At The Bay Shack Pizzeria in Worli, it all begins with the crust light, airy, and so soft it almost melts with every bite. In a city obsessed with good food, this cozy 12-seater is quietly carving a niche of its own, serving impeccably crafted Neapolitan pizzas that keep guests coming back.
Founded by Shonit Ghia, a lifelong cooking enthusiast, The Bay Shack Pizzeria began as a dream of running a beachside food truck along Marine Drive. While permissions changed the format, they didn’t change the spirit.
What emerged instead is a warm, intimate space that feels more like someone’s kitchen than a conventional restaurant where guests walk in, chat freely, and soak in a relaxed, welcoming atmosphere.
At the core of The Bay Shack Pizzeria’s popularity is its dough philosophy. The dough is fermented for 24 to 48 hours at a hydration level of 75–80%, then baked in a traditional brick oven reaching temperatures above 450°C. The result is a Neapolitan pizza base that regulars describe as incredibly light, soft, and easy on the stomach.
What started purely as a pizzeria has naturally evolved into a compact, Italian-leaning comfort menu, featuring fresh pastas, hearty sandwiches, crunchy salads, indulgent milkshakes, and an eggless tiramisu. Signature dishes like the Assassin’s Spaghetti, Burrata Basilica pizza, Wild Mushroom & Truffle pizza, and the Spicy Arrabbiata thin crust pizza have become crowd favorites.
The menu also includes Jain options and inventive vegetarian toppings such as a vegan bolognese, reflecting the brand’s effort to be inclusive while staying rooted in Italian technique.
In less than a year, The Bay Shack Pizzeria has witnessed an impressive 75–80% year-on-year growth. With plans to expand into multiple locations and eventually open a large-format restaurant seating over 100 guests, the long-term vision is clear: to make The Bay Shack Pizzeria synonymous with great pizza in Mumbai.
“At The Bay Shack Pizzeria, my focus has always been simple to serve Mumbai an airy, pillow-soft pizza made with patience, honest ingredients, and techniques that respect Italian tradition, in a space where people feel at home and keep coming back for the experience as much as the food.” Shonit Ghia
