By: Alexandra Lin
Plank Sourdough Pizza
Plank Sourdough Pizza is the first pizzeria in Singapore specialising in sourdough crust pizza. Their thin and tasty pizzas are topped with a variety of cooked, fresh and cured ingredients alongside fresh mozzarella and herbs. Try a deliciously simple version with tomato sauce, mozzarella, caramelised garlic and basil (S$23) or have it topped with slivers of Parma ham and rocket leaves (S$25).
The pizzas are fired up for just a couple of minutes in the special Valoriani pizza oven at very high heat of almost 400°C. The result? Slightly charred crust with a welcome crisp and soft texture when bitten into. Look out for their ‘Pizza of the Month’ featuring fun flavours such as chorizo, baby corn, corn sauce, buttered popcorn, jalapeño, bocconcini, feta Cheese, and chilli flakes.
Plank Sourdough Pizza has recently unveiled its retail range of halal-certified 25cm frozen pizzas, sold at select FairPrice Finest outlets. There are four options available: Beefy Pepperoni, Queen Margherita, Spicy Hawaiian and Supreme Veggies (S$14.90 each).
Cicheti started out as a humble trattoria at Kandahar Street serving rustic Italian specialties and has continued to offer consistently good pastas and pizzas. The team rolls out authentic Neapolitan pizzas whose doughs are fermented for three days. Prepared in the built-in wood-fired oven, the pizzas come out slightly blistered and irresistibly puffy.
The menu offers a good variety of pizzas that can be delivered to your homes, from the classic Napoletena with tomato sauce, anchovies, oregano, olives and basil (S$20), to the Pollo (S$27) scattered with almond pesto, chicken, caramelised onion, red onion, and parmesan. Cheese lovers will be satisfied with the Quattro Formaggi (S$26) or four cheeses comprising fior di latte (cow’s milk mozzarella), semi-soft fontina, gorgonzola, and parmesan.
You can even jazz it up with a drizzling of Greek honey (add S$3). Those who opt to dine in at the restaurant will get to enjoy an even bigger range of pizzas such as the Bismark (S$26) laden with tomato sauce, fior di latte, ham, mushroom, runny egg, and parmesan, or the Margherita di Bufala (S$24) slathered with tomato sauce, and topped with Il Parco bufala (buffalo mozzarella), basil and parmesan.
La Scala Ristorante
Another place that serves Napoli-style pizzas is La Scala, a casual spot at The Capitol Kempinski’s arcade. Made from specially imported flour from Italy, the dough is set aside for 24 hours to develop its flavours, and then rolled out and charred to perfection in a stone oven. The menu here is categorised into Rosse (tomato-based) and Bianche (tomato-free), and there are plenty of options for every tastebud.
The Rosse section offers Pizza Quattro Stagioni (S$29) which comprises four sections – each representing a season. Enjoy the combination of tomato sauce with mozzarella cheese, black pepper, oregano, black olives, Italian ham, artichokes, and mushroom. The Pizza Calabrese (S$29), a pizza style from southwest Italy’s Calabria region, is composed of tomato sauce, mozzarella, salami, roasted black olives, and sun-dried tomatoes.
There’s also a healthy vegetarian option (S$27) topped with mozzarella, taleggio cheese, capsicum, onions, mushrooms, cherry tomatoes and basil. From the Bianche section, a must-try is the signature Pizza ‘La Scala’ al Tartufo Nero (S$48), luxed up with black truffles from Umbria, Italy. The creation is also topped with mozzarella, parmesan cheese, sour cream, taleggio cheese, and mushrooms. Delivery and dine-in are available.
The recently opened Lucali BYGB is beckoning pizza lovers with its special American-Italian creations. The restaurant at the Kallang riverfront is a collaboration between Singapore-based hospitality pioneer, Gibran Baydoun and Mark Lacono, creator of Lucali, considered to be one of the best pizzas spots in New York.
Popular among celebrities and chefs, Lucali has outlets in Brooklyn and Miami; Lucali BYGB is the first outside of the US. Helming the kitchen is Chef Ariana Flores who was most recently executive pastry chef at the defunct Osteria Mozza at Marina Bay Sands.
The 18-inch ‘Lucali pie’ (S$55 for two-three persons), prepared in a wood-fired oven, is a textural delight – lightly crispy yet fluffy and chewy. It’s slathered with ‘four-hour tomato sauce’, a recipe passed down from Iacono’s grandmother. Topping choices include pepperoni, onions, peppers, mushrooms and anchovies (S$5 for each).
The pizza is complete with a combination of buffalo mozzarella, mozzarella, and shaved Grana Padano. You can also go for the rustic calzone (S$40 full or S$30 half), which can be had with the regular toppings or additional seasonal toppings. Although the pizzas are not available for delivery currently, you can book a table at this new joint located at 66 Kampong Bugis.
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