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Chef Radostin boasts more than 20 years of experience in crafting the finest pizzas. His skills have earned him numerous prestigious awards at the World Pizza Championship. But that’s not all— he is also one of the esteemed members of the jury!
So, what sets contemporary pizza apart from the traditional one? Apparently, these pizzas are characterised by the use of light and long-rising dough in their preparation, yielding a softer and crispier crust due to the large air pocket.
Remarkably, the chef utilises 00 flour in crafting the dough, and it undergoes 48 hours of fermentation. This finely-ground Italian flour, with its low-protein profile, imparts elasticity to the dough, resulting in an ideal texture for a tender crust. Interesting!
Here are some flavours we recommend trying at L’Arte Pizza & Focaccia! Shroom lovers will delight in the Cotto & Fungi (S$23), adorned with pork ham, mixed mushrooms, oregano, and mozzarella cheese. Alternatively, spice enthusiasts can opt for the Diavola (S$21), featuring mozzarella, spicy sausage, red onion, olives, and green peppers.
For those craving a richer and creamier flavour, the Burrata Cheese (S$24) is a must-try! This was, in fact, our favourite. It comes with simple yet indulgent ingredients like cherry tomato, pesto basil, and the star of the dish— creamy burrata.
All 3 pizzas are spread with tomato sauce, imparting a tangy and slightly sweet taste to complement the other ingredients.
Don’t miss out on Italy’s trending contemporary pizza at L’Arte Pizza and Focaccia!
