Singapore is having a pizza moment - SilverKris
"I saw that this Eat, Pray, Love pizzeria still makes its dough the traditional way it did in Naples more than a century ago, with the dough resting overnight in a climate-controlled madia (now stainless steel) placed in the middle of the restaurant floor—kept at 22°C, which the owner says is costly in air-conditioning. Ingredients are strictly DOP, such as fior di latte from Agerola and San Marzano tomatoes, and while the Naples flagship serves only two classics, the Singapore outpost offers 18 options including the Cetara, named for Amalfi Coast anchovies." - Ben Chin
