Hand-Stretched Sourdough Pizzas
No shortcuts, no artificial additives. Just 48-hour wild fermentation, hand-stretched dough, and toppings that actually pack a punch.
More is more when it comes to my Four Cheese Truffle Pizza. Watch the full process, from hand-stretching the sourdough to layering four types of cheese and finishing with truffle pâté.
A close-up of my finished Four Cheese & Truffle Pizza. Topped with fresh rocket leaves and a dusting of parmesan, this pizza is pure, savoury decadence.
The Classic Cheese with Stracciatella. I elevate a simple margherita with dollops of creamy, fresh stracciatella cheese for a richer, more luxurious bite.
This is my TwentySeven Fiamma 2.0. It's a spicy and flavourful pizza with pomodoro, aged mozzarella, red onion, spring onion ricotta, and a kick of pickled green chilli and red chilli flakes.
For the meat lovers, my Meat Lover with Mortadella Pizza is a must. It's loaded with various meats and topped with delicate slices of mortadella for a truly satisfying meal.
My Tandoori Mushroom Pizza is a fusion of flavours. The earthy mushrooms are marinated in tandoori spices and drizzled with a vibrant mint chutney for a unique Indian-inspired pizza.
A slice of my Basil Stracciatella Pesto Pizza. This pizza is fresh and vibrant, with a rich basil pesto base, sweet cherry tomatoes, and creamy stracciatella.
A super close-up of my Trapanese Pesto 2.0 Pizza. You can see the texture of the roasted peppers, the nutty pesto, and the perfectly melted cheese on my signature sourdough crust.
The foundation of a great white pizza starts with a quality white sauce, spread evenly over the hand-stretched sourdough base.
I use generous amounts of fresh, milky mozzarella, torn by hand to ensure a creamy melt on every slice.
About Sourdough Pizzas
My pizza game isn't about hiding average dough under generic cheese. It is built on a 48-hour wild fermentation process that creates a blistered, leopard-spotted crust. This approach gives you that signature sourdough tang and makes the base significantly easier on the gut than standard delivery options.
I treat my pizza like a craft, not a fast-food assembly line. By using wild yeast, I’m not just making bread; I’m creating a structure that is light, airy, and full of complex flavour. You won't find sad, rubbery crusts here. Every base is stretched by hand and fired in high-temperature ovens to get that perfect char.
Why the sourdough matters
When you ferment dough for up to 48 hours, you break down the gluten and starches. The result is a pizza that feels indulgent without leaving you feeling bloated. It’s the difference between a mass-produced product and something baked with intention.
What’s on the menu
My toppings are as bold as the dough. Whether you are grabbing a Classic Cheese with stracciatella, the spicy TwentySeven Fiamma 2.0 with pickled green chillies, or the decadent Four Cheese Truffle, I focus on ingredients that hit hard. I don't believe in subtle flavour profiles. If it’s on the menu, it’s there because it tastes epic.
Catering & Late Nights
For events, I bring the full experience. I don't just deliver boxes; I bring live pizza setups, professional pizzaiolos, and the same quality you get at my shop. And for the late-night crowd in Mahalaxmi, my ovens stay hot until 3 AM on Fridays and Saturdays, because cravings don't stick to a 9-to-5 schedule.
Find the perfect pizza
Search for specific toppings, catering setups, or late-night options.
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