Oobatz
Oobatz is a Paris-born pizza project by an American baker, Dan Pearson (previously of Ten Belles and Rigmarole), built around a six-flour, pure-levain dough rested 36 hours and a deliberately non-traditional oven. It is a genuine test case for whether Paris has worked anything of its own into the form rather than reproducing Naples: the dough and bake are locally devised, not an import of an Italian house style.
Why it is here
Oobatz is a Paris-born pizza project by an American baker, Dan Pearson (previously of Ten Belles and Rigmarole), built around a six-flour, pure-levain dough rested 36 hours and a deliberately non-traditional oven. It is a genuine test case for whether Paris has worked anything of its own into the form rather than reproducing Naples: the dough and bake are locally devised, not an import of an Italian house style.
What to order
Pizza n°5 (salsiccia, caciocavallo, tomato sauce), Pizzokie (pizza-cookie hybrid with Ugandan vanilla ice cream)