Pizzeria Oggi

Pizzeria Oggi is Taiwan’s first pizza joint certified by the True Neapolitan Pizza Association, an organization dedicated to promoting and preserving the “true Neapolitan pizza.” Adhere to traditional pizza-making methods, Pizzeria Oggi makes the most authentic pies in a large wood-fired oven (built by the family-run Acunto Forni company of Naples and weighing 1.9 tons!) with only certain types of ingredients. The pizza dough is made with premium flour from Italy’s Molino Caputo, generally used to make traditional Neapolitan-style pizzas and said to be one of the world’s best pizza flour makers.

The wood-fired pizzas come with a variety of bases including the traditional Italian Napoletana, Bianca, Romana, and traditional Taiwan wheat. The most sought-after item on the menu is the restaurant’s signature Napoli pizza, topped with mozzarella, prosciutto, Grana Padano and arugula. But how to eat a Neapolitan pizza like a real Neapolitan? Roll up that springy and chewy Neapolitan crust in the way that we serve the spring rolls. A few drops of balsamic vinegar take the edge off the rocket’s bitter notes and bring out the meat’s saltiness, adding a whole new dimension to the pie. The Bianca pizzas use no sauce, the Roman-style crust is hearty yet thin, and the traditional Taiwan wheat base is, of course, made with the local wheat flour. Every flavor has its own avid followers, so why not come as a group to share different flavors in one visit?