Tag Archives: pizza

Pizzeria Mozza

Pizzeria Mozza has been around since 2011 – the first collaboration in Singapore between bread making extraordinaire, Nancy Silverton, Joe Bastianich and Mario Batalli.

One half of the two part restaurant (the other being Osteria Mozza), the pizzeria is equally as relaxed, but with a brighter decor that complements the bustling crowd. This isn’t meant to be a place to linger – order your pizza, eat it, vacate your table for the next hungry customers. There is also usually a mad rush before and after showtimes as the restaurant is directly opposite the Marina Bay Sands theatres.

The menu is actually very comprehensive, with a wide selection of antipasta, cured meats, salads, breads, desserts, and, of course, pizza. The pizza menu features traditional Italian meat and vegetable toppings, (and thankfully no seafood, which I continue to think have no right to be on a pizza), featuring housemade cheeses like burrata and mozarella.

And the pizza is why you go there. For that crust. Oh my goodness, that crust. It wouldn’t matter what you topped it with – the crust is amazing.  Dusted with semolina, the crust is crunchy, light and thin – but substantial enough to hold the topping.

The toppings are light – don’t expect the pizza to be loaded on top. A tiny bit on the salty side for me – although to be fair, I did order a margherita with anchovies – but easily one of the best pizzas you can get here.

Pizzeria Mozza
#B1-42/46 Marina Bay Sands
10 Bayfront Avenue  SINGAPORE 018956
Tel: +65 6688 8522

Open:  daily 17:30 – 23:00


pizza

Home made pizza base topped with saucison, mushrooms, anchovies, onions and fresh tomatoes

I find something terrifically therapeutic about making your own dough.  You can destress when kneading the dough, and it’s just so satisfying knowing that you made the piping hot bread/base that you take out of your oven.

D and I have found that while there are a few good options in Singapore for pizza, we actually like the pizzas we make at home – perhaps because we can have whatever toppings we like, and as much as we like.  I know an authentic pizza has very little topping but there are times when you want your slice weighed down by the volume of toppings.

Finding a recipe for a base that we liked has taken literally years of (admittedly) off and on practise, and I’ve finally settled one that works time and time again. It’s forgiving in that the measurements can vary slightly, you can also add psyllium husk for added fibre (you may need to use more water though) but on the whole, you end up with a pizza base that has a thin, crispy crust that maintains a light, moist and chewy texture.

I make twice this amount and freeze half so we always have the dough for a quick weekday dinner.

Ingredients (makes enough for one 12″ pizza base)

  1. 1/4 tsp sugar
  2. 3/4 cup warm water
  3. 10g yeast
  4. 1 3/4 cups flour – I’ve used 00 flour but plain flour will work if you don’t have 00 at hand
  5. good pinch of salt

Method

  1. Mix together and let sit for 10 minutes for the yeast to activate.  The yeast feeds off the sugar in the warm water.  Yeast is a living thing, so too hot and you will kill it, too cold and it will take longer to wake up.  Note – do NOT add salt at this stage.  Salt kills yeast and you need the yeast to make the dough light and fluffy
  2. While the yeast is doing its work, make a well in the middle of the flour on your board, add the salt, and once the yeast is ready (you will know when it’s all frothy and foamy) and pour the yeast/water in the middle
  3. Start mixing by bringing the edges of the flour into the middle with a fork. Once that’s all combined, time to get kneading. You may need to add a little water or flour to make the dough slightly sticky so that it’s at a stage where is just comes off cleanly from the board. Get all your aggression out on this little baby – you want to work the gluten in the flour to produce a nice light dough. I usually mix for at least 5 minutes.
  4. Pop the dough in an oiled bowl, cover with cling wrap and pop somewhere warm for an hour.
  5. Take the dough out, give it second kneading and then roll it out on a floured board to fit your pizza tray
  6. Top with a base of tomato paste and grated cheese (I like a mix of cheddar and parmesan) and whatever topping takes your fancy
  7. Use the top rack of the oven at about 200C until the edges are golden brown

L’Operetta

Cutting the burrata

I’d read about L’operetta and wanted to try this Italian restaurant that served authentic pizza from Naples, with a Japanese owner and chef.

It’s at the end of what I call the “dead zone” of Boat Quay – the section past BQ Bar to the bridge, but its overtly opulent and brightly lit decor is at least sure to attract some attention from those coming from the bridge end of Boat Quay.

Friday night, and the place was 30% full when we got there at 8.30 …  Hmmm …. the waiter (who we found out started that night) had difficulty finding our reservation … Hmmm … Took us a while to even get our menus and wine list … Hmmm …

Then things turned around.

Burrata with prosciutto, baby tomatoes and arugula

Not long after we’d ordered, the Japanese Maitre D (also MD), Taka, came and started chatting to us about the Burrata he was serving.  Burrata is an epiphany for me – mozarella cheese made not from milk but from a mix of mozarella and cream, encased in a mozarella skin, imported from the heel of Italy (where he pointed to the heel of his very cool shoes), Puglia. Fresh, rich, creamy-as-hell, this thing is absolutely gorgeous.   Served with thinly shaved prosciutto, arugula and sweet sweet baby tomatoes, this pillow of cheese seemed almost to fill your mouth with more cheese than you put in there Definitely one to share because of its richness, and the size of the dish, but oh so good.

For some reason I didn’t go for the pizza and ended up ordering a sea urchin and grey mullet roe pasta which came disappointingly with lots of brocolli in it, and I think that flavour overpowered the delicate uni flavour I was expecting.  The uni and grey mullet roe did add a creaminess to the pasta, but perhaps not the best dish to complement the burrata.

On the other hand, the pizza that D ordered, totally did.

Napoletana-style wood-fired pizza with mozarella, prosciutto and rocket

Read the ieatishootipost post for details of the pizza (and watch the video!).  It is definitely different from what you can get in Singapore – the dough is crispy on the outside, soft on the inside, and chewy – almost naan-like.  And the toppings are simple and delicately flavoured.

The pizzas are all under $30.  The place is fun and the chef comes and chats to the tables to get feedback on the food.  And they have burrata :).  I just wish I worked around the Raffles Place area – that’s where I’d be lunching.  But I’ll be going back there again.  Oh yes.


Sole Pomodoro Pizza

Capricciosa pizza

More comfort food, this time, pizza from Sole Pomodoro.

After a night of champagne for D’s birthday, and after reading a post from ieatishootipost on this wood-fired pizza restaurant on Mackenzie Street, all I wanted was one of their delicious sounding pizzas for dinner.

We ordered before we left to pick them up and ten minutes later when we arrived, our pizzas were already cooked and waiting in their boxes for us.  Brilliant.

I had the capricciosa – ham, salami, mushrooms and mozarella, and was surprised to find artichokes on them as well (not a problem because I love them too) and a bit disappointed to find the mushrooms were shitake mushrooms.  I can only think that in Singapore even the best pizza places (for example Da Paolo’s) use shitake because they’re cheaper than button mushrooms, but they tend to be a bit slimy for want of a better word.  Button mushrooms tend to go more dry and crispy around the edges when cooked in a very hot oven.  However I digress.  The base was what I went for, and the base is what I got.  Perfectly crunchy on the outside but the perfect spongy consistency inside.

Sole Pomodoro do not deliver and perhaps I know why – sitting in the box on the way back home, the pizza base in the middle ended up a bit soggy from the steam.  I’d recommend going there to eat it if you really want to enjoy that base. Besides, there really is no match from pizza straight out of the oven.

Sole Pomodoro
19/21 Mackenzie Road #01-01 Singapore 228678
TEL: +65 6884 3671
Open daily from 12.00pm to 11.00 pm