Locally made burrata, custom-milled flour bases and more at The Pizza Bakery

Rashmi Rajagopal Lobo Published :  16th December 2017 06:09 PM   |   Published :   |  16th December 2017 06:09 PM

Bengaluru’s culinary scene is no slouch in the pizza department and the quest for the perfect version of the Italian staple is often met with success. However, restaurants that focus mainly on pizza are barely a handful — ones that can be counted as authentic, anyway. So when we learnt about the newly opened The Pizza Bakery on 12th Main in Indira Nagar (of course), we were keen to check them out. 

Run by brothers Abhijit and Nikhil Gupta, the space is split into two levels. While the top floor is still a work in progress, the 40-cover lower floor is a space that would make a minimalist proud. There are white and grey marble-topped tables, black and white striped walls, burlap-accented chairs and solid gray plates. The only hint of extra colour comes from the golden silverware (a nice touch) and the plants suspended from the ceiling.

We start with the Chicken Wings, which can be ordered with either the traditional BBQ or Aglio Olio Parmesan sauce. Taking the adventurous route, we ask for the latter, a classic Italian twist to the quintessential bar snack. Rubbed with chilli flakes and crushed garlic this one is definitely moreish. 
The restaurant is equipped with two wood-fired ovens and the menu makes full use of it with about 25 different pizzas. “The flour we use for the crust is milled as per our specifications. So, it is custom made for us,” reveals Abhijit, who is also a musician and a former contestant of the music reality TV show, 
The Stage. 

The AOP Chicken Pizza is the way to go if you’re looking for a mix of sweet, smokey and tangy flavours. The pizza is topped with chicken aglio olio, caramelised onions, roasted peppers, jalapeño and buffalo mozzarella. If you want to add to the fun, ask for one of their Signature experiences, through which you can add a bull’s eye or burrata cheese to the topping. While most of their cheese is imported from Europe, the burrata is made by the famed local priest, Father Michael, who learnt cheese making during his stint at Vallombrosa in Italy. From the ‘Meat’ section, The Spaniard is highly recommended. This pizza combines smokey, tart, nutty and umami notes thanks to the use of chorizo, smoked paprika, cherry tomato, rocket and mozzarella. One can round things off with their desserts, that range from dessert pizzas (Nutella & Mascarpone or Dark Chocolate & Espresso) to Key Lime Tart and Molten Chocolate Mud Cake.

The space is refreshingly simple yet unapologetically chic, and the pizzas are a nice mix of classics and experimental options that should keep everyone happy.

Rs.1,500 ++ for two