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.
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. Parties of 1–4 can book online; you can also 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.
Is there a minimum spend or service charge?
Yes. The minimum spend is NT$400 per person (children under 6 excepted), plus a 10% service charge.
Can we bring our own cake or wine?
- Cake: yes.
- Your own wine: yes, with a glass service charge of NT$150 per glass, which includes the wine glass and opening. Each glass served counts once, whether or not you change wines.
- Bottles of wine ordered here: up to 4 glasses per bottle; from the 5th glass, NT$150 per glass.
- We can't serve other drinks brought in, such as beer, spirits or sake.
- Broken wine glasses: NT$300 each.
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. We seat 28 and take whole-restaurant bookings for groups of 18 or more, at least 7 days ahead. For pricing, time slots and cancellation, see private hire on our reservations page.
What style of pizza is it?
Pizza Persé makes traditional Italian pizza, known as Pizza Tradizionale or Pizza Classica, following the way it's made in Florence. Neapolitan and Roman pizza are two other styles, each with its own dough and baking method. Our dough uses a BIGA pre-ferment, Tipo 00 Italian pizza flour and a 72-hour cold fermentation. Each pizza is hand-stretched and baked to order, lightly crisp outside with a chewy crumb.
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