Our kitchen
Flour, water, salt and two days of patience.
- 48 h
- dough fermentation
- 90 sec
- in a 450 °C oven
- 12
- pizzas on the menu
Who we are
Dough rested for 48 hours, baked in 90 seconds.
Aditya learnt to make pizza in a Naples basement and came home to build an oven from Kolhapur brick. Every morning he mixes about 300 dough balls, which rest in the cold for two days before they are stretched by hand.
Neapolitan-style pizza from a mango-wood oven at 450 °C, with fresh mozzarella made each morning by a dairy in Mulshi. Orders of 10 pizzas or more get a fixed price and a delivery slot. Book a day ahead.
— The Lakdi Woodfire Pizza team, Pune
What we stand for
Three things we will not change
Slow dough
We ferment every ball for two days. It is lighter, easier to digest and tastes of bread, not of yeast.
Fresh cheese
Our mozzarella is made each morning in Mulshi and used within two days. We never use processed cheese.
Baked to order
Nothing is pre-baked or kept warm. Your pizza goes into the oven when your order arrives.
Pizza for the office, the society party or the cricket match.
Orders of 10 pizzas or more get a fixed price and a delivery slot. Book a day ahead.
Visit or call usOrder
Choose online or call before 10.30 pm.
We bake
Stretched and baked when your order comes in.
Eat hot
Boxed with a vent, at your door in 35 minutes.
Reviews
What customers say
Sample reviews, written for this demo. Real customer reviews replace them on your store.
The crust is light and charred in the right places. Closest I have had to Naples in India.
They made a Jain margherita without fuss and it was just as good.
Ordered 20 pizzas for an office lunch. They arrived together and hot.
Pizza night every Thursday.
Two pizzas and a garlic bread for ₹999, for our WhatsApp list only.