Hands-On Neapolitan Pizza Workshops in Navi Mumbai
Learn the science behind the perfect 48-hour fermented dough. From dough handling to the final bake, I will show you how to create that light, airy cornicione at home.
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.
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.
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.
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.
About Hands-On Pizza Workshops
You will be working with a 72-82% high-hydration dough in this session. It is incredibly soft and fragile, so the real skill is in how you handle it to keep those air pockets intact. I will teach you the specific stretch techniques I use, and even show you why I prefer using scissors to cut the pizza so you do not collapse that beautiful, airy crust we spent days fermenting.
My journey from a corporate office to competing in the All India Pizza Championship was driven by one thing: my obsession with dough. In these workshops, I pull back the curtain on the 'pizza madness'. We go beyond simple recipes and dive into the mechanics of what makes a great pizza.
We cover baker's percentages, how to manage humidity in our local weather, and the difference between Biga and Poolish preferments. You will learn how to stretch, top, and bake your own pizzas, whether you are using a standard home oven or a commercial deck setup.
I believe pizza should be fun, not stressful. If you have struggled with dense, chewy, or soggy crusts at home, this is where we fix those issues. It is about understanding the science so you can actually enjoy the process of creating something delicious. We keep the groups intimate so everyone gets hands-on practice. By the end of the session, you will not just have a pizza to eat, but the knowledge to consistently bake better bread and crusts in your own kitchen. Whether you are a home cook or a professional looking to level up, let’s get our hands messy and make some real pizza.
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