Delhi NCR · Mumbai · Bengaluru · Jaipur · Hyderabad
From dough to door
Six steps between a ball of dough and your doorbell, and nothing in between that we would not eat ourselves.
Every step, up close
01 · The dough · Fermented for 48 hours, stretched by hand02 · The sauce · Tomatoes simmered for three hours
03 · The cheese · Whole-milk mozzarella, and plenty of it
04 · The toppings · Cut fresh every morning
05 · The oven · Four minutes on stone at 400°C
06 · The deep dish · Twenty-five minutes in a seasoned pan07 · The box · Vented so the crust stays crisp
08 · Your door · Hot, in about thirty minutes