Macadish

Making pizzas the way I like them.

4 doughs58–90% hydration1 bench

Contemporary Neapolitan

The classic with a modern spin — lighter, puffier, and crisper in the bite.

75% hydration90 s bake

Alla pala

Pizza alla pala & al taglio

Crispiness pushed as far as it goes, through very high hydration.

80–90% hydrationby weight sold

Focaccia & padellino

Sometimes you want a good chew of bread — focaccia is just the thing.

pan bakedolive oil base

Detroit, grandma, Sicilian

A pan lets us work the crust with oil and cheese to build frico edges.

frico edgesteel pan

New York & Chicago

Thin crust either way. Wide and foldable, or cracker-thin and cut into squares with the toppings run out to the rim.

fold New Yorksquare tavern

Flour

Italian and Canadian flour

Optimising for extensibility and strength to suit Singapore's climate, while preserving flavour and texture.

W 260–320 range2 flours

Fermentation

Fermented 24 to 72 hours

In the Italian tradition, long fermentation is key to unlocking flavour and improving digestibility. Our dough uses biga and poolish to extend fermentation and achieve a consistent texture.

24–72 h @ 4 °C0.12% yeast

Flavour

Expressing Italian and local flavours

Everything tastes better on good bread, and pizza is the best bread there is. Italian technique, local flavour.

2 traditions1 dough

Method

Constant adaptation and refinement

Pizza making is as much a science as it is an art. The fun is knowing that whether it is the temperature, the flour or the handling, there is always something to improve.

Macadish