Contemporary Neapolitan Pizza: My Signature Creations
I am obsessed with the perfect, leopard-spotted crust. Explore my contemporary Neapolitan creations, from the classic Margherita to gourmet Burrata Pesto pies, all made with my signature 48-hour fermented dough.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
About A Gallery of Our Pizzas
You will notice I use scissors to cut my pizzas. It sounds a bit unconventional, but the crust is so airy and delicate that a standard cutter crushes all that hard-earned air in the cornicione. If you are planning a party or just want to try the real deal in Kharghar, that lightness is exactly what I spend 48 hours fermenting for.
When I talk about Contemporary Neapolitan pizza, I am talking about a labor of love that starts days before you even take a bite. My dough hydration sits between 72 percent and 82 percent. That is where the science meets the art. It is incredibly fragile, which is why I prefer using scissors to slice the pie rather than a standard roller. It keeps that fluffy, airy cornicione intact for every single slice.
In Kharghar, I use high-quality San Marzano tomatoes and artisanal cheeses like fresh Burrata to create flavor profiles that balance that deep char from the oven. Whether it is a Tonda Romana with its signature crunch or my classic Margherita, every pie tells the story of my journey from the corporate world to mastering Biga and Poolish fermentation techniques.
If you are planning a house party or a corporate event in Navi Mumbai, Mumbai, or even down to Goa, I bring this whole setup to you. It is not just food. It is a live, sensory experience where your guests get to see the stretch, the bake, and the final assembly. I do not just drop off pizzas; I bring the Pizzeria experience to your venue.
Akasha Pizza Heaven
I left my corporate job to travel the world and learn the science of pizza. Now I am based in Kharghar, turning out high-hydration, 48-hour fermented pies for events, private parties, and workshops.
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