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Digest Where To Find The Best Pizzas In Hong Kong 2020

Where To Find The Best Pizzas In Hong Kong 2020

Where To Find The Best Pizzas In Hong Kong 2020
By Wilson Fok
By Wilson Fok
May 07, 2020
Thick crust or thin, the city’s best varieties of Italy’s iconic treat goes above and beyond on creativity and pristine quality

Depending on what toppings you choose, there are endless variations on pizzas. Some like their crusts thick and stuffed, while some prefer them thin and crisp. Toppings, however, are where the city’s best pizzerias get creative. Across Hong Kong, pizzas are forever the popular choice on a night out, best enjoyed piping hot fresh out the oven, digging in while the edges are just charred and cheese molten and soft. Below are our picks for the best pizzas you can find in Hong Kong.  


When beer meets pizza, you get Alvy’s. The neighbourhood pizzeria in Kennedy Town is home to sourdough pizzas made with a starter from Young Master’s sour beers, resulting in a soft but chewy dough crust with an almost sweet, wheaty aroma. The varieties of pizzas are on the creative side. Aside from the saucy tomato-based pies, we highly recommend the Bak Gwei, where gruyere bechamel sauce is lathered on the crust and topped with barbecued pork, mozzarella and surprisingly, ‘geung yong’ i.e. a traditional Chinese scallion-ginger condiment. The Fort Greene is also a best-selling vegetarian option at Alvy’s, where basil pesto-based pizza is topped with shavings of asparagus, sautéed mushrooms and bocconcini. Always save room for salads and a few Young Master’s beers.  
Alvy’s, G/F, 8 Holland Street, Kennedy Town, Hong Kong; +852 2312 2996 

Southside Pizza Co

Photo: Courtesy of Southside Pizza Co.
Photo: Courtesy of Southside Pizza Co.

Founded early 2020 by Johnny Glover who also created Butcher’s Club Burger, Southside Pizza Co is a Wong Chuk Hang-based delivery service. Glover collaborated with Gregoire Michaud of Bread Elements and Bakehouse to create a bespoke pizza dough, while toppings vary from the conventional pepperoni and cheese meatballs and jalapenos. Scandalous to some, Southside’s Hawaiian pizza with ham and pineapple is particularly great with caramelised edges on fresh pineapple chunks with cheese and ham slices. The new delivery-only pizzeria also features an Indian pizza where chunks of butter chicken top a thin-crust toasted naan bread. 
Southside Pizza Co is available on Deliveroo here 

The Pizza Project

Photo: Courtesy of The Pizza Project
Photo: Courtesy of The Pizza Project

Pirata Group’s newest concept to date is taking Hong Kong by storm. Headed by chefs Andrea Viglioni and Davide Borin, the pizzeria on Peel Street is wooing crowds with the establishment’s affordable thin-crust pizzas, made to order with a generous helping of toppings and homemade tomato sauce base. While The Pizza Project’s margherita pizza pairs its tomato sauce well with DOP mozzarella cheese and fresh basil leaves, it is their Carbonara pizza with pancetta and quail eggs that wins hearts. The popular pizzeria is set to open its second branch in Star Street precinct soon.  
The Pizza Project, G/F, 26 Peel St, Central, Hong Kong; +852 2311 1815 

Emmer Pizza & Cafe

Photo: Courtesy of Emmer Pizza & Cafe
Photo: Courtesy of Emmer Pizza & Cafe

Created by the team that founded Beef & Liberty, the new pizza restaurant at the Pacific Place is named after the ancient farro grain that the restaurant blends with rye and wheat to make their signature pizza dough. The restaurant also features some of the best vegetarian pizzas in town, such as the funghi pizza where portobello and cremini mushrooms top a four-cheese dough; and Marinara pizza with a zesty tomato sauce enhanced with capers, black olives, and cherry tomatoes. The pizza restaurant also offers khachapuri, a cheese-filled Georgian bread as part of the brunch offerings on weekends. 
Emmer Pizza & Café, Shop 407, 4/F, Pacific Place, 88 Queensway, Admiralty; +852 2780 1110 

Mother Of Pizzas

This Causeway Bay pizza restaurant is serious about its Neapolitan staples. Displayed on the window are the specials of the day, made with a wheat dough which has been slowly proofed for 48 hours and flash-baked in the restaurant’s wood and stone oven. The pizzas turn out crisp and thin on the crust with a generous helping of toppings filled to the rim of the crust. Those who prefer pizzas on the go and order them by the slice, but dining in is much preferred. Notable selections of pizzas include meat lovers’ Pepperoni L’Americano and Crazy Cheese, the latter a tomato and four-cheese pizza featuring fontina, mozzarella, fior di latte, and Grana Padano. Mother of Pizzas also serves a warm garlic cheese bread as starters and a handful of pastas and salads. 
Mother of Pizzas, G/F, 13 and 19 Leighton Rd, Causeway Bay, Hong Kong; +852 2891 2221 


Umberto Bombana’s casual Italian dining establishment is home to the city’s most popular pasta and pizza offerings. Much attention is spent over the formation of the homemade pizza dough, which are made in house with a slow 36 hour proofing process which yields a good rise and chewy texture of the wheat pizza dough. Margherita pizza is the grand standard at Ciak, but it is the Prosciutto and Formaggi pizza that capture the hearts of many. Guests who crave variety in their pizzas can also choose a half-half option. For a taste of luxury, Ciak’s signature Tartufo Nero is beautifully craved with toppings such as sausage, mozzarella, taleggio cheese, mozzarella, and Italian egg yolk and freshly shaved black truffles. 
Ciak, Shop 327-333, 3/F, Landmark Central, 15 Queen’s Road Central, Central, Hong Kong; +852 2522 8869 


Founded by Belgian-born, French-chef Mathieu Palombino in Brooklyn, New York, Motorino in Hong Kong is opened in collaboration with local restaurant group Black Sheep Restaurants and is the go-to for pizza lovers across town. Scrumptious and generous on toppings from cheese to tangy tomato sauce filled to the rim of the cornicione, the crust edge of the pie, Motorino’s rustic pizzas cover more than traditional margherita and prosciutto di Parma. Its more popular varieties include Sopressata Picante with fresh chillies and garlic, as well as Brussels sprouts pizza with Pecorino Romano cheese, garlic, and pancetta. The pizzeria is available for delivery on Black Sheep Restaurants Go Delivery Service as well as dine in.  
Motorino, G/F, 15 Ship Street, Wan Chai, Hong Kong; +852 2520 0690 


Taking after Italian pizza champion Franco Pepe’s Kytaly isn’t an easy task, but Babacio is pulling off the impossible after taking over the same space that the popular pizzeria once stood. While the lengthy stretch of restaurant space that used to be Kytaly remains with an expansive terrace space, Babacio’s recipe for good pizza relies heavily on its chewy soft crust with a light sprinkle of parmesan cheese which helped develop a crunchy texture on the cornicione, also known as the crust around the edges of the pizza. The downside to the pizzas, however, is that most toppings are not baked with the dough which ends up feeling rather cool, a contrast from the hot pizza as it arrived. Aside from a sweet and sour tomato sauce and buffalo mozzarella, the pizzeria’s signature Babacio pizza also features ribbons of 18-month aged Parma ham, sundried tomatoes, dollops of basil pesto and a whole burrata cheese in the middle.  
Babacio, 5/F, Carfield Commercial Building, 77 Wyndham Street, Central, Hong Kong; +852 2808 1961 


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