From the wood-fired oven to the minimalist interiors and the scent of fresh dough, every detail at Leo’s is a nod to Italy.

Though Amol has been in the hospitality industry for over a decade, his passion for learning remains strong. He makes regular trips to Italy and continues to refine his skills through hands-on workshops.

At Leo’s, the emphasis is on doing things the artisanal way. The dough is made and handled with care, rested for 24 hours, and fermented through a mix of room and cold temperatures. Chef Amol avoids overpowering the dough during kneading, preferring a gentle touch to encourage better texture.

The pizzas feature top-quality ingredients: imported Italian tomatoes for a balanced sauce, buffalo mozzarella sourced from Gujarat, and fresh local produce. The Margherita pizza, one of Amol’s personal favorites, highlights how simplicity and ingredient quality can create a memorable dish.

When it comes to cooking, Amol prefers wood-fired ovens for the natural, smoky flavor they add. Though unpredictable, he enjoys working with fire and often uses mango wood for its burn characteristics. While electric ovens are practical for most homes, he recommends investing in one that reaches 300–350°C or using a baking stone for better results.

Leo’s Pizzeria also hosts pizza-making workshops, where Amol shares his techniques and philosophy. His approach blends tradition, patience, and quality—key elements that define the Leo’s experience and make it stand out in Delhi’s culinary scene.