23 Best Pizza In Singapore [2026]

In Singapore, pizza cravings tend to arrive at the oddest times, whether after work with friends, during a long weekend dinner, or when you want something comforting that still feels a little special. That is why pizza holds such a steady place in the dining scene. It moves easily between casual meals, date nights, and group gatherings, while still giving people plenty to debate, from crust and char to cheese and toppings.

In a food culture as opinionated as ours, pizza is no longer just an imported comfort food. It has settled into everyday eating, shaped by hawker sensibilities, neighbourhood loyalties, and a growing respect for dough craft. This list explores how a single dish can reflect tradition, personality, and a distinctly local taste, all within Singapore’s ever-evolving food landscape.

Best Pizza In Singapore

1. 168 Neapolitan Style Pizza

At first glance, it seems almost too modest, and that is exactly how Margherita Pizza wins you over. Once it lands, the three-day fermented dough does the real work, with a thin, soft centre and gloriously puffy, charred edges that fold like warm clouds. The house-made tomato sauce brings bright, clean acidity, while the melted cheese shows restraint and lets the crust speak. Growing up on hearty Cantonese home cooking in Clementi made me fussy about balance, and this pie gets it right with the same quiet confidence as a dish that never needs to raise its voice.

Then there is the Premium Cheese Pizza, topped with burrata for a creamy, luscious finish that coats each bite without tipping into excess. It is rich, but still controlled. Even the Ham & Cheese Pizza holds its own, with savoury ham and fresh toppings adding extra depth to the chewy base. There is real craft here, from the fermentation to the balance of sauce and cheese, and the steady crowd makes that clear. For proper Neapolitan character at a hawker-friendly price, this is a place that earns its following.

168 Neapolitan Style Pizza's Outlet

2. Fortuna

The first thing that hits at Fortuna is the smell of blistered dough and smoke drifting past the tables, followed by the low hum of diners comparing what to order next. Gambero & Stracciatella is the one to return for. The crust comes extra crisp from its fried then baked treatment, yet the centre stays airy from a long 50 hour fermentation. The sweet brininess of the prawns, the cool richness of stracciatella, and a gentle wood fire char create a balance that feels considered rather than showy. It brings to mind the quiet process of adjusting flavours until everything falls into place.

For something softer, Not Just A 4 Cheeses Pizza offers a supple, stretchy melt, smoky ham, and a light pistachio note that keeps the richness in check. 1000 Layers Lasagna, served alongside, delivers comfort through crisp edges and tender layers. Fortuna’s pizzas feel authentic and skilful, with a warmth that lingers beyond the last bite.

Fortuna's Outlet

3. Daniele’s Pizza

Joining the queue at Daniele’s Pizza feels like waiting for a small reward at the end of the East. First comes the warm, yeasty aroma, then the sight of beautifully blistered crusts emerging from the wood-fired oven. Margherita Pizza is the order I would make without hesitation. Its long-fermented base is light and airy, with puffy edges and leopard-spotted blisters that give each slice real character. The fresh tomato sauce and milky mozzarella bring bright, balanced richness, while a gentle basil fragrance keeps every bite lively rather than heavy. It is simple food, handled with skill and confidence.

Spaghetti Seafood makes a strong second choice, with properly al dente pasta coated in a deep, savoury seafood sweetness that recalls an Italian cousin of Hokkien mee. Lasagna is worth adding if you want something softer and more comforting, with bubbling cheese and hearty layers that settle the table. Still, for anyone who loves pizza, Margherita Pizza is the clearest reason to come. It is honest, consistent, and wonderfully faithful to Neapolitan style.

Daniele’s Pizza's Outlet

4. Mr. Kneady’s

What won me over at Mr. Kneady’s was how generous everything felt, from the edge-to-edge toppings to the way a humble Bedok hawker stall turns out such carefully made sourdough pizzas. Remedy: Garlic Chicken Pizza is the one I would send every pizza lover to first. The 20-hour sourdough crust comes thin and crisp underneath with a chewy, airy rim, while the garlic sauce is creamy and fragrant without overpowering the smoked chicken. Red onions add a bright crunch that keeps each bite lively. It reminded me of the first time I brought my parents to a tiny café in Joo Chiat and realised a good meal can feel like a shared discovery.

Then there is Space Oddity: Pepperoni Salami Pizza, which leans bolder with its savoury tomato base, salty slices of real salami and pepperoni, and a richness that never turns greasy. For something more playful, Art of War: Dessert Pizza pairs crème fraîche with banana, berries, and caramelised white chocolate. Mr. Kneady’s makes artisanal sourdough feel both exciting and wonderfully everyday.

Mr. Kneady’s's Outlets

5. thatsmypizza.sg

The first thing that hits is the yeasty, smoky perfume of dough blistering in the oven, the kind of smell that makes self-control feel like a scam. Japanese Chashu Kurobuta Pizza is the one to order first. The 72-hour fermented base comes out with a puffy, chewy crust and just enough smokiness, while the chashu brings a sweet and savoury, ramen-like depth that somehow makes perfect sense on pizza. As someone who once got converted by laksa spaghetti in a coffeeshop, unlikely pairings like this feel exciting when they are executed with this level of balance.

Then there is the Mala Smoked Duck Pizza, which lands with a bolder punch, fragrant heat, a gentle numbing buzz, and smoky duck that keeps each slice lively without overwhelming the crust. For something more subtle, the Applewood Bacon Pizza offers a comforting savoury richness, letting the quality dough and toppings speak clearly. With steady queues, fresh bakes, and portions designed for sharing, this hawker pizza spot rewards the extra effort to seek it out.

thatsmypizza.sg's Outlets

6. Puffy Bois Cocktails and Pizza

My ideal Chinatown ritual is simple. Start with a sharp cocktail, then settle in for a few slices at Puffy Bois before the dinner crowd builds. The Nduja-Roni is the clear choice. A three-day proofed sourdough base delivers a crisp snap at the rim and a chewy centre, with just enough tang to keep the rich toppings in balance. The nduja and pepperoni combination brings a deep, savoury heat, while the tomato sauce cuts through with a gentle acidity that keeps each bite from feeling heavy. The blistered crust carries a faint char that lingers pleasantly. Having grown up dining out with parents who were particular about quality, I am wary of hype, but this slice feels like genuine value.

For contrast, the Margherita Slice shows real discipline. Bright tomato, fresh basil, and a crackly crust prove the dough can stand confidently on its own. Then there is the Calamari Zaff, a crisp, zesty side with tender squid and enough crunch to reset your palate between bites. For pizza lovers, it balances flavour, texture, and price with uncommon precision.

Puffy Bois Cocktails and Pizza's Outlet

7. La Bottega Enoteca

There is something especially satisfying about ending the evening with pizza in Katong, when the room is buzzing, glasses are clinking, and a hot pie lands on the table like a reward. At La Bottega Enoteca, Newpolitan Mushrooms is the one I would tell any pizza lover to start with. The 72-hour dough gives the crust an airy lift and gentle tang, with a charred cornicione that stays chewy rather than heavy. Topped with earthy mushrooms, bright San Marzano sauce, and taleggio, it delivers a deep, balanced umami that lingers in the best way.

For a second order, Doublecrunch Mortadella offers a lovely contrast, with crisp, shattering layers giving way to silky mortadella and creamy ricotta, rich but never greasy. Orecchiette Salsiccia E Funghi fits in just as well, its chewy pasta and savoury sausage and mushroom sauce rounding out the meal with warmth and depth. This is the sort of place I would happily bring my parents to, because every dish feels thoughtful, consistent, and worthy of the crowd it draws from people who care about good pizza in Singapore.

La Bottega Enoteca's Outlet

8. Pizzeria Vincenzo Capuano

I would tease any friend who comes here and skips the Provola E Pepe, because that would be like buying into a blue-chip stock and ignoring the dividend. The crust is the real asset, long-leavened, cloud-light, and blistered with just enough char to give structure without turning brittle. The smoked provola brings a gentle, creamy depth, while the hand-crushed tomatoes and pepper build from tangy to warm and lively. I still remember queueing three hours for that much-hyped soya sauce chicken and learning that reputation alone means nothing. Here, the substance matches the promise. Around me, tables filled with diners photographing those dramatic scissor-cut slices, and the room carried the steady buzz of a place people trust.

For a second order, Napolitudine shows a more playful side of the same disciplined dough, with vibrant toppings that stay balanced rather than overloaded. On the side, Guanciale di Manzo delivers slow-cooked, beefy comfort through its rich ragu and creamy sauce. It is a kitchen that pairs technical precision with genuine pleasure.

Pizzeria Vincenzo Capuano's Outlet

9. Pizza Studio Tamaki

The first thing that hits is the leopard-spotted crust arriving at nearby tables, followed by a warm, yeasty aroma that signals Pizza Studio Tamaki treats dough as a craft rather than a commodity. I tend to judge pizza by its fundamentals, and Tamaki stands out for its consistency. The 30-hour fermented dough leads the experience, delivering a puffy rim, gentle chew, and a charred underside that feels controlled rather than harsh. Bright datterini tomatoes and milky mozzarella bring clarity, while basil lingers softly in the background to keep each bite balanced.

For contrast, Arrabbiata leans more assertive, with nduja, black pepper, and chilli flakes building heat in measured layers instead of overwhelming the palate. Aomori garlic adds a subtle sweetness that rounds everything out. Even the Meatballs in Tomato Sauce, folded in almost casually, reflect the same discipline, with a juicy texture and clean, well-judged seasoning. This is pizza that rewards attention, separating surface-level appeal from genuine substance with quiet confidence.

Pizza Studio Tamaki's Outlet

10. Keenway Bread

Steam curled up from the counter and, for a moment, Keenway Bread felt like one of those small food adventures I used to chase with my parents around the east side. The kind that makes you lean in after the first bite. Their Fig & Pancetta Pizza is the standout, with sweet figs melting into salty, smoky pancetta on a thin, chewy crust. There is just enough char and resistance to show the dough has been handled with real care. The balance is precise, bold but controlled, rich without becoming cloying, lifted by a gentle tang that keeps each slice lively.

The Margherita Pizza is simpler but no less considered, with bright tomato sauce, fresh basil, and a clean mozzarella pull that lets the three day fermented crust come through. The Pepperoni Pizza lands more casually, yet remains memorable for its spicy, savoury bite and crisp base that stays dry to the last slice. Keenway makes a strong case for hawker-style pizza that is playful, polished, and deeply satisfying.

pizza keenway's Outlet

11. L’antica Pizzeria da Michele

Come early, because the tables fill fast once word spreads that this is one of the few spots in Singapore treating Neapolitan pizza with such disciplined restraint. The Margherita is the clear benchmark, a 15-inch pie with a thin centre, leopard-spotted puffed rim, and that ideal wood-fired contrast between crisp underside and tender chew. San Marzano tomato brings bright acidity, fior di latte melts into a milky richness, and basil adds a gentle aromatic lift. Having grown up with parents who valued polished meals over flashy gimmicks, I find real comfort in how this pizza focuses on fundamentals rather than spectacle.

The Friarielli & Salsiccia follows with more assertiveness, its pleasantly bitter greens and salty sausage deepening the savoury profile of the crust. Then there is Gambero Rosso Di Mazara, presented simply yet memorable for its clean sweetness and delicate brininess in olive oil. For those who care about craft and balance, this is a version of Naples that rewards attention and feels genuinely worth your appetite.

L’antica Pizzeria da Michele's Outlet

12. Pizza Express

I did not expect a mall dinner to make me crave thin crust pizza this specifically, but Pizza Express at The Star Vista delivers from the first crackle. The Parma Ham & Arugula Romana Pizza is the one to order first. The crust arrives thin, dry and crisp enough to shatter lightly at the edge, while the salty Parma ham, milky mozzarella and peppery rocket stay balanced instead of turning heavy. Growing up in a Teochew household, I am quite sensitive to whether flavours feel clean or cloying, and this one sits comfortably in that middle.

The Hot Honey Pizza leans bolder, with a sweet and spicy glaze that lifts the cheese without drowning the base, so the signature crispness still comes through. Then there is the Dough Balls Doppio, easy to overlook but worth your attention for their fluffy centre, garlicky aroma and warm pull apart softness. With a steady queue, quick service and consistent toppings, this is a reliable stop for pizza lovers who want something lighter, sharper and genuinely satisfying.

Pizza Express's Outlets

13. Yeast Side

Around myVillage, the lunch chatter and steady stream of pizza boxes make it clear that Yeast Side has earned genuine neighbourhood loyalty. I walked in sceptical of the buzz, especially after one famously overpraised Michelin soya sauce chicken meal left me cold, but the Bestside Breakfast Sourdough Pizza justifies its premium. The crust is the standout: slow fermented, airy, and gently tangy, with charred blisters that give each slice structure and bite. Smoky bacon, cheddar, and mozzarella bring richness, while spinach and tomato sauce add enough freshness to keep the whole pie balanced.

The Char-grilled Chicken Pesto Pizza offers a fuller, more savoury profile, with herbaceous pesto and well-seasoned chicken working beautifully against that same disciplined sourdough base. For something lighter, the Prosciutto & Arugula Pizza delivers salty delicacy, peppery greens, and a cleaner finish. I grew up in a home where meals were treated with a certain ceremony, so I do not say this lightly: Yeast Side is a sound investment for pizza lovers who care about fermentation, balance, and consistency.

Yeast Side's Outlets

14. Two Whisky Bottles Pizza & Bar

When a school day leaves my head ringing, a crisp pizza and a noisy, easy-going supper spot can reset everything. That is exactly why I keep thinking about Two Whisky Bottles Pizza and Bar in Upper Thomson. Their Moroccan Lamb Pizza is the one to order first. The crust comes out astonishingly thin and crackly, almost shattering at the edge, yet it still carries the juicy lamb, warm spices, and tomato base without turning limp. Having grown up helping my father at his fried oyster stall, I always notice consistency, and this pie gets the balance right. It is bold, fragrant, and never greasy.

The Garlic Prawn Pizza is a lighter follow-up, with sweet, plump prawns and a garlicky aroma that lifts each bite without overpowering it. Then there is the Wagyu and Prawn Pizza, more understated but worth sharing for its savoury richness and gentle seafood sweetness. With loyal regulars, reliable thin crusts, and portions suited for the table, this is a strong pick for pizza lovers who want something modern, honest, and genuinely satisfying.

Two Whisky Bottles Pizza & Bar's Outlet

15. Cicheti

By the time the dinner crowd starts stacking up outside Cicheti, you can already smell the wood fire working through the room, and that first wave of blistered dough feels oddly comforting. It brings to mind simple home-cooked meals, where satisfaction comes from getting the balance right, much like the Diavola Pizza here. The crust is the star. It is thin, leopard-spotted, and beautifully chewy, with charred, airy edges that only a very hot oven can produce. Spicy salami adds a steady heat, lifted by bright tomato sauce and milky fior di latte, while a subtle smoky finish lingers after each bite.

The Pollo Pizza is gentler but still holds its own, with tender chicken and a richer, savoury profile that feels hearty without becoming heavy. In between slices, the Burrata Salad brings cool creaminess and fresh greens to reset the palate. This is pizza that stays grounded in craft and consistency, delivering a properly Neapolitan experience without unnecessary fuss.

Cicheti's Outlet

16. Blue Label Pizza & Wine

At Blue Label Pizza & Wine, ordering too little is the costlier mistake. The room hums with reservation-only energy, glasses clinking as stone-fired pizzas land across the floor, and Black Magic justifies the premium. Its long-ferment crust hits the balance I look for, crisp at the rim and airy through the chew. A black truffle cream lays an earthy base, with jamón ibérico, asparagus, and manchego building a measured finish of salt, nuttiness, and umami. I am wary of luxury for its own sake, but this one feels earned.

For a lighter supporting play, The Original Famous shows the dough can stand on its own, with a clean tomato base, proper cheese pull, and fresh basil that keeps each bite disciplined rather than heavy. Blue Label Chicken Wings are worth adding. The honey garlic sriracha glaze brings sweet heat, while blue cheese ranch smooths the edges. Here, indulgence reads as a well-calculated investment in flavour.

Blue Label Pizza & Wine's Outlets

17. Shakey's

I did not expect to find a pizza worth benchmarking in Lucky Plaza, but Shakey’s Special earns that status with ease. The thin crust arrives crisp enough to hold pepperoni, salami, Italian beef, mushrooms, peppers, and onions without sagging, which already sets a good standard. Its base is the real strength, brittle at the edges, lightly chewy at the centre, and baked enough to give a proper cheese pull. The meats bring a deep, savoury richness, while the vegetables add a fresh crunch that keeps each bite balanced rather than weighed down. Having grown up with parents who treated meals out almost like research, I tend to separate noise from substance, and this feels like genuine value rather than inflated Orchard Road pricing.

On the side, Chicken ‘N’ Mojos offer reliable contrast, with juicy chicken, crisp skin, and garlicky potato wedges that regulars clearly return for. Hawaiian Delight is the lighter option, balancing pineapple with chicken bacon in a way that stays bright and easy. For anyone after American-style thin crust with flavour, portion, and consistency, this is a confident order.

Shakey's's Outlet

18. IL CLAY

There is something quietly comforting about making pizza a ritual, and at IL CLAY, that ritual begins the moment wood smoke and warm dough fill the air along Clarke Quay. The Six Stars Pizza is the one I would return for first. Its 48-hour proofed crust puffs up with an airy chew and leopard-spotted char, while mortadella, burrata, and bright cherry tomatoes settle neatly into each fold. It brings to mind cooking fried rice with my father, adjusting each ingredient until everything tastes just right. Simple, but deeply satisfying when the balance clicks.

For purists, the Pizza Napoletana shows the kitchen’s confidence through its light base, clean tomato acidity, and restrained toppings that let the dough take centre stage. The Regina Margherita follows with quiet ease, its milky fior di latte and gentle sweetness offering a kind of honest comfort. This is pizza that feels grounded and real, made with care rather than flourish.

IL CLAY's Outlet

19. ButterNut

The table looked wonderfully abundant for a hawker stall, with ButterNut Chicken Pizza drawing my eye before I had even sat down. This is the first order to place. The crust is rolled super thin, baked till brittle, then lightly torched so the edges crackle like a savoury biscuit. Roasted butternut brings a mellow sweetness, the chicken stays juicy, and the rosemary lifts everything with a gentle herbal fragrance. It feels far more polished than its price suggests. Having grown up in Clementi on comforting Cantonese soups, I did not expect squash on pizza to make sense, yet this sweet and savoury balance came together with surprising confidence.

Then comes Mushroom Truffle Pizza, which offers a darker, earthier profile. The mushrooms are deeply savoury, the truffle aroma is sharp without becoming overwhelming, and the tangy tomato base keeps each bite from feeling too heavy. On the side, Smoked Duck Spaghetti Aglio Olio adds a smoky, spicy kick that rounds out the meal without stealing attention. ButterNut shows real consistency and flair, turning hawker-style fusion into something playful, thoughtful, and genuinely satisfying.

ButterNut's Outlet

20. Choice Cuts Pizza & Records

Some food hunts stay with me because they feel like small rewards for being curious, and Choice Cuts Pizza & Records gave me exactly that feeling. Big Poppa is the first slice to order, a huge New York-style piece with a thin, foldable crust that stays crisp at the edges, a glossy blanket of cheese, and pepperoni that delivers a salty, smoky punch. Reheated to order, the base stays snappy rather than limp, and the light sheen of grease with that bold seasoning gives it the kind of slice-shop authenticity that is hard to fake. It brought back the same excitement I felt when I first pulled my parents into a little café in Joo Chiat and watched a chance find become a family favourite.

Classic Cheese is the quieter benchmark, and that is precisely why it matters. The tangy tomato sauce, stretchy mozzarella, and clean, wheaty crust show that the fundamentals are strong. MF Shroom adds a more savoury turn, with earthy mushrooms and a rounded umami depth that softens the louder notes of the other pies. Loyal regulars, generous portions, and consistently hot slices, even at busy times, make this a place I would gladly return to.

Choice Cuts Pizza & Records's Outlet

21. Wild Child Pizzette

The first thing I noticed was the small marble tabletop filling up fast with 10-inch pies, wine glasses, and hands reaching in before the steam had settled. At Wild Child Pizzette, Crispy Fried Margherita takes the lead. The double-cooked crust lands with a shattering crisp edge, then gives way to a chewy, well-aerated centre from a 60-hour fermented dough. Stracciatella softens each bite, while semi-dried San Marzano tomatoes bring a concentrated sweetness. Basil lifts everything with a clean finish. After too many overhyped meals in Singapore, this feels like substance over noise.

Spianata Calabrese follows closely, with crisp salami set against fior di latte and a measured drizzle of Sichuan chilli honey that adds heat without overwhelming the Neapolitan base. Verde comes in more quietly, but its pesto, sausage, and pickled onion combination delivers herbaceous, tangy depth. For those who care about texture, balance, and technique, this is a version worth investing in.

Wild Child Pizzette's Outlet

22. Beyond the Dough Pizzeria

Some meals feel like a small reward after a long week, and Beyond the Dough Pizzeria makes that reward easy to justify. The first thing that catches me is the scent of the wood fire, followed by the quiet crackle of crusts emerging blistered, bronzed, and never pushed too far. Around the room, tables are already eyeing the next pie. Singapore Rampage is the one to order first. Its dough has the airy chew and crisp edge I always look for, while the 20-hour prawn broth brings deep, savoury sweetness and real concentration. The minced prawns and marinara give it body, and the gentle char keeps every bite lively.

For something richer, 5 Formaggi leans into gooey, creamy comfort without turning heavy, thanks to that plush Tokyo-Neapolitan base and a kitchen that knows when to stop. Margherita arrives with less drama but says just as much about the craft here. Fresh mozzarella, bright tomato, and balanced charring show a confident hand and welcome consistency. This is pizza made with skill, patience, and a clear point of view, grounded enough to satisfy regulars and precise enough to win over anyone who notices the details.

Beyond the Dough Pizzeria's Outlet

23. Plank Sourdough Pizza

By noon, the office lunch crowd is already circling Plank Sourdough Pizza for good reason. One bite of the Margherita Pizza makes the appeal obvious. The long-fermented sourdough crust has a pillowy chew, a gentle tang, and just enough char to keep each slice lively. The tomato sauce stays bright, the mozzarella melts cleanly, and the basil tastes fresh rather than overly perfumed. There is also a faint note of caramelised garlic underneath, subtle but important. Having grown up dining out with parents who cared deeply about quality, I am wary of places that coast on buzz alone. This is one of the few where the reputation feels fully earned.

For something richer, the Pulled Chicken with Camembert Pizza shows real restraint. Creamy camembert, tender chicken, and cranberry compote come together in a way that feels balanced rather than cloying, giving each slice a savoury-sweet lift without turning greasy. Even the Plank Crispy Garlic Bread justifies its place on the table, with a soft sourdough interior and a proper garlic punch. The crust is the real draw, flavourful enough to feel like the main event, not an afterthought.

Plank Sourdough Pizza's Outlets

Where To Eat Pizza In Singapore

What keeps pizza exciting in Singapore is how personal it becomes once it reaches the table. Some people judge everything by the crust alone, looking for that balance between crisp edges and a soft, airy centre. Others want a generous layer of cheese that stretches with every bite, while a few chase that precise mix of tangy sauce, gentle smokiness, and satisfying chew. Each version tells you something about what the eater values most.

That is why pizza continues to resonate across generations and dining habits here. It suits the way we like to eat, sharing slices, comparing preferences, and debating what makes a good one. The experience goes beyond the food itself. It becomes conversation, opinion, and a little bit of friendly disagreement. Try a few styles, sit with friends, and work out which version feels most like your kind of comfort.