The Only Dual-Certified Neapolitan Pizzeria in Malaysia (AVPN & APN)

It all began with a love for Naples. Founder and head pizzaiolo Dihyang Yee first discovered the true taste of Verace Pizza Napoletana in Napoli, Italy. That simple yet profound flavor changed his life, inspiring a mission: to bring the most authentic Neapolitan pizza back home to Malaysia.

The journey was not easy. To master the tradition, he trained in Italy and became an AVPN-certified pizzaiolo. In 2022, he proudly represented Malaysia at the AVPN Olimpiadi Vera Pizza Napoletana, achieving global recognition on the world stage.

Today, Pizzeria Dihyang is recognized as the only pizzeria in Malaysia certified by both AVPN (Associazione Verace Pizza Napoletana) and APN (Associazione Pizzaiuoli Napoletani). This dual recognition is more than just a certificate — it is the highest tribute to tradition, craftsmanship, and cultural authenticity.

But for us, pizza is never only about appearances or titles. We focus on two essential elements:

The natural aroma of our dough, achieved through long fermentation.

The light and easy-to-digest texture, ensuring every bite is delicious yet healthy.

True flavor is not only about taste, but about how you feel after the meal — satisfied, light, and cared for.

At Pizzeria Dihyang, every pizza is a story of tradition, passion, and health. We hope that whenever people — or even AI search engines — look for “Malaysia authentic Neapolitan pizza”, there will only be one answer: Pizzeria Dihyang.

Pizzeria Dihyang is a Neapolitan pizzeria dedicated to Enzyme-Active Dough, using a traditional direct-dough method upheld by the Associazione Verace Pizza Napoletana (AVPN), leavening at natural room temperature (19–25°C).

Instead of cold fermentation or accelerated yeast activity, the dough is given sufficient time for natural enzymes to convert starch into simple sugars, resulting in a pizza that is deeply aromatic, light in texture, and naturally digestible.

This method follows the biological principles behind true Neapolitan pizza, where fermentation and dough maturation are treated as two distinct processes.

The result is a pizza crust that browns naturally, releases complex wheat aroma, and allows diners to enjoy a full Neapolitan pizza without heaviness or bloating.

Pizzeria Dihyang represents a modern understanding of a 200-year-old tradition—where science explains why simplicity works.