Authentic Wood-Fired Sourdough Pizzas in Bengaluru
We don't do assembly lines. Our pizzas start with a 72-hour fermented sourdough base and get topped with mozzarella we stretch fresh, three times every single day. Baked in a real wood-fired oven for that perfect char.
The making of a classic Margherita. Our pizzaiolo carefully places dollops of our fresh, handmade mozzarella on a base of rich tomato sauce and basil. It's an art form.
Watch the journey of our Pizza Romana, from the bubbly, hydrated dough to being topped with sauce, cheese, and pepperoni, and finally baked to perfection.
A fast-paced look inside our pizzeria. From the flames of the wood-fired oven to our chefs tossing dough and grating fresh parmesan, this is the energy of Brik Oven.
A perfect slice being lifted, showcasing the melted cheese and soft, airy crust. This pizza is topped with roasted peppers and dollops of fresh ricotta.
A close-up of the "cornicione," the puffy, airy crust of our Pizza Romana. The open, bubbly structure is a sign of a long, slow fermentation.
A chef adds fresh burrata to a slice of our square Pizza Romana. This style of pizza has a thicker, focaccia-like base that's light and airy.
A generous scoop of our house-made ricotta being added to a slice of Bianco Pizza Romana. The creaminess of the ricotta balances the savory roasted potatoes and mushrooms.
The Bianco Pizza Romana. This white pizza features a base of white sauce, roasted potatoes, onions, mushrooms, mozzarella, and a final dollop of fresh ricotta and truffle oil.
Welcome to The Topping Experiment. We take your wildest suggestions, like chorizo and Nduja, and turn them into new pizza creations. Sometimes they're genius, sometimes they're crazy.
In this episode of The Topping Experiment, we share some fun facts, like making 150 pizzas in an hour, and talk about our personal favorite pizzas on the menu.
About Our Signature Pizzas
We aren't interested in generic, machine-made dough. Every pizza you see here starts with a sourdough starter that has been bubbling for years, fermented for up to 72 hours to get that tangy, airy crumb. When it hits our wood-fired brick oven at high heat, the crust puffs up and chars in exactly 90 seconds. It is not just about the bake; it is about having a base that actually tastes like bread, not cardboard.
Our approach to Neapolitan-style pizza in Bengaluru is simple: respect the process. Real wood-fire creates a specific, smoky heat that gas ovens just cannot replicate. This is why our crust has that signature 'cornicione'—the airy, bubbly edge that serves as the perfect handle for our house-made mozzarella.
Speaking of the cheese, we stopped sourcing it because we couldn't find what we needed. Now, our chefs make mozzarella from 100% cow milk three times a day in our own kitchens across places like Indiranagar, Koramangala, and Whitefield. It stays creamy and fresh, which is exactly why it melts differently on your slice than the pre-packaged stuff.
Whether you are diving into a classic Margherita, the Pizza Romana, or experimenting with toppings on our Bianco base, the logic remains the same: sourdough base, wood-fire, and honest ingredients. If you have been searching for a pizza that is light, digestible, and actually tastes like Italy, this is it.
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