Gioia

Gioia in Batu Bolong was a cute, not-very-busy spot, a little gaudy but with plenty of Italian charm. The Margherita here made a big impression.

The highlight was the crust. Puffy, beautifully charred, crunchy yet chewy, and cooked with real skill - it was hands down the best I’ve had in Bali. Watching the pizza being stretched and shaped was a treat in itself, and the result came out exactly as you’d hope: light, airy, and perfectly baked. For me, Gioia takes the crown for crust.

The toppings were generous, with fresh basil scattered across and a fair amount of cheese. The cheese itself wasn’t the most flavourful, but it did its job. The sauce, though, was where it lost me a little. It leaned heavily on oregano and had more of a densely flavoured, slow-cooked tomato ragu character than the bright, rich tomato sauce I prefer. It wasn’t bad by any means, just not the style I love — and for me, that let the pizza down a notch.

Still, the level of skill in the dough and bake makes me confident that other pizzas on the menu would be fantastic. I only wish I’d had the chance to try more, but sadly Gioia has now closed. Hopefully it makes a comeback, because with a crust this good, it deserves to be on Bali’s pizza map.