Mazzoni Pizza

Mazzoni in Ubud served up a Margherita that immediately caught my eye. The pizza looked light and inviting, with a puffy top that felt soft to the touch rather than crunchy. It was one of the lightest bases I’ve come across, yet it still held really solid structure, never floppy or soggy. There was a fine dusting underneath, perhaps semolina, but it didn’t distract as it often does for me.

The crust was particularly interesting. Instead of a charred or crispy finish, it was soft and pillowy, giving the pizza a gentle feel. Even so, the dough carried itself well and never felt heavy. It’s rare to find a base that is both this light and still so well put together.

Toppings were nicely balanced. There was a generous but not overwhelming amount of cheese, with a touch of salt that lifted the flavour. The sauce wasn’t especially rich, but it worked well in the mix. Fresh basil was spread evenly across the top, and a drizzle of olive oil added flavour without making the pizza greasy.

Overall, this was a unique take on a Margherita. The standout for me was that super light dough, unlike anything else I’ve tried in Bali. I’d rate it a solid seven, and it’s definitely one I’d return for.