Cover Chef-owner Vincenzo Capuano, with his pizzeria’s signature margherita pizza (Photo: Vincenzo Capuano)
Chef-owner Vincenzo Capuano, with his pizzeria’s signature margherita pizza (Photo: Vincenzo Capuano)
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From Neapolitan newcomers to homegrown favourites putting fresh spins on tradition, the city’s pizzerias are serving up everything from classic margherita pizzas to inventive creations with stuffed crusts and double-decker pizza slabs
Pizza is one of the world’s most beloved foods. Though it began in Italy as a humble street snack—flatbread topped with simple ingredients such as tomatoes, garlic and anchovies—its versatility and affordability have fuelled its global rise. Today, countless variations exist: from the controversial pineapple-topped Hawaiian, to the hearty, sauce-filled Chicago deep-dish, and the Tokyo-Neapolitan style, known for its thin, lightly salted crust.
Despite a wave of restaurant closures in Singapore in recent years, the city’s pizza scene continues to thrive. This year alone has welcomed new arrivals such as Italy’s Pizzeria Vincenzo Capuano and Japan’s Pizza Studio Tamaki. They join a growing list of favourites, from renowned Italian import L’Antica Pizzeria da Michele to standout homegrown names including La Bottega Enoteca, Puffy Bois and Chooby Pizza.
Above Vincenzo Capuano’s signature margherita pizza, which you can cut with scissors
Vincenzo Capuano’s signature margherita pizza, which you can cut with scissors
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Pizzeria Vincenzo Capuano, which opened this May, is led by its namesake chef, known for his contemporary take on Neapolitan pizza. Originating from Naples, this style is loved for its thin base with a moist centre, light and airy crust, and focus on quality Italian ingredients. Coming from a long line of pizzaiolos, or pizza makers, Capuano has perfected a signature dough that is exceptionally light and airy, achieved through a long fermentation process, high hydration, and the use of Nuvola Super flour.
The toppings range from time-honoured classics to inventive modern creations. Among the bestsellers are the marinara, made with hand-crushed tomatoes, oregano and garlic, and the margherita, topped with tomato sauce and fior di latte (mozzarella made from cow's milk). For something more contemporary, the Don Vincenzo stands out—with a ricotta-stuffed crust and a vibrant mix of yellow cherry tomatoes, buffalo mozzarella, pecorino flakes and crushed almonds.
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Above Pizza Studio Tamaki’s popular favourite 5 Formaggi
Pizza Studio Tamaki’s popular favourite 5 Formaggi
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Another distinctive style is Tokyo-Neapolitan, born when Japanese chefs adapted traditional Neapolitan techniques to reflect Japan’s precision and culinary finesse. This is exactly what pizza master Tsubasa Tamaki excels at in Pizza Studio Tamaki, which opened its first Singapore outpost in June. Led by Tamaki’s protégé, Ryosuke Tanahara, the pizzas feature a light, chewy crust with beautifully puffed edges. Tanahara achieves this texture by blending Canadian and American wheat flours milled in Japan. The dough, lightly salted and fermented for 30 hours to develop deep, complex flavours, is finished with a sprinkle of Okinawan salt before being baked in a wood-fired oven.
The dough provides the perfect foundation for Pizza Studio Tamaki’s tomato- and cheese-based creations. Tamaki’s personal favourite, the arrabbiata, delivers a fiery kick with its blend of datterini tomatoes, fresh mozzarella, house-made pork nduja and chilli padi flakes. Cheese enthusiasts will also relish the 5 formaggi—a rich medley of smoked mozzarella, gorgonzola, taleggio, grana padano and mascarpone, all finished with a delicate drizzle of acacia honey.
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Above Casa Vostra’s prosciutto e fichi, which is an exclusive pizza flavour at its new Jem outlet
Casa Vostra’s prosciutto e fichi, which is an exclusive pizza flavour at its new Jem outlet
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Fresh Spin
Even as international brands enter Singapore’s market, homegrown pizzerias continue to flourish in the local dining scene. Case in point: the wildly popular Casa Vostra, which opened its second outlet at Jem in October, following the success of its flagship location at Raffles City. Founded by chef Antonio Miscellaneo—also the force behind La Bottega Enoteca—the restaurant puts a fresh spin on traditional Neapolitan style with its unique “Newpolitan” pizzas. Its signature dough blends Italian white and brown flours, fermented for over 48 hours to create a crust that is crispy and airy, yet sturdy enough to hold an array of toppings.
A highlight on the menu is the prosciutto e fichi, topped with Parma ham, fig purée, parmigiano reggiano and candied walnuts. Timeless classics also hold their place, including the margherita, featuring San Marzano tomatoes, fior di latte, fresh basil and parmigiano.
Above Pepperoni pizza slabs at Artichoke Pizza Parlor
Above Bacon apple pie pizza rounds at Artichoke Pizza Parlor
Pepperoni pizza slabs at Artichoke Pizza Parlor
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With the rising popularity of pizzerias in Singapore, it is no surprise that Mediterranean mainstay Artichoke by chef-owner Bjorn Shen rebranded as Artichoke Pizza Parlor this year. After years of mastering the perfect pizza base, Shen developed a signature high-hydration dough that delivers a shatteringly crisp yet light and airy crust. The pizzas come in three styles: slabs (rectangular slices known for their satisfying crunch and cheesy finish); stacks (double-decked stuffed slabs) and rounds (puffy bases that are first fried, then baked to perfection).
Highlights include the bacon apple pie slab, topped with maple bacon, brie, rosemary and hazelnuts; the Green Supreme stack, loaded with burrata, mushrooms, spinach and zucchini; and the share-friendly Ink Floyd round, featuring a spicy octopus ragù, squid ink and creamy potato purée.
As Singapore’s dining scene evolves, the surge of pizzerias proves that pizza has transcended its humble origins. Its versatility and universal appeal have firmly established it as a beloved culinary staple on the island.
Credits
Images: Vincenzo Capuano, Pizza Studio Tamaki, Casa Vostra, Artichoke Pizza Parlor
Dudi Aureus is the senior dining and travel editor at Tatler Singapore, covering the city’s most exciting restaurants, global travel trends, and the personalities shaping the culinary and lifestyle scenes. She also serves as co-jury chair for the Tatler Best awards in Singapore, celebrating the very best in hospitality. When she’s off duty, she can often be found at a favourite hole-in-the-wall Thai spot, savouring a perfectly balanced pad thai.
