Singapore’s pizza scene has never been this exciting. Over the past three years, a clutch of internationally acclaimed pizzerias – some with century-old lineage, others with Michelin nods – have opened in the Lion City, each bringing its own approach to dough, toppings and tradition. The Little Red Dot is now a hotbed for styles that range from heritage Neapolitan to Japanese-honed hybrids, with chefs chasing precision, provenance and innovation in equal measure.
“Singapore was a little behind the curve,” says Antonio Miscellaneo, founder of La Bottega Enoteca in Singapore’s Katong neighbourhood. “But it’s catching up fast.” He introduced his “Newpolitan” style in 2018 – a higher-hydration, longer-fermentation dough with more curated toppings – and the city’s appetite for craft has only grown. The result: a pizza renaissance that’s as much about storytelling and technique as it is about taste.
Ranked 15th on the 50 Top Pizza Asia-Pacific list in 2024, La Bottega set the tone for Singapore’s modern pizza movement. Miscellaneo’s Newpolitan approach swaps rigid tradition for innovation without losing soul.
His panzanella salad pizza –with sweet yellow datterini tomatoes, fresh panzanella and smoked ricotta from his hometown – shows how vegetables can take centre stage. Demand has been so strong that its casual spin-off, Casa Vostra, is opening a second outpost in September, just a year after its debut.
346 Joo Chiat Road, Singapore 427596
Fortuna: Southern Italian warmth, reinvented
A spontaneous stopover in Singapore in 2022 reignited the long-held dream of three Italian friends – Egon Marzaioli, Giorgio Sorce and Omar Tutino – to open a restaurant together. Fortuna, located in Tanjong Pagar, blends rich dough craft and bold, earthy flavours. The Fried Mortadella Pizza, winner of Asia’s Best Fried Food 2025, layers stracciatella, mortadella, basil pesto and pistachio crumb.
Even Singapore’s chilli crab gets an Italian reinterpretation here. “The heart of our cuisine lies in a fusion of Neapolitan and Sicilian traditions. Naples brings rich dough techniques and tomato-based simplicity, while Sicily adds bold flavours, earthy notes and inventive combinations,” Marzaioli says.
7 Craig Road, Singapore 089667
The Eat, Pray, Love pizzeria still makes its dough the way it did in Naples more than a century ago: resting overnight in a climate-controlled madia, though these days it’s rendered in stainless steel instead of the traditional wooden chest used in Italy. Each night, the dough rests in the middle of the restaurant floor. “It costs me a lot in air-conditioning because I can’t switch it off,” Mazzotta says. “It has to be 22°C.” Ingredients are strictly DOP – Denominazione di Origine Protetta (Protected Designation of Origin ) – such as fior di latte from Agerola, tomatoes from San Marzano.
While the Naples flagship serves only two classics, the Singapore outpost on Club Street offers 18 options, including the Cetara, named for the Amalfi Coast anchovies. Pizza lovers in Bangkok also have something to look forward to when it opens its first Thailand outpost at Siam Paragon in October.
8 Club Street, Unit 01-08, Singapore 069472
ANTO: Award-winning Roman-style
Less than a year old, ANTO is already Singapore’s Best Pizzeria (50 Top Pizza Asia-Pacific) and the country’s first to earn a “Golden Ticket” to the global finals in Naples. Master pizzaiolo Antonio Brancato specialises in pizza in teglia – light, pan-baked Roman-style slices. The Melanzana, created for Singapore, features pickled aubergine with vinegar and mint, a nod to his grandmother’s summer ritual.
Despite the accolades, the Italian chef is not resting on his laurels. The Armazzo, his latest signature creation under his Le Antonio banner, is an exciting collaboration with two revered brands from Campania, Italy. “It’s a special, highly regional pizza using Cetara anchovies from Armatore and three kinds of tomatoes from Casa Marrazzo.”
2 Jiak Chuan Road, Singapore 089260
Chef Tsubasa Tamaki’s Tokyo-based chain brought its Neapolitan-by-way-of-Japan style to Singapore in May 2025. The dough – a proprietary flour blend milled in Japan – ferments for 30 hours and bakes into a puffed, charred crust dusted with Okinawan salt.
The Tamaki pizza pairs Italian datterini tomatoes with smoked mozzarella from Japan, while the 5 Formaggi balances richness with a drizzle of acacia honey. Tamaki’s protégé chef Ryosuke Tanahara helms the kitchen in the Tanjong Pagar outpost.
38 Tanjong Pagar Road, Singapore 088461
Over at Robertson Quay, pies from the world-famous Vincenzo Capuano are served with a pair of its iconic golden scissors. The concept behind this unusual implement is to preserve the revolutionary airiness of the “cloud pizzas” – traditional pizza cutters would be too heavy-handed on such a light crust.
The long-leavened and highly hydrated dough is made with Caputo Nuvola flour, which gives the pizza its signature puffy crust. The Provola e Pepe – smoked provola, crushed tomatoes, roasted cherry tomatoes and basil – won gold at the Pizza World Championship. Pastas hold their own too, like the Guanciale di Manzo with slow-cooked Wagyu cheek ragù and house-made fusilli.
80 Mohamed Sultan Road, #01-12 The Pier at Robertson, Singapore 239013
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