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Restaurant review: a round up of pizza in Singapore

How do you like yours? Thick and doughy or so floppy you can’t pick it up with one hand? We all have our preferences, so here is a rundown of some pizza joints in town. From corner restaurant to high-end, find the slice that suits you best.


Trattoria L’Operetta

244 Tanjong Katong Road

6440 9322 | operetta.sg

The Crust: The dough is made in the traditional Neapolitan way using just four ingredients: Caputo 00 flour, water, fresh yeast and salt. L’Operetta pizzerias are the only Singapore members of the True Neapolitan Pizza Association (Associazione Verace Pizza Napoletana or AVPN), which has strict rules on pizza-making. Each pizza is made with 180g of dough and the thin crust has a soft, chewy texture.

The Sauce: The sauce is very simple – just tinned Mutti whole, peeled tomatoes and salt, blended until smooth. The sauce is then ladled straight on to the pizza base.

The Cheese: You won’t find any rubbery, processed stuff here, only fresh mozzarella imported from Italy. Two types of mozzarella are used: mozzarella di bufala is made from water buffalo’s milk and is more moist than the traditional fior di latte or cow’s milk mozzarella.

The Extras: The most popular pizza is the Toto. If you can’t decide between two pizzas, you can order different toppings for each half of the pizza. Whatever you do, don’t request a Hawaiian – pineapple is a big no-no on traditional Neapolitan pizzas. Takeaway is available too – a bonus for Katong residents. By special request, pizzaiolo (pizza chef) Aun can make a “cheese course” pizza with gorgonzola, honey and walnuts if you don’t fancy dessert.

Cooked in: a wood-burning brick oven at 450°C to 480°C for just 90 seconds.

Price Range: $14 to $32.

We Recommend: Toto – named after a famous Italian actor, this pizza is topped with tomato sauce, salami, mozzarella, Parmesan and ricotta.

Pasta Fresca

Multiple locations


The Crust: Delivered piping hot (bonus points for this), the thin pizza crust is a perfect circle. It’s not so thin as to scratch the back of the throat and not so thick as to tire the jaw. Rather, it’s just right; no burnt bits, no sogginess and the crispy edges are just right.

The Sauce: There’s barely a herb to be seen and the tomato sauce is spread on with a light hand. Toppings are not excessive; sticking to the classic Italian style of less is more. There are four choices of white mozzarella-based pizza.

The Cheese: Kids will love taking a slice of this pizza and raising it high to test how long those cheese tendrils will stretch. Pasta Fresca uses a mozzarella and Parmesan mix, but the chef can custom-make toppings to suit your cheese preference.

The Extras: The wackiest topping is awarded to a combination of bacon, red chicory and scamorza cheese. Canisters of chilli and Parmesan are provided for extra kick.

Cooked in: an electric oven with a stone base.

Price Range: $16.90 to $19.90; kids’ pizzas are $12.20.

We Recommend: the most popular pizza on the menu, rucola, mozzarella fresca e pomodorini. Boasting the colours of the Italian flag, it’s topped with half a salad – red cherry tomatoes and rocket – and therefore guilt-free. Deliciozo!


Multiple locations


The Crust: Handmade from scratch and baked into a perfectlythin and crispycircle, the crust of the prosciutto crudo e rucola leaves a lingering sweet aftertaste with a slight hint of wood.

The Sauce: It is evident from the first bite into Chef Guido Terzi’s calzone farcito that he takes pride in serving only the freshest ingredients – especially the tomato sauce. He comes in every morning to make a huge batch of fresh tomato sauce to serve the day’s hungry customers and occasionally does truffle and pesto sauce for the Pizza of the Month.

The Cheese: Mozzarella cheese, not made with rennet (we can hear the vegetarians cheering), is the mainstay of almost all pizzas on the menu, including the portobello. Other cheeses on rotation are ricotta, Parmesan and scamorza.

The Extras: It’s possible to customise a pizza with your favourite toppings; just ask the friendly staff. For visually inclined people, there are to-scale pizza pictures so you know what to expect when ordering.

Cooked in: a large, wood-fired oven right in the front of the restaurant, so you can watch the skilful chef at work.

Price Range: $16 to $25 (mini), $21 to $30 (regular) and$42 to $58 (family).

We Recommend: you ask what the Pizza of the Month is before deciding. Alternatively, get the traditional calzone farcito – you can’t go wrong with that.

Amici Authentic Italian Restaurant

275 Holland Avenue, Holland Village

6469 9989 | amici.com.sg

The Crust: The recipe is specially concocted in-house by Amici’s team of chefs. It is a made-from-scratch, slightly chewy thin crust that’s soft at the centre and crunchy at the edges. 

The Sauce: Also made fresh daily by their chefs. Amici is tight-lipped about the ingredients. It’s spread sparingly on the crust – not too heavy or too light – with just the right amount of herbs.

The Cheese: Most of the pizzas are topped with shredded mozzarella, but a few have more exotic cheese varieties.

The Extras: Amici’s snack pizzas, crustini, are topped with pesto sauce and Parmesan cheese. They make great finger-food and go well with wine.

Cooked in: a stone oven.

Price range: $18.90 to $28.90

We Recommend: Pizza 4 formaggi ($26.90) topped with gorgonzola, buffalo mozzarella, scamorza and ricotta that blend to impart a slightly salty, chewy and tangy flavour.