The Rise of Sourdough in Thane

For many years, pizza in India was associated with a familiar, chewy base from large franchises, packed with toppings and designed to be consistent. Anywhere you go, you are most likely to get the same taste of the commercial cheese, heavy sauces, and a lot of toppings. Over the past few years, however, the thick fast-food crusts are becoming less popular. Sourdough pizza has subtly evolved from curiosity to a legitimate trend. Plus, the city’s foodies are constantly searching for new dining experiences.

Instead of utilising commercial yeast, the organically fermented dough used to make the crust uses lactobacilli and wild yeast. The gradual fermentation breaks down gluten and sugars, making the pizza easier to digest and less likely to leave you with the “post-pizza regret” feeling. 

The standard for a real, feel-good sourdough pizza is set by Si Nonna’s in Hiranandani Estate. Their cuisine tends to be neopolitan, including items like Fior de Latte, Kalamata olives, and fresh basil. 

Beyond Si Nonna’s there are a few Italian eateries in Thane, including Pizza Express, that offer the classic “romana” base with a distinct, hand-stretched texture, and a deep flavour profile. ENSO Sourdough Pizza by Nomad delivers a base combined with bold toppings that appeal to both conservatives and those seeking a little modern sophistication. 

What sourdough pizza offers is intention. The lengthier process, and no commercial additives reflect a different philosophy of food.