When we asked Ingga Cabangon Chua how she and her partner Tom Woudwyk describe their pizza, she says without skipping a beat, “Um, the greatest pizza in the world?”The swagger isn’t unfounded. With dough fermented for over 48 hours–the formula of which took 4 years to refine–its large crust has a nice crunch on the outside and a chewy consistency on the inside. It’s airy, light, puffy, but rich in all the right ways.Ingga says that their pizza does not belong to a particular type. “We’re not Neapolitan. We’re not New York, Chicago nor Roman. And we’re not like Pizza Hut either,” she asserts. And although there’s nothing wrong with indulgent fast food pizza, Ingga shares that there’s a lot more time involved in creating their dough, giving it a different sourdough taste.A self-confessed connoisseur, Ingga recalls that she grew frustrated with the options offered here. “Four years ago, even if you go to an Italian-style restaurant here you’d get the same type of pizzas with the thin crust. That is the easiest type of dough to make.” And after travelling the world, grabbing bites she knew she wouldn’t get in the Philippines, she went back home and created the pizza she would enjoy eating every day to satisfy her cravings. With a lot of research, Ingga and Tom gathered ideas they could test and tweak.They offer universal favorites such as pepperoni and five-cheese cooked in a brick oven. They’ve also introduced Shroomed Out (the crowd favorite) topped with Shiitake, Portobello, and white button mushrooms, along with Taleggio, Fontina, and Parmesan, and fresh thyme. The Basic Bitch (they call it “Marge”) is their go-to, doused with homemade Italian plum tomato sauce, Mozzarella, and topped with basil leaves. And the best thing about these is that you can opt to have them in vegan and non-dairy variants. But meat lovers are accounted for as well; they also have Pork You, which is filled with salami, bacon, pancetta, and homemade fennel sausage.Produced by Alyssa Castillo
Photography by Renzo Navarro
Art direction by Mags Ocampo
Assisted by Kris Cuaresma and Darleen Sy
CROSTA PIZZERIA IS IN THE SOCIAL ON EBRO, 5770 EBRO ST., BARANGAY POBLACION, MAKATI. LIKE THEM ON FACEBOOK.COM/CROSTAPIZZERIAPH AND FOLLOW THEM ON INSTAGRAM AT @CROSTAPIZZERIA.