Wood-Fired Sourdough Pizzas & Fresh Cheese
We are all about 72-hour fermented sourdough, real wood-fired heat, and mozzarella we stretch fresh every single day. Here is a look at what we do best.
This is where the magic happens. A pizza being forged in the heart of our 400°C wood-fired brick oven, getting that perfect, flavorful char on its sourdough crust.
Our Smokey Marzano pizza soaking up the sun. It features a classic combination of sundried tomatoes, garlic, feta, and our hand-stretched mozzarella on a sourdough base.
We're more than just pizza. This is our signature pretzel bagel sandwich, loaded with smoked ham, a perfectly fried egg, and fresh greens, served on our house-made bread.
This is what fresh means to us. Our chefs hand-squeezing a fresh batch of mozzarella, made daily from locally sourced milk for the creamiest, gooiest cheese on your pizza.
It's all about the community. A table full of friends sharing food, drinks, and good times is the reason we started Brik Oven in the first place.
A close-up of our 72-hour fermented sourdough crust. See those air pockets? That's the secret to a light, airy, and crispy bite with a delicious tangy flavor.
Beat the heat with our lineup of all-natural summer drinks. We make our own syrups to create refreshing iced teas and sodas that are the perfect partner for a hot pizza.
Our chefs are pros who put on a show. Here's one of them in their element, tossing our signature sourdough pizza dough before it hits the oven.
A sweet finish with a sourdough twist. Our freshly made beignets are crispy, pillowy, and dusted with powdered sugar for a perfect, not-too-sweet treat.
That first bite feeling. We love seeing our community enjoy the food we pour our hearts into, one delicious slice of sourdough pizza at a time.
About Featured
When you bite into our pizza, you are tasting 72 hours of prep time. We ferment our sourdough base for three full days using live culture, which gives it that airy, tangy chew you will not find with standard commercial yeast. After we hand-stretch the dough, it spends exactly 90 seconds in our 400°C brick oven to get that leopard-spotted char.
We didn't set out to build another pizza chain. We wanted to change how Bangalore eats. Our process is simple but intense: we make our own mozzarella three times a day, source fresh San Marzano tomatoes for our sauces, and keep our wood fires burning at 400°C. Consistency is non-negotiable for us, whether you are grabbing a slice at our Indiranagar location or hosting a private event with Brik Mobile.
If you are curious about how it works, our open kitchens are the heart of the experience. You can watch our chefs tossing dough, feeding the fire, and stretching fresh cheese in real-time. It is not just about the food. It is about the buzz of the place, our morning sourdough bagels, and the house-made sodas that keep the energy high. We are proud of the community we have built across our 9 Bangalore locations, from Koramangala to Whitefield, and we love bringing that same chaotic, fun energy to your private parties.
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