Naturally fermented for two days, then baked to order by the chef who started this from her own kitchen.
Most pizza dough is mixed and baked the same day. Ours takes two. Wild fermentation gives it a light, open crumb, a gentle tang, and a crust that's easier on the stomach. No shortcuts, no premixes.
A living sourdough culture, fed and kept alive in the kitchen.
Flour, water, salt. Mixed by hand and left to slowly ferment.
Rested in the cold to build flavour and that open, airy crumb.
Stretched to order and baked hot, so the base blisters and crisps.
Slow sourdough, hand-stretched, made in small batches.
A chef with a name and a face. Swara is in the kitchen, not a logo on a box.
Made for RR Nagar. Familiar faces, local favourites, offers for the community around us.
Clean kitchen, real ingredients, honest labelling. FSSAI-licensed, and careful with your data.
Swara spent years feeding a growing circle of family, friends, and neighbours, one sourdough at a time. What began as weekend bakes became a waitlist, and the waitlist became a pizzeria.
Every base is still proved for two days. Every pizza still leaves the kitchen the way it would if she were making it for her own table, because most days, she is.
A handful of pizzas we're proud of, rather than a long list we're not. Full menu and add-ons on the ordering page.
Ordering direct gets you the best price and helps a small kitchen keep more of what you pay. Or find us on the apps you already use.
Our own ordering page. Same food, better price, delivery and pickup.
Order direct
Chat & reorder
Message us to order, reorder your usual, or ask about today's bake.
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On the app
Find us for delivery across RR Nagar and nearby.
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On the app
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