Looking for the best pizza in Singapore, whether that means a blistered Neapolitan pie, a foldable New York slice, or a reliable weeknight order? This is an editorial shortlist of pizzerias that are frequently recommended by trusted local guides and diners, built for anyone who wants to eat well without wading through dozens of reviews. Treat it as a curated starting point rather than a definitive ranking, because taste, ovens and chefs all evolve.
How to choose
- Match the style to the craving. Neapolitan is soft, chewy and charred with a wet centre meant to be eaten fast with a knife and fork. New York is thin, foldable and built for slices. Roman al taglio and pan styles sit somewhere else again. Decide the mood before you decide the venue.
- Look at the crust, not the toppings. The dough is where skilled pizzaiolos separate themselves. Long fermentation (often 24 to 72 hours) usually means a lighter, more digestible base with real flavour, so it is worth asking how long the dough is proofed.
- Check the oven. A genuine wood-fired or high-heat electric deck oven produces the leopard-spotting and airy rim that define good Neapolitan. If a place leans on a conveyor oven, temper your expectations accordingly.
- Read recent reviews, not old ones. Singapore’s dining scene turns over quickly. Weight reviews and guides from the last year or so, and confirm the outlet is still trading before you make the trip.
- Watch for red flags. Soggy, pale bases, cold toppings, or a menu so long the kitchen clearly cannot specialise are all warning signs. A tight menu is usually a good omen.
- Consider the setting. Some spots are full sit-down trattorias with wine lists, others are stand-and-go slice counters. Neither is better, but knowing which you want saves disappointment.
- Book ahead for the popular names. The most talked-about pizzerias are small and fill fast, especially at weekends. A quick reservation or an off-peak visit goes a long way.
What to expect
Pizza in Singapore spans a wide range. A casual slice or a shared pie at a value chain is an easy, wallet-friendly meal, while a destination Neapolitan restaurant with an imported oven, a curated wine list and long-proofed dough sits firmly in the mid-range to premium bracket. Portions vary too, from personal-sized Neapolitan pies to large sharing formats and by-the-slice counters.
Formats matter as much as price. Sit-down trattorias suit a leisurely dinner with pasta and wine, slice bars are built for a quick solo lunch, and several pizzerias offer delivery or takeaway if you would rather eat in. As a rough rule, expect to spend more where the dough is slow-fermented and the oven is wood-fired, and less at the approachable neighbourhood and mall options.
| Style | What to expect | Typical format | Price band |
|---|---|---|---|
| Neapolitan / wood-fired | Soft, charred, chewy rim; premium ingredients | Personal pies, dine-in | $$ to $$$ |
| New York / other styles | Thin, foldable, or slice-driven counters | Slices and whole pies | $$ |
| Casual value | Familiar, crowd-pleasing, easy sharing | Large pies, delivery | $ to $$ |
Price bands used below (a rough guide, subject to change): $ = wallet-friendly, $$ = mid-range, $$$ = premium.
Our shortlist
Last checked: August 2026. Outlets and details change, so please confirm directly before you visit.
These are pizzerias that come up again and again across recent, credible guides, grouped by the style of pizza they are best known for.
Neapolitan and wood-fired
ANTO (Keong Saik / Jiak Chuan Road) – Regularly cited as one of the city’s top pizzerias and a repeat entrant on the 50 Top Pizza Asia-Pacific list, ANTO pairs long-proofed, Italian-flour dough with a lively pizza-and-aperitivo setting. Best for a special-occasion dinner where the pizza is the main event. Price guide: $$$
Fortuna (Duxton) – A compact trattoria known for its Sicilian-Neapolitan-style pizzas, praised for a long-fermented dough that bakes up wonderfully fluffy and chewy. A recent 50 Top Pizza Asia-Pacific list-maker. Best for hunting down a standout, pillowy crust. Price guide: $$
La Bottega Enoteca (Joo Chiat) – A longtime favourite that has returned to the 50 Top Pizza Asia-Pacific ranking and is regularly praised for both its pizzas and its dessert list. Best for a full Italian evening with wine and a sweet finish. Price guide: $$$
Cicheti (Kampong Glam) – A well-loved neighbourhood Italian with a devoted following for its blistered, wood-fired Neapolitan pizzas. Best for a buzzy, all-rounder dinner with pasta and small plates alongside. Price guide: $$
New York and other styles
Extra Virgin Pizza (Marina Bay / Asia Square) – A casual CBD spot known for artisanal, thin-crust pizzas built on fresh, high-quality ingredients, with a tidy list of wines and beers. Best for an easy lunch or after-work bite in the business district. Price guide: $$
Casual value
Peperoni Pizzeria (islandwide) – A long-running, family-friendly favourite from the Les Amis group, well known for generous sharing pizzas (including its famous XXL) across multiple outlets. Best for groups, families and reliable delivery. Price guide: $$
Tips
What makes a good Neapolitan pizza?
A good Neapolitan pie has a soft, airy rim with charred leopard-spotting, a thin, slightly wet centre, and a light, digestible dough from long fermentation. It is traditionally cooked very fast in a screaming-hot wood-fired oven, and it is meant to be eaten immediately while the base is still supple.
Is Neapolitan or New York style better?
Neither is objectively better, they are simply different. Neapolitan is soft, charred and eaten fresh, often with a knife and fork, while New York is thinner, sturdier and built for folding into a slice on the go. Pick based on your mood: a leisurely sit-down calls for Neapolitan, while a quick, hands-on bite suits New York.
How much should I expect to pay for pizza in Singapore?
It varies widely. Casual chains and slice counters are wallet-friendly, mid-range Neapolitan restaurants sit comfortably higher per pie, and destination pizzerias with imported ovens and curated wine lists reach premium territory. Because prices shift, always check the current menu before you go rather than relying on older figures.
Do I need to book ahead?
For the most popular Neapolitan restaurants, yes. They tend to be small, and tables fill quickly at weekends and on weeknights. A quick reservation or an earlier, off-peak visit greatly improves your chances of walking in without a wait.
How do I know a pizzeria is still worth it?
Lean on recent, credible reviews rather than old ones, since the scene changes fast. Look for consistent praise for the crust specifically, a focused menu, and signs the kitchen specialises. When in doubt, confirm the outlet is still open and trading before you make a special trip.
Explore more: Best restaurants in Singapore, Best cafes in Singapore