Wood-Fired Sourdough Pizzas
Authentic, 72-hour fermented sourdough crusts, hand-stretched and fired in our brick oven. Experience the Brik Oven difference—crispy, charred, and honestly fresh.
A close-up of our Diavola pizza. This one packs a punch with salty pepperoni, a trio of chilies for heat, and sweet onions to balance it all out on our signature sourdough crust.
A detailed look at our pepperoni and bacon pizza. The edges are perfectly charred from the wood fire, and the toppings are crisped to perfection.
Our Stracciatella Pizza is a celebration of freshness. It features a base of San Marzano tomato sauce, topped with confit cherry tomatoes, creamy stracciatella cheese, and a drizzle of our house-made pesto.
For those who like it tangy and spicy, our BBQ Chicken Pizza is a must-try. It's loaded with BBQ chicken, fiery jalapeños, garlic, parmesan, and a cooling dollop of sour cream.
Meet the Bird in Hand pizza. This creation features spicy bird’s eye chili, roasted chicken, and creamy blue cheese on our signature sourdough base with homemade mozzarella.
The ultimate cheese pull test. Two slices of our Margherita pizza showing off the gooey, melted mozzarella that we make fresh in-house every single day.
Serving up a slice of our popular veggie pizza, loaded with jalapeños, sun-dried tomatoes, and feta. It's a perfect example of how fresh ingredients make all the difference.
A slice of our veggie pizza being pulled, showcasing the creamy burrata topping dripping over roasted red peppers and our perfectly charred sourdough crust.
It's not burnt, it's charred. That's the mark of a true Neapolitan-style pizza cooked in a wood-fired oven, and it's a flavor you won't forget.
A full view of one of our specialty vegetarian pizzas, generously topped with fresh vegetables and crumbles of feta cheese, served fresh from the oven.
About The Main Event: Sourdough Pizzas
Our 72-hour fermented sourdough isn't just a recipe—it’s our obsession. We fire these pies at 400°C for exactly 90 seconds, which is why you see that signature leopard-spot char. It's lighter on your gut and holds its own against our fresh, house-made mozzarella and San Marzano sauce. If you’re coming in for a slice, just be ready: the crust has a bit of a bite and that classic tang you won't get from standard pizza chains.
The Sourdough Difference
We didn't just want to open another pizza shop; we wanted to change how Bangalore eats. Most places rush their dough, but we believe in patience. Our 72-hour fermentation process creates a gut-friendly base that’s airy, light, and full of flavour. When it hits our custom brick oven at 400°C, the magic happens in under two minutes.
What Goes Into The Mix
It starts with the base, but the toppings make it a Brik Oven original. We source San Marzano tomatoes for that authentic Italian base and top it off with mozzarella we stretch in-house, three times a day. No palm oils, no shortcuts, just real cow’s milk cheese that actually melts and pulls. Whether you’re grabbing a classic Margherita or loading up on Pepperoni, you’re getting the same level of care.
Frequently Asked Questions
Is the charred crust burnt? Absolutely not. That’s the ‘leopard spotting’ you get from a high-heat wood fire. It adds a smoky depth to the tangy sourdough that is essential to the Neapolitan style we love.
Do you have options for everyone? We do. We offer whole-wheat sourdough bases for those looking for a healthier alternative and a complete vegan menu, including dairy-free cheese options that actually taste like the real thing.
Where can I find you? We’ve got spots all over Bangalore—from Indiranagar and Koramangala to Whitefield and Palace Road. Whether you want the dine-in vibe or a quick delivery, we've got you covered.
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