Our story
Why we started
Slice Mode began in 2014 with one second-hand stone oven in a 200 square foot shop in Hauz Khas. The idea was simple: pizza made the slow way, with dough that rests for two days and cheese that is actually cheese, sold at a price you can order on a Tuesday. Twelve years on, every kitchen still makes its dough in-house and every pizza is still stretched by hand.
Dough is mixed every morning and rests in the cold room for 48 hours. Tomatoes are crushed, not cooked, so the sauce tastes bright. Mozzarella is grated on site. Then a stone oven at 400°C blisters the crust in under eight minutes, and a vented box keeps it crisp on the ride to you.
Timeline
- 2014
One oven in Delhi
Slice Mode opens as a twelve-seat counter with a single stone oven and six pizzas on the menu.
- 2017
Deep dish arrives
After two years of testing, our Chicago-style deep dish joins the menu and sells out in its first week.
- 2020
Delivery in 30 minutes
We build our own delivery fleet and insulated boxes so pizzas arrive hot across every city we serve.
- 2025
120 outlets and counting
Franchise partners take Slice Mode to 14 cities, each outlet running the same 48-hour dough schedule.
The people
