01
48-hour cold ferment
Every dough rests for two days before it ever sees the oven. Slower fermentation means a lighter, more digestible crust with a deeper flavour.
About
From Naples,
with Kilpauk and Purasaiwakkam.
The story
Naples in a Box is a wood-fired pizzeria on Millers Road, at the Kilpauk–Purasaiwakkam junction in Chennai. The idea is simple: take Neapolitan pizza seriously — the dough, the tomatoes, the char — and put it in a box, so the version that lands at your table is the same one we pulled from the oven.
Naples is the birthplace of pizza. The classic Neapolitan discipline is unforgiving: 48-hour cold-fermented dough, hand stretched (never rolled), San Marzano tomatoes, fresh mozzarella, basil, EVOO, and a wood-fired oven that goes hot enough to leopard-spot the crust in 90 seconds. We work to that standard.
Beyond pizza, we serve panuzzos — Naples’ lesser-known stuffed flatbread, a folded pizza dough wrapped around fillings and finished in the wood-fired oven. And five pasta sauces you can pair with spaghetti, rigatoni, or patate gnocchi.
The menu is small on purpose. No bottomless menu, no shortcuts. Just Italian, made carefully — for Kilpauk, Purasaiwakkam, Nungambakkam, and Chennai.
What we believe
Four non-negotiables.
02
San Marzano tomatoes
DOP-pedigree tomatoes from the volcanic soils of Mt. Vesuvius — sweeter, lower acid, and the only base a Neapolitan pizza deserves.
03
Wood-fired, blistered
A roaring wood-fired oven puts a leopard-spotted char on the crust in under 90 seconds. That's the Neapolitan signature.
04
Small menu, on purpose
A handful of pizzas, three panuzzos, five pastas. We'd rather make ten things brilliantly than fifty things adequately.
Where
Kilpauk and Purasaiwakkam,
Chennai.
Ground floor, 70, Millers Rd
Purasaiwakkam, Chennai 600010, India
Purasaiwakkam, Chennai 600010, India