SINGAPORE, July 16 — The Pizza Collective by Peperoni Pizzeria opens today at Bugis Junction and it is letting customers create their own 10.5-inch pizzas. Prices starting from S$12 (RM33.50), and you can choose from 28 good-quality toppings and five unique drizzles, such as the Hot Drizzle and Coke Drizzle before your personalised pie is popped into a traditional stone hearth oven. Sure, these creative condiments sound like gimmicky options to lure the jaded (or those under 20), but we’re not discounting that the sweet drizzle could add a nice contrast to a savoury concoction. (http://www.thepizzacollective.com.sg)
At the new Plank Sourdough Pizza, owner and baker Dean Brettschneider — the man behind Baker & Cook — slowly ferments natural wild yeast for two days at a precise 4°C to yield delightfully blistered, pliable crusts topped with ingredients inspired by his travels. Ask for the pulled chicken pizza (S$22) with cranberry compote, Camembert and rocket. It is like Christmas on a pie. (http://www.plankpizza.biz)
In contrast, Bottura’s 12-inch pizzas have wafer-thin crusts, which means the average person can easily wolf down more than a few slices — especially when they are fresh from the oven and bubbling with truffle pate and mushrooms (S$24). Other highlights include the classic topping of rockmelon, parma ham and mozzarella (S$24) and 4 Formaggi — mozzarella, gorgonzola, stracchino and caciotta (S$16). Or share the extra-large (24-inch) pie, starting at S$30 with any three toppings. (http://bottura.sg) — TODAY
