---
title: "Pizza Consulting for an Award-Winning Neapolitan Pizza Menu - mytribe"
description: "Need pizza consulting? Learn from an award-winning dough formulation expert. Master high-hydration dough, menu development, and pizzeria staff training to serve incredible Neapolitan pizza. Hire an expert on Tribe today!"
canonical: https://mytribe.in/akashapizzaheaven/pizza-consulting
last_updated: 2025-09-27
---

# Pizza Consulting in Navi Mumbai

By [Akasha Pizza Heaven](https://mytribe.in/akashapizzaheaven) · We help restaurants, cafes, pizzerias, and home bakers master high-hydration Neapolitan pizza dough and advanced fermentation for airy, authentic crusts, plus menu development and staff training.

## Locations

Consults at Kharghar, Navi Mumbai; Travels across Mumbai, Lonavala, Karjat, Alibag, and Goa

### Travels to

- Travels to Lonavala (Lonavala, Lonavala, Maharashtra, India)
- Travels to Karjat (Karjat, Karjat, Maharashtra 410201, India)
- Travels to Alibag (Alibag, Alibag, Maharashtra, India)
- Travels to Goa (Goa, Goa, India)
- Travels across Mumbai Metropolitan Area (Mumbai Metropolitan Area, Mumbai Metropolitan Area, Maharashtra)

### Visit at

- Consults at Akasha Pizza Heaven, Kharghar, Navi Mumbai (consults near Utsav Chowk, CBD Belapur, Nerul, Inorbit Mall Vashi, Panvel, Taloja)

## Pricing guide (estimates)

These are indicative prices based on provider's past work. Enquire now to find out final quote.

### Proprietary Dough & Recipe Transfer

Transfers IP for 72-82% high-hydration dough, 48-hour fermentation cycles, and 5 signature recipes.

Typically ₹10-18K per day (estimate)

#### Dough Science Transfer
*   Breakdown of 72% to 82% hydration dough process.
*   Techniques for handling fragile dough to preserve air pockets (cornicione).
*   Instruction on 48-hour fermentation cycles and preferments (Biga or Poolish).
*   Guidance on blending imported flours (Le 5 Stagioni, Caputo) versus local alternatives.

#### Menu Engineering
*   Recipes for 4-5 gourmet pizza varieties (e.g., Truffle Ricotta, Roasted Burrata Pesto).
*   Vendor list for specific ingredients like San Marzano tomatoes and artisanal cheeses.

#### Documentation
*   SOPs including Baker's Percentages for scaling dough batches.
*   Guides on managing dough temperature specifically for humid weather conditions.

### Commercial Kitchen Setup & Staff Training

On-site calibration of commercial ovens, kitchen workflow optimization, and staff execution drills.

Typically ₹20-30K per day (estimate)

#### Operational Setup
*   Temperature mapping of commercial ovens (Gas, Electric Deck, or Wood-Fired) for consistent 60-90 second bake times at 400°C+.
*   Design of kitchen stations (mise en place) to align stretching, topping, and baking areas.

#### Staff Capability Building
*   Hands-on drills for staff on gentle stretching and scissor cut techniques.
*   Dough management systems to rotate batches and prevent over-proofing.
*   Quality control protocols to establish pass/fail criteria for crust structure and spotting.

#### Costing & Presentation
*   Portion control advice for cheese and sauce to maximize margins.
*   Plating training for visual presentation (post-bake basil placement, EVOO drizzle).

## 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!

## Highlights

Browse through Akasha Pizza Heaven's best work.

### [Featured](https://mytribe.in/akashapizzaheaven/pizza-consulting/featured)

- [Video: This is what my pizza is all about. I use an 82% high-hydration dough, which is tricky to work with but creates a crust that is unbelievably light and airy. The result is a contemporary Neapolitan pizza so soft you can cut it with scissors, preserving every single air pocket in the cornicione.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1b6c1656-27ed-4c76-a783-62a6b81981b8)
- [Video: Come join one of my pizza workshops right here in Navi Mumbai. In this clip from a session, you can see how much fun we have. I love sharing my journey from the corporate world to traveling the globe to find my passion, and then teaching you how to make amazing Neapolitan pizza yourself.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/062340d8-96b2-477b-b982-3fe35b094a5e)
- ![This is me in my element, ready to serve you and your guests. Whether it's for a private party or a workshop, I bring my passion for authentic, contemporary Neapolitan pizza to every event. Let's make your next gathering unforgettable.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6c883ebe-162a-4c85-b988-938d90bd43dc)
- [Video: Let me walk you through making a classic Margherita, but with my special touch. It all starts with the high-hydration dough, which is very fragile but results in a crust that's like a cloud. I'll show you how to get that massive, airy cornicione that melts in your mouth.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e27b0e98-1bd3-4f9c-8546-c19d60cc7910)
- ![I had the honor of catering a special birthday celebration, serving up fresh Neapolitan pizzas. Seeing guests enjoy the food and sharing stories is what makes it all worthwhile. This is the kind of vibrant, delicious atmosphere I can bring to your private events.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2b8fb2f4-db6c-4fd6-b5c3-fa03a7158865)
- ![Meet the queen of pizzas, the Margherita. This is my contemporary Neapolitan take on the classic. Notice the beautiful leopard-spotting on the crust, a sign of perfect fermentation and high-heat baking. It's simple, elegant, and all about the quality of the dough and ingredients.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b94565be-c730-4df2-9fc8-4e258bfd5950)
- ![I was so proud to secure second place at the All India Pizza Championship. It was an amazing experience to compete with talented pizzaiolos from all over the country and learn from Italian pizza masters. This recognition fuels my passion to keep pushing the boundaries of my craft.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a5342ed7-3d8b-47e9-ad01-d1896b61f19b)

### [Hands-On Pizza Workshops](https://mytribe.in/akashapizzaheaven/pizza-consulting/hands-on-pizza-workshops)

- [Video: A glimpse into one of my masterclasses where we dive deep into dough science. Here, participants are getting hands-on experience, learning to handle complex, 48-hour fermented dough. The best part is always at the end, when everyone gets to taste their delicious creations.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/277b93eb-1329-43e3-add5-03c9e5652b8e)
- [Video: During a Neapolitan pizza workshop, I demonstrate how to handle the finished pie. The crust is crispy on the bottom but the cornicione is full of air. Using scissors is the best way to cut it without collapsing that beautiful, puffy structure we worked so hard to create.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1d96a026-990b-4204-af19-cfa4e9df6dbf)
- [Video: My workshops are for everyone, from curious beginners to aspiring chefs. I start by explaining the theory and then guide everyone through the process of stretching, topping, and baking their own pizza. It's a fun, interactive, and delicious learning experience.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/34a5df84-98c3-4b1b-9087-662ff6ae9fb5)
- [Video: Come join one of my pizza workshops right here in Navi Mumbai. In this clip from a session, you can see how much fun we have. I love sharing my journey from the corporate world to traveling the globe to find my passion, and then teaching you how to make amazing Neapolitan pizza yourself.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/062340d8-96b2-477b-b982-3fe35b094a5e)

### [Artisan Pizza Catering](https://mytribe.in/akashapizzaheaven/pizza-consulting/artisan-pizza-catering)

- ![A shot from a fantastic birthday pizza party I catered. There's nothing like serving fresh, hot Neapolitan pies straight from the oven to a happy crowd. I can set up my pizza station indoors or outdoors for any private catering event in the Mumbai area.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/61fa4f36-ab29-43ff-aee5-ca51b7e7bad1)
- ![Looking to elevate your next house party? I provide exclusive pizza catering with contemporary Neapolitan style pizzas that will wow your guests. Here I am with a freshly baked pie, ready to be served.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e630dd51-1d1b-4439-9c52-0cb0299c1818)
- [Video: The final touches are just as important. Here I am at a home catering event, adding freshly grated Parmesan and a sprinkle of Sicilian oregano to a classic Margherita. It's these small details that make a huge difference in flavor.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/dc4b5d41-78e3-4307-98f4-9bc6d5f17c9d)
- [Video: A behind the scenes look at a pizza pop-up I did for a corporate office in BKC, Mumbai. I bring all the fresh ingredients and my specially prepared dough to create an authentic pizzeria experience on-site.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/108038c9-5481-4413-979e-59cadd629b73)
- [Video: We made 50 pizzas at this epic pop-up event in a BKC office. It was a fun challenge, from stretching the dough live to serving up a variety of pizzas for all the employees. I love bringing this kind of energy to corporate events.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2de67ac1-2ab2-46bd-9b2e-21e336c456c8)
- [Video: For my catering services, I bring the full experience, including showing guests the unique qualities of my pizza. Here, I'm cutting a veggie pizza and showing off the incredibly airy and open crumb of the high-hydration crust.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/10b4a42a-c41c-4bcd-a422-bf663f56d26a)
- [Video: A close look at a pizza with burrata and pesto, prepared at a private event. The crust is puffy and perfectly charred, while the toppings are fresh and vibrant. This is the quality you can expect when you book my catering service.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/de1e5cae-87f8-452e-98ed-85c9af82ba96)

### [The Art of the Dough: It's All About the Crust](https://mytribe.in/akashapizzaheaven/pizza-consulting/the-art-of-the-dough-it-s-all-about-the-crust)

- [Video: This is what my pizza is all about. I use an 82% high-hydration dough, which is tricky to work with but creates a crust that is unbelievably light and airy. The result is a contemporary Neapolitan pizza so soft you can cut it with scissors, preserving every single air pocket in the cornicione.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1b6c1656-27ed-4c76-a783-62a6b81981b8)
- ![This single slice shows the science behind the dough. Look at the open, web-like structure inside the cornicione. This is the result of a long, slow fermentation process and a high-hydration recipe, making the crust incredibly light and easy to digest.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a39979b7-b1f1-4fa9-ad72-f46392f14c5c)
- [Video: Sound on for this one. That tapping sound is the sound of a perfectly crispy crust. This is what I strive for in my contemporary Neapolitan pizzas: a crust that's audibly crisp on the outside but still soft and airy on the inside.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a32a2b76-0732-4f60-bb4d-41864ca2c76d)
- [Video: Here is a quick look at my pizza making process, from gently handling the high-hydration dough to stretching it by hand. I bake it in a high-temperature oven to get that signature puff and char, then box it up for delivery.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/16ac91c0-89bd-4f3c-98ce-536e42ed9512)
- [Video: I call this my "cloud pizza" because the dough is just that light. This video shows a close-up of the puffy, beautifully baked cornicione, which is the hallmark of a true contemporary Neapolitan pizza.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/183d839d-93ca-4ed4-bb89-0e5865e0aee0)
- [Video: Look at that cheese pull and the airy pocket in the crust. This is a slice of my spinach and onion pizza, showcasing the texture that comes from using a preferment in the dough. It creates a complex flavor and a crust that's full of air.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/721f3e30-b2a7-472a-894f-58d955fe2ea9)

### [A Gallery of Our Pizzas](https://mytribe.in/akashapizzaheaven/pizza-consulting/a-gallery-of-our-pizzas)

- ![Meet the queen of pizzas, the Margherita. This is my contemporary Neapolitan take on the classic. Notice the beautiful leopard-spotting on the crust, a sign of perfect fermentation and high-heat baking. It's simple, elegant, and all about the quality of the dough and ingredients.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b94565be-c730-4df2-9fc8-4e258bfd5950)
- ![My signature Burrata Pesto Pizza. I place a whole ball of fresh burrata in the center, which melts over the tangy tomato sauce and basil pesto as you eat. It's a rich, creamy, and unforgettable pizza experience available right here in Kharghar.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a2b9d696-a322-4811-bb11-dbf9a374124b)
- [Video: A close-up of a freshly baked pizza topped with creamy burrata, bright pesto, sweet cherry tomatoes, and a drizzle of balsamic glaze. The leopard-spotted crust is perfectly charred, providing a sturdy yet airy base for these gourmet toppings.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/796c24d4-49e1-41bc-bd0e-19898c38719a)
- ![This is my Fungi pizza, made with caramelized onions and sautéed mushrooms on a 72% hydration dough. The combination of sweet onions and earthy mushrooms creates a deep, savory flavor that makes it a customer favorite.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e0f490ce-a787-4377-9242-e661c7daa6cc)
- ![Introducing the Tonda Romana, a different style of Italian pizza. It's known for its incredibly thin, crispy crust that has a fantastic crunch. It's a lighter style of pizza with an amazing flavor that I'm excited to share.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f0d675fc-8baf-4333-9107-c87674d0a944)
- ![A beautiful artisan pizza topped with fresh arugula and grated parmesan. The peppery arugula is added after baking to maintain its freshness, providing a perfect contrast to the rich cheese and tangy tomato sauce.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/71550a2f-b0f6-446d-a069-7ee4f991440a)
- ![A vibrant vegetable pizza loaded with zucchini, bell peppers, cherry tomatoes, and fresh basil. The leopard-spotted char on the crust shows it was baked at a high temperature, locking in the flavors of the fresh toppings.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/35fe20c5-1f88-4397-8e54-dba5f4fd50ff)
- [Video: The classic Pizza Margherita being sliced with scissors. This method is gentle on the airy cornicione, ensuring the crust stays puffy and light from the oven to your plate.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f2bc391b-9064-4c61-a5ce-fd05ccfee6dd)
- [Video: A delicious pizza topped with mushrooms, cherry tomatoes, and a generous amount of pesto. The colors and textures make this pie as beautiful as it is tasty, with a perfectly leopard-spotted crust.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/00e2a5c9-baff-48e3-a399-69d2da6196dc)
- [Video: From start to finish, this is how a classic Margherita comes to life. I use high-quality mozzarella, a simple San Marzano tomato sauce, and fresh basil, letting the ingredients and the perfectly baked dough shine.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6783efb4-ad35-44ef-b379-dd62cca0085b)
- ![A beautiful Burrata Pesto Pizza, ready to be delivered. The combination of creamy burrata and herbaceous pesto is a match made in heaven, especially on my light, contemporary Neapolitan crust.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6ea6f9e7-2dac-4426-b466-2e4a4790e27b)
- [Video: My Roasted Burrata Pizza with Kalamata olives. The salty, briny flavor of the olives cuts through the richness of the creamy burrata and pesto, creating a perfectly balanced bite.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7001e5f4-7832-479c-82c0-ba51497ce576)
- ![A pizza fresh from my "lab". I'm always experimenting with new topping combinations and dough techniques to create the best possible contemporary Neapolitan pizza.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3bce00e4-2bc7-46c1-a0a3-7bd5c37ac85f)
- [Video: Watch as I finish this pizza with a generous topping of fresh arugula and grated parmesan cheese. This adds a fresh, peppery bite that complements the cooked ingredients beautifully.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/269da29f-3899-4c85-8741-54c955529e16)
- [Video: A close-up view of a veggie-loaded pizza with arugula and parmesan. The crust is perfectly browned with beautiful char spots, and the toppings are a mix of fresh and roasted vegetables.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3524c6c6-6359-472b-8b21-2a59053a9c54)
- ![An experimental Burrata pizza with roasted vegetables. The creamy, cool burrata contrasts wonderfully with the warm, sweet roasted veggies and the light, airy crust.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/86769b57-1905-41fd-b28a-2e65b5e82602)
- [Video: This is my "Smashed Burrata" pizza. Instead of a whole ball, the burrata is broken up and distributed over the pizza, ensuring you get a creamy, cheesy bite every time.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/9471d7dc-23f7-49b7-bcb5-72d864ee456a)
- ![A pizza showcasing a beautifully charred crust with a great "leopard spot" pattern. This is a sign of a properly fermented, high-hydration dough cooked quickly at a very high temperature.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6a8b118d-50b4-4cf0-96ce-be9899dc8665)
- [Video: A half-and-half pizza creation, showing the versatility of toppings. One side features a green pesto base with roasted vegetables, while the other has a classic tomato base.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a8e4c120-0e1e-4fd4-a3c1-0ddb6777424a)
- ![Another look at the popular Fungi pizza with caramelized onions and mushrooms. The crust is puffy and charred, while the cheese is perfectly melted over the savory toppings.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c33c49ff-1f68-439f-b725-c7b6e109e250)
- [Video: A close-up of a veggie pizza drizzled with chili oil and sprinkled with chili flakes. For those who like a bit of heat, this adds a spicy kick that enhances all the other flavors.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/921b180a-d3ae-4d7b-8abf-7a3046cf4fd9)
- ![A spicy pizza topped with jalapeños and red chili peppers. The heat from the peppers is balanced by the melted mozzarella and the tangy tomato sauce, all on a perfectly charred crust.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/ca430d92-8cf0-4dc0-87aa-cb68ed4c202e)
- [Video: A simple yet elegant Margherita pizza, glistening with a touch of high-quality olive oil. You can see the fresh basil leaves and melted mozzarella over the red tomato sauce, a timeless combination.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/80f8f877-48dc-4806-8747-246da45f4a03)
- [Video: A Marinara-style pizza with fresh basil and a sprinkle of parmesan. This pizza focuses on the simple, powerful flavors of tomato, garlic, oregano, and basil.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/33c8ce59-814a-4793-8633-5cc4751227f6)

### [My Pizza Journey](https://mytribe.in/akashapizzaheaven/pizza-consulting/my-pizza-journey)

- ![Here I am at the All India Pizza Championship, presenting my creation to the judges. It was a nerve-wracking but incredible experience to share my passion and techniques on a national stage.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e8264a86-24ab-44fe-b521-27593f2aa4be)
- ![Standing with the Italian pizza masters and organizers after the competition. Learning from them and sharing a passion for pizza was one of the biggest highlights of the championship for me.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c7a587ae-1714-457e-91f2-5d81dc058d0d)
- [Video: Let me walk you through making a classic Margherita, but with my special touch. It all starts with the high-hydration dough, which is very fragile but results in a crust that's like a cloud. I'll show you how to get that massive, airy cornicione that melts in your mouth.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e27b0e98-1bd3-4f9c-8546-c19d60cc7910)
- ![I was so proud to secure second place at the All India Pizza Championship. It was an amazing experience to compete with talented pizzaiolos from all over the country and learn from Italian pizza masters. This recognition fuels my passion to keep pushing the boundaries of my craft.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a5342ed7-3d8b-47e9-ad01-d1896b61f19b)

## Meet your expert

[Akasha Pizza Heaven](https://mytribe.in/akashapizzaheaven)

### My story

How did I end up as the Neapolitan pizza guy in Navi Mumbai? Quit my corporate job, roamed the world for two years, and fell hard for this crazy complex pizza. I like things that need patience, like fermenting dough for days. Winning 2nd place at the All India Pizza Championship was wild, but honestly, nothing beats seeing folks dig in at my events, whether it’s a party at my casa or some big bash.

### My work

- **Services I Offer**: Private catering, pizza making workshops Mumbai, and consulting for new pizza makers.
- **Contemporary Neapolitan Pizza**: I use high hydration pizza dough, San Marzano tomatoes, Italian flour, and fresh mozzarella for a cloud-like crust.
- **Live Pizza Counter Catering**: I bring live pizza counters to parties, pop-ups, and events anywhere from Mumbai to Goa.
- **Pizza Making Workshops**: Hands-on, fun sessions where you learn, bake, and eat together. Home ovens welcome!

## More services from Akasha Pizza Heaven

- [Private Pizza Catering](https://mytribe.in/akashapizzaheaven/private-pizza-catering) · ₹700-1,500 per pizza (estimate)
- [Pizza Making Workshops](https://mytribe.in/akashapizzaheaven/pizza-making-workshops) · ₹1,500-6,000 per person (estimate)

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- [Makeup Artistry Training by Aakash Futane](https://mytribe.in/ak_professional_makeover/makeup-artistry-training) · ₹20-80K per full course/batch (estimate) · Ak Professional makeover Academy
- [Baking & Dessert Making Workshops (Eggless) by Archana's Humble Bakes](https://mytribe.in/archanas.humble.bakes/baking-dessert-making-workshops-eggless) · ₹900-3,000 per participant per workshop (estimate) · Archana's Humble Bakes
- [Yoga & Culinary Experiences by Anil Chandran](https://mytribe.in/yogabyanil/yoga-culinary-experiences) · ₹1,499-2,500 per person (estimate) · Mumbai Metropolitan Area
- [Online Baking Workshops by The Next Door Baker](https://mytribe.in/thenextdoorbaker/online-baking-workshops) · ₹1,800-3,200 per workshop (estimate)
- [Baking Workshops by Fervour by Grace](https://mytribe.in/fervourcake/baking-workshops) · ₹800-2,000 per participant (estimate) · Fervour Cake Studio
- [Professional Baking & Cake Artistry Training by Yummylicious by Monica](https://mytribe.in/yummylicious_bymonica/professional-baking-cake-artistry-training) · ₹25-60K per 6-day masterclass (offline) (estimate) · Yummylicious by Monica
- [Food Photography & Styling by Ayesha Ahmad](https://mytribe.in/ayesha18_shutterbooth/food-photography-styling) · ₹3-12K per shoot (estimate) · Mumbai Metropolitan Area
- [Food & Beverage Photography by Anushka](https://mytribe.in/foodstoriesbyanushka/food-beverage-photography) · ₹12-30K per day (estimate) · Mumbai Metropolitan Area
- [Food & Beverage Photography by Archana Chaudhari](https://mytribe.in/archanachaudhari/food-beverage-photography) · ₹10-40K per shoot (estimate) · Mumbai Metropolitan Area

## Book

To book Akasha Pizza Heaven, message mytribe on WhatsApp: [Chat on WhatsApp](https://wa.me/916360004054?text=Hi%2C%20I'm%20looking%20for%20Pizza%20Consulting%20by%20Akasha%20Pizza%20Heaven.)