Savour Neo-Neapolitan Style Sourdough Pizza at Milano Pizza & Wine

CONTENT: Seraphina Tang
IMAGE: Milano Pizza & Wine

Sourdough pizza is all the rage now – and where better to have it than at Milano Pizza & Wine. Newly opened by SJS Group, which also owns sister venues Bar Milano and Pasta Bar, their new dining venture along Craig Road focuses on pizzas in three delicious sourdough styles: NEO-Neopolitan, Sicilian Grandma, and Buttercrust Pan Pizza. Milano Pizza has also brought in world-renowned pizzaiolo and best-selling author Anthony “Pizza Czar” Falco for joint development of techniques regarding their pizza dough.

Joshua Schwartz, the owner of SJS Group, notes, “Our NEO-Neopolitan pizzas maintain some of the traits you love about a traditional Neopolitan individual pie, but offers us the freedom to diverge enough from traditional methods and rules. Our pies maintain a slight puffed and charred crust that you will actually want to eat, instead of leaving it on the plate. By not allowing for an overdeveloped crust, we maintain more surface area for our elevated toppings, and are able to achieve a firm base with a slight chew. We feel like we’ve developed the perfect mouth-feel and flavour combinations.”

Indeed, we enjoyed tearing into the crisp pizza crusts of the 12-inch NEO-Neopolitan pies – light, and delightfully charred on the edges due to the 24-hour natural fermentation process with organic flour. The variety of flavours were developed for the local palate, yet not overly quirky. We dug into the Crab & Lobster Bisque NEO-Neopolitan Pizza with relish; a luxurious umami bomb of seafood flavours that melded together in the most delicious way.

For those who like their pizza crusts thick, the Sicilian Grandma style pizzas are for you: six-inch square, two-inch deep pies made with a unique preparation where the dough gets laboriously rested, folded, and rested again every two hours over a 24 hour period. This process results in crust that is oh-so-thick, crisp on the edges and fluffy on the inside. We highly recommend the Mortadella, Burrata, & Pistachio – the combination of all the ingredients an addictive delight.

Meanwhile, the cheekily named Milano’s Meat Lovers Buttercrust Pan Pizza is an homage to everyone’s childhood favourite “hut” – a more luxe version with a variety of salami, and three kinds of butter in the dough, making it a rich indulgence.

Don’t miss out on the starters either! The Bagna Cauda Steak Tartar, served with a pane fresco, a fluffy billowed bread made from pizza dough, was one of the best we had had. Made with a confit of olive oil, capers and jalapeno, the tartare was melt-in-the-mouth good, enough to convert our no-raw-meat dining partner! grace the menu. There are also handmade pastas such as Pappardelle with Sunday Gravy, a classic Buccatini alla Gricia, and mains like the Chicken Francaise “New York Style” and a Wagyu Tagliata.

Pair your pies with the selection of wines available – from regional Italian wines, to organic and biodynamic sips, there’s a drop for everyone.

Milano Pizza & Wine
10 Craig Road., Singapore 089370
Opening Hours: 7 days a week | Dinner 6PM-10:30PM (Thursday – Sunday) | Lunch 12PM-2PM (Daily)