Bali, Indonesia — In Canggu’s wave-humming mornings and cocktail-lit nights, one oven glows like a small sun. At Te’Amo Gastro & Bistro, pizza isn’t fast food — it’s a 48-hour ritual. Naturally risen dough, high-heat wood fire, and Italian restraint meet Bali’s easy charm. If you’re choosing your first (or next) pie, start here: five essential Neapolitans, each with a story, a texture, and the kind of finish that keeps you thinking about the crust long after the last slice is gone.
Why Te’Amo’s Pizza Hits Different
- 48-hour natural rise: Slow fermentation builds flavor and lightness, so the center stays tender while the rim blisters beautifully.
- Neapolitan bake: A ripping-hot, wood-fired oven sets the signature leopard spots in under 90 seconds.
- Minimalist toppings, maximal balance: The point is the dough — toppings support, not smother.
CTA: Explore the full lineup on the Pizza Menu, or book a table for the dinner rush via the Dinner Menu. Need a morning warm-up? See the Breakfast Menu. For pairings, browse the Bar Menu.
1) Margherita — The Benchmark of the Bake (Rp120.000)
If you really want to know how serious a pizzeria is, order the Margherita. No hiding here: a bright tomato base, creamy mozzarella, basil, and that peppery kiss of olive oil. At Te’Amo, it’s the cleanest expression of the house dough: soft, foldable center; airy, blistered cornicione. The chew is gentle, the acidity precise, the finish… addictive.
Pair it with: A light Italian lager or a crisp Pinot Grigio.
Why it belongs in the top 5: It’s the control test — and Te’Amo passes with flying colors.
2) Pepperoni — The Crowd-Pleaser, Done with Restraint (Rp150.000)
There’s pepperoni, and then there’s pepperoni on a true Neapolitan base. The fat renders fast in the wood fire, cupping into little bronze-edged coins that drip flavor back into the mozzarella and sauce. Salty, spicy, smoky — but never heavy. The crust stays the protagonist.
Pair it with: A Negroni or a medium-bodied red; bitterness loves fat.
Why it’s essential: It shows how Te’Amo respects indulgence without losing balance.
3) Formaggi — Creamy, Salty, and Completely Irresistible (Rp130.000)
The four-cheese pie is a textural masterclass: pooled creaminess in the center, stretchy edges at the rim, and little browned pockets of nutty intensity. Each cheese brings a role — sweetness, tang, depth, umami — creating a savory chorus that lingers.
Pair it with: Prosecco or a dry cider to slice through the richness.
Why it makes the cut: It’s where dairy meets discipline; luxurious but never cloying.
4) Frutti di Mare — The Coastal Signature (Rp150.000)
Seafood pizza topped with mozzarella, shrimps, mahi-mahi, garlic oil, panna cream, Grana Padano, and fresh basil.
This is Canggu in a bite — ocean-bright seafood on a feather-light base. The panna cream softens the tomato’s edges, garlic oil perfumes the heat, and basil keeps the whole thing lifted. Shrimps and mahi-mahi stay tender thanks to the quick, hot bake.
Pair it with: A mineral white (Vermentino) or a spritz.
Why it belongs here: It’s the “island classic” you’ll remember — balanced, briny, beautiful.
5) Mortadella e Pistacchi — The Sleeper Hit (Rp190.000)
Silky mortadella laid over molten cheese, then showered with crushed pistachios. The warmth coaxes the mortadella’s delicate spice while the nuts add buttery crunch. It’s textural, elegant, and very modern-Italian.
Pair it with: A dry rosé or a highball with citrus.
Why it’s top-tier: Because contrast is everything — soft, crunchy, salty, sweet.
Practical Details
Reserve the table: Quickest via the Dinner Menu
Directions: Jl. Munduk Catu, Canggu, Kec. Kuta Utara, Kabupaten Badung, Bali 80361, Indonesia
Hours: Open daily from 8.00 to 23.00
Contact: +62 851 9022 5200 • teamorest.bali@gmail.com
FAQ (For Hungry, Curious People)
What makes Te’Amo’s dough special?
A 48-hour natural rise develops flavor and a cloud-light crumb while keeping the rim beautifully blistered.
Is the pizza truly Neapolitan?
The style and bake are Napoli-inspired: minimal toppings, fast wood-fire, soft center, airy cornicione.
Best first-timer order?
Start with Margherita, add Pepperoni or Mortadella e Pistacchi, and finish with Frutti di Mare.