Paying homage to New York-style pizza is Sonny’s Pizza, where each pizza is made with a 48-hour leavened dough. Though you can get classic flavours like the four-cheese pizza and pepperoni, choose other unique flavours like seafood laksa, steak n’ cheese, and the “Kowloon Kid”, which features lap cheong alongside bacon, scallions, and onions. 

Sonny’s Pizza
Address: 17 Circular Road, S(049373), +65 9822 4825

Publico Ristorante at Intercontinental Singapore Robertson Quay is a classic for a reason. Hand-crafted wood-fired pizzas reign here, made with 24-hour leavened doughs that give the perfect crust. Time-honoured flavours are respected here—the margherita shines in its simplicity, with Liguarian basil and buffalo mozzarella, and the four-cheese pizza with its blend of provolone, gorgonzola, mozzarella, and taleggio. But for an extra bit of fun, go for the calzone, a pizza pocket that’s rich thanks to the fior di latte and mascarpone, undercut by sundried tomatoes, spinach and prosciutto. 

Publico Ristorante
Address: 1 Nanson Road, S(238909), +65 6826 5076

Another hotspot for Neapolitan pizzas is Pizza Fabbrica, which only uses raw San Marzano tomatoes and fresh mozzarella for its pizzas. The seafood pizza here is good, packed as it is with mussels, scallops, prawns and squid, as is the powerful gorgonzola cheese pizza studded with parma ham, figs, and walnuts. But if you think only the classics are represented here, think again; pumpkin cream shines in the “Zucca e pancetta” pizza, studded with pancetta, asparagus, and scamorza cheese. Vegans aren’t left out either with the “Impossible” pizza, made with potato cream, plant-based meat, pickled onions, and pine nuts. 

Pizza Fabbrica
Address: 8 Haji Lane, S(189201), +65 8869 5106

A fresh face on the gourmet pizza scene, Puffy Bois opened in May 2023 with playful takes on classic pizza styles and ingredients. The spicy artichoke pizza raises eyebrows with its combination of grilled artichokes and butter chicken sauce. Surprisingly though, the combination proves successful with its explosive but harmonious blend of flavours. Those who love seafood will be glad to wolf down the black clam pizza, while prosciutto fans will delight in the parma-roni, which features heaps of parma ham. Take a moment to appreciate the crust, too. It’s leavened with sourdough, giving it a unique aroma that’s impossible to resist. 

Puffy Bois Pizza, 20A Bali Lane, S(189856)

At Ristorante Luka, you will not only find classic wood fire-baked pizzas but also Japanese-inspired ones. The Samurai, for example, marries Italian and Japanese flavours, resulting in a fiery slice topped with mozzarella cheese, chicken teriyaki and green chilli. Rich and spicy flavours are balanced with the addition of Japanese Kewpie mayonnaise. But, for something more traditional, the prosciutto e rucola burrata is a signature white-based pizza with San Daniele ham, arugula, parmesan and creamy burrata. 

Available to order at ristoranteluka.com/order-online/.

Ristorante Luka (multiple locations), 18 Tanjong Pagar Road, S(088441), +65 6221 3988

You can't stop by this Italian restaurant without giving its pizzas a try. Here, its mouth-watering pies are made with homemade pizza dough that has been kneaded and fermented, giving it a soft and chewy texture. It’s then topped with fresh ingredients and cooked in a wood-fired oven for a gorgeously crisp and crackly crust. The Tartufo is a crowd favourite, an indulgent pie generously layered with smoked scarmorza cream and Tuscan salami. Each slice is enhanced with earthy black truffle shavings. 

Fiamma, 1 The Knolls, Capella Singapore, S(098297), +65 6591 5046

This neighbourhood pizzeria is loved for its inventive pies. Here, slices are made with long-ferment dough and stone-fired to achieve a flavourful and chewy crust. Expect mouth-watering slices, including the Wish I Was a Baller, a meat-filled pizza layered with juicy sliced steak, French mustard bechamel, roasted onions, mushrooms and provolone; and The White Label, a white-based pie topped with bechamel, boursin, goat cheese, garlic, leeks and fried rosemary. 

Blue Label Pizza & Wine, 28 Ann Siang Road, B1-01, S(069708), +65 9821 9362

You can never go wrong with a slice of Neapolitan pie at Extra Virgin Pizza. At this pizzeria, its pies are light and fluffy, thanks to the use of caputa nuvola flour. Delight in mouthwatering slices like the Peace Be Ragu, an elevated take on the classic American meat lovers pie, this slice features beef ragu that has been slow-cooked until fork tender. if you’re a fan of pineapple on pizza, its Aloha’m is complete with smoked tomatoes, juicy slow cooked pineapples, and prosciutto cotto. 

Available to order on extravirginpizza.com/delivery/.

Extra Virgin Pizza, 8 Marina View 01-04 Asia Square Tower 1, S(018960), +65 8299 4219

At Milano, the neo-Neapolitan pies are made with a 24-hour naturally fermented sourdough and baked in a stone-fired pizza oven at 400 degrees Fahrenheit. The result is a wonderfully charred crust that is airy and chewy, with a hint of tanginess. Try the potato and caviar pizza, made with its signature dough base and dressed in taleggio cheese, scalloped potatoes and dollops of caviar.
 
Other than neo-Neapolitan pies, Milano also offers Sicilian grandma pizzas. These two-inch deep pies are made with sourdough that are folded and rested every two hours for 24 hours before they are baked in the oven. This process gives each pie a light and airy base and a ‘honeycombed’ crumb centre. Go for the mortadella and burrata pizza topped with slices of stracciatella, mortadella, and pistachio pesto. 

Available to order at bucabuca.sg/delivery.

Milano Pizza & Wine, 10 Craig Road, S(089670), +65 8920 4100

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Visit Wild Child Pizzette for Neapolitan-style pizza, perfect for one. Each pie goes through a 60-hour double fermentation process to create a chewy and crisp Naples-style base. It is topped with tomato sauce, cheese and meat, then baked in a wood-fired oven. Fans of classic flavours can go for the Bella, crowned with heirloom baby cherry tomatoes, rocket salad, parma hand and stracciatella cheese. For a different take on your classic margherita, the version here comes with a fried pizza dough heaped with creamy stracciatella, semi dried tomatoes and basil. 

Available to order at wildchildpizzette.oddle.me/en_SG/.

Wild Child Pizzette, 50 Circular Road, S(049405), +65 6970 6592

While Amò serves up a wide array of classic Italian fare, its pizzas take centre stage. All pies go through a slow dough fermentation process for a light crust, and baked in an Italian wood-fried oven for a blistery charred finish. A must-try is its signature pizza slathered with creamy pumpkin sauce and decorated with pancetta, spicy broccolini, and smoked mozzarella. 

Available to order at order.amorestaurant.sg

Amò, 33 Hongkong Street, S(059672), +65 6723 7733

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You can't go wrong with a slice of pizza at Lino. Helmed by head chef Joe Ong, its pizza doughs are hand rolled and proofed for 48 hours, before it is baked in the wood-fired oven for a light and airy base. Its burrata pizza is a crowd favourite, and comes with a flavourful tomato passata and marinated cherry tomatoes. It is then crowned with a mound of creamy burrata and rich basil pesto. 

Available to order at linorestaurant.com/delivery.

Lino (multiple locations), 7 Binjai Park, S(589821), +65 9738 0891

This famed New York City pizzeria is the latest kid on the block, serving up wood-fired Neapolitan-style pies. Its signature pizzas are made with the joint’s natural 15-year-old starter, which results in a chewy crust. For something hearty, look no further than the Bee Sting, a tomato-based pie loaded with mozzarella, calabrese salami, basil and chili. It is finished with a drizzle of honey, adding a sweet kick to each bite. 

Roberta's Pizza, 2 Bayfront Avenue, B1-45, S(018972)

No roundup of the best pizza in Singapore can ignore Osteria Mozza, celebrity chef Nancy Silverton’s Singaporean entry of the one Michelin-starred Los Angeles outpost. Its pizzas are made with sourdough techniques that Silverton has perfected, imbuing each pizza crust with an irresistible aromatic tang.

A highlight of the pizza offerings is the fennel sausage pizza, made in-house by sautéeing fennel seeds in oil and infusing them in its sausages. Topped with mozzarella, scallions and panna (cream), the resulting pizza is deeply fragrant and rich, but not overly so. The Napoletana is a classic offering, topped with mozzarella di bufala, olives, anchovies, chillies, and capers to cut through the sweetness of its traditional tomato base. And if you insist on having pineapple on pizza, the pizza alla Benno will suit your tastes with speck, pineapple, and jalapeño for a more complex offering alongside tomato and mozzarella.

On its corner on East Coast Road lies Al Forno, a veteran Italian restaurant opened in 1995 that’s still going strong today with freshly imported Italian ingredients. With a wide selection of pizzas, you’ll be spoilt for choice between classic wood-fired pizzas like the pizza margherita or the pizza al formaggi (featuring parmesan, gorgonzola, and mozzarella over a tomato base), or more playful offerings like the pizza rollo, which is a rolled pizza with ricotta, ham and spinach served with a spicy arrabiata sauce. A calzone also steals the spotlight, stuffed as it is with mozzarella, ham, and mushroom served with tomato sauce. 

Available to order at alfornoeastcoast.com.sg.

Al Forno, 400 East Coast Road, S(428996), +65 6348 8781

“Bella” means “beautiful” in Italian, and that is just what the pizzas are at Bella Pizza. Opened in 2007, this quaint joint on Robertson Quay has gems like the Pizza Bella Pizza, its signature featuring mozzarella, ricotta, salami, and sautéed spinach for a rich and creamy offering. The pizza mascarpone is not to be missed either, mixing mozzarella and mascarpone and drizzled with black truffle oil for ultimate indulgence. If you prefer tomato-based pizzas, sink your teeth into the pizza chorizo, a Spanish cured sausage which adds a spicy depth to the tomato and mozzarella.

Available to order at bellapizza.oddle.me/en_SG/.

Bella Pizza, 30 Robertson Quay, 01-14 Riverside View, S(238251), +65 6734 0139

Named after the small plates served in Venetian wine bars, Cicheti serves up regional, authentic Italian fare on its corner in Kandahar Street on Kampong Gelam, and its pizzas are no different. What sets Cicheti apart is its use of fior di latte (literally flower of milk) instead of mozzarella, being a softer, more delicate version of mozzarella. 

With its signature wood-fired blisters on its crust, feast on pizzas like the Bismarck, a hearty pizza topped with crushed tomatoes, fior di latte, grana padano cheese, ham, sliced mushrooms, and topped with a runny egg that’s made to be broken and captured on Instagram. A prosciutto e rucola pizza stuns, combining the salty goodness of cured ham with the slight bitter notes of arugula, topped with a generous drizzle of extra virgin olive oil. 

Available to order at cicheti.oddle.me/en_SG/.

Cicheti, 52 Kandahar Street, S(198901), +65 9725 6255

Having closed his wildly popular private dining concept Casa Nostra, chef Antonio Miscellaneo opened La Bottega Enoteca in 2021, making it onto the 50 Top Pizza list in 2022 in the Asia-Pacific. A native of Belluno, Veneto, Miscellaneo strives to serve up authentic regional Italian cuisine with his own distinct flair. It’s especially seen in his “Newpolitan” pizzas, which are made from a 72-hour slow-fermented dough to deliver a beautifully fragrant crust. 

The pizza selection is kept simple and classic, with offerings like the funghi e mortadella, featuring mushrooms, mortadella, and fior di latte cheese with 24-month aged Parmigiano Reggiano and topped with fresh basil. Its tomato-based pizzas are simple but punch above their weight, made as they are with San Marzano DOP tomatoes. The Marinara, for instance, delivers a powerful kick with the addition of garlic, anchovies, olives, oregano, and organic extra virgin olive oil. 

La Bottega Enoteca, 346 Joo Chiat Road, S(427596)

Opened in 2020, Chooby Pizza is an up-and-coming pizza joint serving up Napolitan-style pizzas on its cozy corner on Owen Road. The work begins at least 20 hours before the pizza arrives on your table, where 00 Napolitana pizza flour is made into a high-hydration dough, slow-fermented with wild yeast, then hand-stretched and baked. 

Classic pizzas are served here, like a pepperoni pizza accompanied by mozzarella and grana padano over a base made of San Marzano tomatoes, luxuriously drizzled with honey. But if you’re looking for more Asian-inspired pizzas, go for the pulled pork pizza, which mixes fior di latte with Korean bulgogi, pork shoulder, kimchi, pineapple, and fig chutney for a sweet, acidic, and spicy offering. The spiced coconut chicken is no less complex, with a Thai tom kha (cooked galangal) sauce electrifying the pizza with chicken thigh, mushroom, onion, grana padano, mozzarella, coriander, and chilli oil.

Chooby Pizza, 125 Owen Road, S(218929), +65 8923 9814

Common Man’s hottest new after-hours concept is Common Man Night Shift, a natural wine bar serving up Italian-Japanese cuisine with a touch of Middle Eastern. Its sourdough pizzas are not to be missed out, so go with options like the “Umami Magic”, promising a flavour bomb with its base of ricotta and topped with an oyster and mushroom mix, mozzarella and parmesan. Drizzled with chilli crisp and a runny egg at its centre, it’s intensely rich and will have you reaching for more. The “I Stan Four Cheese” is another highlight, featuring ricotta, mozzarella, manchego and blue cheese for yet another umami punch, with another indulgent smattering of parmesan over the top. But if you’re looking for more complex offerings, look no further than the “Sweet Dreams of Stracciatella”, featuring stracciatella (the curd inside a burrata) with mozzarella, topped mortadella, toasted pistachios, honey, and a thick pistachio paste for a subtle burst of nuttiness and sweetness.

Common Man Night Shift (multiple outlets), 11-12 Stanley Street, S(068730), +65 6877 4855

Ricciotti is where you want to go if you’re looking for authentic Italian pizzas with a twist. Here, some standouts in the pizza menu include the Carpaccio di Manzo, featuring Argentine beef carpaccio alongside cherry tomatoes, rocket leaves, mozzarella, parmesan, and drizzled decadently with a complex 25-year aged balsamic dressing. The Maiale and Ananas is also not to be missed with a beer-braised pulled Duroc pork, accompanied by grilled pineapple over tomato sauce and mozzarella. And if you’re looking for true indulgence, go for the Tartufo, which is a black truffle spread with quail eggs and mushrooms over tomato and mozzarella. 

Available to order at ricciotti.oddle.me/en_SG/.

Ricciotti, 20 Upper Circular Road, B1-49/50 The Riverwalk, S(058416), +65 6533 9060

If you love La Bottega Enoteca’s signature Newpolitan pizzas but want to save on travel time, turn to Italian chef Antonio Miscellaneo’s other business, gourmet pizza delivery service Casa Vostra. Here, all pizzas are baked once in a wood-fire oven and then sent chilled to your home, where they undergo a second bake in your home oven. The result is just as good as pizzas ordered at a restaurant. With classic flavours like margherita and four cheese, you can also enhance the meal with a bundle that comes with wine, or spice it up with the Doublecrunch pizza-sandwich hybrid, which sees two different flavours stuffed between two layers of crispy “pizza pastry” dough. 

Available to order at casavostra.sg.

L’Arte Pizza & Focaccia may occupy a humble space at Guoco Tower, but don’tunderestimate the quality of its pizzas. Helmed by Bulgarian chef Radostin Kiryazov, who has 30 years of pizza-making experience, the Romana pizzas here feature crispy, thin crusts. Here, feast on pizzas like the bacon rado–featuring mozzarella, brie, parmesan, ricotta, Italian smoked bacon and truffle cream–or the popular burrata cheese pizza, which comes with a tomato base and Kiryazov’s special pesto concoction.

Available to order at lartepizza.oddle.me.

L’Arte Pizza & Focaccia, 5 Wallich Street, 01-14, S(078883), +65 8932 2923

One of the most underrated Italian restaurants in Singapore, Italian Osteria serves up Roman-style pizzas with an aromatic crust and an insatiable crunch. Pizzas come in platters here, which means you can get up to five flavours on a large pizza. Traditional flavours include stracchino and mortadella pistachio, but there is also a mildly spicy pepperoni as well as a vegetarian offering topped with seasonal vegetables.

Available to order at io-osteria.com.

Italian Osteria, 4 Hillview Rise, 02-01, S(667979), +65 6710 7150

Meaning “the grandmother” in Italian, La Nonna boasts a loyal following of regulars who swear by its pizzas, which take your taste buds on a trip to the Italian countryside. Must-tries include the La Nonna Pizza, its signature offering scattered with truffle and a soft egg at its centre, as well as the simple margherita. For those who love seafood, the squid ink pizza starrs prawn, scallop and calamari, while those who love strong-tasting cheeses will love the four-cheese pizza, which features taleggio, scamorza, gorgonzola, and goat’s cheese.

Available to order at lanonna.oddle.me.

La Nonna, 26/26B Lorong Mambong, S(277685), +65 6468 1982

This story was first published on April 20, 2022, and updated on August 16, 2023. Additional reporting by Ethan Kan. 

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