Fresh every
morning.
A family beauty salon, a trip to Rome, and one bite that changed everything.
It was dye. A beauty salon. Blow dryers, manicures, the whole deal. But the brothers weren’t salon material — never were.
Then came a trip to Italy. In Rome, they stumbled onto Pizza al Taglio: golden, airy slabs of sourdough magic, cut with scissors right in front of them. One bite, and boom — the scissors were out, the oven was in.
They shut the salon, trained with a Roman pizzaiolo and master baker, and Bada Bing was born.
From haircuts to pizza cuts. Just like that.
Now the Bakehouse rolls out gooey cinnamon buns, buttery croissants, and pastries so flaky they ought to come with a warning.
Bada Bing isn’t your average pizzeria — it’s a sourdough-powered rebellion. Pastries, pizzas, breads — all wild, all alive, all crafted daily.
100% natural mozzarella from Neapolitan makers in Dubai, delivering daily. Angus beef. San Marzano tomatoes. Caputo flour. Nothing fake. No shortcuts. No reheating.
It’s family. It’s tradition. It’s a little bit of mischief.
View the Menu72-hour fermented dough is the foundation of pizza AND sandwiches AND pastries. Lighter, crispier, easier to digest.
Square-cut, sold by the slice, with a base that holds every topping without going soggy. The way it’s done in Rome.
Italian mozzarella from Neapolitan makers in Dubai, delivering daily. Angus beef. San Marzano tomatoes. Nothing fake.
