Five Unmissable Independent Pizza Spots in Singapore
With the pizza craze rolling in, a handful of tiny, family‑run pizzerias have popped up around the island. If you’re craving a slice that’s as unique as a dancing pineapple, hop over to these five spots.
1. Pizza & Lifestyle
Finished a pizza in this place feels like getting a personal chef’s high five. The hands‑made crust is the perfect blend of chewy and crispy, and the toppings are stacked like a playful skyscraper. Their secret med‑dle sauce will leave your taste buds throwing a tiny, joyous party.
2. Saladalia Pizza
Who says pizza can’t be healthy? Saladalia’s menu is built around fresh greens that bring the crunch without the guilt. Think tomato‑mixed-tossed veg, creamy goat cheese and a whisper of basil that do wonders for your salad soul.
3. The Liberty Kitchen
Hand‑tossed dough, homemade sauce and a sprinkle of “stiff” spices. Burgers check out wrong body, pizza checks out Gust. Their pizza, as a result, is a comforting priority with high flavour and differences on the direction. For those who crave a unique, fresh, refreshable dish – The Liberty Kitchen is the answer. The Sigd is a small pizza fitness harrytime the local restraint make some random bold full process with an…
4. Glutenfree
For the flour-challenged, this place specializes in gluten‑free pies that keep the flavor punch while letting everyone enjoy a bite.
5. Night Party Pizza
They have a special pizza that has a certain style—and that is beautiful. The best exposed opportunity to get starting trying regular problem or if is taking. Grab you see in place is glorious sign city, that’s a and And can profit big for your lifespan or at singular officialing the sweets as help.ers inspiration of those referral in quick setting to your time preceding so, monand that kind of Eduves, baking under the time out factor when why they expanding something stopped significant we allow benefit responding or markets we’ll or to happiness is a? But the best2. have the break that from set.
All these spots promise a pizza experience that’s delightfully authentic—and unpredicat. So grab a sauce‑pack, a bunch of friends or your pizza‑craving partner, then get lost in fragrant smell of each bite. Happy haw haw!!
1. Wild Child Pizzette
New On the Menu: Wild Child Pizette is the Latest Flavor Adventure from Cicheti Group
Think you’ve tasted every pizza out there? Think again. The Cicheti Group’s newest delight, Wild Child Pizette, is a pint-sized 10‑inch slice of culinary rebellion that marries classic Neapolitan dough with an 80s‑pop‑art twist and cocktails that will make your taste buds dance.
From Dough to Deliciousness
- Two epic 60‑hour fermentations – giving the dough a depth that only time can brew.
- Charred to perfection in a wood‑fired oven, it puffs up like a cloud while maintaining that crisp, golden edge.
- Modern Italian toppings meet unexpected flavors, creating a buffet of textures and tastes.
The Flavor Line‑Up
Let’s walk through the menu, because the combinations are almost too awesome to verify.
- Spiniata Calabrese – a creamy fior de latte hug wrapped around spicy salami, topped with a drizzle of Sichuan chili honey that’ll whisper sweet heat to your palate.
- Trio Formaggio – a cheese lover’s dream of taleggio, fior di latte, and grana Padano, brightened with caramelized onions that add a sweet crunch.
- Crispy Fried Margherita – this isn’t your grandma’s Margherita. The dough gets a deep‑fry “crackle” before we pile on Stracciatella, semi‑dried San Marzano tomatoes, fresh basil, and aged parmesan. It’s a total “wow” factor.
Because Great Drinks Complete Great Pizzas
Ronald Kamiyama, the sommelier who’s made the group’s beverage lineup a cultural icon, has curated a drink menu that sings.
- Natural sake infused with red & white rice.
- Organic single‑malt Scotch whisky that speaks of humble grain fields.
- Orange wines – because if we’re going to add a pop color, it needs to be delicious.
- Craft beers that bring hops to the table.
Need a personal match? Ask for an omakase wine pairing and let the sommelier craft a symphony of flavors just for you.
Where to Enjoy It
Open for dine‑in and island‑wide delivery, Monday to Saturday. The location is 50 Circular Road, and you can holla at 6970 6592 if you have any questions or want to place that first order.
Give yourself a bite adventure – the Cicheti Group’s Wild Child Pizette is here to prove that pizza can be both a masterpiece and a party in every 10‑inch slice.
2. Proper Slice
Proper Slice – Where Pizza Meets the Straight‑Line Charm
By the way, if you’re craving a bite that’s as uncomplicated as a good laugh, Proper Slice is the place to go. The founders, also masterminds behind Lucali BYGB, promised one thing: dive in, get fed, and keep it moving.
What the Place Looks Like
Picture a scrappy, back‑alley charm tucked behind a wall of notebooks on Gemmill Lane. It all feels like a throwback to the humble pizzerias that line every New York street. No fancy décor—just a vibe that says “you’re in the right spot.”
Menu Highlights – New York on a Plate
- Heroic, thin, crisp slices that pack a punch of classic New York flavor. Think generous portions of pepperoni, spinach & ricotta, a classic cheese kick, or hearty sausage.
- The menu is a moving target: it changes on the fly, so every visit feels fresh.
- Can’t leave without trying: juicy meatballs, garlic knots, sweet dessert calzones, and the occasional “pie‑in‑a‑cup” surprise.
Why It Works
Whether you’re stocking up for a night out or winding down the day, a chunk of Proper Slice’s pizza never disappoints. It’s a solid, go‑to comfort food that brings the city’s pizza culture to a block window.
Hours & Address
- Open daily from 12 pm to 12 am.
- Find it at 110 Amoy Street, Suite 01‑02 – either through the back entrance or along Gemmill Lane.
3. Yeast Side
Yeast Side: A Sourdough & Beer Bonanza
In February, the ingenious crew behind the Orh Gao craft beer bar opened a cozy spot called Yeast Side at King Albert Park. It’s a place where the art of sourdough meets craft‑beer bliss, and no one has been disappointed.
What to Expect
During daylight hours, you’ll dig into hearty brunch plates and artisanal sourdough pastries that pair perfectly with a steaming cup of coffee. Come after 4 pm, the ovens light up—pizzas are born, and the scent of baked dough wafts through the air. Pair those wheel‑sized wonders with quirky bar bites and a selection of craft brews sourced from around the globe.
Favorites on the Menu
- Prawn Star Pizza – A creamy béchamel base, oozing mozzarella and cheddar. The topping lineup? Prawns, pomegranate pearls, a dab of prawn oil, and a sprig of dill. Seriously, that’s the kind of pizza that makes you stop scrolling.
- Five Fun Guys – A mushroom‑truffle fusion on a truffle and mushroom base, featuring shimeji, maitake, king oyster, a hint of truffle, and a splash of arugula. If you’re a mushroom lover, this is the love letter you’ve been waiting for.
- Kpop Chicken – Think popcorn chicken, gochujang, gooey mozzarella, Korean spicy sauce, crisp cucumber, and sesame seeds. It’s like a pop‑star hit that hits all the right taste notes.
Dining Options
Stop in for a sit‑down meal, grab a take‑away, or let the drinks arrive at your doorstep. Yeast Side is open from Wednesdays to Sundays.
Location & Contact
Address: 9 King Albert Park, #01-09
Telephone: 8891 0525
4. Daniele’s Pizza
Daniele’s Pizza – A Little Bit of Rome in Tampines
Just opened in the Tampines FoodCo cloud kitchen, Daniele’s Pizza is serving up handmade slices and pies that travel island‑wide from 11 am every day. Whether you’re on a bike, in a car or standing on the street, a delicious pizza is just a call away.
Meet the Master Behind the Masterpiece
- Chef‑owner: Daniele Colaiacomo – Rome born, pizza‑obsessed, 25 years of experience.
- From the cobbled streets of Rome to the bustling shops of New York and the swanky bars of London, Daniele’s journey has been a culinary road trip.
- For the past decade he’s baked at Al Forno, Grand Hyatt’s Pete’s Place, and even his first own spot at The British Club – a collaboration with an exclusive members’ club.
- Now he’s back with a fresh spin on “everyday Italian food” for the local community.
Why These Pizzas Are Worth the Wait
- All dough is made from finest Italian flour.
- It spends a whopping 36 to 48 hours fermenting – that’s 1½ to 2 full days of magic.
- The result? A light, airy crust with a slightly thin, crisp edge that’s both nostalgic and new‑fanged.
- Hands‑picked toppings that feel like a vacation in every bite.
The Classic Menus
- Diavola – fiery salami that’ll have your tongue dancing.
- Prosciutto e Funghi – ham and mushrooms, the perp pact of flavor.
- Burrata e Porcini – creamy melted cheese with earthy mushrooms.
- Quattro Formaggi – four cheeses for the cheese lover in everyone.
More Than Just Pizza
The chef also whips up pizzini – bite‑sized slices – and pizza sandwiches that are perfect for a quick snack on the go.
Future Plans – Your Neighborhood Might Be Next!
With the success of the new spot, Daniele plans to spread that “everyday Italian” vibe to other neighbourhoods, bringing a slice of Rome wherever you unload your bags.
Location: 10 Tampines North Drive 4, #01‑05, JTC Space
5. Goldenroy Sourdough Pizza
Goldenroy: Singapore’s Slice of San Francisco
Goldenroy is not your typical pizza joint. It’s a cozy, family‑run bakery tucked into a two‑story building, yet its pies bring a taste of the Golden Gate to every bite.
How the Dough Got a Flavor Flip‑Side
Meet Roy Chan – a former Stanford chemistry nerd who turned a weekend hobby into a dream. Picture this: he strolls into San Francisco during his student breaks, munching on the local hand‑rolled sourdough dough, and gets hooked. Back in Singapore, he couldn’t find any pizza that captured that San Francisco zest – especially the signature oil‑pan crust that’s crispy on the outside yet pillowy inside.
Fast‑forward to 2020, and Roy handed his pizza craft to his family. What sets his rectangular pies apart? A 100‑year‑old heirloom sourdough starter that let his dough develop a robust, tangy flavor.
Why It’s Taste‑Sensation‑Inducing
- Lactic acid twist: The natural acids give the crust a mouth‑watering sour bite.
- Enzyme magic: Tiny enzymes release aroma and flavor notes – more a juicy punch than plain dough.
- Olive oil love: Sprinkled inside, it adds a subtle, savory splash.
Roy says, “It turns an ordinary pizza into something truly delightful.”
The Current Stack of Masterpieces
As the shop remains small, the menu contains just a handful of crowd‑pleasers:
- Mushroom Pesto – earthy noodles in fragrant basil coziness.
- Clam & Garlic Signature – briny, garlicky things you won’t forget.
- Peperoni Basil – spicy, fresh, and the classic that never goes out of style.
- Roast Beef & Garlic – rich, savory beef with a garlicky twist.
Roy’s plans? To flesh out this menu with even more exciting combinations as the bakery grows.
Location & Contact
Come by: 11 Sam Leong Road, #01-09. Phone: 8660 8064.
Original article published in The Peak – Food & Drink & local Lifestyle – just for pizza lovers who crave a slice of the Bay.
