The story
Oobatz serves refined pizza in Paris through a culinary partnership that evolved from a temporary pop up called Pizzamarole. Founders Dan Pearson, Jessica Yang, and Robert Compagnon expanded their collaboration into a permanent space named for its Italian American translation of crazy. Pearson oversees a kitchen lined with toast-colored tiles, treating the dough as a living ingredient. Every base rests for thirty-six hours across six flour varieties before meeting the oven.
The team blasts each disc for ninety seconds at four hundred degrees to produce a crisp crust that remains light on the stomach. Diners typically select number five, which layers spicy salsiccia and stretched caciocavallo cheese over bright tomato sauce. The vegetable focused alternative pairs green and wild asparagus with sharp lemon zest. This disciplined execution secured the establishment a place on the Le Fooding list for 2026.
The meal concludes with the pizzokie, a hybrid pastry that bridges the gap between savory flatbread and dessert cookie. Dark chocolate chunks melt into the baked dough before serving sits atop a scoop of Ugandan vanilla ice cream sourced from Folderol. Guests who prefer fruit can order an apple and strawberry crumble paired with fior di latte ice cream. These sweet notes provide a calm counterpoint to the intense heat of the main course.
Recognition
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