It’s got sauce, it’s got cheese, and there’s no limit to how inventive the variations can be. As if that’s not enough, new players on the scene are painstakingly perfecting the classic and playing with unexpected flavours. We’re definitely not complaining.
Blue Label Pizza and Wine - In Honour of "Pepe"
This pie pays homage to the famous clam pizza at Frank Pepe Pizzeria Napoletana in Connecticut – one of America’s oldest pizzerias. The main difference? Blue Label’s version serves the littleneck clams diced instead of whole. This helps the shellfish cook more evenly in the oven with the other toppings of smoked bacon and garlic. Because seriously, nobody likes rubbery seafood.
#B1-01, 8 Ann Siang Road
Instead of a tomato base, Amo opts for an unusual combination of pumpkin paste and aged balsamic vinegar. The nutty squash balances out the richness of the salty pancetta and cherry wood-smoked mozzarella.
Amo’s light and thin pizza crust is a great vehicle for heavier flavours – like a rich pesto base and generous chunks of unctuous beef bone marrow. It might seem an unlikely topping for a pizza, but somehow, it works. This savoury pie is the most indulgent on the list, so take your time with each slice – it’s worth all the calories.
33 Hongkong Street
Publico Ristorante - Skura dough
Don’t be turned off by this pizza’s greyish crust. That’s down to Skura – the smoked wheat flour used to make the base. It’s slathered with beetroot cream and topped with smoked eggplant and zucchini (for a pizza that brims with intense flavour and bite).
InterContinental Singapore Robertson Quay, 1 Nanson Road
Pete's Place - Margherita
The margherita is often seen as the yardstick in pizza mastery, and Pete’s Place sets the standard high. This pie is truly traditional – with San Marzano tomatoes, basil, extra virgin olive oil and strips of fresh mozzarella imported from Italy. The pizza is also done Neapolitan-style, sporting a crust that is perfectly crisp, yet chewy. In this case, old is definitely gold.
10 Scotts Rd, Grand Hyatt Singapore
The Bakery by Woodlands Sourdough - Margherita and Bianca
Available only on Sundays, the pizzas are sourdough-based, with a tangy hint- that’s down to the wild yeast working with flour and water the create the sourdough. Because, it involves live culture, each batch of pizza may taste different.
They offer just five types of pizzas, which are inspired by Neapolitan pizzas. All are vegetarian-friendly. Our recommendations?
The tomato-based margherita with garlic for more oomph, and the white-based Bianca. Toppings include grilled cheese and creamy burata. The egg is whisked in, which gives it a creamier texture than your typical Fiorentina pizza.
Orders open each Wednesday. You can place yours via WhatsApp (+65-9487-4045). Be quick, as they’re usually all booked up by Friday. You can try your luck and see if any are left on Sunday, but don’t bet on it. They’re that good.
#01-05 Serene Centre, 10 Jalan Serene
Text: Hoe I Yune/Herworld