Dough Bros, the celebrated leading quick-service restaurant (QSR) has captured the hearts and taste buds of pizza enthusiasts. With their most famous 11-inch pizza, they have opened the first cloud kitchen in Mumbai.
Pizzas At Dough Bros
Every culinary venture has its genesis, a moment of inspiration that sparks a journey into the world of gastronomy. Dough Bros is no exception. According to Head Chef Tom of Dough Bros, their 11-inch pizza is neither large nor medium because they believe in one size fits all.
At the heart of any exceptional pizza lies the foundation of its crust, and for Dough Bros, this was a matter of meticulous craftsmanship. Their authentic Italian flour dough recipe is an exclusive 5-day fermenting process that gives the perfect pizza bite taste. What emerged was a dough that transcended the ordinary. It’s a testament to their commitment to quality and a nod to the artisanal traditions of pizza-making.
Head chef of Dough Bros., Chef Tom was born in the UK into a Thai-British family. His distinct upbringing and culture sparked an early interest in him becoming a chef. His menu and cuisine, which seamlessly blend the modern and the traditional, demonstrate his talent.
Dough Bros. takes pride in using only the freshest, locally sourced ingredients to create an array of delicious, personalised pizza selections. They provide a broad menu that caters to every palate. With the exception of their flour, which they import from Italy to ensure that every bite has a genuine taste, all of their components are fresh and locally produced.
Every pizza, from the traditional Margherita to the creative fusion options like the Dough Bros Aglio Olio Pizza, Burrata Pizza, and the Smashed Burger Pizza, is painstakingly made to order, guaranteeing a remarkable eating experience each and every time.
The Man Behind Dough Bros
Before joining Maze, Gordan Ramsey in 2006, Rick Stein’s Seafood Restaurant in 2003, Restaurant Nathan in 2005, and Nobu Park Lane, a Michelin-starred restaurant in 2007, Chef Tom held the position of senior chef de partie at these establishments.
After leaving Aqua Kyoto in 2009, he went on to become head chef at Ottolenghi in 2010, and in 2014, development chef for Pyton and Byrne. He finished a brief employment at Lima’s Amaz, praised as one of the best restaurants in Peru. His menu at Dough Bros. is sure to wow you with its diverse range of experiences and his work in Michelin-starred restaurants.
His cooking philosophy is to combine lesser-known ingredients with cooking techniques and to make the most of the available local resources. He loves how the seasons change because it means there are so many interesting new fruits, veggies, and herbs to grow and use in dishes to replicate the carefree, enjoyable, and laid-back atmosphere of eating pizza.
Dough Bros places a strong emphasis on convenience, providing a selection of delivery and takeaway choices so that clients may enjoy their pizzas in the comfort of their own homes. Find them on Zomato or Swiggy in Tardeo, Lower Parel, Dadar, Chembur, Ghatkopar, Juhu, and Andheri.
Cover image credits: Press release
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