Napoli's Pizza Champion Lands in Lower Parel
Vincenzo Capuano brings his 30-hour Biga dough to Bombay
Naples-born world champion pizzaiolo Vincenzo Capuano has opened his first India outpost at Lodha Signet, Lower Parel.
The headline act is the Cloud Pizza - a signature dough fermented for 30 hours using Biga, a stiff Italian pre-ferment that produces a light, airy crust. Open kitchen, live pizza-making, you watch the thing being built before it hits your table. India-exclusive pizzas round out the menu - this is not a straight copy-paste of the Naples original.
Capuano already runs locations across Europe and the Middle East. Bombay is his first South Asian address.
Field Notes
Quick referenceLodha Signet, Lower Parel. Capuano's first South Asian address.
30-hour Biga ferment. Stiff Italian pre-ferment. The crust is the point.
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