Neapolitan pizza, 90 seconds in a 485°C oak fire. Indiranagar, Bengaluru. Delivery and dine-in, from ₹449.
Flour, water, salt and a pinch of yeast, rested for two days so the crust puffs light and blistered.
Hand-crushed tomatoes and sea salt. Spread thin, never cooked twice.
Fresh cow's-milk mozzarella, torn by hand into soft clouds.
Picked that morning, laid on just before the fire.
A short menu, made properly. Every pizza starts with the same 48-hour dough and goes into the same oak fire. Prices are for a 12-inch pizza.
Thin crust, tomato sauce and a heap of wilted spinach under finely grated hard cheese.
Fresh tomato slices, sweet corn, green olives, mushrooms and red pepper on bubbling mozzarella.
Red, yellow and green peppers, red onion and black olives over tomato and mozzarella, cut in eight.
No tomato: a white base with spinach, soft white cheese and sticky roasted dates.
Roast chicken, ham, tomato and dried oregano under a thick layer of browned, bubbling mozzarella.
Seasoned oak burns at the back of a dome built by hand from volcanic brick.
The rim puffs and chars in dark freckles while the centre stays soft.
One pizzaiolo, one peel. Out of the fire and onto your plate in a minute and a half.
Photo: a pizza on a steel peel in front of a wood fire.
"The crust is the star. Soft and chewy in the middle, properly charred at the edges. Closest thing to Naples I've had in this city."Ananya R. · Koramangala
"Ordered the Verde for delivery to HSR and it arrived hot and still crisp. The spinach one has become our Sunday habit."Karthik S. · HSR Layout
"Sit at the counter and watch them work the oven. Ninety seconds really is all it takes. Book ahead on weekends."Meera & Joel · Indiranagar
