Peppina

Peppina follows the rules of the Associazione Verace Pizza Napoletana to the letter: a dough of just flour, water, sea salt and yeast, fermented for at least 24 hours, stretched by hand on marble and cooked fast at very high heat. The result is a soft, chewy base with a puffy, charred crust.

Keep it simple with a margherita or caprese, try the diavola with spicy salami and chilli oil, or order a fried montanara to share. Burrata, Italian sausage and a handful of salads and starters fill out the table.

The Sukhumvit 33 flagship has a lively, atmospheric room that suits groups and families, and prices are reasonable for the quality. There are also branches at Central Embassy, CentralWorld and Central Bangna if you are shopping.