Plank Sourdough Pizza describes itself as the first pizzeria in Singapore specialising in sourdough crust pizza, serving curated sourdough pizzas in a relaxed, cosy, family-friendly restaurant. Alongside pizza, the menu includes fresh salads, pastas, pitas, ribs, sweets, craft beers, and wines, with the sourdough base positioned as the thing that sets it apart — as the brand puts it, "pizza is just really good bread with yummy stuff on top."
Plank Sourdough Pizza is part of the Baker & Cook group, which first opened in 2012 as an artisan bakery and food store built around the motto "Passion is Our Main Ingredient." The wider group also includes Café Carrera (in a Porsche Studio setting), Mo & Jo burgers, and TriplePlus, alongside the original Baker & Cook bakeries offering bread, pastries, and cakes for pickup and delivery.
The pizza itself starts with a sourdough starter nicknamed 'Little Johnny,' fed for more than 20 years, using the same long, slow fermentation process as Baker & Cook's bread — up to 48 hours at 8°C, using only flour, natural wild yeast (levain), salt, water, and extra virgin olive oil. Bases are hand-pressed and stretched rather than rolled, then topped with fresh mozzarella, garden-picked herbs, and a rotating Pizza of the Month, before being fired in a Valoriani wood-fired oven for a couple of minutes to achieve a pillowy, slightly charred crust.
Plank Sourdough Pizza calls itself the first pizzeria in Singapore to specialise in sourdough crust pizza, built on the idea that "pizza is just really good bread with yummy stuff on top." Rather than the usual quick-rise pizza dough, Plank leans on the same long, slow fermentation techniques used in artisan bread baking, served up in a relaxed, cosy, family-friendly restaurant setting.
At the heart of every Plank pizza is a sourdough starter nicknamed 'Little Johnny,' which has been fed for more than 20 years. The dough uses the same long fermentation process as Baker & Cook's well-known sourdough bread — a combination of different flours, slowly fermented for up to 48 hours at 8°C, using only natural wild yeast (levain), salt, water, and extra virgin olive oil. No shortcuts, no commercial yeast — just time.
Once the dough is ready, Plank's chefs press and stretch each base by hand rather than using a rolling pin. The goal is a light, crisp base with a soft, pillowy crust — and if a chef happens to toss the dough in the air, that's mostly for the kids watching. From there, pizzas are topped with carefully selected fresh and cured ingredients, fresh mozzarella rather than pre-shredded cheddar, and garden-picked herbs instead of dried oregano. A rotating Pizza of the Month lets the kitchen play with seasonal flavours and local food trends.
The finishing touch happens in Plank's Valoriani pizza ovens — 1.2 metre tall brick kilns built at 1300°C, capable of turning out five to six pizzas at a time. Valoriani is noted as the only manufacturer in the world producing all the refractory components of its ovens in-house, including the baking floor, engineered specifically so bakers can slide pizzas in and out with ease. Each pizza spends only a couple of minutes at a blazing 380–400°C, with chefs rotating it by hand near the open flame at the end to get that wood-fired, slightly charred finish — the final result being a crust that's pillowy soft with just the right amount of crispness.
While sourdough pizza is the headline act, Plank's menu extends to fresh salads, pastas, pitas, ribs, and sweets, alongside a selection of craft beers and wines — built as a full restaurant menu rather than a pizza-only stop.
Plank Sourdough Pizza sits within the wider Baker & Cook group, which first opened in 2012 as an artisan bakery and food store under the motto "Passion is Our Main Ingredient." The group's other concepts include Café Carrera, set within a Porsche Studio, Mo & Jo burgers, and TriplePlus, alongside the original Baker & Cook bakeries, which offer bread, pastries, and cakes for pickup and delivery. Across the group, the stated vision is to create uniquely situated, community-feeling bakeries and restaurants, guided by a "products we love" and "service we love" approach.
Menus are available for both the regular outlets and the Dempsey location, and pizzas, along with other Baker & Cook group offerings, can be ordered online or picked up in person, with gift vouchers also available for anyone wanting to share the experience.