Otto = eight, the eighth oven we built before this one caught right.
La nostra storia
We chase one thing: a crust that tastes of fire.
Forno Otto began with a stubborn idea — that Bengaluru deserved pizza baked the way Naples has done it for two centuries. No conveyor, no electric deck. Just a domed brick oven, seasoned Acacia and mango wood, and a floor hot enough to blister a pie in ninety seconds.
Our dough is only four things: flour, water, sea salt and a little wild yeast. We mix it by feel, then let it rest cold for two full days until it turns light and faintly sour. That slow ferment is why our crust puffs into a leopard-spotted cornicione and stays soft enough to fold.
Everything else we keep honest. Whole San Marzano tomatoes crushed by hand. Fior di latte torn, never sliced. Basil and olive oil added the second a pie leaves the flame.
How the oven works →
