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At this Sai Ying Pun pizzeria, expect Neapolitan sourdough crusts that have been fermented for 48 hours and baked in a custom oven with classic toppings such as mozzarella and basil, quattro formaggi, as well as more inventive house specials. Small sharing plates – with the likes of white anchovies with toast, ham croquettes and daily charcuterie – are also on-menu to go with your pizza.