Hong Kong’s pizza landscape is gaining fresh momentum with the arrival of two internationally acclaimed pizzerias, alongside strong showings from local establishments on regional rankings. The city recently welcomed Vincenzo Capuano, a Naples-born chef whose namesake pizzeria launched its first Hong Kong branch in Wan Chai in May, while Tokyo’s The Pizza Bar on 38th is set to open its inaugural Hong Kong location at the Mandarin Oriental hotel later this year.

Vincenzo Capuano’s brand, with over 40 locations spanning Europe and the Middle East, was ranked 13th on the 50 Top World Artisan Pizza Chains list for 2025. Capuano, a third-generation Neapolitan pizzaiolo and World Champion of Contemporary Pizza 2022, draws on a family tradition of dough-making techniques. His signature "nuvola" base uses a high-hydration dough—containing 80 percent water by flour weight—that ferments for 24 to 30 hours, resulting in a light and airy crust. Traditional Neapolitan pizza guidelines involving San Marzano tomatoes, buffalo mozzarella, and quick cooking in wood-fired ovens are honored, but Capuano incorporates contemporary toppings like smoked provola, pistachio cream, and meatballs.

One distinctive service feature at Vincenzo Capuano’s Hong Kong outlet is the use of scissors to cut pizzas at the table, a method intended to preserve the delicate, aerated crust structure better than knives. Capuano notes that this technique, originally used to test crust doneness in the kitchen, enhances the dining experience by maintaining texture integrity.

Meanwhile, The Pizza Bar on 38th, ranked second on the 50 Top Pizza World 2025 list, brings a markedly different approach influenced by Japanese culinary values. Executive Chef Daniele Cason, who leads the Tokyo location based at the Mandarin Oriental, describes the restaurant’s core concept as an omakase experience—a fine-dining tasting menu where each slice of pizza is served individually to highlight distinct textures, temperatures, and flavor progressions. The dough shares a similar high hydration level but is crafted through unique long fermentation methods and a house-developed flour blend.

Cason emphasizes the integration of Japanese precision and respect for seasonality with traditional Italian pizza-making. The Tokyo branch operates an intimate eight-seat setting and maintains a months-long waiting list, a model the team hopes to replicate in Hong Kong. The dining experience is designed to be interactive, with guests seated directly in front of the chefs, encouraging conversation and connection rather than a formal atmosphere.

Both new entrants join a local scene already energized by establishments such as Fiata, which recently placed joint third on the 50 Top Pizza Asia-Pacific 2026 list. As Hong Kong’s pizza offerings diversify, consumers can expect a blend of classic craftsmanship, contemporary innovation, and cross-cultural influences that are redefining pizza dining in the city.