The Place Located along Arab Street, I checked out the newly opened Beyond The Dough, a new pizza restaurant in Bugis by master pizzaiolo Eddie Murakami along with Tokyo-born Shinji Yokota of Yokimono Pte Ltd. The shophouse space of the restaurant is a cosy 28-seater with a mix of tables and counter seating, and an open kitchen concept where you can watch the pizza making action. 

Eddie Murakami was previously at Tokyo’s Michelin-recognised and award-winning Pizza Strada and Pizza Studio Tamaki (PST) that are respectively ranked No 82 and No 88 on the Top Pizzas in the World List in 2023. 

The Food Other than a wide selection of pizzas across tomato base and cheese base options, there are also some cold and hot appetisers to start. 

The pizzas here are Tokyo Neapolitan-style slices and it uses Japanese flour, Japanese water filter, Okinawan salt and an exclusive olive oil imported from Italy. Talk about details of pizza making. Each pizza is also prepared ala minute upon order.

My meal started with an Assortment of 3 Appetisers (S$18) from the cold appetiser section which presents an omakase-style medley of starters as decided by the chef on the day based on the freshest availability. 

From the hot appetiser, I enjoyed the Homemade Lasagna (S$12), served in a mini pot in an individual portion, limited to one order per person. You get layers upon layers of meat, cheese and pasta sheets in this small pot, which is quite delicious. 

One flavour which I was surprised to see on the menu is the Singapore Rampage (S$39), a homage to the Singaporean penchant for spiciness. The best part of this pizza is the gravy on the dough, made from over 100 prawns and cooked over 20 hours and with chilli, garlic and basil. It is not that spicy at all, but still packs a punch of flavours. 

My favourite flavour here is the 5 Formaggi (S$39) where the pizza is made with the five types of cheeses including mascarpone, smoked, cheese, blue cheese, pecorino and parmigiana. It comes with a side of special Italian honey which you can drizzle on. 

Other flavours I had include the Margherita (S$30), one of the most classic Italian pizza flavour with tomato sauce, basil and cheese. 

Alternatively, there is also the Diavola (S$35) with a slightly spicy note with tomato sauce, basil, salsiccia, olive and cheese. Amongst the four pizzas I had, the Margherita is the most predictable and least surprising for me. 

Rants The 28-seater space is not huge, and if you are in groups bigger than 6 pax, you will most likely need to split tables.   

Will I Return Again? If you are looking for a pizza specialty restaurant in Bugis, Beyond The Dough is worth a try for pizza lovers. Prices are relatively steeper than the average pizza joint out there, so it is best to head here in a small group to try out more flavours, and there would bound to be a favourite flavour for you.  

This was an invited tasting, though all opinions expressed are our own.

TheRantingPanda says:
Taste bud: 3.5/5
Hole in the pocket: 4/5
Ambience: 3.5/5
Overall Experience: 3.5/5

Beyond The Dough 
150 Arab Street 
Singapore 199832 
Tel: +65 8679 1788 

Opening Hours 
Monday to Saturday 
Lunch: 11:45 to 15:00 (13:45 LO) 
Dinner: 17:00 to 23:00 (21:45 LO) 

Ranted by The Ranter