Wood Fired Pizza in Jaipur: What Makes It Neapolitan

Wood fired pizza is defined by heat. A Neapolitan base bakes at around 480 degrees Celsius in roughly ninety seconds. A conventional oven runs at half that and takes ten minutes, which produces a different thing entirely. Nouba Restaurant and Rooftop Lounge in C-Scheme, Jaipur bakes at 480C.

To book a table at Nouba, C-Scheme, Jaipur, call +91 97996 54002 or message us on WhatsApp.

This guide explains what that temperature does, and the two other things that decide whether a pizza is the real article.

Why 480 degrees changes the base

At 480C the outer edge puffs before the centre dries out. That is the whole trick. You get a base that is soft and pliable in the middle with a blistered, slightly charred rim, and the whole thing stays light.

Bake the same dough at 240C and the moisture leaves before the crust can rise. The result is uniformly crisp, closer to a cracker, and it does not fold. Neither is wrong, but only one is Neapolitan, and the heat is what separates them.

The ninety second window

A ninety second bake means the pizza has to go from the pass to the table quickly. This is why a wood fired pizza is best ordered as it arrives rather than held for a group. At Nouba, if you are ordering pizza as part of a larger shared spread, ask for it to come out first rather than with the mains.

Italian-style 00 flour and what it does

00 refers to how finely the flour is milled, not to its protein content. The fine grind produces a dough that stretches thin without tearing and stays soft after baking.

Coarser flour makes a dough that fights back when stretched and firms up more as it bakes. It works for other styles. For a base you want to fold in half and eat by hand, 00 is what gets you there. Nouba uses Italian-style 00 flour.

San Marzano-style tomatoes

San Marzano-style tomatoes are less acidic and less watery than most tinned varieties. That matters on a pizza more than in a sauce, because excess water on a base at 480C turns the centre soggy in the time it takes to bake.

They are also sweet enough not to need sugar, so the sauce tastes of tomato rather than of correction. Nouba uses San Marzano-style tomatoes on its wood fired pizzas, which start at Rs 450 (as of August 2026, please confirm current prices when booking).

Ordering pizza in Jaipur

For two people, one pizza plus a shared starter is usually enough. For four, two pizzas and something from another kitchen works better than three pizzas, because a Neapolitan base is filling in a way its thinness disguises.

Nouba runs five kitchens, so a pizza can sit alongside dimsum, sushi or a North Indian curry on the same table. For a mixed group that is often the easiest order to agree on. Our guide to the best restaurants in jaipur for dinner covers how to build a spread across cuisines.

Vegetarian pizza

A vegetable wood fired pizza holds up better at 480C than most people expect, provided the vegetables are not watery. A margherita, done properly, is also entirely vegetarian and is the fairest test of any pizza kitchen: with only dough, tomato and cheese, there is nothing to hide behind.

If you are ordering for a largely vegetarian table, our family restaurant near me page covers how to balance a shared order.

Where and when

Nouba is at C54-A, 4th floor, Sarojini Marg, C-Scheme, Jaipur 302001, open daily from 12 noon to midnight.

Call +91 97996 54002 or message WhatsApp on +91 97996 54002 to book. For a weekend evening on the rooftop, book ahead: tables fill from around 7 pm. See our chinese restaurant near me page if you are planning a spread across more than one kitchen.

Common questions

What temperature is wood fired pizza cooked at?

Around 480 degrees Celsius, baking in roughly ninety seconds. Nouba in C-Scheme, Jaipur bakes at 480C. A conventional oven runs at about half that and takes ten minutes.

What is Italian-style 00 flour?

00 describes how finely the flour is milled. The fine grind lets the dough stretch thin without tearing and stay soft after baking, which is what makes a Neapolitan base foldable.

Why are San Marzano-style tomatoes used on pizza?

They are less acidic and less watery than most tinned tomatoes, so the base does not go soggy at high heat, and sweet enough that the sauce needs no sugar.

How much does wood fired pizza cost in Jaipur?

Wood fired pizza at Nouba starts at Rs 450.

How many pizzas should I order for four people?

Two pizzas plus a dish from another kitchen usually works better than three pizzas. A Neapolitan base is more filling than its thinness suggests.

Common questions

How long should a Neapolitan pizza take to bake?

Around 90 seconds in an oven running near 480 degrees Celsius. If a pizza takes ten minutes, the oven was not hot enough and the result is a different thing entirely, however good it tastes.

How do I tell a real wood-fired base at the table?

Lift a slice. A true Neapolitan centre is soft and will droop rather than hold itself flat. Look at the rim for the dark blistering that only comes from a very hot oven.

How many toppings should a Neapolitan pizza carry?

Three or four, not eleven. The style is built on restraint, and a crowded base steams instead of baking.

Which pizzas are worth ordering for a table that wants to share?

Margherita Pizza is the reference point and the fairest test of a kitchen. Spinach and Artichoke Pizza gives a vegetarian table something with more weight to it. Order both and cut them into smaller slices.

How to balance the table

• Something cool or crisp to open, so the meal has a starting point
• Something steamed or soft in the middle of the table to share
• One rich dish, not three, or the meal flattens out
• Greens or a salad to reset the palate between courses
• Order a second round after the first lands, rather than everything at once