Our Sourdough: 24-Hour Fermentation & 450°C Wood Fire

Dough that rests for 24 hours

Our dough is naturally leavened sourdough. There's no packet of quick yeast: a living starter does the work, slowly, over 24 hours. That long rest is where the flavour comes from: a gentle tang, a deep wheaty taste, and a crust that's crisp outside and soft and airy inside.

Slow fermentation also breaks down more of the flour before it ever reaches the oven, which is why so many people tell us our crust feels lighter than they expect.

Stretched by hand, never rolled

Each ball of dough is pressed out and stretched by hand. A rolling pin would squeeze out the air; stretching pushes it to the edge, so the rim (the cornicione) puffs up tall and light in the fire. Every pizza is 11 inches across.

The black-and-white mosaic dome oven with the fire burning inside — Our oven: a Neapolitan dome dressed in black-and-white mosaic, burning wood.

A real wood fire

Our pizzas bake in a woodfired Neapolitan-style dome oven, right in the dining room. The fire burns at the back, the pizza sits on the hot floor beside it, and the dome reflects the heat down onto the top. It bakes fast, so the edge blisters and chars in leopard spots while the middle stays soft.

A few honest ingredients

Crushed Italian tomatoes for the red pizzas, and a house-made chilli-garlic blend for the spicy ones.
Fresh mozzarella, with cheddar, parmesan and blue cheese where a pizza calls for them.
Basil pesto and herby garlic butter, both made in-house.
Extra virgin olive oil to finish, and truffle oil on the truffle pizzas.

Many of our pizzas are made with no onion and no garlic, so Jain diners can order without worrying. The whole menu is 100% vegetarian.

This dedication to 24-hour natural fermentation and 450°C wood fire is why pizza enthusiasts from Raipur, Durg, Kumhari, and across Bhilai consider Pizzeria da PS the benchmark for authentic Italian pizza in Chhattisgarh.