Searching for sourdough pizza Singapore turns up a lot of places using the word, and almost no explanation of what it is supposed to mean. That gap is worth closing, because sourdough on a pizza menu is completely unregulated. No authority checks it. A restaurant can print it because the dough sat overnight and a spoon of starter went in, and nobody will stop them.
Which is a shame, because when it is done properly the difference is real and easy to taste. Long fermentation with a wild-yeast starter changes the crust: more blistering and leopard-spotting, a chewier and more open crumb, and a faint sourness that plain commercial-yeast dough never develops. It also takes two days and a lot of refrigerated space, which is the actual reason it costs more.
So this guide picks nine places I would genuinely eat at, and gives you the two questions that separate real sourdough from the word on a menu: how long does the dough ferment, and is the starter actually wild. Where a place is proud of the answer, it publishes it. Where it is not, that tells you something too.
Key Takeaways
- 1 Sourdough on a pizza menu is an unregulated term in Singapore. Nobody audits it, so the useful question is not whether it says sourdough but how long the dough ferments and whether the starter is genuinely wild yeast.
- 2 The number that actually matters is fermentation time. Most serious places here run 48 hours, and Plank ferments with wild yeast for up to 48 hours while Paradise and Il Clay both work on 48-hour dough.
- 3 Sourdough and Neapolitan are different axes, not competing styles. A Neapolitan pizza can be naturally leavened or commercially yeasted, and Anto serves three separate Italian traditions under one roof.
- 4 Singapore has three pizzerias on the 2026 50 Top Pizza Asia-Pacific list: Anto, which is the highest-ranked, La Bottega Enoteca around 31st, and Fortuna at 33rd.
- 5 Expect S$22 to S$35 for a serious sourdough pizza in 2026. The dough is cheap; what you are paying for is two days of fridge space, skilled labour and a wood oven.
What sourdough actually does to a pizza crust
Before the list, the short version of the science, because it makes the whole category easier to judge.
- Wild yeast versus commercial yeast. Commercial yeast is a single fast-acting strain that raises dough in a couple of hours. A sourdough starter is a live culture of wild yeasts and lactic acid bacteria that works slowly and produces acids as it goes. Those acids are the flavour, and they are why the crust tastes of something before you add a single topping.
- Fermentation time is the real number. Twenty-four hours is a minimum for any meaningful development. Forty-eight is where most of the serious places in Singapore sit. Longer fermentation builds flavour and makes the dough easier to stretch thin without tearing, which is why long-fermented pizza tends to have a lighter, more open rim.
- Sourdough is not a style. Neapolitan, Roman, New York and San Francisco describe shape, thickness and bake. Sourdough describes leavening. A Neapolitan pizza may or may not be naturally leavened, and a square San Francisco pie almost certainly is. They are separate decisions and a menu should tell you both.
- The oven finishes the job. A wood-fired oven runs hot enough to blister a well-fermented rim in ninety seconds. The same dough in a cooler electric deck oven produces a very different, usually drier result. Places that invested in wood say so.
- What to ask. How long does the dough ferment, and do you keep your own starter. Anyone doing this properly answers both instantly and enjoys being asked.
For the other half of the cuisine, my guide to the best pasta in Singapore covers handmade and bronze-die pasta at every price. If Italian is not the plan at all, best steakhouses in Singapore and omakase picks cover the other end of the eating-out spend, and family-friendly restaurants covers the kids question.
How the best sourdough pizza in Singapore compares
| Pizzeria | Style | The dough | Best for |
|---|---|---|---|
| Plank Sourdough Pizza | Wood-fired sourdough | Wild yeast, up to 48 hours | The sourdough specialist |
| Anto | Neapolitan, Roman, Pinsa | Three separate traditions | Best-ranked pizza in Singapore |
| La Bottega Enoteca | Contemporary Italian | Long-fermented | A proper dinner, and dessert |
| Fortuna | Italian | Long-fermented | The third ranked Singapore pizzeria |
| Gusta Sourdough Pizza Co | Neighbourhood sourdough | Italian and Japanese flour blend | Serangoon locals |
| Goldenroy Sourdough Pizza | Square San Francisco | Century-old starter | Something genuinely different |
| Paradise Pizza | Sourdough, cafe setting | 48 hours, made in-house daily | Pizza with coffee or wine |
| Il Clay Supper Club | Chef-led Italian | 48-hour proofed | A pizza dinner with a chef behind it |
| Lucali BYGB | New York style | Cold-fermented | Size, and a different tradition |
1. Plank Sourdough Pizza: the specialist that got here first
Plank was the first pizzeria in Singapore to build itself specifically around a sourdough crust, and it is still the clearest expression of the idea. The dough is fermented with wild yeast for up to 48 hours and finished in a wood-fired oven, which is the full combination rather than half of it.
The result is the texture people mean when they talk about good sourdough pizza: crisp on the outside, pillowy in the centre, with a tang that arrives at the end of the bite. If you want a reference point for what the category is supposed to taste like before judging anyone else, start here.
It is part of the Baker & Cook group, which is relevant rather than trivia: a bakery group already runs the refrigeration, the starters and the baking discipline that long-fermented dough demands. Outlets include Serangoon Garden, Swan Lake and Namly Place.
Website: bakerandcook.com
Locations: Serangoon Garden, Swan Lake, Namly Place
The dough: Wild yeast, fermented up to 48 hours, wood-fired
Best for: The benchmark sourdough crust in Singapore
2. Anto: the highest-ranked pizzeria in Singapore
Anto opened in 2024 and is now the highest-ranked Singapore pizzeria on the 2026 50 Top Pizza Asia-Pacific list. Different outlets reported the exact position as 15th or 16th, so I will leave it at top twenty and note that it is comfortably ahead of everywhere else here.
What makes it interesting for this guide is that Antonio Brancato runs three separate Italian pizza traditions under one roof: Neapolitan, Roman al taglio, and Pinsa Romana. Those are genuinely different doughs with different hydration, fermentation and bake, and being able to eat them side by side is the fastest education in pizza available in Singapore.
The setting is a lounge in Tanjong Pagar with a cocktail programme built around aperitivo classics, so it is a night out rather than a pizza run. Go with someone willing to order across the three styles and share.
Location: Tanjong Pagar
Style: Neapolitan, Roman al taglio and Pinsa Romana
Recognition: Highest-ranked Singapore pizzeria, 2026 50 Top Pizza Asia-Pacific
Best for: Tasting three Italian dough traditions in one sitting
3. La Bottega Enoteca: best pizza dinner, not just best pizza
La Bottega Enoteca in Joo Chiat has been a fixture for years and sits around 31st on the 2026 50 Top Pizza Asia-Pacific list. Chef-owner Antonio Miscellaneo also placed 85th on the global Top 100 pizzaiolos ranking, which is a personal recognition rather than a restaurant one and worth separating out.
It also picked up the Latteria San Salvatore Award for the best dessert list in the Asia-Pacific region for 2026, which tells you something about the place: this is a full Italian restaurant that happens to make excellent pizza, not a pizzeria with a tiramisu on the end of the menu.
Book it when you want a proper dinner with wine and courses. If you just want a pizza and to be home in an hour, one of the neighbourhood places further down this list serves you better.
Location: Joo Chiat
Recognition: Around 31st, 2026 50 Top Pizza Asia-Pacific, plus the regional best dessert list award
Best for: A full Italian dinner where the pizza is the centrepiece
Note: Chef-owner Antonio Miscellaneo ranked 85th on the global Top 100 pizzaiolos list
4. Fortuna: the third ranked Singapore pizzeria
Fortuna holds 33rd on the 2026 50 Top Pizza Asia-Pacific list, completing the Singapore trio alongside Anto and La Bottega Enoteca. Three pizzerias from one city on a fifty-place regional list is a genuinely good showing, and it is a fair summary of how much the standard here has risen.
Being ranked between the other two on a specialist list means it is being judged on the pizza itself rather than the room or the wine programme, which for a pizza guide is the more relevant signal.
If you have already done Anto and La Bottega and want to complete the set, this is the third stop, and the comparison between the three is more interesting than any individual verdict I could give you.
Recognition: 33rd, 2026 50 Top Pizza Asia-Pacific
Style: Italian, long-fermented dough
Best for: Completing the ranked Singapore three
Recommended reads
5. Gusta Sourdough Pizza Co: best neighbourhood sourdough
Gusta in Serangoon is the kind of place that makes a neighbourhood better, and it is unusually specific about its dough. It uses a proprietary recipe built on a sourdough starter with a blend of Italian and Japanese flours, finished with Fleur de Sel de Guerande.
That flour blend is the detail worth noticing. Japanese flours generally behave differently from Italian 00 in protein and absorption, so blending them is a deliberate technical choice rather than a marketing line. A pizzeria that can explain its flour is usually one that has thought about the rest.
This is a neighbourhood pizzeria rather than a destination, which is exactly its appeal. If you live in the north east, it is the one on this list you will actually return to.
Website: gustapizza.co
Location: Serangoon
The dough: Sourdough starter, Italian and Japanese flour blend, Fleur de Sel de Guerande
Best for: A local sourdough pizzeria worth being a regular at
6. Goldenroy Sourdough Pizza: best for something genuinely different
Goldenroy makes square, San Francisco-style sourdough pies, which is a style almost nobody else in Singapore attempts. The dough is built on a starter reportedly around a century old, kept going and named Old Grandpa.
Old starters are worth understanding rather than romanticising. Age does not automatically improve a culture, but a long-maintained starter develops a stable, distinctive population of yeasts and bacteria, and that consistency is the real benefit. The flavour is more assertively sour here than the Neapolitan-leaning places above, which is the point.
Square San Francisco style also means a thicker, more bread-like crust than a Neapolitan rim. If you have decided you like sourdough pizza and want to find the edge of the category, this is the direction to go.
Style: Square, San Francisco-style sourdough
The dough: A long-maintained starter known as Old Grandpa
Best for: The most distinctly sour crust on this list
7. Paradise Pizza: best sourdough pizza with a coffee or a glass of wine
Paradise Pizza ferments its sourdough crust for 48 hours and makes it in-house daily, and it sits under the same roof as Elixir Coffee and Wine. That combination is the whole proposition: a serious pizza in a room where you can equally sensibly order an espresso or a bottle.
Made daily in-house matters more than it sounds. Plenty of places make dough in batches and hold it, and a kitchen committing to a daily 48-hour cycle has to run overlapping batches constantly. It is a real operational commitment rather than a claim.
This is my pick for an unhurried afternoon rather than a dinner booking. Pizza, coffee, then possibly wine, without having to move.
The dough: 48-hour fermented sourdough, made in-house daily
Setting: Shares a space with Elixir Coffee and Wine
Best for: A long afternoon rather than a dinner slot
8. Il Clay Supper Club: best chef-led pizza
Il Clay works on 48-hour proofed dough and is helmed by award-winning chef Ciro Sorrentino, which puts it in a different category from most pizzerias: the pizza is one part of a chef's menu rather than the entire business model.
That usually shows up in the things around the pizza. Where a dedicated pizzeria optimises the crust and keeps everything else simple, a chef-led kitchen tends to bring more to the toppings, the starters and the rest of the meal.
Book this when you want a dinner with some ambition to it and pizza is the anchor rather than the whole plan. If your priority is purely crust, Plank or Gusta is the more focused choice.
The dough: 48-hour proofed
Chef: Ciro Sorrentino
Best for: A chef-led dinner where pizza anchors the menu
9. Lucali BYGB: best if you want New York instead
Lucali BYGB is here as the deliberate outlier. It is New York style, inspired by the iconic New York pizzerias, built on cold-fermented dough rather than the Italian traditions the rest of this list works in, and it serves some of the largest pizzas on the island.
Cold fermentation and sourdough overlap but are not the same thing. Cold fermenting slows yeast activity so flavour develops over days in the fridge, and it can be done with commercial yeast, a starter, or both. The result is a different kind of chew from a Neapolitan rim: foldable, sturdy, built for a big slice.
Order it when the group is large, the mood is casual, and nobody wants to discuss hydration percentages. Sometimes that is the correct pizza.
Style: New York, cold-fermented dough
Best for: Large groups and large slices
Note: A different tradition from the Italian-style entries above
What sourdough pizza costs in Singapore in 2026
Sourdough pizza carries a premium over a standard pizzeria, and here is roughly what to expect.
| Tier | Price per pizza | What you get |
|---|---|---|
| Neighbourhood sourdough | S$22 to S$28 | A properly fermented crust, simple toppings |
| Specialist pizzeria | S$26 to S$35 | Wood oven, wild-yeast starter, better cheese and cured meats |
| Ranked and chef-led | S$30 to S$45 | Award-listed kitchens, imported produce, a full menu around it |
| Full dinner with wine | S$60 to S$100 per pax | Starters, a pizza each, dessert and a glass or two |
The flour in a pizza costs very little. What you are paying for is two days of refrigerated space per batch, skilled labour to manage a live starter that changes with the weather, and in the better cases a wood oven that has to be lit and managed daily. That is why a sourdough pizza costs more than one made with commercial yeast that morning.
What is sourdough pizza?
Sourdough pizza is pizza made with dough leavened by a live starter of wild yeasts and lactic acid bacteria instead of commercial yeast. The starter works slowly, typically over 24 to 48 hours, producing acids that give the crust a mild tang and a chewier, more open crumb. In Singapore the term is unregulated on menus, so the meaningful questions are how long the dough ferments and whether the kitchen maintains its own starter.
Is sourdough pizza easier to digest than regular pizza?
Long fermentation does break down some starches and gluten before the dough is baked, and many people report that naturally leavened pizza sits more comfortably than fast-risen dough. That said, sourdough pizza still contains gluten and is not safe for anyone with coeliac disease. Treat easier to digest as a common personal experience rather than a medical claim, and note that fermentation time matters more than the sourdough label.
How much does sourdough pizza cost in Singapore?
A sourdough pizza in Singapore costs about S$22 to S$28 at a neighbourhood pizzeria and S$26 to S$35 at a specialist with a wood oven. Ranked and chef-led kitchens such as Anto or La Bottega Enoteca run roughly S$30 to S$45 a pizza, and a full dinner with starters and wine lands at S$60 to S$100 per person. The premium reflects two days of fermentation space and skilled dough handling.
What is the difference between Neapolitan, Roman and New York pizza?
Neapolitan pizza is small, thin-centred with a puffy blistered rim, baked very hot for around 90 seconds and eaten with a knife and fork. Roman comes in two forms: al taglio, a rectangular tray pizza sold by the slice, and Pinsa Romana, an oval, lighter, higher-hydration dough. New York style is large, thinner throughout and foldable, usually cold-fermented. Anto in Tanjong Pagar serves the Neapolitan, Roman al taglio and Pinsa Romana styles side by side.
Which Singapore pizzerias are ranked in 50 Top Pizza?
Three Singapore pizzerias made the 2026 50 Top Pizza Asia-Pacific list. Anto in Tanjong Pagar is the highest-ranked, reported at 15th or 16th depending on the outlet. La Bottega Enoteca in Joo Chiat sits around 31st and also won the Latteria San Salvatore Award for the best dessert list in the region. Fortuna holds 33rd. The list is republished annually, so check the current edition.
If you want the benchmark, go to Plank, because it built its whole business on the crust and it shows. If you want to learn something, go to Anto and order across all three dough traditions in one sitting. And if you have decided you actually like the sour end of the spectrum, Goldenroy is where the category gets genuinely distinctive.
Wherever you end up, ask the two questions. How long does the dough ferment, and do you keep your own starter. The places doing this properly light up when asked, and the ones using the word because it sells give you a vague answer. That is a more reliable filter than any list, including this one.
One thing I notice as a web designer: neighbourhood pizzerias lose a surprising amount of business simply because their menu and opening hours are stuck in an Instagram post from last year. If you run an F&B business and your website is the weak link, take a look at my web design for restaurants or get a quote, and I will help you build something that actually brings people in.
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Terris
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Terris is a Singapore-based web designer and digital strategist who has spent 8+ years building websites for local businesses. His Terris Recommends series shares personal picks for the best service providers across Singapore, informed by his experience working with businesses across industries.
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