Chooby Pizza
Owner Mason Lim uses no commercial yeast at all: a starter made from Type 00 flour from Naples and water, at 72.5-75% hydration, fermented 6-8 hours at room temperature and cooked in a Gozney Roccbox at 420-450°C. The business started as a takeout operation from a single Roccbox during Singapore's 2020 Covid-19 dining restrictions and now runs a reservation-only, three-nights-a-week room.
Why it is here
Owner Mason Lim uses no commercial yeast at all: a starter made from Type 00 flour from Naples and water, at 72.5-75% hydration, fermented 6-8 hours at room temperature and cooked in a Gozney Roccbox at 420-450°C. The business started as a takeout operation from a single Roccbox during Singapore's 2020 Covid-19 dining restrictions and now runs a reservation-only, three-nights-a-week room.
What to order
Margherita; Spiced Coconut Chicken