BIGA Pre-Ferment
Flour, water and yeast go through a pre-ferment first, letting the wheat aroma and dough structure build slowly — the first step of every Persé pizza crust.
Pizza Persé — Artisan Italian Pizza
Pizza Persé is at No. 5, Lane 265, Sec. 2, Dunhua S. Rd, Da'an Dist., Taipei, near MRT Liuzhangli, making artisan Italian pizza. The dough is made with BIGA, Le 5 Stagioni 00 flour and 72-hour cold fermentation, topped with classic Italian ingredients.
An Italian table that begins with pizza
Tucked down a lane in Taipei's Da'an District, Pizza Persé is built around Italian pizza — alongside antipasti, pasta, risotto, dessert and a list of Italian wine.
Our pizza uses Le 5 Stagioni Tipo 00 Italian flour with a BIGA pre-ferment and 72-hour cold fermentation, for a crust that's crisp at the edge and chewy and wheaty within.
Start with a pizza, add a few small plates, a pasta or a glass of wine — it works as a full dinner, or simply as an unhurried meal after work.
Just pizza, as it is in Italy.
Just pizza, as it is in Italy.
We believe good Italian food doesn't need heavy decoration. What matters is whether the dough is properly fermented, whether the ingredients belong together, and whether the heat and proportions are right. Dishes that look simple often demand the steadiest technique and judgment.
Pizza Persé's cooking comes from Florence, along with our team's experience in Italian restaurants in the UK and Singapore. From pizza and antipasti to pasta and dessert, what we want to set down is a natural, direct and warm Italian table.
We believe good Italian food doesn't need heavy decoration. What matters is whether the dough is properly fermented, whether the ingredients belong together, and whether the heat and proportions are right. Dishes that look simple often demand the steadiest technique and judgment.
Pizza Persé's cooking comes from Florence, along with our team's experience in Italian restaurants in the UK and Singapore. From pizza and antipasti to pasta and dessert, what we want to set down is a natural, direct and warm Italian table.
We use Le 5 Stagioni Tipo 00 imported Italian pizza flour, with a BIGA pre-ferment and our own 72-hour cold fermentation. Time lets the dough develop its wheat aroma, its stretch and an open crumb, and gives the baked crust an edge that's crisp outside while staying chewy within.
Once the pizza is in the oven, the oven temperature, the heat, how it colours and how the crust rises all shape the flavour that finally reaches your table. For us, the crust isn't a supporting act — it's the most important foundation of a pizza.
For toppings, we lean on combinations common to the Italian table. Mozzarella, Grana Padano, Pecorino Romano, Prosciutto Crudo, Porcini, Burrata and Truffle should each have a clear place on the pizza. Not the more the better — but every ingredient supporting the others.
Flour, water and yeast go through a pre-ferment first, letting the wheat aroma and dough structure build slowly — the first step of every Persé pizza crust.
Once mixed, the dough goes through a long cold maturation — for a lighter bite, and more depth once it's baked.
Finely milled Tipo 00 flour suits long fermentation, producing a crust with real stretch and a clean finish on the palate.
Beyond pizza, the menu also includes antipasti, sides, pasta, risotto, dessert and wine.
Share a few starters, add a pizza, a pasta or a risotto, and finish with tiramisù or a digestivo. It can be a full dinner, or simply your choice when you just want to eat well after work.
PERSÉ's approach is simple: built on the ingredients, the proportions and the heat, so every dish returns to the taste it should have.
A corner of Firenze in Taipei.
Pizza Persé sits in Taipei's Da'an District, near Liuzhangli MRT station, a short walk from the Heping E. Road / Dunhua S. Road intersection.
Inside: dark leather booths, wood tabletops and our own photography from Italy — great for get-togethers with friends, family meals, dates, business dinners, birthdays and small private bookings.
We recommend it. We're a small spot tucked down a lane, and weekends get busy. Book by phone at 02-2377-2799, on LINE, or via Messenger.
For two people sharing a pizza with a pasta and a starter, expect around NT$600–800 per person.
Yes. Pizzas like the Margherita and the Ricotta e Spinaci are vegetarian, and starters include the tricolore salad, roasted seasonal vegetables and bruschetta al pomodoro. Let us know about any dietary needs when you book and we'll do our best to accommodate.
We're down a lane with no parking right outside. The easiest way is MRT Liuzhangli station, about a 5-minute walk. If you drive, there are paid parking lots nearby.
Yes. Give us a call at 02-2377-2799 to check availability for your date.
No. We make Northern-Italian (Florence area) style pizza. Compared with the tall, puffy crust and short, very hot bake of Neapolitan pizza, our crust is closer to how it's eaten day to day in the north: the same BIGA dough and 72-hour cold fermentation, but a different bake and a different bite.