Junoon means obsession. For Rishabh and Mohit — two engineers, best friends for over a decade — it's what happened the first time they walked into L'Antica Pizzeria da Michele in Naples.
Seven years in Germany. Countless pizzerias across Europe. That one bite that changed everything. Back in Mumbai, they asked: why doesn't India have this?
So they built it. Rishabh trained under a Gozney Ambassador. They sourced imported flour, San Marzano DOP tomatoes, and a Gozney oven from Germany. And perfected a 48-hour dough they'd be proud to serve in Naples itself.
