Bengaluru
A pizza workshop taking a familiar form and exploring flavours that are locally rooted and globally inspired
We use Caputo. Born in Naples, perfected over 100 years, and cold-fermented for 72 to 96 hours. Time does the work: breaking down gluten, proteins, and starches so your gut doesn't have to. Lighter to eat. Deeper in flavour. Pizza that's actually good for you.
Pizza is our canvas. No rules. Not Neapolitan, not New York, not Chicago. We've never even been to Italy. Just No Cap style, exploring flavours from everywhere. We are locally rooted & inspired globally.
We built No Cap differently. The small plates got the same obsession as the pizzas. The desserts got the same care. And the drinks.
People ask what style you are
Proudly.
No Cap style.
Engineered not to sit like a ball of dough in your stomach.
Not Neapolitan. Not New York.Not Chicago. Not Tokyo.
A microbiologist. An electronics engineer. An artist. Obsessed with asking the right questions.
Nerdy about every detail. Obsessive about every ingredient. We started at the molecular level, asking questions the market wasn’t asking.
How do you change what people expect from a pizza?What would the highest-level pizza actually taste like?Can it be gut-friendly and full of flavour?
Three years in, we’re still finding answers. Still tweaking. Still building.
The three chefs
The oven
An oven costs
Come chat with us. We’ll give you everything you need to build your own.
Chat with usFind us
TRN Horizon · 33/4
Ulsoor Road, Sivanchetti Gardens. Off MG Road, on the lake side.
Service
Closed Mondays. The oven rests too.
