Decoding the science behind pizza making at Bengaluru’s new pizzeria

“It started with an obsession,” says Vichita Kumar, cook and co-founder of Bengaluru’s newest pizzeria, Pizza No Cap. “We fell successful emotion with pizza-making and went heavy into the craft, experimenting, testing, and perpetually trying to recognize what makes a genuinely large pizza.”

The pizzeria’s attack is rooted successful subject and experimentation, wherever the fermentation, hydration and macromolecule percentages of the dough instrumentality precedence. The edifice has wood fired Neapolitan pizzas with toppings that are cuisine agnostic, from Kerela beef fry to cider glazed pork belly, and are guided by a ‘why not’ attitude.

Located connected Ulsoor Road, I sojourn connected a weekday for lunch. The interiors are concern successful style, with exposed ceramic walls and metallic chairs. At the bosom of the edifice is the ceramic oven wherever each the magic happens.

Rahul Singh, 1 of the co-founders and cook says, “The oven was built wholly by hand, ceramic by brick, utilizing locally sourced materials. We didn’t person the fund to put successful an imported oven, truthful we decided to fig retired however to physique 1 ourselves.” Attention was paid to the curvature of the dome, the thermal conductivity, and vigor retention.

Rolling successful the dough

The 3rd co-founder, Siddharth Nest, is simply a trained microbiologist, and says helium treats fermentation arsenic a surviving science. “While our dough look is proprietary and intimately guarded, the larger doctrine is that we person ne'er truly “arrived”; we are perpetually refining and evolving with each batch,” helium says.

“Through long, acold fermentation, respective processes hap simultaneously, and gluten proteins are partially degraded, making the dough easier connected the body. The chemistry itself is straightforward, but achieving the close equilibrium consistently takes clip and precision.”

The menu

The concise paper has tiny plates, salads, beverages and the pizzas. The drinks are fermented successful location and see options specified arsenic strawberry mead and ginger pop. Chillies connected fire, the archetypal crockery connected the array is simply a vibrant pickled number. Cheese stuffed chillies are blistered and charred, and served atop a reddish sauce.

The yakitori sticky chickenhearted is simply a Japanese-style skewered chicken. The marination of scallion, herb and a chunky ail tare (a Japanese seasoning sauce) makes this 1 delicious.

Now coming to the pizzas. We bid the roasted successful greens. This 1 has a topping of creamy spinach, orangish glazed fennel, chimichurri and fried murphy chunks. The sour dough basal is light, airy and charred conscionable right. But I miss a interaction of chilli lipid oregon condiment to dab connected the crust.

Another enactment that sounds unique, truthful people I bid it, is called the Ottoman. A smaller pizza, this has a kebab made of chickpea connected top, with a Baharat (west Asian) spice mix, and brined earthy mango pieces. I bask the operation of flavours.

Other pizzas see Kerala flex, (tenderloin capsicum fry, curry leafage aioli and toasted coconut), cider pork (cider glazed pork belly,) and smaller pizzettes with Goan chorizo and brownish food poached cabbage.

I extremity with a banana and brie dessert, a saccharine and nostalgic banana barroom with a agleam caller strawberry coulis.

Bengaluru’s pizza circuit has immoderate beardown players. Pizza No Cap makes its beingness felt with the attraction to detail, and creativity.

₹1,800 for two. At Ulsoor road, Bengaluru. Open for luncheon and dinner, Tuesday to Sunday. For much details, telephone 7619125496