Vichita Kumar, co-founder and chef of Bengaluru’s latest culinary venture, Pizza No Cap, describes the beginning of their journey as one fueled by an unwavering obsession with pizza-making. “We fell in love with the craft, experimenting, testing, and exploring the essence of a truly great pizza,” Kumar shares. This pizzeria stands out for its scientific approach to pizza-making, emphasizing the fermentation, hydration, and protein composition of the dough.
Located on Ulsoor Road, Pizza No Cap features a striking industrial aesthetic, characterized by exposed brick walls and metal furnishings. At the center of this dynamic space is a hand-built brick oven, constructed using locally sourced materials. Co-founder Rahul Singh explains, “With limited funds for an imported oven, we decided to create our own. We focused on perfecting the curvature of the dome, thermal conductivity, and heat retention.” This meticulous craftsmanship ensures that each pizza is baked to perfection.
Siddharth Nest, the third co-founder and a trained microbiologist, approaches fermentation as a living science. “While our dough recipe is proprietary, our core philosophy is rooted in continuous refinement,” he notes. The restaurant employs long, cold fermentation, which simultaneously degrades gluten proteins, making the dough gentler on the digestive system. “Achieving the right balance consistently demands time and precision,” Nest emphasizes.
The menu at Pizza No Cap is intentionally concise, featuring small plates, salads, beverages, and an array of unique pizzas. The drinks, all fermented in-house, include innovative choices like strawberry mead and ginger pop. Among the appetizers, the “Chillies on Fire” stand out: blistered, cheese-stuffed chilies served atop a vibrant red sauce, offering a fiery kick. The yakitori sticky chicken, marinated in scallion, tomato, and garlic tare, is another must-try, showcasing a masterful blend of flavors.
When it comes to the pizzas, the “Roasted in Greens” is a delightful choice. Topped with creamy spinach, orange-glazed fennel, chimichurri, and crunchy fried potatoes, this pie features a sourdough base that is airy and charred to perfection. However, a drizzle of chili oil could elevate it even further. The “Ottoman” pizza, a smaller option, offers a unique combination of chickpea kebab, Baharat spice mix, and brined raw mango, delivering an exciting interplay of tastes.
Other standout pizzas include the Kerala Flex, made with tenderloin pepper fry, curry leaf aioli, and toasted coconut, and the Cider Pork, topped with cider-glazed pork belly. Smaller pizzettes offer delicious variations, with toppings like Goan chorizo and brown butter-poached cabbage. For dessert, a nostalgic banana and brie cake served with a fresh strawberry coulis provides a sweet finish to the meal.
In a bustling Bengaluru pizza landscape, Pizza No Cap distinguishes itself through meticulous attention to detail and culinary creativity. With meals for two priced at ₹1,800, it’s an experience worth savoring. For lunch and dinner from Tuesday to Sunday, this pizzeria invites diners to explore its unique offerings. For more information, call 7619125496.
Tags: Dining
Original Source: https://www.thehindu.com/food/dining/decoding-the-science-behind-pizza-making-at-bengalurus-new-pizzeria/article70765394.ece
Category : Dining
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Publish Date: 2026-03-30 08:00:00
