Pizza

Pizza

Cheesy pies of deliciousness. ๐Ÿ•
Chew Sher Mein
Chew Sher Mein

Brought the fam out for a good meal at Peperoni Pizzeria at Biopolis! Super cool al fresco vibes amidst lightning and thundery showers. Service was brisk and efficient with the food coming relatively quickly, even the made to order, monstrously sized pizza.

Had the huge 21 inch pizza ($55), with half Hawaiian (pineapple, ham and bell pepper) and half Diavola (pepperoni). It is certainly as delicious as I remember from the first time I had it. Shatteringly thin, crisp crust (which my mum really liked) and piping hot from the wood-fired oven with just the right cheese pull. I actually preferred the diavola, their pepperoni is really good!! And the pizza is not too greasy, even though there might appear to be oil puddles in the pic.

The crowning glory of the meal was the Hot Honey pizza. Calabrese sausage and Roquito peppers alongside melted mozzarella, Gran Milano cheese ๐Ÿง€ it was supposed to come drizzled with honey but I didnโ€™t taste any. I loved the crust (which is my fave part of pizza), which was thin and yet chewy in all the right places. It was a tad spicy, just enough to wake up the palate. Nothing some ice cold soda wonโ€™t balance out.
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All in all, reasonably priced, tasty food in perfect portion sizes.

They have half-half options for the large 12-inch pizzas yay! ๐Ÿ• I think you just have to pay for the higher-priced ones, but both these pizzas were $23.50.

The marinara is a simple seafood pizza with mussels, prawns and squid (olives too, but I asked them to take those out cause I hate olives). The Italia has mozzarella cheese, parma ham and mushrooms.

According to the waiter, they make and knead the dough from scratch here, and it was served piping hot. I just wish they were a tad more generous with cheese and marinara sauce, and that the dough was a bit more less bread-like and slightly more crusty, but otherwise, it was really good.

7.5/10

My very first white pizza! ($18) This pizza is spread with white bechamel sauce, and topped with chicken fennel sausage, roasted mushroom, roasted onions, mozzarella, parmesan and finished with a drizzle of truffle oil. That truffle oil really hits the palate right away. It's so fragrant yet not overpowering. It is totally deserving of being the first white pizza to grace my palate and I loved it; such a delicious crispy base and the sweet caramelized onions, earthiness of the mushroom, and the umami of the cheese. And the creamy bechamel tying it all together. This pizza is an 8-incher but wish I had gotten the larger one. ๐Ÿ˜…

9/10

Ah, the plain old margherita pizza. This was a very adorably sized 8-inch pizza. Glad my dining partner convinced me to try this. Just plain tomato sauce with mozzarella and parmesan cheeses, seasoned with basil and oregano. The cheese pull was magnificent. The simple toppings showcased the delicious thin sourdough crust and the wonderful tangy tomato sauce. And the herbs perfumed the slice of pizza beautifully.

8/10

I love the pizza here. I really wanted to try the Margherita ($32) as I love its simplicity. It's just the perfect thickness and crispness. It always come out super fresh and hot from the oven, I can actually see the cheese still bubbling on the top. And they have such a delicious homemade tomato sauce, with a perfect cheese-to-sauce ratio. The basil adds a touch of freshness to the entire pizza.

8.5/10

This is the 11 inch pizza, which is perfect for 2 people to share. ($18) A tomato based pizza with chicken fennel sausage, pepperoni, roasted onions along with mozzarella and parmesan cheeses.

I love how the tomato sauce is obviously house-made, none of that artificial sweet stuff here. It's a really well seasoned pizza, and I really liked the pepperoni on it. The dough is made from a 5-year old sourdough starter (apparently nicknamed 'Sophia'). It was pressed really thin, hand stretched, and then baked to order. See the huge bubbles of crispy crust on the edge? Imagine how delightfully crispy that was. ๐Ÿ˜

8/10

A hot, perfectly crisped slice of thin-crust pizza served on a long wooden board ($34), topped with three different kinds of cheeses: Mozzarella, Scamorza and Gorgonzola. I love how the pizza is just the perfect thickness and how the blend of cheese results in a perfect cheese pull.

The crust really shines in this pizza; it's so crispy and perfect. I even helped myself to the end slices where there is less cheese, just so I could enjoy it in its unadulterated glory. Dip the pizza slice in some marinara sauce for the ultimate level of shiok-ness.

8.5/10

An absolute classic pizza ($18.50) and my favorite flavor of pizza. Fired to order using fresh dough made with Italian flours by chef Mimmo (you can see him working and sipping wine in the kitchen ๐Ÿ˜‚), the pizza was perfection and worth the wait.

A crispy hot base acted as the perfect vessel for the tomato sauce which was tangy and not too sweet (obviously house-made) and the cheese which is in the right amount; not too overwhelming and oily. I was telling my dining partner repeatedly this is the best pizza I've ever had and making noises of satisfaction in between bites. It stayed warm for ages as my dining partner and I nibbled on it, wanting to prolong the experience. It's really really good.

10/10

I lift ๐Ÿ’ช๐Ÿป I eat ๐Ÿฉ I science ๐Ÿค“

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