Traditional Italian pizza.
Our pizza follows the way it's made in Florence, and the kitchen draws on the team's years in Italian restaurants in the UK and Singapore.
We use a BIGA pre-ferment, Le 5 Stagioni Tipo 00 Italian pizza flour, 72 hours of cold fermentation and hand-stretching. Baked to order, the crust is full of wheat aroma, crisp outside and soft within.
Every pizza we serve starts three days ahead.
The dough is just a few essentials: flour, water, yeast, sea salt, extra-virgin olive oil, and a BIGA pre-ferment.
The finished dough then ferments and matures in the cold for 72 hours, slowly building aroma, extensibility and an open crumb, and making the crust lighter and easier to digest.
BIGA pre-ferment
BIGA is an Italian pre-fermentation technique: part of the flour, water and yeast is mixed first and rested at 20°C for a day before joining the main dough. It brings fermented aroma and gives the dough spring and structure.
72-hour cold fermentation
Cold slows the yeast while the flour's enzymes keep working and the gluten relaxes. Fermentation gas stays evenly held in the dough for the best texture.
Temperature control
Beyond water, flour, room and post-mix dough temperatures, fermentation and oven temperatures are precisely controlled too.
Hand-stretched
Every pizza is shaped by hand by our pizzaiolo and baked in an imported Italian pizza oven.
From the Menu
Events & Partner Offers
Tigerair Taiwan × Pizza Persé
Show a boarding pass from any Tigerair Taiwan flight when dining in (any travel date; e-boarding passes accepted). The passenger plus up to five companions get 15% off the whole table on weekdays (Mon–Fri), and 10% off on weekends and national holidays.
Valid now through 30 June 2027
In your birthday month, dessert on us
Dine in during your birthday month and show valid ID, and dessert is on us. Please reserve ahead and let us know; the dessert served depends on availability that day. One per table.
Corporate partner discount
Employees of partner companies who show a staff ID get 15% off à la carte food and drinks on weekdays (Mon–Fri), and 10% off on weekends and national holidays. Ask our team for details, or message Pizza Persé on Facebook or Instagram.
FAQ
Do I need a reservation?
Reservations are recommended. We're a small laneway restaurant and weekends get busy. Call 02-2377-2799, or message us on Facebook & Instagram!
How much does it cost per person?
For two people sharing a pizza, a pasta and an antipasto, roughly NT$600–800 per person.
Are there vegetarian options?
Yes. Options include the Margherita and Ricotta e Spinaci pizzas, plus caprese salad, oven-roasted vegetables and tomato bruschetta.
Is parking easy? How do we get there?
We're in a lane with no parking out front; paid lots are nearby. The easiest way is the MRT, about a 5-minute walk from Liuzhangli Station.
Can we book out the whole restaurant?
Yes. Please call 02-2377-2799 first to check availability for your date.
What style of pizza is it?
Not Neapolitan, and not thin Roman-style either. It's the traditional, classic pizza found across Italy: Pizza Tradizionale, or Pizza Classica. The dough uses a BIGA pre-ferment, Tipo 00 Italian flour and 72-hour cold fermentation, shaped by hand and baked to order. The crust is lightly crisp outside and springy within.
Why does the dough ferment for 72 hours?
Cold slows the yeast, giving the dough time to fully ferment and mature. That time shapes the aroma, extensibility, crumb and baked texture, and makes the crust lighter and easier to digest.
How do I reheat takeaway pizza?
Oven: preheat to about 180°C, lightly mist the crust with water, and bake until the cheese warms through and the crust re-crisps.
Pan: heat a pan, add the pizza with a small spray of water, cover with a lid, and it's ready in seconds.
Microwaving tends to leave the crust soft or chewy.
Find Us
No. 5, Lane 265, Sec. 2, Dunhua S. Rd, Da'an District, Taipei
5-minute walk from MRT Liuzhangli · Heping E. Rd × Dunhua S. Rd