The best Neapolitan sourdough pizza
in Jayanagar
Naturally leavened dough, fermented for 48 hours, baked hot and fast until the crust blisters and blackens at the edges. No shortcuts, no commercial yeast — just the Naples method, done properly, in Jayanagar.
A crust that isn't rushed, in a city that usually is
Most pizza in Bangalore is made the fast way — commercial yeast, a few hours' proof, straight into the oven. Real Neapolitan pizza was never meant to work like that. It's built on a slow, naturally fermented dough that needs time, not shortcuts, to develop its flavour, its digestibility, and that unmistakable leopard-spotted char.
At Eatinn' Love Trattoria, we ferment our dough the traditional way before it ever sees the oven. The result is a light, airy crumb, a crisp yet pillowy crust, and a flavour that a same-day dough simply can't reach — the kind of pizza that made Naples famous in the first place, now baked fresh in Jayanagar.
What "Neapolitan sourdough pizza" actually means
The word "Neapolitan" refers to the style — a soft, thin-centred base with a tall, airy, char-flecked rim, baked hot and fast, the way it's been made in Naples for generations. The word "sourdough" refers to the leaven: instead of adding commercial yeast, the dough rises using a naturally cultivated starter, the same principle behind sourdough bread. Put the two together and you get a pizza base that takes days, not hours, to make properly.
It's a slower, more deliberate way to make pizza than most Bangalore kitchens attempt — which is exactly why it's harder to find, and why it tastes different from the average delivery pizza.
| Neapolitan Sourdough (Eatinn' Love) | Typical Fast-Food Pizza | |
|---|---|---|
| Leavening | Natural starter (levain) | Commercial yeast |
| Fermentation time | Roughly 48 hours, cold-retarded | A few hours, same day |
| Crust texture | Soft, airy, blistered rim | Denser, more uniform |
| Bake style | High heat, short bake | Moderate heat, longer bake |
| Where to find it in Jayanagar | Eatinn' Love Trattoria, 5th Block | Most delivery-first chains |
From starter to slice
Mix & knead
Flour, water, salt and natural leaven are brought together into a soft, high-hydration dough.
Bulk ferment
The dough rests and rises slowly at room temperature, building structure and flavour.
Cold retard
A long, cold rest lets the natural fermentation continue gently over roughly 48 hours.
High-heat finish
Shaped by hand and baked hot and fast, until the rim puffs, blisters, and chars.
Classica
The house classic — a straightforward, everyday reminder of why simple pizza done right never gets old.
Margherita
Tomato, fior di latte and basil — the benchmark every Neapolitan kitchen is judged against.
Pomodoro
All about the tomato — bright, sauce-forward, and stripped back to let the base shine.
Fungo
An earthy mushroom pizza built for anyone who wants depth over drama.
Bosco
"The forest" — a woodland-toned pie leaning on mushroom and greens.
Affumicato
Built around smoke and char — a bolder, deeper take on the classic base.
Arrosto
"Roasted" — built around slow-roasted flavour rather than raw, fresh toppings.
Ortolano
"The greengrocer" — a vegetable-forward pizza that changes with what's fresh.
Verdure Pesto
Garden vegetables against a bright pesto base — green, herby, and fresh.
Broccolini
Charred broccolini takes the lead on a base built to let it stand out.
Patate e Pecorino
Potato and pecorino — a rustic, comfort-food pairing straight off an Italian table.
Monti
"The mountains" — a heartier, richer pie named for its bolder profile.
La Nonna
"Grandmother's" — an old-recipe, no-fuss pie built on comfort over spectacle.
Lian
One of our house originals — a distinctive pairing you won't find on a standard menu.
Merriggiare
Named for a lazy midday rest in the Italian heat — an unhurried, easy-going pie to match.
Mexican Mushroom
A spiced, fusion take on our mushroom pizza for anyone chasing extra heat.
Vespa
Quick, bold, and built for sharing — as playful as the scooter it's named after.
Naturally fermented, not rushed
No commercial yeast shortcuts — just flour, water, salt and time, the way Naples has always done it.
One dough, done properly
Every pizza on the menu shares the same slow-fermented sourdough base — the topping is where we experiment.
Right here in Jayanagar
No delivery-only kitchen, no compromise — dine in, order online, or walk in for a slice made fresh that day.
Jayanagar's home for real Neapolitan sourdough pizza
Tucked into 5th Block, Jayanagar — a short walk from New Abharan Showroom — Eatinn' Love Trattoria bakes every pizza to order, on a dough that's been fermenting for two days before it reaches your table.
Order Now- Address
- 1st Floor, 9th Main, 5th Block, Opposite New Abharan Showroom, Jayanagar – 560041
- Hours
- 11:30 AM – 10:30 PM, daily
- Order Online
- airmenus.in/eatinglove/order
Sourdough pizza across Jayanagar and around it
We're based in 5th Block, Jayanagar, a short drive from 4th Block and 9th Block, and an easy order-in from the neighbourhoods around us. If any of these sound like home, we're close enough to deliver a properly fermented pizza while it's still hot.
Frequently asked questions
Where can I get the best Neapolitan sourdough pizza in Jayanagar?
Eatinn' Love Trattoria, in 5th Block Jayanagar (opposite New Abharan Showroom), bakes Neapolitan-style pizza on a naturally leavened sourdough base fermented for roughly 48 hours before baking.
What makes a pizza "Neapolitan sourdough" instead of regular pizza?
It uses a naturally leavened starter instead of commercial yeast, ferments slowly over one to two days, and is shaped into a thin, high-hydration base with a soft, blistered, leopard-spotted crust after a short, high-heat bake.
Is sourdough pizza easier to digest than regular pizza?
Long, natural fermentation gives the dough more time to break down, which is why many people find slow-fermented sourdough pizza lighter than pizza made with a fast, same-day commercial-yeast dough.
Does Eatinn' Love Trattoria deliver pizza in Jayanagar and nearby areas?
Yes — Eatinn' Love Trattoria takes dine-in and online orders for Jayanagar and surrounding areas including JP Nagar, Basavanagudi, Banashankari, BTM Layout and Girinagar through the online ordering page.
What are Eatinn' Love Trattoria's hours in Jayanagar?
Open daily from 11:30 AM to 10:30 PM at 1st Floor, 9th Main, 5th Block, Jayanagar, Bengaluru 560041.