Pizza SistersG/F, Shangri-La The Fort, 5th Ave, Taguig
Contact: 7946-2708, 0917-162-2848
Open 10 a.m. to 12 a.m. (Sunday to Monday); 10 a.m. to 2 a.m. (Tuesday to Thursday); 10 a.m. to 3 a.m. (Friday to Saturday)
(SPOT.ph) What else can you expect from Wildflour's Ana Lorenzana-De Ocampo and James Beard-awarded Chef Margie Lorenzana-Manzke, a duo that has long been known to make waves in the F&B industry? If Wildflour's array of freshly baked pastries and brick-oven pizzas can be used as a testament to their skillmanship and creativity in the kitchen—and likewise running a successful business—expectations are certainly going to be high for their new pizza venture in BGC, Pizza Sisters. For sure, they're taking their pizza game to a new level. The new pizzeria is located right beside its newly-renovated and expanded distant sisters, Pink's Burgers & Hotdogs and Hotel Bar—and boasts its own share of must-try pies on its roster.
One can't help but raise the question: How does Pizza Sisters differ from its more established... erm, sister? According to Lorenzana-De Ocampo, the difference lies in an inspired version of their award-winning Wildflour Italian pizza dough—you know, the one that bagged them a spot in the 50 Top Pizza Asia Pacific lineup. She adds, "The main difference, however, would be in the type of oven that we use."
Ana shares with SPOT.ph that at Pizza Sisters, they made a small but significant tweak in the method of cooking the pizza. "At Wildflour Italian, we would use the traditional wood fire brick oven to bake the pizzas," she says. "Pizza Sisters, on the other hand, is more conventional as it uses an Italian deck oven that's designed to bake a lot of pizzas at once."
But with all these small refinements, the sisters remain faithful to their cooking philosophy that applies to their other restaurants—that is, to only use the best ingredients in the market, such as the San Marzano tomatoes used for their pizza sauce. "Pizza Sisters is also committed to using ingredients of only the highest quality in the dough, in the sauce, and in the toppings. So you can be sure that you are being served only the best," Ana shares.
If the buns are what makes or breaks a burger, it's the pizza dough that defines a good pizza. But in the case of Pizza Sisters, it's the combination of ingredients placed on the dough that ultimately makes their pizza stand out. And the poster child for the Best in Pizza Toppings (not a real award) is the Farmer's Market (P795) pizza. If we were to play favorites, this would be it, bar none.
This pizza changes toppings based on what's available in the market—a sustainable approach that makes the Farmer's Market pizza experience different each time you order. By asking questions such as "What veggies are available on the market today?" to the server, this will more or less answer the question on what the pizza toppings are for the day.
During our visit, we got a pizza topped with broccoli florets, red and green bell peppers, thin slices of eggplants, and slivers of red onions baked in the oven, presumably with the pizza dough. The toppings were unmistakably fresh, and the way it was cooked in the oven naturally released its natural sweetness and gave it a palpable roasted flavor profile, with bits of it ever so slightly charred.
Now that you know which pizza is our favorite, we want to clarify that it doesn't make us hate the other pizzas on the menu or that they don't taste palatable. But just in case you want a pizza with actual meat on top, the Sausage (P795) and the Meatlovers (P795) pizza are no-brainers for the carnivores.
The Sausage pizza is what we'd describe a meatier version of the Farmer's Market pizza as it's topped with Italian sausage, broccoli, provolone (an Italian cheese), and a sprinkle of fennel pollen that gives it an earthy tinge. On the other hand, Meatlovers is perfect for those who want to skip the veggies as this one's topped with pepperoni, Italian sausage, pancetta, prosciutto, and mozzarella.
The rest of the menu is kept simple, with just three more classic pizza options to choose from. There's the Margherita Pizza (P795) which uses buffalo mozzarella; Pepperoni Pizza (P795) which is the pizza that uses those coveted San Marzano tomatoes; and, lastly, the Four Cheese (P795) which uses fontina, provolone, mozzarella, and parmigiano reggiano.
Going back to the big question: Can the sisters live up to their pizza legacy? Can the sisters outdo themselves in this brand-spanking new space? We're happy to report that the pizzas are just as good. But with or without the Wildflour Italian connection, it's also solid venture in its own right.