Our Signature Neapolitan Pizzas
We're obsessed with the craft. From our 72-hour fermented sourdough to our house-made mozzarella, this is what fresh, wood-fired pizza looks like.
Our Stracciatella Pizza is a study in freshness. It features vibrant confit cherry tomatoes and a drizzle of homemade pesto, perfectly complemented by creamy, hand-torn stracciatella cheese.
The classic Margherita, perfected. Our version uses a simple base of San Marzano tomato sauce, our handmade mozzarella, and fresh basil, allowing the quality of the ingredients to shine.
The Smokey Marzano pizza, featuring sundried tomatoes, garlic, feta, and our hand-stretched mozzarella on a sourdough crust. The wood-fired oven gives it a subtle smoky flavor.
A beautiful Margherita pizza made with our whole wheat sourdough base. It's topped with our special lactose-free cheese, showing our commitment to catering to different dietary needs.
A close-up on this pepperoni and bacon pizza shows how the edges of the meat get crispy and curl up in the high heat of the oven, adding incredible texture and flavor.
Our Diavola pizza is for those who like it hot. It's loaded with salty pepperoni, three kinds of chili for complex heat, and balanced with the sweetness of sliced onions.
A slice of our BBQ Chicken Pizza, loaded with tangy chicken, spicy jalapeños, and a cooling dollop of sour cream. It's a flavor explosion in every bite.
Introducing the Bird in Hand pizza. This pie balances the heat of bird's eye chili with roasted chicken and creamy blue cheese on our signature sourdough base.
The ultimate cheese pull. This is the moment everyone waits for, showcasing the incredible melt of our fresh, handmade mozzarella.
A perfect slice, lifted and ready to be devoured. This pizza is topped with jalapeños, sundried tomatoes, and feta, offering a mix of spicy, tangy, and salty flavors.
About Our Signature Neapolitan Pizzas
The secret to our Neapolitan isn't just the oven. It is the 72-hour fermented sourdough base and the mozzarella we make from scratch in our kitchen, three times a day. You get that light, airy crust and the perfect cheese pull without the rubbery texture found in mass-produced cheese.
Neapolitan pizza is all about balance. A thin, tender middle, a puffy charred cornicione, and high-quality, fresh toppings that do not weigh the dough down.
Our process is simple, but it takes time. We start with a 72-hour fermented sourdough that gives the crust its distinct tangy depth and airy texture. Every morning, we make our own mozzarella—no palm oil, just fresh, creamy cheese—three times a day to ensure it is perfectly melty for every order.
Because we use a 400°C wood-fired oven, the pizza cooks in under 90 seconds. This intense heat is what creates that iconic leopard-spotting on the crust and a smoky finish that electric ovens just cannot replicate.
Whether you are ordering our classic Margherita, the spicy Diavola, or our newer BBQ Chicken, you are getting the same quality ingredients we are obsessed with. For those with dietary preferences, we offer whole wheat bases and have mastered lactose-free cheese options that still give you that signature gooey pull.
Similar work from other experts
Browse through Curated picks from other experts on mytribe
Sourdough Pizzas and Savoury Bites
19
Handcrafted Pastas & Pizzas in Indiranagar
4
The Live Kitchen Experience at Lupa
Master Authentic Italian Pasta & Pizza Making
Master the Art of Artisanal Breads, Pizza & Doughs
6
Handcrafted Pastas and Risottos in Bangalore
More from Pizza Catering by Brik Oven
More services by Brik Oven