Free delivery over ₹499
Delhi NCR · Mumbai · Bengaluru · Jaipur · Hyderabad
Slice ModePizza Co.
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Farmhouse Riot
BestsellerFarmhouse Riot

Stone-oven pizza, delivered hot

Switch yourself to Slice Mode

48-hour dough, hand-stretched to order, loaded edge to edge and baked at 400°C. At your door in 30 minutes, or pick it up on the way home.

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30 minor it's on us 4.8from 52,000+ orders
01Free deliveryOn every order over ₹499, within 6 km of an outlet.
02Hot in 30 minutesBaked to order and delivered in insulated boxes.
03Separate veg kitchen lineVeg and non-veg are prepped with separate tools and counters.
04Fresh or refundedWrong, cold or late order? Tell us within an hour and we fix it.

The menu

Full menu
Veg PizzasGarden-fresh and loaded10 itemsNon-Veg PizzasChicken, pepperoni, BBQ9 itemsDeep DishChicago style, two inches tall5 itemsSidesGarlic breads and more6 itemsPastaStone-oven baked4 itemsDessertsWarm and gooey4 itemsDrinksCold and fizzy4 itemsCombosMeals for two to ten4 items

Most ordered

The pizzas India orders again and again. Drag, or use the arrows, to see them all.

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Why it tastes different

We ferment every batch of dough for 48 hours, crush our own tomatoes and grate real mozzarella every morning. Then a 400°C stone oven does the rest.

  • 48-hour cold-fermented dough, stretched by hand
  • Separate veg and non-veg prep lines in every kitchen
  • 100% real mozzarella, never cheese analogue
  • Stone-oven baked at 400°C in under eight minutes
  • Sealed, vented boxes so the base stays crisp
How we make it
120+outlets across India
48hours of dough fermentation
30minutes average delivery
40,000pizzas baked every day

Own a Slice Mode

120+ outlets, payback in 18 to 24 months and a launch team that stays with you for the first 90 days. Kiosk, takeaway or full dine-in formats.

₹18 Lstarting investment
18–24 motypical payback
120+outlets and counting
Franchise enquiry

Fresh out of the test kitchen

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From dough to door

See the full story
The dough01The doughFermented for 48 hours, stretched by handThe sauce02The sauceTomatoes simmered for three hoursThe cheese03The cheeseWhole-milk mozzarella, and plenty of itThe toppings04The toppingsCut fresh every morningThe oven05The ovenFour minutes on stone at 400°CThe deep dish06The deep dishTwenty-five minutes in a seasoned panThe box07The boxVented so the crust stays crispYour door08Your doorHot, in about thirty minutes

Our outlets

Dine in, take away or get it delivered from a kitchen near you.

All outlets
Pizza FinderCan't decide? Five questions.Tell us how hungry you are and how brave you feel. We pick four pizzas for you.Find my pizza Party & bulk ordersFeeding ten or two hundred?Birthdays, offices and house parties. Tell us the date and headcount and we handle the rest, with party pricing.Plan a party order

Hot takes

Rated 4.8 out of 5 across more than 52,000 orders.

★★★★★01 / 06
The deep dish is the real thing. Tall crust, a proper lake of cheese, sauce on top. I have stopped ordering from anywhere else.
Rohan M.Delhi · Windy City Deep Dish

The blog

All posts
CraftSep 28, 20264 min readWhy we ferment our dough for 48 hoursFast dough is cheap and heavy. Slow dough is lighter, crisper and tastes of something. Here is what happens in those two days.Read more GuidesSep 21, 20264 min readDeep dish vs thin crust: which one are you?One is a pie you eat with a fork. The other is crisp enough to snap. A practical guide to choosing your crust.Read more GuidesSep 14, 20264 min readThe Slice Mode pairing guide: what to drink and eat with your pizzaSpicy pizzas want something sour and cold. Creamy ones want fizz. A short guide to sides, drinks and desserts that match.Read more

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