Restaurant India News: Pizza No Cap Launches in Bengaluru as a Chef-Led, Evolving Pizza Workshop

Pizza No Cap opens in Bengaluru which offers a chef-led pizza workshop that looks at pizza differently. It focuses on experimentation, honest cooking, and bold flavours, using familiar ingredients in new and unexpected ways. Pizza here is treated as a craft that is always evolving, never fixed. The approach is style-free and flavour-driven, with a focus on gut-friendly, ingredient-led pizzas made with care.

Founded by chefs Rahul Singh, Siddharth Nest, and Vichita Kumar, the name No Cap reflects two ideas: no gimmicks, just honest food and no limits, allowing creativity and curiosity to guide the cooking rather than strict rules. The 40-seat space is designed like a working kitchen, with open counters, communal tables, and chef-led seating. Warm wood, exposed brick and industrial elements create a relaxed yet refined setting. Guests can watch the full pizza-making process, from dough preparation to baking, making the experience interactive and transparent.

Pizza No Cap has a dough-first philosophy. The dough is cold fermented for up to 96 hours and adjusted for climate and season. Most ingredients are prepared in-house, and a custom-built brick oven allows the team to control heat and baking with precision.

The menu is creative and ingredient-focused, offering small plates, pizzette, 11-inch pizzas, salads, desserts, and house-fermented drinks. Dishes range from vegetarian options like Chillies on Fire and Grilled Eggplant with Harissa & Moz to meat and seafood dishes such as Sticky Chicken and Prawn in Custardy. Signature pizzas include Kerala Flex, Rooted in Greens, The Ottoman, and Peppa’s Muddy Puddle. Each dish is carefully balanced for flavour and texture, reflecting the workshop’s focus on craft and experimentation.

Speaking of the launch, the trio said, "Pizza No Cap might feel casual, but every pizza we make is the result of serious craft. Our workshop is always evolving, with dough, toppings, and technique constantly tested and refined. We’re obsessed with balance, texture, and flavour, and every pie reflects the time, care, and experimentation that goes into it. We want to create pizzas that are honest, full of character, and designed to be shared, while giving diners a space to see the process, engage with the craft, and enjoy something truly unique. For us, this isn’t just about food; it’s about building a journey, a space where curiosity, creativity, and craft come together in every bite."