A Passion For Sourdough.
A Love For Good Food.
Redefining the pizza experience with India's first 48-hour slow fermented vegetarian sourdough pizzas.
From 1,200 Pizzas A Day in COVID to India's 1st Vegetarian Sourdough Ecosystem
In 2020, as the pandemic paralyzed cities and locked communities indoors, our founder Dr. Sanjay Thakrar stepped onto the frontlines with commercial relief kitchens—baking and supplying 1,000 to 1,200 fresh, wholesome pizzas every single day. That crucible proved two indisputable truths: people craved comfort food, but standard commercial yeast left them bloated, heavy, and sluggish.
The Sourdough Evolution: Determined to fix fast food from the inside out, the founder evolved the initiative into Fasta Pizza. We rejected chemical dough conditioners and commercial baker's yeast, engineering a proprietary 48-hour slow cold fermentation with live wild levain that naturally pre-digests gluten, yielding a light, blistered, gut-friendly crust.
The Wedge Model Solution: Traditional whole pizzas take 20 minutes to bake, grow soggy in transit, and generate massive food waste. Our founder invented the signature Sourdough Wedge: a single-serve, handheld format quick-fired to order—delivering wood-fired gourmet quality at fast-casual speed with zero food waste.
A 100% Vegetarian Ecosystem: Built from the ground up with dedicated meat-free kitchens, microbial (non-animal) rennet, farm-traceable olive oils, and centralized commissaries, Fasta Pizza powers smart modular outlets and university campus food trucks across Chennai and Coimbatore.
Elevating the vegetarian experience
with artisanal sourdough perfection.
Vision
To become India's largest and most-loved vegetarian sourdough pizza chain by delivering unmatched quality, speed, and a memorable dining experience.
Mission
Revolutionize the pizza industry by offering wholesome, delicious pizzas made from clean, natural ingredients without artificial additives.
We are a passionate team of bakers, pizza artisans, and flavor enthusiasts dedicated to perfecting the craft of sourdough.
Our 48-hour fermented dough and meticulously sourced ingredients come together to redefine what a premium pizza should taste like.
We didn't just want to make fast food—we wanted to create an unforgettable, artisanal dining experience accessible to everyone. Every crust tells our story.
COVID RELIEF: 1,200 PIZZAS/DAY
During lockdown, our founder supplied 1,000–1,200 fresh pizzas daily for frontline relief. This high-volume trial proved operational grit and revealed the gut-health flaws of commercial dough.
2020.48H SOURDOUGH EVOLUTION
Evolving into Fasta Pizza: rejecting commercial yeast and engineering our 48-hour slow-fermentation levain mother culture to naturally pre-digest gluten.
2021.THE WEDGE MODEL SOLUTION
Traditional pizzas are slow and wasteful. The founder engineered the single-serve Sourdough Wedge: quick-fired, handheld, zero food waste, and built for modern speed.
2022.100% VEG SOURDOUGH ECOSYSTEM
Constructed a dedicated vegetarian infrastructure: microbial non-animal rennet, farm-traceable cold-pressed oils, and central commissary standards with zero cross-contamination.
2023.SCALABLE FRANCHISE EXPANSION
Expanding across Chennai and Coimbatore with smart modular outlets, campus food trucks, and an investor-ready, high-margin franchise model built for national growth.
2024.Dedicated to our craft, driven by
quality and passion every day.
Ingredient Sourcing
We partner with local farms to source the freshest hydroponic vegetables and premium cheeses.
Artisanal Preparation
Our signature sourdough ferments for 48 hours to develop its unique flavor and light, airy texture.
The Final Experience
Every pizza is baked to perfection and served hot, delivering an unforgettable gourmet experience.
Our commitment to premium sourdough, fresh local ingredients, and speed helps us create pizzas that are as unique as your cravings.