14 Best Pizza Restaurants in Singapore

The best pizza in Singapore spans wood-fired Neapolitan pies, New York slices on sourdough, and craft thin-crusts baked in imported Italian ovens. This guide gathers fourteen established pizzerias, from Brooklyn and Naples imports to homegrown favourites, each checked against its own website or official channels. Menus, outlets and opening hours change often, so treat it as a shortlist to explore rather than a strict ranking.

Roberta's is the Singapore home of the cult Brooklyn pizzeria, and its own site keeps the description simple: from Brooklyn, with wood-fired pizzas and homemade dough and cheese. The kitchen turns out blistered wood-fired pies alongside handmade pasta and seasonal plates, with outlets at Marina Bay Sands and Mandai Wildlife Reserve. It is a full-service, dine-in restaurant that takes reservations rather than a grab-a-slice counter.

Marina Bay Sands
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This is the first Asia-Pacific outpost of L'Antica Pizzeria da Michele, the Naples institution the brand traces back to 1870, and its site says it debuted in Singapore in 2024. It follows the same centuries-old recipe, techniques and Italian-imported ingredients as the original to make classic Neapolitan pizzas, served in a Club Street shophouse. The restaurant offers dine-in with reservations, plus takeaway and delivery.

Club Street
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Cicheti is a three-storey shophouse trattoria on Kandahar Street in Kampong Glam that calls itself rustic-chic and pairs Venetian-style small plates, the cicheti it is named for, with what it describes as authentic, wood-fired Neapolitan pizzas. Expect blistered pies from a wood-fired oven alongside Italian regional dishes and a cellar of Italian labels. It runs both dine-in and delivery.

Kampong Glam
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ANTO Pizza e Aperitivi is a pizzeria and aperitivo bar on Jiak Chuan Road in the Keong Saik enclave, from chef-founder Antonio Brancato. He writes that he left his hometown of Pignola in southern Italy with a way of making pizza that his land gave him, and the room pairs his pizzas with a short, carefully chosen list of Italian aperitifs. It is an intimate, dine-in spot that takes reservations.

Keong Saik
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Pizza Studio Tamaki, or PST, is the Singapore branch of the Tokyo-born pizzeria of the same name, which opened in Tanjong Pagar in 2025 with a Japanese take on Neapolitan pizza. Its pies are baked in a wood-fired Stefano Ferrara oven, following the precise, dough-focused style the original built its name on. It is a compact dine-in spot, and reservations are recommended.

Tanjong Pagar
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Peperoni Pizzeria is a homegrown group that its site says started at Greenwood in 2004 and now runs several outlets across the island, built around wood-fired pizzas and traditional pastas. It is a casual, family-friendly name best known for its oversized, shareable pizzas. The outlets are full-service and dine-in, with takeaway and delivery also available.

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Extra Virgin Pizza is a craft pizzeria with its original outlet at Asia Square in the CBD and a second at One Holland Village. It describes itself as a bold craft pizzeria and says its thin-crust, Neapolitan-style pies are made with Italian Caputo Nuvola flour. It offers dine-in as well as islandwide delivery.

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Blue Label Pizza & Wine, on Ann Siang Road, describes itself as a modern take on the neighbourhood pizzeria, built around stone-fired pizzas and a serious wine list. The menu is deliberately concise, pairing the pies with a short line-up of premium salads and snacks. It is a sit-down spot, and a related Blue Label Tavern on Stamford Road adds tap beer and rotisserie chicken.

Ann Siang
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d.o.c, short for Denominazione di Origine Controllata, is an Italian restaurant at Marina One that serves what its site calls la vera pizza napoletana, baked in an imported Italian Moretti oven rather than over wood. Alongside the Neapolitan pizzas it offers antipasti and handmade fresh pasta. It is a full-service, dine-in restaurant that takes reservations.

Marina One
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John's Pizza is a homegrown New York-style pizzeria that its site says has been making pies on a house-made sourdough crust since 2018, from shopfronts on Alexandra Road and Changi Road on the East Coast. Its hand-stretched 14-inch New York pies share the menu with deep-dish and Chicago-style options, plus a gluten-free cauliflower crust. It runs mainly as a pickup-and-delivery operation.

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Il Clay is a Neapolitan pizzeria and dining lounge on the Clarke Quay riverside, run by Naples-born pizzaiolo Ciro Sorrentino, whose Ho Chi Minh City restaurant Margherí has placed among Asia-Pacific's top pizzerias in the 50 Top Pizza rankings. Its site describes hand-stretched pizzas made from dough proofed for 48 hours and baked in a wood-fired clay oven for a chewy, charred crust, served alongside Mediterranean small plates and cocktails. By day it runs as a riverside pizzeria with al fresco tables; by night the same space turns into a late-night supper club with cocktails, open past midnight on weekends. In 2026 the team quietly opened Behind Clay, a hidden lounge reached by walking past that same oven. It is dine-in, and reservations are recommended.

Clarke Quay
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La Bottega Enoteca is an Italian restaurant and wine bar in a Joo Chiat shophouse, led by chef-owner Antonio Miscellaneo, who developed his style after time spent cooking in Italy during the pandemic. Its own site describes a long-fermented, high-hydration dough it calls Newpolitan, alongside a textural Doublecrunch pizza with a crackling, charred edge and airy crumb. The restaurant has placed on Asia-Pacific's 50 Top Pizza list in recent years and was named Singapore's top-ranked pizzeria at the 2026 Best Pizza Awards. Beyond pizza, the kitchen cures its own meat and makes fresh pasta. The room pairs exposed brick and green tiles with an alfresco courtyard styled after a sun-drenched Italian piazza. It is a full-service, dine-in restaurant that takes reservations.

Joo Chiat
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Proper Slice BYGB is a takeaway pizza-by-the-slice counter down a back alley off Amoy Street in Telok Ayer, marked only by a small sign on a side door off Gemmill Lane. It comes from the team behind Lucali BYGB, and its site describes an ode to New York's old-school neighbourhood pizzerias, built around the oversized pie the original Lucali in Brooklyn is known for. Executive chef Ariana Flores runs the kitchen after training under Mark Iacono, who created that Brooklyn restaurant. The thin-crust pies are cut into large slices and served alongside Stromboli, garlic knots and meatballs, meant to be eaten at the alley's few standing tables or taken away. There is no indoor seating, and it runs as grab-and-go and delivery only.

Telok Ayer
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L'Arte Pizza & Focaccia is a takeaway kiosk beside Pura Brasa in Guoco Tower, Tanjong Pagar, run by Bulgarian pizzaiolo Radostin Kiryazov, whom press coverage has dubbed a 'God of Italian Pizza' after more than 30 years and several World Pizza Championship wins. Unlike the Neapolitan pies found elsewhere on this list, it bakes Roman-style pizza in large rectangular trays, cut and sold by the piece, with a light, crisp base and generous air pockets, alongside focaccia sandwiches. Its site says the dough is hand-kneaded from premium Italian flour and baked fresh in-house daily. Coverage of its 2024 opening described it as bringing viral 'pizza romana' to Singapore. There is no seating; it runs as a grab-and-go counter, with delivery via Oddle and foodpanda.

Guoco Tower
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