Behind the Scenes: The Craft of Our Wood-Fired Pizza
Ever wonder what goes into a world-class slice? Peek inside our kitchens in Vasant Vihar, Amar Colony, and Ghitorni to see how we fire up our Neapolitan dough to perfection.
Watch the dough rise and the cheese melt as our Margherita gets its signature leopard-spotted char in the intense heat of the wood-fired oven. This is Neapolitan pizza in its purest form.
We use scissors to cut our pies to protect the airy, delicate structure of the crust. Here's a look inside the cornicione, showing the light, open crumb that we work so hard to achieve.
The heart of our kitchen. Our pizzaiolo carefully tends to a pie in the wood-fired oven, where temperatures get hot enough to cook a Neapolitan pizza in just 60 to 90 seconds.
A cross-section of our dough after it's been baked. Look at that open, airy structure. This is the result of a long fermentation process and is the secret to our light, digestible crust.
It all starts with the dough. Our pizzaiolo carefully stretches the base, a skill that takes practice and passion to perfect, ensuring a thin center and a puffy cornicione.
People often ask me how I come up with new pizza flavours. It's a mix of travel, inspiration from things I eat, late-night YouTube research, and lots of trial and error with my team and family.
Ever wonder why the Margherita is the true test of a pizzeria? With just three simple ingredients, there's nothing to hide behind. It's all about the quality of the dough, sauce, and cheese.
Meet Cruzol, one of our amazing pizzaiolas. We're so proud to have passionate women like her crafting beautiful pizzas and breaking barriers in the kitchen.
Here I am, getting hands-on with the dough. This is my happy place. The feel of the dough tells you everything you need to know about the pizza you're about to create.
The person who sent you this wants to get pizza with you. Our bright red oven is a beacon for good times and even better pizza.
About The Art of the Pie: Behind the Scenes
We don't use a knife to slice your pizza because it crushes the air out of the crust. Instead, we use scissors. It is a small, slightly quirky step, but it keeps that airy, cloud-like crumb intact so the crust remains light and digestible from the first bite to the last.
There is a reason we use a wood-fired oven that hits temperatures high enough to bake a pie in 60 to 90 seconds. It is the only way to get the leopard-spotted char that defines authentic Neapolitan pizza. When you visit our kitchens in Vasant Vihar or Amar Colony, you will see that we do not hide behind fancy tricks.
We start with the dough. It requires a long fermentation process, which breaks down the starches and makes the pizza easy to eat. You can actually see this work in the photos. That open, airy structure inside the cornicione, or the outer crust, is the result of patience. It is not just about heat. It is about timing and understanding the hydration of the flour.
When we top our pies, we keep it balanced. Take our Margherita, for example. It is the toughest pizza to make because there are no heavy toppings to mask the quality of the ingredients. You have tomato, cheese, and basil. If the dough is off or the cheese is not fresh, you will know immediately. Our process is transparent because we believe the craft should speak for itself. Whether it is the bold Goan Sausage or our classic Marinara, the goal is always the same: a flavour punch that stays true to our philosophy, 'Per fare la pizza devi metterci anche il cuore' (you have to put your heart into it).
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