Italians invented it, Americans changed it, but what makes a pizza great? Is it crust, sauce or toppings? Here, we break down some of the city’s top purveyors of pizza.

 

Il Bolognese

Who: A downright comforting trattoria with convivial spirit and zero pretension. 
Crust: Wonderfully crisp yet pillowy, moist but burnt in all the right places.
Get this: The margherita (B390) has the zing of a good tomato base that’s cut with chunky and surprisingly tangy buffalo mozzarella.
139/3 Sathorn Soi 7, 02-286-8805 Open daily 11:30am-2:30pm, 5:30-11pm
 
 

Delices de Capoue NEW!

Who: Ekkamai’s cozy new pizzeria is French-owned but has the pizza panache of Italy. 
Crust: Made with specially imported Italian flour matured for 72 hours. Wood ovens achieve that doughy and pliable Napolitana crust. 
Get this: Let the crust shine with the traditional margherita pizza (B350). The L’Italain (B510) makes for a heartier, creamier choice, with mozzarella, gorgonzola, parmigiano and balsamic cream.
Ekamai Complex, 359/7 Sukhumvit Soi 63 Ekkamai 02-020-1635. Open Tue-Sun 5:30pm-11pm
 
 

Gallery Pizza

Who: Italian-American co-owner/chef Shane Greene stays open till 4am for delivery and partners with Sathorn 11 Art Space.
Crust: 72-hour fermented using 100-percent imported ingredients. The result is satisfyingly spongy yet crisp, with slightly burnt edges.  
Get this: Fun stuff like the Pat Kaprow (B325) and Vodka Pie (vodka sauce, mozzarella, Italian tomatoes and fresh basil, B275) aside, you can’t go wrong with the American Pepperoni (B355). 
404 Sathorn Soi 11, 020-411-044. Open daily 11am-4am
 
 

Pala Pizza

Who: Asoke’s institution for Roman-style pizza: thicker, crunchier and square. The result of much love-hate conversation.
Crust: Cooked as one-meter-long slabs and cut up into squares (B50-130 for a roughly 6-by-6-inch piece). The bottom forms a very thin, crispy crust with beautiful char marks, while the half-inch above is an aerated, slightly sour miracle.
Get this: San Marzano tomatoes and artichoke add zing to the capricciosa (B115), whle the cinque formaggi (B125) is a cheesy delight. 
#1 MRT Sukhumvit Station, 02-259-1228-9. Open Mon-Sat 10am-11pm; Sun11 am-11pm
 
 

Peppina

Who: Team Appia’s strictly Naples-style pizza, made to Associazione Verace Pizza Napoletana rules.
Crust: Tangy and pillow-soft, slightly chewy with charred bits from the blazing hot oven­—many however complain that the crust can get too billowy.
Get this: The simple Marinara (B180/260) thanks to perfectly acidic San Marzano tomatoes. 
Five branches across Bangkok. Try 27/1 Sukhumvit Soi 33,  02-119-7677. Open daily 11:30am-3pm, 6pm-midnight
 
 

Pizza Mania

Who: American-style, bigger-is-better pies that ooze cheesy goodness. Delivery only.
Crust: Nothing fancy here, just a good thin crust that’s pliable and chewy with crisp edges, available all the way up to a New Yorker-style 18 inches. 
Get this: The variety of toppings is endless, starting with the pepperoni (truly American) and the Tirolese (B395) that has mozzarella, gorgonzola cheese and smoked bacon. Detroit-style pizza has a thick and fluffy deep-dish crust covered in mozzarella and homemade sauce (special order only).
120/3, Sukhumvit Soi 23, 02-261-1212. Open daily 11am-11pm
 
 

Pizza Massilia

Who: This collaboration between French restaurateur Frederic Meyer (Issaya Siamese Club and Namsaah) and Italian chef Luca Apino (La Bottega di Luca) takes an Italy-meets-France approach to pizzas.
Crust: Delicate and thinner than Peppina, mixed with Minere mineral water and “air-conditioned“ flour. Good news if you have a gluten intolerance: Pizza Massilia Ruam Rudee has you covered.
Get this: Extravagant toppings like the Mortadella truffle (B590) with organic tomato sauce, fior di latte mozzarella, black truffle sauce and Mortadella black truffle.
15/1 Soi Ruam Rudee, 02 651 5091. Open 11:30am-2:30pm; 5:30pm-11pm
1/8 Sukhumvit Soi 49, 02-015-0297. Open daily 11:30am-2:30pm, 5:30pm-midnight
 

Sfizio

Who: Hidden in a back alley of Asoke, Sfizio feels more like a cafe than a restaurant, but is right up there with the crema of Bangkok’s homey Italian New Wave.
Crust: Fluffy, charred and fermented for 72 hours—competition for any of this city’s pizza heavyweights.
Get this: For something new, go for the signature Sfizio (220/400) with mozzarella, ricotta, parmesan, pork sausage and truffle.
44/4 Sukhumvit Soi 21, 02-262-0405. Open Tue-Fri 11:30am-4pm Tues-Sun 6pm-10:30pm