Start of the proper pizzas.

This is why we're here. Chef shared that the previous group had ordered 8 pizzas out of the 10 dishes haha(plus one small pasta and one starter) even the dessert was 2 dessert pizzas. And now we finally know why

No, it's not a misspelling. This specific style of crust is created by chef, but he mentioned that this general style of crust is actually regional. What's interesting is that there are more Singaporean restaurants doing this style than in Italy(maybe because of being inspired by him). What's special is that the pizza dough is very soft, pillowy almost. When it's cooked in the gas oven(for consistency, compared to wood), the crust becomes wonderfully springy(ofc with crisp on the exterior).

The crust was good enough to eat on its own. Some places have very flavourful crusts which achieves that as well, but the ones here do so solely because of texture. It's not dry even on its own.

The toppings were good too. Parm was very savoury. There's even an extra piece for dispute, but us Asians were too nice to fight over it and it was left there for quite a while haha

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