Chooby Pizza is a small, no-fuss pizzeria on Owen Road in the Kallang/Farrer Park neighbourhood, serving naturally leavened Napoletana-style pizzas alongside a drinks list built on craft beer and Italian natural wine. The concept began with a single, memorable pizza in Naples, and the team has kept the spirit simple ever since: honest pizzas and good drinks in an easy, casual space, served with what they describe as the Italian attitude of big hearts and laughter.
The dough is treated with real patience — well hydrated, naturally leavened and slow-fermented for at least 20 hours with wild yeast, so it behaves a little differently every time. Pizzas are hand-stretched and baked in a Roccbox oven at a minimum of 400 degrees Celsius, giving them a soft, airy and light texture. Authentic Italian produce, from 00 Napolitan pizza flour to Italian olive oil, tomatoes and cheeses, does the heavy lifting.
The menu ranges from classics like the Margherita and Marinara to creative pies such as Pepperoni with chilli and honey, Truffled Mushroom, Spiced Coconut Chicken with tom kha sauce, and a Pulled Pork with kimchi and fig chutney. Rotating specials appear regularly — a recent one, Fish Amok, donated part of its proceeds to Smiling Gecko. Sides, a pecorino ice cream stick for dessert, and a drinks programme of rotating beers, all-Italian natural wines, sake, Japanese whisky and non-alcoholic options round out the experience. Open Wednesday to Friday evenings, with reservations available.
Chooby Pizza began, by its own telling, with a single pizza in Naples — classic, memorable, and impossible to shake off. That pizza grew into a small, no-fuss pizzeria on Owen Road in the Kallang/Farrer Park neighbourhood, built around a simple idea: honest pizzas and good drinks in an easy, casual space, served with what the team calls the Italian attitude of big hearts and laughter. The name may be playful, but the dough is treated with complete seriousness.
Every pizza at Chooby starts with a dough that is well hydrated and naturally leavened, then given a slow fermentation of at least 20 hours. Because wild yeast is doing the work, the dough turns out a little differently every time — something the kitchen embraces rather than fights, describing the process as special and intuitive. It is pizza-making that leans on patience rather than shortcuts, and it shows in the lightness of the base. Authentic Italian produce carries the rest: the kitchen maximises its use of 00 Napolitan pizza flour, Italian olive oil, tomatoes and cheeses.
Each pizza is hand-stretched and baked in a Roccbox oven at a minimum of 400 degrees Celsius, producing the texture Napoletana-style pizza is loved for — soft, airy and light.
The pizza list moves comfortably between the canonical and the creative. The Margherita is the benchmark — Napoli tomato, fior di latte, basil, pecorino and olive oil — while the Marinara stays equally classic with napoli tomato, garlic, oregano and cherry tomato. From there the kitchen gets playful: the Pepperoni arrives with spicy salami, grana padano, chilli and honey; the Truffled Mushroom trades tomato for white sauce with portobello, onion, fior di latte and truffle oil; the Spiced Coconut Chicken channels tom kha with chicken thigh, mushroom, coriander and chilli oil; and the Pulled Pork pairs bulgogi-seasoned pork shoulder with kimchi, yellow tomato and fig chutney.
Rotating specials keep regulars on their toes. A recent menu featured Fish Amok — hake in krueng coconut sauce with wild leaves and herbs, chilli and marigold flowers — with part of the proceeds donated to Smiling Gecko. Sides run from beer-battered whitebait with tzatziki to panko-crusted mushrooms with balsamic glaze and squid tentacles with spiced tomato sauce, and dessert is Chooby's ice cream stick: pecorino ice cream under a dark chocolate shell.
The drinks programme is where Chooby's personality really shows. The beer shelves are stocked with a rotating line-up of fun, tasty brews from multiple breweries and different brewing styles — offerings refresh regularly, so there is something new and familiar to look forward to on every visit — and there are beers on tap too.
Wine drinkers get a list that is entirely Italian natural wine: organic, sustainably grown, minimal-intervention bottles from small-scale producers, annotated with humour that ranges from 'like prosecco, but BETTER' for the sparkling Lambrusco to honest guidance on which rosé suits your feelings about Provence. Sake, Japanese whisky and a non-alcoholic drinks menu round things out.
Chooby Pizza sits at 127 Owen Road, Singapore 218931. The nearest MRT is Farrer Park, Exit D, and drivers can use the HDB open carpark via Worcester Road. Hours are deliberately compact — Wednesday to Friday, 6pm to 10pm, with last orders for food at 8.30pm — so plan your evening around the kitchen's clock. Reservations can be made through the website. Note that menu prices are subject to a 10% service charge, though the team absorbs GST.
Come for the crust, stay for the natural wine, and leave with the feeling the founders were after: a meal that nourishes the mind and warms the soul, minus any fuss.