired Neapolitan pizzas for nearly a decade now.
Of course, the restaurant is now joined by sister-ventures Bar Cicheti, Wild Child Pizzette (also on our list) and Forma, but the original’s prowess is proven through its recent placement on Asia-Pacific’s Top 50 Pizzas list for 2022. Spearheaded by an all-Singaporean kitchen team, look forward to classic flavours (the Margarita will rarely disappoint) executed to perfection, with fior de latte mozzarella cheese and a tangy tomato sauce from Italy adorning every pie.
Cicheti, 52 Kandahar St, Singapore 198901
Enquiries: 6292 5012
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Osteria Mozza
The renown that acclaimed chef Nancy Silverton has earned for her pizzas should come as no surprise, given her start as a baker and pastry chef. Known for popularising sourdough and artisan breads, her pizzas are a marvel. A sourdough crust yields a bite that is at once both crisp and fluffy, as a light char delivers a welcome smokiness that only serves to enhance the flavour—thanks to the restaurant’s custom wood stone pizza oven.
A burrata pizza is a timeless classic—and Osteria Mozza’s rendition of it might just be one of the best ones you’ll ever have. Creamy burrata is accompanied by slow-roasted tomatoes and Sicilian oregano, forming a simple but entirely delicious amalgamation of flavours. For something more unique, go for the Fennel Sausage. Savoury meatballs give the pie a hint of spice, as red onion and scallion balance out the richer flavours on the plate wonderfully.
Osteria Mozza, 333 Orchard Rd, Level 5, Singapore 238867
Enquiries: 6831 6271
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Sonny’s Pizza
If you’re looking for a quick—but delicious—lunch option in town on a work day, the newly opened Sonny’s on Circular Road will have you in and out in 15 minutes with a piping hot slice of pizza in hand. Reminiscent of New York’s slice-shop culture, this lowkey pizza joint is as no frills in its service (everything is served on paper plates, so feel free to bring your pizza out of Sonny’s diner-like interiors and eat by the river), as it is consistent in its food.
You won’t go wrong with the classic Pepperoni, a pie that’s known for its hefty 18-inch size and generous toppings. Pair your pizza with a selection of well-executed sides, like the Old Bay wings or the Caesar salad, alongside a curated beer list imported from Hong Kong. The best part? If you so like, Sonny’s offers liberal drizzles of its two special house-made condiments on every slice: a luscious spicy-sweet hot honey, and of course, ranch.
Sonny’s Pizza, 17 Circular Rd, 049373
Enquiries: 9822 4825
