Singapore’s pizza scene has come a long way since 2011, when La Opretta became our first VPN-certified pizzeria. Back then, leopard spotted neopolitan style pizza was still a novelty. Restaurateurs had to import wood from Indonesia to fuel their Italian ovens.

Nowadays, Neapolitan-style pizzas are everywhere. Wood-fired ovens from Italy, long-fermented doughs made with imported flour, and buffalo mozzarella from Naples have become the norm rather than the exception. Some restaurants have even gone beyond Neopolitan, offering Neo-Neopolitan Pizzas! But new pizzerias continue to pop up all over the island, and diners are spoiled for choice. So the real question is: how do you stand out from the crowd?

IL Clay has a few things that set it apart. Firstly, it’s a supper club, which means you can enjoy pizzas late into the night. Its location along the Clarke Quay waterfront also offers excellent al fresco, waterfront dining.

The man behind the pizza oven is Chef Ciro Sorrentino, a Naples-born pizzaiolo who has made a name for himself on the international stage. His restaurants in Italy and Vietnam have earned spots on the 50 Top Pizzeria Eccellente Italia 2023 and 50 Top Pizza Asia-Pacific 2024 lists.

This proves that his pizzas resonate with diners across continents. Most recently, he added another feather to his cap with a Two Slices award from Gambero Rosso International, one of Italy’s most respected gourmet guides. With credentials like that, it’s no surprise we were impressed with the pizzas here.

If there’s one pizza I’d order again, it’s the 6 Cheese & Honey.