Anita's Warung

Today we’re reviewing Anita’s Warung — and as always, it’s based on the Margherita. Read about our process here.

Anita’s version makes a great first impression: a beautifully presented pizza with big basil leaves, a generous layer of cheese, and just a touch of char. The base is very thin, with a pleasing puff on the crust and no flour or polenta residue underneath. The crust is brushed with olive oil after it comes out of the oven, something a few places in Bali seem to be doing now. I’m not a fan. A drizzle of oil before the bake is fine, but oil on the crust afterwards adds a glossy shine and mostly just makes it oily.

The crust has a distinct character that’s hard to pin down — more like a shortcrust, cracker‑style pastry than the classic bready, chewy crunch I usually prefer. I assume it's coming from a higher oil content in the dough. The sauce is fresh and bright, though a bit sparse for my taste. The cheese melts well and is nicely portioned, but doesn’t bring a standout flavour.

Overall, this is a very good pizza and better than I remembered from my last visit. While I still lean toward the more traditional chewy–crunchy Napoli base, Anita’s offers a tasty, thin, and crispy alternative that’s well worth trying. A little extra sauce and it could really sing.