ABOUT US

What is flamen’dough

Flamen’dough was born from a shared passion for creativity, ambition, and great food. Founded by Syed Ali, a former music producer and sound engineer, the journey began when he decided to channel his creative energy from music into the world of food. He joined hands with his friend Tahir Khan, who brought his own deep curiosity and experience in the food space.

Together, they set out to build something meaningful from the ground up in the vibrant streets of Okhla. What started as a dream soon turned into Flamen’dough—a space dedicated to authentic Neapolitan-style pizza, crafted with care, research, and a true respect for tradition.

At the heart of it all is a commitment to craftsmanship, highlighted by their wood-fired oven and perfected techniques. Over time, their vision evolved into a unique culinary identity, blending the bold character of Italian and Turkish flavors into a distinctive dining experience.

Story of Neapolitan Pizza

The first real “tomato and mozzarella” pizza dates back to the mid-1800s, but official recognition and approval dates back to 1889, on the occasion of the visit to Naples of the sovereigns of Italy King Umberto I and the Queen Margherita I. The story begins with Raffaele Esposito, the best cook of the time, who created an extraordinary pizza “tomato, mozzarella and basil” for the occasion, whose colours recalled the colours of the Italian flag (red, white and green). The pizza was dedicated to the queen, which had sent a letter of appreciation, thus taking the name of Margherita. Today, all over the world, Pizzaioli Masters re-propose their versions of Neapolitan pizza, by renovating, experimenting and creating new amazing flavours but pizza Margherita will always have the place of honour on the menu of any authentic Neapolitan pizzeria.

What is Neapolitan Style pizza

Neapolitan pizza is a traditional style of pizza that originated in Naples, Italy, and is known for its simplicity, authenticity, and high-quality ingredients. It is made using a basic dough of flour, water, salt, and yeast, which is slowly fermented to create a light, airy, and easily digestible base. The pizza is typically hand-stretched and baked in a very hot wood-fired oven for just a minute or two, resulting in a soft crust with a slightly charred, blistered edge and a tender center. Toppings are kept minimal and true to tradition, usually featuring fresh tomato sauce, mozzarella cheese, basil, olive oil, and salt. The focus of Neapolitan pizza is not on heavy or excessive toppings, but on balance, freshness, and bringing out the natural flavors of each ingredient.

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