Plank Sourdough Pizza is Singapore's first pizzeria dedicated specifically to sourdough crust pizzas, nestled in a relaxed, cosy, and family-friendly setting at Dempsey Hill. Born out of the artisan baking expertise of Baker & Cook, Plank approaches pizza with a simple philosophy: great pizza starts with truly exceptional bread.
Every base is hand-stretched and crafted using a time-honoured slow fermentation process powered by 'Little Johnny', a sourdough starter nurtured for over two decades. Fermented for up to 48 hours at low temperatures, the dough produces a light, digestible base with a pillowy soft interior and a delicately crisp rim.
Pizzas are topped with thoughtfully selected ingredients—ranging from fresh mozzarella balls and garden herbs to curated meats—before being fired in specialised high-temperature Valoriani brick kilns. Beyond sourdough pizzas, the kitchen also serves fresh salads, pastas, pitas, ribs, sweets, craft beers, and wines, making it an inviting gathering spot for families and casual diners alike.
When Baker & Cook set out to rethink the traditional pizza, they started from a baker's conviction: at the end of the day, a great pizza is simply wonderful bread topped with delicious, honest ingredients. As the first pizzeria in Singapore dedicated to sourdough crusts, Plank Sourdough Pizza puts craft bakery principles right at the center of the dining table.
Set in the leafy, tranquil surroundings of Loewen Road in Dempsey Hill, the Dempsey branch offers a warm, welcoming space tailored for family gatherings, casual dates, and leisurely weekend catchups.
What sets Plank apart from standard pizzerias is the attention lavished on the dough. The leavening relies on 'Little Johnny,' a dedicated natural wild yeast starter that has been fed and cared for over more than two decades. Combining diverse flours with just wild levain, water, salt, and extra virgin olive oil, the dough is slowly fermented for up to 48 hours at a controlled 8°C.
This prolonged maturation breaks down complex starches and yields a light, airy crumb with subtle, natural tang. Instead of rolling pins, pizzaiolos hand-press and stretch each disc to preserve delicate air pockets, tossing the dough by hand before it heads to the prep table.
Plank bypasses heavy, greasy toppings in favor of fresh mozzarella balls, garden-picked herbs, and balanced cured and cooked meats. Once dressed, each pizza enters a dedicated Valoriani brick kiln operating between 380°C and 400°C. Crafted by specialized Italian artisans, the kiln's refractory stone and open flames cook each pie in roughly two minutes. Using skilled peel rotations close to the fire, the chefs achieve a blistered, wood-fired char while keeping the crust soft and pillowy within.
While the sourdough pizza remains the headline act, the menu extends comfortably across casual Italian-inspired dining. Tables can round out their meal with fresh salads, pastas, ribs, and warm pitas, alongside sweet desserts and artisan pastries from the Baker & Cook bakery counter. Paired with a chilled craft beer or a glass of wine, Plank delivers an unpretentious, flavor-forward feast in Dempsey Hill.