Crosta Pizzeria

The Social on Ebro, 5770 Ebro St., Poblacion, Makati, Metro Manila

Crosta Pizzeria
4.5 Stars

6 Reviewers

  • 5 stars 3
  • 4 stars 2
  • 3 stars 1
  • 2 stars 0
  • 1 star 0
  • 6 Reviews
  • 3 Recommend
  • 6 Reviewers
Business Hours
Reopens: 5:00p - 10:00p


  • Sunday
    • 5:00p - 10:00p
  • Monday
    • Closed
  • Tuesday
    • 5:00p - 10:00p
  • Wednesday
    • 5:00p - 10:00p
  • Thursday
    • 5:00p - 10:00p
  • Friday
    • 5:00p - 12:00a
  • Saturday
    • 5:00p - 12:00a

Payment Options


Most Recent Reviews

Karla R.
5.0 Stars

We had time to kill before heading on to meet our other friends so we decided to stop by Crosta Pizzeria at the social ebro. This is such a nice chill place to just bond and eat good food.

When I dropped by with my friends we tried three flavors. First, there was their “Basic Bitch” pizza (Php 200). Yes, the name’s got attitude! The fare lives up to it, though. It’s a simple flavor with tomato-based pizza sauce, cheese, and basil leaves. No fancy toppings, but it delivers a solid flavor.

hen there’s their “Cheesy AF” (Php 320), which contains 5 types of cheese — that’s one more than your standard 4-cheese variety. Slathered with molten layers of mozzarella, fontina, taleggio, parmesan, and goat’s cheese, this deliciously guilty pizza is perfect for the dairy-lover in everyone.

inally, we had the “Smells Fishy” (Php 350), which turned out to be my favorite. It had all the pizza elements, plus anchovies! I’m a big fan of anchovies so this gets my vote.

  • No. of Comments: 0
Mary Love S.
4.0 Stars

Aged pizza dough? It's something I've heard in the US but I haven't really tried anything like it here in Manila... till a few weeks ago. A pizza stall at Social on Ebro offers scrumptious premium pizzas at reasonable prices. And what sets it apart from fancier savory pies is its 48-hour aged dough.

Hello, Crosta Pizzeria.

It was my first time to drop by this side of Makati and I must say, it looks very hipster. Colorful wall murals, neon lights, grass, benches, millennials having photo sessions... this place has it all to be called "lit". (Okay, putting quotation marks makes it obvious that I'm borderline millennial.)

I was warmly greeted by Tommy, the other half of the dynamic duo behind Crosta. He shared with me a quick overview of the brand and how it came to be as well as its challenges in the local market.

Crosta started as a passion project. Ingga and Tommy love food (pizza to be exact) and they want to share with the locals what makes pizza good... with its dough. And you can have a better pizza experience by aging your dough.

However, Manila's very hot and humid weather made it challenging for them to make their dough. It took a long time (four years to be exact) and hard R&D work before they were able to perfect the craft of aging which they now offer at Crosta.

I sampled The Basic Bitch (PHP200 | PHP300 with garlic confit), Shroomed Out (PHP380 | PHP400 with garlic confit) and Pepperonley (PHP250).

While waiting for our pizzas, we enjoyed our cocktails Mojito (PHP190) and Sangria (PHP220) and marveled at the adorable decals of Social. (The adorable paw prints on the stairs tell you which side is for going up and down.)

I loved my refreshing mojito though I got slightly tipsy after finishing my drink.

It took about 10 minutes for our pizzas to get ready and Tommy was the one who served the delectable imperfect pies to our table.

He also explained to us that the mini bubbles on the crust show quality dough.

I first tried Shroomed Out and it was delicious! The generous serving of shiitake, portobello, white button mushroom, mozzarella, fontina, Taleggio, parmesan and fresh thyme made this dish stellar!

Though slightly salty because of the dough and cheese, I couldn't help myself from finishing my huge slice of heaven. Crosta's mushroom pizza is one of the very few of its kind to delighted my taste buds.

The Basic Bitch or Crosta's take on margherita is perfect for those who prefer a bit of tangy taste. Topped with tomato sauce, mozzarella and basil leaves, this straightforward pizza will surely be loved by topping haters.

But if you want a bit more complexity with every bite, you might want to try Pepperonley. Just like The Basic Bitch, this one is topped with tomato sauce and mozzarella. But with parmesan and salami sans the basil leaves. This though could be a bit too salty for those with low tolerance to salty food.

Overall, it was a lovely first experience with aged dough. I had no idea that pizza dough ages well just like cheese and wine. Thank you, Ingga and Tommy for the invite and I'll surely be back for more! To more branches!

  • No. of Comments: 0
Ruth D.
5.0 Stars

Crosta is one of our partners at Food Society (@foodsocietyph on Instagram) so it’s included in our Poblacion Food Tour package. For some reason, I kept missing it in past visits and it’s only now that I was finally able to try their pizzas.

Here are the ones I’ve tried and I liked all 3!

|The Basic Bitch (PhP200)
Pizza sauce, mozzarella, basil

|Pepperonley (PhP250)
Pizza sauce, mozzarella, salami, parmesan

|Cheesy AF (PhP320)
Mozzarella, fontina, taleggio, parmesan, goat’s cheese

I love their simple selection and the witty names of their pizzas.128518

You can find Crosta in The Social located along Ebro Street in Poblacion, Makati.

  • No. of Comments: 1
Marco P.
3.0 Stars

The first pizza we try was 128077128077128077128077128077128077cheese pizza ... we order one more ......not cook with to much flour under ...sorry ....

  • No. of Comments: 1
Charlzz C.
4.0 Stars

I love this pizzeria ,quality pizzas without putting a hole in your pocket.Crispy crust on the edges yet chewy on the center.Much love and work to achieve that kind of texture.
Great pizza varieties too .Love the pepperoni and Mergherita variants very nice freshly made tomato sauce,they also have the five cheese if your a cheese fanatic this is superb.
Located at Ebro St. Poblacion ,Makati very easy to locate when you see a graffiti of black panther thats the place.
Open 5pm from Tuesday to Sunday.

  • No. of Comments: 1
Reich T.
5.0 Stars

Crosta is Italian for Crust, coincidentally this is also the name of the newest kid to join the Poblacion Foodie Block.

How do you say "hello" in Italian....

Buon Giorno, Crosta Pizzeria!

The invite was graciously extended by some of the coolest peepz in the foodiesphere.

Crosta occupies the most colorful x eye-catching faux edifice at Erbo Street. Stop at your tracks when you see yellow 128512.

The gracious owners greeted us with warm smiles and enthusiasm. Ingga and Tom briefly explained how Crosta is born. The joint is born out of love for pizza and their passion to bring quality on every slice.

They offer six variants:

| Basic Bitch
| Pepperonley
| Shroomed Out
| Cheesy AF
| Pork You
| The Retiree

Note: Vegan and Non-Dairy options available.

We got to try the following - Cheesy AF, Shroomed Out and Pepperonley.

The cheese variant is not the typical Quattro Formaggio as they use five types of Cheese - mozzarella, fontina, taleggio, paremesan and goat cheese. This is the first time i've heard of taleggio cheese. As per Tom, this is not commonly used for pizza and it also comes with a hefty price tag. Using taleggio on the pizza elevated the flavor. The mild x fruity notes added depth x dimension. This is the best Cheese Pizza in the face of the Pizza universe. And can i just say that naming this baby Cheesy AF is f$&@ing brilliant.

The Pepperonley is made of homemade pizza sauce (yes, they use fresh tomatoes 127813), mozzarella, salami and parmesan. This is not the usual pepperoni pizza - Crosta's pizza sauce is the shiz. There is a perfect balance of acidity that compliments ze other elements.

Shroomed out is a lovely concoction of shitake, portobello, white button, fontina, taleggio, mozzarella and fresh thyme. I love me some shrooms! Man, the mushrooms and the cheese is nothing but awesome. A wonderful mixture of earthy and salty notes. Each bite is an assault on your palate and will you "shroomed out" and wanting for more.

The pizza dough is handmade and made of high quality flour. And get this, 48 hours aged dough y'all. Trust me, you would know the difference after the first bite. The soft x chewy x crunchy texture of the crust is all sorts of wonderful. It is mind-boggling. REALLY 128565

So what sets Crosta apart among the other pizza joints? They live by this mantra - "Make Pizza Great Again!"

Visit Crosta NOW. YES NOW. You're welcome.

  • No. of Comments: 4