Singapore’s pizza scene is greasy with competition, but there’s a good slice for everyone. Pizza Studio Tamaki (PST), which consistently appears on the Michelin Bib Gourmand and 100 Top Pizzas in the World lists, is now one of the latest contenders. With its June opening, PST Singapore is the brand’s fifth store and second overseas post, following Roppongi and Higashi-Azabu in Tokyo, Okinawa, and Bangkok.
Owner-chef Tsubasa Tamaki is completely self-taught. The Okinawan native has never visited Italy. Before opening PST Roppongi in 2017, he developed his skills at two of Tokyo’s most respected pizzerias, Savoy and Pizza Strada. “Good pizza isn’t just about the recipe,” says Tamaki, “it’s about the energy of the place and the people who make it. That balance between craft and atmosphere guides everything I do.”
Tamaki respects the Italian tradition, but reinterprets his PST masterpieces with Japanese finesse. This has made him a pioneer of Tokyo Neapolitan-style pizza, which he describes as “light, aromatic, and carefully crafted”.
A proprietary blend of Canadian and American wheat flours gives the dough its lightness, which is exclusively milled in Japan. “The ‘PST flavour’ can be reproduced anywhere since the flour withstands temperature and humidity fluctuations,” he explains.
“You can’t rush fermentation. It develops when you let the dough evolve at its own pace. It’s about trusting the process and letting nature do its work”
After fermenting for 30 hours, the dough develops rich, complex flavours. “Gluten breaks down naturally with time, making the dough easier to digest and releasing deeper flavors and aromas.
“You can’t rush fermentation. It develops when you let the dough evolve at its own pace. It’s about trusting the process and letting nature do its work.” The Okinawan salt-seasoned base of PST’s wood-fired Stefano Ferrara Forni oven yields a light, chewy pizza with a charred crust and subtle smoky depth.
To ensure the same PST flavour in Singapore, most ingredients are flown in from Japan, including the Tamaki flour and Okinawan salt. “Even slight variations in ingredients can change the entire profile. The dough’s flavour and texture are derived from Tamaki flour, while Okinawan salt, with its gentle roundness, provides overall balance.”
Recommended for first-timers is the chef’s signature Tamaki Pizza, with sweet Italian datterini cherry tomatoes, toasty smoked mozzarella from Japan, salty pecorino romano, and peppery basil.
Tamaki’s favourite is the Arrabbiata. It is a fiery, flavour-packed combination of fresh mozzarella, datterini tomatoes, house-made pork nduja, Aomori garlic, Italian parsley, black pepper, and chilli padi flakes oven-dried in-house. The last offers a local take on Calabrian chillies, which he uses in his restaurants in Japan. Cheese is also included in our version, which Tamaki feels not only perfectly balances spice and heat, but also tastes incredibly satisfying.
The 5 Formaggi is a must-try for cheese lovers. It features a decadent medley of smoked mozzarella, gorgonzola, taleggio, grana padano, and mascarpone, finished with a delicate drizzle of acacia honey. The combination of sweet and salty will make you seriously addicted.
