How to reheat pizza properly
A cold slice can be almost as good as fresh, if you skip the microwave.
Why our dough rests for two days
Cold fermentation, and what it does to flavour and digestion.
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Notes from Lakdi Woodfire Pizza
Guides, care tips and stories from behind the counter.
Building our oven from Kolhapur brick
Six weeks, four tonnes of brick and one cracked dome.
Mozzarella from Mulshi: our morning cheese run
Milk at 5 am, curd stretched by hand at 8, on our pizzas by 6 pm: how fresh mozzarella reaches the oven.
Ordering pizza for a party: how many to get
One 11-inch pizza for most adults, less for children: a simple way to plan for 10, 25 or 50 guests.
Neapolitan, thin crust and pan: what is the difference?
Dough, heat and baking time make three very different pizzas. How to tell which one you are eating.
An evening in Koregaon Park, before or after dinner
Lanes for a walk, a park for a bench and where to park: a short local guide to our part of Pune.
Charred or burnt? The dark spots on our crust
Those black blisters on the rim are a sign of a hot oven and a well-fermented dough, not a mistake.
Your first visit to Lakdi: what to expect
How to order, how fast it arrives, how to eat it and what to do if you have a large group.
Satvik and Jain pizzas for Paryushan and Navratri
No onion, garlic or root vegetables, separate tools and a clean oven slot: how we make them through the festival weeks.
Pizza night every Thursday.
Two pizzas and a garlic bread for ₹999, for our WhatsApp list only.