Slice of innovation

Pierogi by The Dough Therapy

In the past year, ever since the pandemic emerged, we've eaten a lot of pizza. There's something about it that makes it an easy companion with beer, a soda or even wine. It breaks barriers with a variety of toppings to choose from - while some will want their pineapple, others prefer to pack it with pepperoni.

Cloud kitchens have become an integral cog in the wheel during these times, and pizza seems to have emerged as a popular choice for order-ins. That it cuts the hassle of doing the dishes, and makes it a one box-eat all bonding system, might have something to do with its top billing. So, we grabbed a slice for a taste test from experimental options created by two new delivery kitchens.

Mashed potato spread

From The Dough Therapy, we tried an eight-inch classic Pierogi (Rs 429 to Rs 599) that co-founder Abhishek Dedhia had tried in Amsterdam. "We are used to a tomato-base sauce spread, and we knew this one would take some time to be accepted but we loved it so much and wanted to put out something new for pizza lovers," he says. Their QSRs are in Matunga and Kandivali, so they deliver across the city.

Half-and-half The B'bay and Pierogi

In this version of the Pierogi, the sauce has been replaced by a whipped mashed potato spread and topped with ricotta and the sweetness of caramelised onions, along with a tang from sour cream. We absolutely dig this one. And the comfort of potato mash on a pizza is a new discovery. The B'bay (Rs 399 to Rs 899), which they describe as an emotion of the city, has a spice mix in the cheese that makes it fiery. We like that the pizzas come with vials of chilli oil and garlic oil. The macaroni hot pot (Rs 399) has the tinned beans and the semblance of what moms would make in the kitchen but it is absolutely filling. The dessert, a Biscoff pizza (Rs 349) leaves us heartbroken since neither the Biscoff nor the Nutella is able to distract us from the chewy base.

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Tear and share

Za'atar chicken pizza from Pizzza.in

Earlier this year, we stumbled upon Pizzza.in that was founded by brother-sister duo Gaurav and Diksha Batra along with Hitesh Rohra. Head chef Hitesh Shanbhag, who made his debut with The Good Wife in BKC, sent us a 12-inch pizza with a warning: we don't cut the pizza, we want you to tear and share. The za'atar chicken pizza that had its flavour influences set in the Mediterranean region, came with za'atar roasted chicken pieces stocked up at the centre in a file, a dollop of tzatziki on each side, cherry tomatoes and basil pesto smothered on it. The base, which we learnt is sourdough and good for the gut, was airy, and made for a great companion with the juicy meat portions and sides. Instead of just sending us herbed oil, we got a potli filled with fresh herbs to dip in olive oil and drizzle over the pizza. They also do a charcoal-treated base, and a dessert s'mores pizza that we plan to try on another day.

Pizza on a charcoal- treated base

Log on to www.Pizzza.in
Call 9920749992