When Jay Bhow, a VPN-certified pizzaiolo and a friend, claimed Bengaluru might be India’s artisanal pizza capital, we embarked on a two-day pizza crawl to investigate. Our group of four visited seven pizza spots, sampling Margheritas—a classic benchmark—and the house specialties. Surprisingly, each restaurant recommended vegetarian options, even for signature pizzas. Here’s a slice-by-slice account of our culinary adventure.
Pizza 4Ps: Known for its burrata salad pizza, the combination of tartness, creaminess, and crunch stood out. The crust’s chewy texture, airy rim, and charred “leopard spots” delivered a woody flavour. While the Margherita’s crust felt slightly soggy, the restrained use of cheese impressed.
23rd Street Pizza: This New York-style joint nailed the details—olive oil-infused dough, medium crust, and checked paper liners. The spicy Pick Me Up pizza was a hit, and the Margherita balanced toppings perfectly. Their curated wine list elevated the experience.
La Gioia: Despite being under the radar, this pizzeria showed passion for Italian traditions. Using fior di latte mozzarella and offering homemade pasta, it’s worth a visit, though the interiors could use some vibrance.
Trippy Goat: Though not Italian, it impressed with its gas-fired oven and mushroom pizza drizzled with truffle oil. The café vibe and diverse wine options added charm.
Brik Oven: Bengaluru’s original pizzeria delivered authentic wood-fired flavours. The Margherita and Diavola, with eggplant and chili, shone, alongside an extensive vegan menu.
Spettacolore: With in-house cheeses, Italian 00 flour, and slow-fermented dough, this vegetarian spot impressed with its Canotto-style pizza and peaceful outdoor seating.
Lyfe: Featuring Jay’s Special Bianco pizza with almond flakes and rosemary, this Whitefield gem paired creativity with a personalized touch. My attempt at crafting pizza under Jay’s guidance deepened my appreciation for this art.
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