About Pizza Consulting

Why I Do This

Pizza for me isn’t just food—it's a bit of madness, science, and fun all mixed together. From quitting my corporate job to learning from Italian pizza pros, I’m obsessed with that airy, leopard-spotted crust you only get with proper Contemporary Neapolitan pizza. I’ve even won an All India Pizza Championship, but trust me, I’m still learning every day.

My Approach: Dough is Boss

• The magic is in the dough, not the toppings.
• I focus on high-hydration doughs (up to 82%) for that cloud-light, chewy base. Yeh kaafi tricky hota hai (It gets pretty tricky), but once you get it, mazza hi aa jata hai (it’s a real joy).
• We’ll dive into advanced pizza fermentation techniques like Biga and Poolish, giving you next-level flavors and that iconic, big cornicione (crust).
• Want to cut pizza with scissors because the crust is so airy? I’ll show you how.

How I Can Help

• I offer contemporary Neapolitan pizza training for restaurants, cafes, pizzerias, and home bakers.
• Need an artisan pizza menu development? I’ll help you source the best ingredients and create toppings that stand out.
• Hands-on high-hydration dough workshop: mixing, fermenting, stretching, and baking—no secret held back.
• Pizza restaurant staff training: I’ll guide your team from scratch to pro-level.

Who’s This For?

• Restaurants and cafes adding a killer pizza section.
• Pizzerias levelling up their dough game.
• Home bakers wanting to make pro pizza at home.

Based in Navi Mumbai, but I travel all over—Mumbai, Goa, Lonavala, wherever pizza dreams call. Mazza aayega!