Tribe Verified· 2nd place, All India Pizza Championship

Contemporary Neapolitan Pizza Catering & Workshops

byAkasha Pizza HeavenConsults at Kharghar, Navi Mumbai; Travels across Mumbai, Lonavala, Karjat, Alibag, and GoaStarts from₹10,000 per dayView full gallery

I’m Akash, and I’m obsessed with the perfect, cloud-like crust. Whether you’re hosting a house party in Navi Mumbai or want to master the science of fermentation, I’m here to bring the authentic Neapolitan experience to you.

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.

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.

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.

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.

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.

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.

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.

About Featured

My pizza isn't about piling on toppings; it’s about the dough. I use a high-hydration process (up to 82%) that requires a 48-hour fermentation cycle. It’s so airy and light that I actually recommend using scissors to slice it—if you use a knife, you risk collapsing the delicate air pockets in the cornicione that we spent two days developing.

2nd place, All India Pizza Championship — Approved by the tribe

Akasha Pizza Heaven

Consults at Kharghar, Navi Mumbai; Travels across Mumbai, Lonavala, Karjat, Alibag, and GoaStarts from ₹10,000 per day

I used to sit at a desk in a corporate job, but I traded it all for a life of dough, San Marzano tomatoes, and wood-fired heat. Now, I spend my days either hosting pizza pop-ups across Mumbai or teaching you how to replicate that perfect, leopard-spotted crust in your own kitchen.