Pizza Memoirs – Innovating Pizzas

Pizza Memoirs – Innovating Pizzas

Forenote: C.Y., my guest blogger, dined here as their guest.

I have been on a Pizza streak lately (Oh Almighty Gym Membership, will you forgive my sins) and never was one of those pizzas similar in any way.  Pizza Memoirs is located in an open-air bar call The Foundry. This place offers a relaxed environment for people who wants to dine and drink at the same time.

But what makes this place so unique is that, the Bar and the food establishments are all ran separately.  You are not limited to just one type of food, but you’ll get to choose between Pizza, burgers, Thai cuisines and North Indian delicacies.  Because all the food establishments are ran by individual vendors, you’ll get good quality and authentic food items.

Pizza Memoirs serves creative and innovative hand-crafted stone pizzas, which is not something you would find in the norm.  But what makes them really special, in my honest opinion, are the creative flavors that their pizzas offer.  I was offered two pizzas, both with stark contrast in their taste.

The Sweet Dreams pizza and the Nightmare pizza are some of their most recent creation and addition to their choices of pizza.  The other one that I didn’t get to try was the Taboo pizza, it was apparently sold out the day I was there.

The Sweet Dream pizza is very similar to a Hawaiian pizza, but the most interesting part of this pizza is that the meat is replaced with their specialty, the Fish Bak Kwa.  It was slightly sweeter than a normal Hawaiian because of the Fish Bak Kwa and the Caramelized Onions.  The crust was crispy, without being too firm and dense.  It was soft and very fragrant on the bite.

The Fish Bak Kwa tasted really good, it taste similar to your normal Bak Kwa but way more tender.  Although I would recommend the use of fresh pineapples instead of canned pineapples, just to cut the sweetness of the pizza, but canned pineapples are better in terms of cost and shelf life.

The other pizza that was introduced to us was the Nightmare Pizza.  This was a stark contrast to the sweet tasting Sweet Dreams.  Instead of the normal tomato sauce that’s usually used as the base, they replaced it with Black Pepper Sauce, which made the overall taste spicy.  The crust was very unique because it was a Squid Ink dough.  Although the Squid Ink dough didn’t taste very different from a normal dough, it certainly did add alot of visual appeal to the pizza.  The crust is different from Sweet Dreams pizza as well, its slightly more thin and crispier.

Pizza Memoirs would be a very good choice if you intend to get reasonably priced quality pizza.  Because of the relaxed environment, it is a very nice place to do a Sunday dinner or just have an afternoon beer from The Foundry.  Other than pizzas, they serve other items like pastas.

Do go to their Facebook page @

From there, you’ll see more information with regards to the items on their menu.

Pizza Memoirs is located in The Foundry, 18 Mohamed Sultan Road.  They are opened on Sunday to Thursday from 11am to 1am, Friday and Saturday from 11am to 2am.

One thought on “Pizza Memoirs – Innovating Pizzas

  1. Hmm that is pretty mysertious. For my most recent pizzas I’ve been doing much higher-hydration doughs (more like ciabatta) which can be a mess but very rewarding, but that original recipe you tried is still my go-to pizza dough any other time. Not sure what happened for you, but here are my suggestions:- trust your gut on the feel of the dough. If it seems too dry, knead in a little water and see how that feels. There can be a lot of variation in how we each scoop a cup of flour, and then each flour absorbs water a little differently, so you have to be willing to adjust a little. (for reference, I shoot for around 150 grams of flour when I scoop a cup, so if you have a scale you can see if that makes a difference). Sometimes it works better to start out with as much water as the recipe calls for, then add flour until you like how the dough feels regardless of the recipe.- try using luke-warm water or rising in a warmer place. This won’t help with the dryness/consistency of the dough, but it could help with the rising. I think if you get the dough to a good place water-wise, you’ll see a better rise (dry doughs don’t rise as dramatically), but I always forget also that this time of year my house is a lot cooler than in the summer. I read somewhere that dough rise times double for every 17 degrees colder the ambient temperature is (and cut in half for every 17 degrees warmer, etc) so if your summer kitchen is 75 degrees and your winter kitchen is 60, you’ll see a big difference.If you want to really branch out, try the ciabatta recipe on this site for your next pizza. You won’t be able to handle it much, but just smoosh it out onto a pizza pan or parchment paper and bake as hot as you can. I think you’ll be pleasantly surprised by the results.Keep me updated on your pizza adventures!

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