Singapore’s Pizza Revolution: An In-Depth Review of Vincenzo Capuano and Pizza Studio Tamaki

Singapore’s already vibrant pizza scene is heating up with the arrival of two prestigious international pizza brands. In a city that food critic Tan Hsueh Yun aptly calls “the Republic of Pizza,” Vincenzo Capuano from Naples and Pizza Studio Tamaki from Tokyo are bringing their distinct artisanal approaches to this competitive market. This review explores what makes these newcomers stand out, from their specialised dough techniques to their signature menu offerings.

Vincenzo Capuano: Naples’ Cloud-Like Crusts Come to Robertson Quay

The Space

Situated at The Pier@Robertson (80 Mohamed Sultan Road), Vincenzo Capuano’s first Asian outpost is a spacious 150-seat restaurant featuring both indoor and outdoor dining areas. The atmosphere channels Neapolitan heritage while incorporating contemporary design elements that fit Robertson Quay’s upscale ambience.

The Craft

At the heart of Vincenzo Capuano’s philosophy is the “Nuvola” (cloud) concept, creating extraordinarily light, airy pizza. What separates this approach from other Neapolitan-style pizzerias is the meticulous dough preparation:

• Proprietary Flour Blend: Chef Capuano uses “Nuvola Super,” a custom flour blend developed with renowned Naples miller Mulino Caputo
• Two-Stage Fermentation:
  • 24-hour pre-ferment (flour, water, yeast)
  • 36-hour fermentation of the final dough with 80% hydration (unusually high)
• Cooking Technique: Gas-powered Moretti Forni oven reaching 480°C for a precise 120-second bake

The distinct presentation includes gold scissors at each table—not just a gimmick but an invitation for diners to examine the large air pockets in the cornicione (the puffy outer rim), feel the remarkable lightness, and appreciate the cloud-like consistency.

Signature Pizzas

The menu features traditional Neapolitan pizzas priced between $28-$32:

• Provola e Pepe ($28) – Smoked provolone, freshly cracked pepper, hand-crushed tomatoes, roasted cherry tomatoes, basil, and extra virgin olive oil
• Don Vincenzo ($30) – A ricotta-stuffed crust topped with yellow cherry tomatoes, buffalo mozzarella, pecorino flakes, cracked pepper, crumbled almonds, and basil
• Bellaria ($32) – Datterino tomatoes, buffalo mozzarella, premium Parma ham, and house-made pesto

Distinctive Features

What truly distinguishes Capuano’s pizzas is their maintaining quality over time. Unlike typical Neapolitan pizzas that harden after 10 minutes, these remain soft and enjoyable longer—a feature Capuano proudly notes makes them “perfect for delivery.” This extended freshness comes from the pre-ferment technique.

Delivery Options

Delivery service will be available via GrabFood starting May 21, 2025. Thanks to the specialised dough structure, the pizzas are specifically designed to maintain their quality during delivery.

The Pizzaiolo

Vincenzo Capuano, 35, represents the third generation of a Neapolitan pizza-making family. Unlike his father and grandfather, who worked by feel, Capuano has developed standardised protocols to ensure consistency across his global empire. His career path includes formative years at Eataly in New York, where he learned the challenges of making authentic Neapolitan pizza outside Italy.

A social media phenomenon with nearly 3 million followers across platforms, Capuano gained international recognition during the pandemic by teaching homebound viewers pizza-making techniques. His videos reportedly garner 60 million views monthly.

Pizza Studio Tamaki: Tokyo’s Refined Pizza Approach in Tanjong Pagar

The Space

Taking over the former Tippling Club location at 38 Tanjong Pagar Road, PST’s intimate 72-seat restaurant (60 indoors, 12 outdoors) creates a focused dining environment, with the wood-fired oven serving as the centrepiece of the experience.

The Craft

PST’s Tokyo-style pizza represents a distinct approach that differs from Neapolitan tradition while maintaining artisanal quality:

• Specialised Flour: Custom blend using Canadian and American wheat, milled exclusively for PST in Japan
• Nutritional Focus: Retention of some wheat bran gives the dough a distinctive brownish hue and nutritional benefits
• Fermentation: A 30-hour fermentation process yields a moderately puffy crust that’s notably lighter than traditional Neapolitan pizza
• Cooking Method: Stefano Ferrara’s wood-fired oven reaches 500°C, using a combination of oak, beech, and cherry wood for distinctive aromatic notes
• Secret Touch: Okinawan salt sprinkled on the oven floor before each pizza enters, subtly seasoning the crust from below.

Signature Pizzas

With prices ranging from $22 to $42, the menu features:

• Marinara ($22) – The simplest offering with tomato sauce, garlic, oregano, and basil
• Arrabbiata ($29) – Chef Tamaki’s personal favourite and claimed unique creation, featuring tomato sauce, mozzarella, cherry tomatoes, spicy nduja sauce, garlic, parsley, and black pepper.r
• Bismarck ($32) – Mozzarella, mushrooms, pork sausage, pecorino romano cheese, and a premium Japanese egg
• Special Bianca ($42) – A cheese lover’s dream with burrata, buffalo mozzarella, mascarpone, and truffle oil

Distinctive Features

The defining characteristic of PST’s pizzas is their lightness—they were s—created specifically so “customers could eat two or three” rather than filling up on a single pie. This approach reflects Chef Tamaki’s competitive development under Susumu Kakinuma, whom he refers to as “the prime minister of pizza.”

Delivery Options

The article doesn’t specify delivery options for PST Singapore, though the restaurant’s Bangkok location has quickly become popular with 150-200 daily customers, suggesting a focus on dine-in experiences.

The Pizzaiolo

Tsubasa Tamaki’s journey to pizza mastery took an unconventional path. Originally from Okinawa, he moved to Tokyo at 20 with acting aspirations. While working various jobs to support himself (including plumber, delivery man, and tuna salesman), he discovered a passion for pizza-making. After five formative years at Savoy under Japanese pizza pioneer Susumu Kakinuma, he opened his own ventures—first Pizza Strada in 2011, then Pizza Studio Tamaki in 2017.

Despite being relatively new to the global pizza scene (his first trip to Italy was only in 2023), Tamaki’s PST earned the 88th spot on the 50 Top Pizza World ranking that year.

The Competitive Landscape

Singapore’s artisanal pizza market is remarkably saturated for a city of its size, featuring:

International Names:

• L’antica Pizzeria Da Michele (Italy)
• Roberta’s (USA) – Recently expanded with a new 103-seat restaurant at Mandai Wildlife East.
• Osteria Mozza (USA)
• Fortuna (Australia) – Bringing in Diego Vitagliano (#1 on the 50 Top Pizza World 2023) for a May collaboration

Local Favourites:

• La Bottega Enoteca
• Wild Child Pizzette
• Beyond The Dough
• Bad Habits Provision
• Puffy Bois
• Chubby Pizza

Conclusion: Why Two More Pizza Places Matter

What makes these two new additions significant is their contrasting approaches:

Vincenzo Capuano represents the evolution of Neapolitan tradition through scientific precision, social media savvy, and global standardisation. The emphasis on extended freshness and delivery viability signals a strategic adaptation to modern dining habits.

Pizza Studio Tamaki embodies the Japanese approach to imported cuisines—respectful adaptation combined with meticulous refinement and subtle innovation. Tamaki’s emphasis on lightness and seasonal ingredients reflects contemporary dietary preferences.

Both brands have selected Singapore as a strategic base for Asian expansion, recognising the city’s position as a culinary trendsetter and its sophisticated dining audience. For pizza enthusiasts, these openings offer an opportunity to experience two distinct interpretations of artisanal pizza craftsmanship, each with its own philosophy, techniques, and flavour profiles.

Whether Singapore truly needs more premium pizza options is debatable, but the arrival of these acclaimed international brands further cements the city’s status as one of Asia’s crucial pizza destinations.

• Pizza Studio Tamaki (PST), a Tokyo Neapolitan pizza brand, will open in Tanjong Pagar, Singapore, on June 10, 2025
• The restaurant will have 60 seats and use a wood-fired oven from Stefano Ferrara Forni in Bologna.
• Pizzas will be priced from $22 to $34
• PST is a partnership with JAP Dining Concepts (which runs Yappari Steak in VivoCity)
• Chef Ryosuke Tanahara, who worked with founder Tsubasa Tamaki for three years, will head the Singapore location.

The restaurant specialises in Tokyo Neapolitan-style pizza, featuring a light, chewy crust with a puffy rim and thin centre. The dough is made with a combination of Japanese and American flour and fermented for 30 hours.

This will be PST’s first location in Singapore and its second overseas outlet, following the opening of its Bangkok outlet in January 2025. The brand already has two restaurants in Tokyo and one in Okinawa. It’s pretty prestigious—even Amazon founder Jeff Bezos has visited its Roppongi location!

Digital Enterprise Aspects of Pizza Studio Tamaki

For a new international restaurant brand like Pizza Studio Tamaki (PST) expanding to Singapore, there are several key digital enterprise components they’ll likely leverage:

Digital Presence & Marketing:

• Their Instagram handle (@pst.singapore) is already established, suggesting they’re building a social media presence before opening
• They’ll likely need a localised website with online reservation capabilities
• Digital marketing strategies to reach Singapore’s tech-savvy consumer base through local platforms

Operations Technology:

• Point-of-sale systems tailored to Singapore’s payment preferences, including QR payments and contactless options.
• Inventory management systems to track speciality ingredients sourced from multiple countries
• Kitchen display systems to maintain consistency with their Tokyo locations

Delivery & Takeout:

• Potential integration with Singapore’s dominant food delivery platforms (Grab, Foodpanda, Deliveroo)
• Specialised packaging solutions to preserve pizza quality during delivery
• Custom online ordering system to maintain brand control

Pizza Flavour Profile Review

While the article doesn’t describe specific taste experiences, we can analyse PST’s likely flavour profile based on their style and ingredients:

Tokyo Neapolitan Style:

• Balanced between traditional Neapolitan lightness and Japanese precision
• The 30-hour fermentation suggests complex flavour development with mild sourness
• A combination of Japanese and American flour likely creates a distinctive texture and taste

Signature Pizza Varieties:

• The Tamaki (with cherry tomatoes and smoked mozzarella) likely offers bright acidity balanced with smoky depth.
• Their 5 Formaggi with Gorgonzola would provide rich, complex umami and a fun blue cheese experience.
• The Nduja pizza should deliver a spicy, spreadable sausage that complements the heat with its chewy crust.
• The Oltrana’s combination of three cheeses with cherry tomatoes suggests a balance of creamy richness and fresh acidity.

The wood-fired Stefano Ferrara oven would impart distinctive char and smokiness not achievable with standard commercial ovens. Chef Tamaki’s training under pizzaiolo Susumu Kakinuma suggests a focus on traditional techniques while evolving the style to suit Japanese preferences.

Tokyo Neapolitan Pizza vs. US Pizza: The Novelty Factor

The Tokyo Neapolitan-style pizza that Pizza Studio Tamaki brings to Singapore represents a fascinating culinary evolution that differs significantly from traditional American pizza.

What Makes Tokyo Neapolitan Pizza Novel

Japanese Precision Applied to Italian Tradition:

• While American pizza often celebrates abundance and customisation, Tokyo Neapolitan pizza applies Japanese craftsmanship to Italian fundamentals
• The meticulous attention to dough fermentation (30 hours for PST) reflects Japan’s culture of patient refinement
• Where American pizzerias might emphasise variety and portion size, Tokyo pizzaiolos focus on perfecting minimal elements

Flour Blending Philosophy:

• PST’s combination of Japanese and American flours represents a deliberate hybrid approach
• Japanese flour typically has lower protein content and different milling standards than its American counterparts
• This blending creates a distinct structural integrity and mouthfeel that differs from both American and traditional Neapolitan approaches

Restraint in Toppings:

• American pizza culture often celebrates abundant toppings and cheese “pull”
• Tokyo Neapolitan style emphasises balance and restraint—ingredients like smoked mozzarella or quality cherry tomatoes are showcased rather than piled on.
• Each ingredient serves a purpose rather than contributing to the overall abundance.

Cultural Context of Pizza Evolution

Different Innovation Trajectories:

• American pizza evolved through immigrant adaptation and regional styles (New York, Detroit, Chicago)
• Tokyo Neapolitan represents a deliberate and studied interpretation of Italian traditions, rather than a gradual cultural assimilation.
• Japanese pizza culture originated as a luxury dining experience rather than a casual food option, shaping its development.

Price Point and Positioning:

• American pizza spans from budget-friendly to gourmet, with strong casual associations
• Tokyo Neapolitan positions itself firmly as a craft product (reflected in PST’s Singapore prices of $22-34)
• The elevated positioning attracts different customer expectations and dining occasions

For Singaporean diners, PST offers exposure to this unique pizza philosophy that sits between traditional Italian methods and Japan’s precision-focused culinary approach, quite distinct from American chain pizzas or even artisanal American styles that have reached Singapore’s shores.

Food Delivery Considerations for Tokyo Neapolitan Pizza in Singapore

Pizza Studio Tamaki’s expansion to Singapore presents interesting challenges for potential delivery options, particularly given the unique characteristics of Tokyo Neapolitan-style pizza.

Delivery Challenges Specific to Tokyo Neapolitan Pizza

Crust Integrity Concerns:

• The hallmark light, chewy crust with puffy rim and thin centre is highly vulnerable to degradation during delivery
• Unlike American-style pizzas with sturdier crusts, Tokyo Neapolitan’s delicate structure can quickly become soggy or lose its textural contrast
• The 30-hour fermented dough has specific moisture characteristics that respond poorly to being enclosed in standard delivery packaging

Quality Preservation Options:

1. Specialised Packaging:
   • Perforated boxes allowing steam to escape
   • Insulating materials separate the pizza from the box bottom
   • Multi-compartment designs that keep toppings separate until consumption
   • Heat-retention technology that doesn’t trap steam
2. Partially Baked Solutions:
   • Providing finish-at-home options where the pizza is 80% cooked
   • Including simple reheating instructions specific to their dough type
   • Vacuum-sealed dough balls with toppings for complete at-home assembly
3. Limited Delivery Radius:
   • Restricting delivery to within 15 minutes of the restaurant
   • Using temperature-controlled delivery vehicles
   • Timing systems that coordinate cooking with driver availability

Singapore-Specific Delivery Considerations

Platform Integration:

• GrabFood, Foodpanda, and Deliveroo dominate Singapore’s delivery ecosystem
• Each platform has different commission structures and delivery standards that PST would need to evaluate
• White-label delivery solutions might preserve brand integrity but limit customer discovery

Singapore Weather Factors:

• High humidity and heat create additional challenges for maintaining pizza quality
• Rainy season considerations for packaging durability
• Temperature fluctuations between air-conditioned buildings and outdoor environments

Urban Density Advantages:

• Singapore’s compact urban layout means shorter average delivery times
• High-density residential areas around Tanjong Pagar provide a sufficient customer base within the optimal delivery radius.
• Office lunch crowd potential for specialised corporate delivery programs

For a premium product like PST’s Tokyo Neapolitan pizza, the delivery strategy will need to strike a balance between accessibility and quality preservation, potentially leading to more innovative solutions than traditional pizza delivery models offer.

Food Delivery Options for Tokyo Neapolitan Pizza in Singapore’s Market

Singapore’s Existing Delivery Ecosystem

The Singapore food delivery market is dominated by several key players that PST would need to consider:

1. Deliveroo – Partners with numerous restaurants nationwide, offering diverse cuisines
2. GrabFood – Operated by ride-hailing giant Grab with real-time tracking capabilities
3. Foodpanda – Specialising in food delivery with features like quick reordering and live tracking
4. Deliver.SG – A newer platform focusing specifically on traditional hawker centre cuisine

Strategic Delivery Considerations for PST

Platform Partnership Strategy:

• PST will need to evaluate whether to partner with multiple platforms or select one exclusive partner
• Given their premium positioning ($22-34 pizzas), they might benefit from Deliveroo’s reputation for handling higher-end restaurants
• A staged rollout approach might work best: starting with one platform before expanding

Quality Control Challenges:

• The document emphasises convenience and speed, but Tokyo Neapolitan pizza requires careful handling
• PST might need to negotiate special handling procedures with delivery partners
• They could implement quality verification steps before food leaves the restaurant

Demographic Targeting:

• The document highlights how delivery apps benefit seniors by providing convenience and accessibility
• While seniors might not be PST’s primary demographic, this insight suggests potential for targeting busy professionals and families who value convenience similarly
• Special packaging solutions would be needed for all demographics to preserve their product quality

Specialised Local Approach:

• With Deliver.SG focuses on authentic local cuisine, and PST represents an international speciality
• They might consider creating Singapore-specific pizza variations to complement their Tokyo offerings
• This could help position them uniquely in the delivery market

Implementation Recommendations

1. Limited Delivery Menu:
   • Create a subset of their pizza offerings specifically engineered to travel well
   • Potentially develop special “delivery editions” with slightly different preparation techniques
2. Timed Delivery Windows:
   • Instead of on-demand delivery, implement specific delivery windows to ensure pizza quality
   • This allows better coordination between oven output and delivery timing
3. Education Component:
   • Include material explaining the unique characteristics of Tokyo Neapolitan pizza
   • Provide clear instructions for optimal enjoyment (potential reheating or final preparation steps)
4. Customer Feedback Loop:
   • Implement specialised feedback mechanisms specifically for delivery customers
   • Use this data to continuously refine their delivery approach

Singapore’s well-established food delivery infrastructure provides both opportunities and challenges for PST’s premium pizza offering. By carefully balancing platform partnerships with quality control measures, they can extend their reach while protecting their brand reputation.

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