Dough Artistry & The Wood Fire
It all starts with the dough. We ferment for 72 hours and fire at 400°C to get that perfect sourdough char.
A chef expertly tosses a round of pizza dough, with a shower of flour catching the light. The brick oven glows in the background, ready for action.
A close-up of the real wood logs burning brightly inside our brick oven. This is the source of the authentic, smoky flavor in every pizza.
A chef skillfully stretches and shapes a ball of our whole-wheat sourdough dough, getting it ready for toppings.
One of our talented female chefs stretching pizza dough with a smile. We're always looking for passionate people to join our team.
A dramatic shot of a chef stretching our new whole-wheat pizza dough. It's a healthier option that's quickly become a local favorite.
Our whole-wheat sourdough balls, proofing and ready to be transformed into delicious pizzas. We offer this as a free upgrade for dine-in customers.
A close-up of a chef's hands working with the whole-wheat dough, flour dusting the air.
A chef tosses a round of whole-wheat dough, showcasing its elasticity and the skill involved in preparing each pizza base.
An announcement for our whole-wheat pizzas, now available everywhere. The image shows a chef pressing out the dough, ready for toppings.
A pizza bakes inside the intense heat of our wood-fired oven. You can see the flames licking the side of the oven, charring the crust perfectly.
About Dough Artistry & The Wood Fire
The magic happens in the 90 seconds our pizzas spend inside the 400°C brick oven. That intense heat is what gives us the signature leopard-spotted char you see on the crust—not burnt, just flavour-packed. We hand-stretch every dough ball, so don't be surprised if your pizza comes out with its own unique shape; that is just the sourdough doing its thing.
For us, the pizza journey is all about patience and heat. We start with a 72-hour natural fermentation process. This slow burn is what makes our sourdough base gut-friendly, tangy, and light, giving it that airy 'Cornicione' or rim that people love. We don't believe in fancy machines; we use real wood fire in our brick ovens to hit that 400°C mark. This isn't just about cooking; it's about getting that specific, smoky aroma and texture that you just cannot replicate with a standard commercial oven.
Everything you see in these photos, from the whole-wheat flour dust to the way the crust blisters, is part of our daily routine across our Bangalore outlets. We also make our own fresh mozzarella and burrata in-house because store-bought cheese just does not cut it when you are aiming for that perfect melt. Whether you are grabbing a classic Margherita or one of our whole-wheat options, you are getting a pizza that was stretched by hand and fired in front of you. If you visit us at Indiranagar, Koramangala, or any of our other spots, you will see the open kitchen vibe where the chefs are flipping dough and the fire is always roaring.
Similar work from other experts
Browse through Curated picks from other experts on mytribe
Sourdough Pizzas and Savoury Bites
Master the Art of Artisanal Breads, Pizza & Doughs
16
Authentic French Viennoiserie & Artisan Breads in Bangalore
4
Capturing the Soul of Artisanal Breads and Sourdough
Master Artisanal Bread Baking & Crafted Doughs
Master Professional Bread Baking & Flaky Pastries
More from Restaurant & Cafe by Brik Oven
More services by Brik Oven