Young entrepreneur earns his dough with pizza
Oven fresh: After baking the pizza at temperatures of up to 300°C, it is ready to be served.
KUCHING: Pizzas might have been regarded as a poor man’s food centuries ago.
Today, however, it has become one of the most popular dishes as nobody can deny its richness in taste, flavour and texture.
With this in mind, local pizza chef Thomas Tong brings the delicious, original Italian-originated food to the masses at his stall located at Da Light Food Court in King’s Centre here.
Named Tom’s Pizza — naturally — the stall has been in operation for almost two years.
It is now one of the city’s best kept secrets when it comes to getting excellent thin-crust pizzas.
It is also known for its efficient service.
“It was hard at first because very few people could accept the fact that original Italian used only thin crusts as the base, instead of the thick one so many were used to,” Tong told The Star.
“But after a few good reviews from customers and subsequent postings on social media sites like Facebook about my stall, I’ve been gaining a steady flow of customers eager to try the pizzas from my stall,” he smiled.
Tong pointed out that a true pizza would only use thin crust to bring out the flavour of the ingredients used as its topping.
“Moreover, it is
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