Hand-tossed dough, 48-hour ferment, 450°C woodfired oven. Real mozzarella, San Marzano tomatoes, and zero shortcuts. This is pizza done right.
Our imported Neapolitan oven reaches 450°C — cooking each pizza in 90 seconds for that perfect leopard-spotted crust.
Cold-fermented for two full days. The long ferment creates air pockets, depth of flavour, and a crust that's chewy inside, crisp outside.
Fior di latte from Italy, San Marzano DOP tomatoes, 00 flour, extra virgin olive oil. The real thing, not substitutes.
San Marzano, fior di latte, fresh basil, EVOO — the queen of Naples
Mozzarella, gorgonzola, fontina, parmigiano — four cheese bliss
Spicy salami, mozzarella, nduja, chilli flakes — not for the faint-hearted
Woodfried garlic bread with parsley butter and melted mozzarella
Fresh egg pasta, cream, parmigiano, black pepper — simple perfection
Mascarpone, espresso-soaked savoiardi, cocoa — made fresh daily
Pizza Bella started with one belief: pizza shouldn't be complicated. We import our flour, tomatoes, and cheese directly from Campania. Our pizzaiolo trained in Naples. And our woodfired oven was hand-built by Italian artisans.
No frozen dough. No canned sauce. No shortcuts. Just honest pizza, made the way it should be — with flour, water, salt, time, and fire.
— Chef Marco & Team Bella"The Margherita is perfection. That crust — blistered, chewy, smoky — is the best I've had in India. You can taste the 48-hour ferment. Proper pizza."
"My Italian friend brought me here and said 'this is real pizza.' He was right. The Quattro Formaggi is dangerously good. We come every week now."
"Finally, an Indian restaurant that respects Italian cooking. No 'paneer pizza' nonsense — just authentic, proper, Neapolitan pizza. Bravo!"
Open 7 days. Walk-ins welcome. Reservations for 6+.
On SG Highway — easy parking, warm welcome.
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