Delices de Capoue

Located in a back alley off Ekkamai, the French-owned Delices de Capoue serves only pizzas made using 72-hour raised dough. Heard that before? That’s because Delice de Capoue is aiming its billowy-crusted pies at the same pizza-snooty audience as local heavyweights like Peppina and Massilia.

Go for the traditional, wood-fired margherita (B350, 13 inches) for its classic mix of tomato sauce, mozzarella, and Italian basil, or indulge in the house-named Delices de Capoue (B630), whose layers of fresh cream, mozzarella, rocket, cherry tomatoes, pesto and ham won the praise of local Michelin-studded chef Jason Bailey (Paste).

There’s a modest dining space for you to eat in, but they also offer neighbourhood delivery.