The Neapolitan Craft: Our Process and People
From the first knead to the final kiss of fire, this is how we craft our signature light and airy Neapolitan pizzas.
Watch as our dough puffs up in the heat of the wood-fired oven. This is how we get that signature light and airy Neapolitan crust with the perfect char.
The sound of scissors cutting through our crust is pure satisfaction. We do this to show you the incredible air pockets inside, a true sign of a well-fermented Neapolitan dough.
This is how our Adobo Chicken pizza comes to life. We start with our hand-stretched dough, add rich tomato sauce, and layer on all the good stuff before it hits the oven.
Our pizzaiolo in their element, managing the intense heat of the wood-fired oven. This is where skill and passion come together to create your perfect pizza.
It begins with a simple ball of dough. Our pizzaiolo, Amol, carefully works the dough, a craft we've honed over years to achieve the perfect texture and flavour.
Ever wonder why the Margherita is the true test of a pizzeria? It’s because with just three simple ingredients, there’s nowhere to hide. The quality of the dough, sauce, and cheese has to be perfect.
How do we dream up new pizza flavours? It's a mix of travel, inspiration from our customers, and a lot of trial and error with our team. Here's a little peek into our creative process.
Meet Cruzo, one of our amazing Pizzaiolas. We're incredibly proud to have passionate women like her crafting your pizzas and redefining the art of pizza-making with us.
A quick tour of our home. From the fiery heart of our red oven to the cozy corners where you enjoy your meal, this is the Leo's experience.
We're convinced happiness is edible. You can see it being made in our kitchen and taste it in every slice of pizza and spoonful of tiramisu.
About The Neapolitan Craft: Our Process & People
You might notice a soft, slightly wet center on your pizza. This is the hallmark of a true Neapolitan pie, not a sign that it is undercooked. We use a high-hydration, 24-hour fermented dough that cooks in just a minute at intense heat, which creates that signature airy crust and complex flavor profile that we are known for.
We do not just make pizza. We obsess over the variables that go into every single pie. Our process starts long before the oven is fired up, with 24-hour fermented dough that develops a deep, airy structure. When you see those large, irregular air pockets in the rim, that is the result of proper fermentation and careful hand-stretching by our team, including passionate pizzaiolas like Cruzo and Amol.
We keep our ingredient list simple because there is nowhere to hide in a Neapolitan pizza. We use San Marzano tomato bases and fresh buffalo mozzarella. When you order a Margherita, you are tasting the quality of these three core elements. If you opt for something bolder, like our Goan Sausage pizza or the Bianca Truffle, you are getting the same attention to the dough, just with toppings that bring a serious flavour punch.
Everything happens in our wood-fired ovens, which maintain the high temperatures needed to achieve that leopard-spotted char without drying out the center. Whether you visit us in Vasant Vihar, Amar Colony, or Ghitorni, you are getting the same authentic wood-fired pizza experience. We aren't just serving food; we are sharing the craft of real, soulful Neapolitan pizza. If you have questions about our ingredients or want to know which pie suits your mood, just ask.
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