Vincenzo Capuano Singapore
Vincenzo Capuano's own description of his method matches the charter's definition of pizza contemporanea closely: precision in place of his father's and grandfather's instinct, a proprietary flour blend (Nuvola Super), a 24-hour preferment, and an almost soupy 80% hydration dough that diners cut with scissors to see the air pockets. The Singapore branch, which opened in May 2025, is his first in Asia.
Why it is here
Vincenzo Capuano's own description of his method matches the charter's definition of pizza contemporanea closely: precision in place of his father's and grandfather's instinct, a proprietary flour blend (Nuvola Super), a 24-hour preferment, and an almost soupy 80% hydration dough that diners cut with scissors to see the air pockets. The Singapore branch, which opened in May 2025, is his first in Asia.
What to order
Provola e Pepe; Don Vincenzo, its crust stuffed with ricotta