Bhubaneswar · Est. 2019
Our
Story.
We didn't invent pizza.
We just refused
to ruin it.
Bhubaneswar had plenty of pizza in 2019. Frozen bases, pre-shredded cheese, box ovens at 250°C. What it didn't have was Neapolitan pizza — the real thing, made the way it's been made in Naples for two centuries.
So we brought a wood-fired oven to DLF Cybercity and started. Sourdough base fermented 36 hours. San Marzano tomatoes crushed by hand. Fior di latte made fresh every morning. Baked at 400°C for 90 seconds. No exceptions.
Seven years later, nothing has changed. That's the story.
The Journey
The First Fire
A single wood-fired oven. A city that had never tasted real Neapolitan pizza. We lit it anyway — 400°C, charred edges, pillowy middle. Nothing like it existed in Bhubaneswar.
A New Chapter
The crowd found us. Students, families, food people who knew the difference. Every table had to be earned. We moved. The oven came with us, and so did the starter we'd been building since day one.
Home
Settled at BMC Bhawani Mall. The flagship. Same obsession, bigger kitchen. By now Bhubaneswar had learned to look for the leopard-spotted crust — that's how you know it's real.
Back Where We Started
Opened 19 September 2026 — a second outlet, minutes from the KIIT Road kitchen that made us. Still fermenting 36 hours. Still baking at 400°C. Still making cheese in-house every morning. Two outlets now, one starter, zero shortcuts.
Built on Fire. Finished with Care.
What We Stand For
No Shortcuts
Every decision is made for flavour, not convenience. We do things the hard way because that's the only way that works.
Authentic Origin
Neapolitan pizza has a 200-year tradition. We're not reinventing it — the right flour, right tomatoes, right oven, right temperature.
Made Fresh Daily
The dough. The mozzarella. The sauce. Nothing is frozen, nothing outsourced, nothing taken out of a bag.
Craft First
We're pizza people before we're a restaurant. Quality on the plate will always come before trends or the easy option.
“A pizza is a simple thing. Making it right requires patience in the dough, patience in the oven, patience in every ingredient.”
— The Brick & Clay Team