If you have been following my blog for a while, you’d probably know that pizzas are one of those things that have a very special place in heart (or belly in this case). I love many different kinds of food, but when it comes to pizza, I not only enjoy eating it, I have actually […]
Zazz Pizza: No bells, no whistles, just great pizza
The last time I had a great pizza was at 4P’s pizza in Hanoi. It was so good that I had to make a return visit the following day to get my pizza fix before returning home! Since then, I haven’t really come across a pizza worth writing about until my friend Hiran Fernandes invited […]
Here’s my updated napoletana style pizza recipe. My previous recipe still works very well, but it requires a lot of fridge space in order for the dough to develop flavour. This recipe uses an overnight poolish which is then added to the main dough. This saves me from having to clear out the fridge to make […]
If you have been reading this blog since 2012, you would know about how crazy I was over pizza at the time. Not just crazy about finding the most authentic wood fired Vera Pizza Napoletana pizza in Singapore, but also in making my own Napoletana style pizza at home.
I thought I was cured of my pizza fixation when I finally published my homemade pizza recipe in 2012. I had spent quite a lot of time researching and experimenting with my pizza dough which culminated in procuring a specialized pizza oven at home. At the time, I thought that that was it. Apart from […]
Pizzas have come a long way in Singapore since I was a kid. My first encounter with the pizza was with Pizza Hut which introduced Singaporeans to the all American pie back in 1981. Soon after, the local chain, Milanos began to cash in on the craze and I can still remember ordering their heart […]
Although it lacks the sexy leopard spots of a Vera Pizza Napoletana (VPN), the new pizza crust is a huge improvement over the one I last tasted. It is made with Italian 00 flour and left to rise for 6 hours before it's punched down and left to ferment overnight. It is then stretched by hand and baked in the 280 degree C wood fired oven for 4mins. It won't qualify for VPN status but it is as good if not better than 95% of the pizzas I have eaten at Italian restaurants here in Singapore.
This stall is closed! Finally! A takeaway pizza place that is worth the calories! Good news for pizza lovers who are looking for the thin crust, restaurant style pizza but don’t want to have to sit down in a restaurant to eat it. More importantly, you don’t need to pay GST and service charge on […]
Ristorante Italiano Pietro: Yet another Ulu Italian Eatery!
Back in 2009 I wrote about Cacio e Pepe which was a story about an Italian restaurant in an “Ulu” (remote) location serving pretty decent Italian food. Cacio e Pepe has since moved to yet another ulu location on the other side of the island and from last I heard, they are still doing quite […]
I have been wanting to write a proper Pizza recipe post ever since I started experimenting with pizzas three years ago but never really got round to it. This time round, I managed to finally get it done. The motivation came in the form of my new SMEG Pizza Oven which made it possible for […]
The ieat Pizza Making Class featuring the SMEG Pizza Oven!
Thanks to everyone who came for our Pizza making class! We sure had a lot of fun! This pizza class came about because of our (Damien and I) discovery of the SMEG Pizza oven. We have been experimenting with making our own Vera Pizza Napoletana (VPN) pizzas for the last 3 years and the limiting […]
Ieat’s Hands-on Pizza Workshop: Registration now open!
Registration is Closed!! Pizza Margherita made in a Smeg home oven My fascination with Pizza started back in 2009 when I first wrote about Vera Pizza Napoletana (VPN) which is considered the true original pizza from Naples. Since then my friend Damien and I have been doing many Pizza experiments at home, trying out different […]
