Despite pizza's undoubtedly Italian origins, it has spread across the world over the past century, popularised in American cities like New York and Chicago, then further catalysed by the spread of pizza franchises like Domino's and Pizza Hut. In Malaysia too we seem to be in the throes of a pizza wave, with artisanal pizza parlous taking over the torch from the pizza franchises of old. We talk to one such Malaysian pizza upstart—myPizzaLab. Its founders, Chin Ren Yi and Jared Yeo, tells us about their pizza philosophy, talk traditional vs. modern pizzas, and weigh in on the pineapple-on-pizza dilemma.

<p>Despite pizza's undoubtedly Italian origins, it has spread across the world over the past century, popularised in American cities like New York and Chicago, then further catalysed by the spread of pizza franchises like Domino's and Pizza Hut. In Malaysia too we seem to be in the throes of a pizza wave, with artisanal pizza parlous taking over the torch from the pizza franchises of old. We talk to one such Malaysian pizza upstart&mdash;myPizzaLab. Its founders, Chin Ren Yi and Jared Yeo, tells us about their pizza philosophy, talk traditional vs. modern pizzas, and weigh in on the pineapple-on-pizza dilemma.</p>

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