Review of Singapore’s Artisanal Pizza Scene

Craving pizza? Singapore is a true haven for pizza lovers, with options to satisfy every craving and curiosity. Whether you love your base ultra-thin, thick and chewy, crisp-edged, or somewhere in between, the city offers a dazzling array of artisan pizzas. Think timeless Margheritas, indulgent truffle-topped creations, innovative flavour combinations, and everything from classic Neapolitan to modern New York slices, as well as Tokyo-inspired Neapolitan and tangy San Francisco sourdough.

Whether you prefer traditional or modern pizza, Singapore’s pizza scene has something for everyone.

In recent years, international pizza heavyweights have chosen Singapore as their Asian launchpad, bringing world-class pies to our shores. But local pizzerias aren’t sitting back—they’re elevating their craft with exceptional doughs and inventive toppings that showcase Southeast Asian flair.

The city’s love affair with artisanal pizza truly began in December 2010, when Osteria and Pizzeria Mozza arrived at Marina Bay Sands. Helmed by acclaimed American chef Nancy Silverton, famed for her pioneering La Brea Bakery, Mozza brought a new era of gourmet pizza to Singapore.

Today, you can still savour Silverton’s celebrated pizzas at Osteria Mozza in Hilton Singapore Orchard. Her signature pie stands out for its pillowy, golden-brown crust—distinct from traditional Neapolitan styles—with a light, airy crumb that resists sagging under generous toppings.

Pizza connoisseurs now speak the language of dough: hydration percentages (the water-to-flour ratio that determines texture), cornicione (that deliciously puffy edge), and the use of starters and sourdough to create unique flavours and aromas.

Ready to embark on your own pizza adventure? In Singapore, every slice is an invitation to discover the artistry of pizza, crafted just for you.

1. La Bottega Enoteca (Newpolitan Style)

Location & Ambience

Primary Location: 346 Joo Chiat Road (intimate Peranakan neighbourhood setting)
Secondary Location: Casa Vostra at Raffles City (casual dining)
Operating Hours: 11:30am-3pm (Fri-Sun), 5:30-10:30pm (Sun-Thu), 5:30-11pm (Fri-Sat)
Atmosphere:
- Evolved from legendary private dining (Casa Nostra) run from the chef’s condo balcony
- Intimate Italian trattoria feel with neighbourhood charm
- Chef calls it “Disneyland of pizza” – playful, experimental atmosphere
- Warm, family-run ambience with wife Jasmine co-managing
- Foodie pilgrimage destination with cult following from private dining days

Technical Specifications

Dough Hydration: 70-80% (higher than traditional Neapolitan 55-65%)
Fermentation: 48 hours vs. same-day traditional method
Cooking Method: Dual-temperature system using two Moretti electric ovens
- Primary: 450°C for 90 seconds
- Secondary: 250°C for 60 seconds
Flour: Molino Casillo from Puglia (includes wheat germ, vacuum-packed)

Speciality Pizzas & Signature Dishes

Newpolitan Innovation (from $45):

Burrata Special: Creamy burrata with San Marzano tomatoes on a cloud-like 48-hour fermented base
Two-Flavour Whole Pizza: Unique offering allowing two different toppings on one pizza
Enzyme-Enhanced Digestible Pies: Scientifically formulated for optimal digestion

Roman-Style Double Crunch (from $24):

Caprese Sandwich Pizza: Burrata, house-made pesto, Sicilian Datterino tomatoes, aged Parmigiano Reggiano on ultra-crisp base

La Foccacia di Recco (from $52):

Italian Prata-Style: Unleavened flatbread technique rare in Singapore
Paper-thin, traditionally Ligurian preparation

Upcoming Padellino Series:

Gambero Rosso: Red prawns on ciabatta-style base
Carpaccio Supreme: Raw beef carpaccio with arugula
Vitello Tonnato: Veal with tuna sauce, post-oven application

Unique Innovations

Enzyme-driven fermentation for digestibility
Moisture-elimination cooking technique
Multiple pizza styles in one venue
Post-oven topping application for certain varieties