Contemporary Neapolitan Pizza Catering & Workshops

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.

After quitting my corporate job to travel the world and learn from Italian masters, I realized that real pizza is about patience. It's not just about the flour or the oven; it's about the chemistry.

My Approach to Pizza

I focus on Contemporary Neapolitan pizza. This style is different because we aren't chasing tradition for tradition's sake. We are using techniques like Biga and Poolish preferments to maximize flavor and digestibility. The 82% hydration dough creates that 'leopard-spotting' on the crust, which tells you the fermentation was done right.

Catering for Your Events

If you're booking me for an event, you aren't just getting food. You’re getting a live counter experience. I bring the pizza to your guests, and because it’s high-hydration, it’s light enough that people can eat multiple slices without feeling heavy. Whether it’s a birthday in Navi Mumbai or a corporate bash in South Mumbai, I manage the workflow to ensure everyone gets a fresh, hot slice.

Hands-on Workshops

For those who want to do it themselves, I run workshops where we ditch the mystery and talk science. We cover how to handle sticky, fragile dough and how to manage temperature in a humid climate like ours. You'll learn to bake in a home oven or a commercial setup, with no secrets held back.

I travel across the Mumbai Metropolitan Area, from Goa to Alibag, so reach out if you want to bring this kind of pizza to your next gathering.