Bengaluru, 5th February 2026: Pizza No Cap is a chef-led, pizza-forward workshop redefining what pizza can be. It is a space built on experimentation, honesty, and bold flavour exploration, where familiar ingredients are pushed into unexpected combinations. Pizza No Cap is process-driven, treating pizza as a craft that is never finished, never perfect, always evolving. At its core, it is style-agnostic and flavour-obsessed, delivering pizzas that are gut-friendly, ingredient-led, and thoughtfully composed.
Founded by a trio of chefs, Rahul Singh, Siddharth Nest, and Vichita Kumar. The name No Cap carries a dual meaning- first, no fluf : honest food with no gimmicks, where what you see is what you get. Second, no limits: an approach unbound by tradition or rigid rules, allowing flavour, technique, and curiosity to lead.
The workshop is anchored in a dough-first philosophy, with cold fermentation treated as a living process lasting up to 96 hours, carefully calibrated for hydration, climate, and seasonality. Ingredients are developed in-house, and the custom brick oven, built brick by brick by the team, ensures precise control over heat and bake.
The menu is inventive and ingredient-forward, bringing together unexpected combinations that work seamlessly on the plate. Offerings include small plates, pizzette, 11-inch pizzas, salads, desserts, and in-house-fermented beverages, all reflecting the brand’s focus on technique and experimentation. Standout dishes include vegetarian plates like Chillies On Fire and Grilled Eggplant with Harissa & Moz, meat and seafood options such as Sticky Chicken and Prawn in Custardy, and signature pizzas like Kerala Flex, Rooted in Greens, The Ottoman, and Peppa’s Muddy Puddle. Every item is carefully crafted for texture, balance, and maximum flavour, reinforcing the workshop’s ethos of hands-on experimentation and evolving craft.
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.”
Designed to reflect the pizza workshop philosophy, the 40-seat space features open kitchens, chef-led counter seating, communal tables, and intimate arrangements. Warm timber, exposed brick, and industrial metal accents combine with softly lit display jars to create a casual fine-dining atmosphere rooted in craft and transparency. Diners can watch every step of the pizza-making process, from dough to fire, turning every visit into an immersive, hands-on experience where craft, creativity, and flavour converge.
Fact Sheet
- Address: Pizza No Cap, TRN Horizon, 33/4, Ulsoor Rd, Yellappa Garden, Hanumanthappa Layout, Sivanchetti Gardens, Bengaluru, Karnataka 560042
- Open to public from: Monday, 9th Feb 2026
- Timings: 5PM to 1 AM
- Average Cost for Two: ₹1,200 – ₹1,500
- Instagram: https://www.instagram.com/pizza.nocap/
