Neapolitan Pizza Workshops & Live Catering in Mumbai
From my home studio in Kharghar to your private events, I bring the art of 48-hour fermented Neapolitan pizza to your table. Learn the craft or let me host the party.
This is what my pizza is all about. I use a special 82% hydration dough which creates an incredibly light and airy crust. I'll also teach you the best way to cut a pizza using scissors, so you don't flatten that beautiful puffy cornicione we work so hard to create.
Come along for a pizza making experience right here in Navi Mumbai. In this video, you'll see a bit of my story, how I fell in love with pizza while traveling, and what a typical fun-filled workshop looks like. You even get to hear from someone who made her very first pizza with me.
Here's a little introduction to my world. It's all about the dough. I explain my process of using high hydration dough and slow fermentation to create a crust that's like a cloud, crispy on the outside and soft inside. This is the science behind that perfect Neapolitan pizza.
This is what it's all about, happy faces and amazing pizzas. My group classes are a great way to meet new people, get your hands dirty with some dough, and share a fantastic meal together at the end.
Behold, the queen of pizzas, the Margherita. This isn't just any Margherita, it's a contemporary Neapolitan style, made with authentic San Marzano tomatoes, fresh mozzarella, and basil, all on a perfectly charred, leopard-spotted crust.
From start to finish, you'll be the chef. This clip shows what you'll actually do in my class: shaping the delicate dough, spreading the sauce, adding your favorite toppings, and finally, pulling your own masterpiece out of the oven.
Nothing makes me happier than seeing my students succeed. Listen to this wonderful feedback from a participant who is proudly showing off the beautiful pizza she made herself during one of my hands-on workshops.
Looking to make your next birthday party unforgettable? I bring the entire interactive pizza party experience to you. Here’s a shot from a recent birthday catering event where we served up fresh Neapolitan pies for a crowd of happy pizza lovers.
About Featured
I never use a pizza wheel to cut my pies because it flattens the delicate, airy cornicione. Instead, I use scissors to keep every air pocket intact, a trick I make sure every student masters during my workshops. When you bite into that 48-hour fermented crust, you will immediately taste why this extra step makes the difference between a flat base and a cloud-like experience.
My workshops are designed for anyone who thinks they cannot bake. You do not need a massive professional brick oven to get authentic leopard-spotting or that light, airy crust. In our 4-5 hour sessions, we ditch the theory and get our hands messy. We cover everything from handling high-hydration dough, which feels like working with a fragile cloud, to stretching techniques that actually work in a standard home OTG.
If you are hosting a party, I bring the full experience to you. My mobile pizza station uses portable Ooni ovens, so we can set up on your terrace or garden. It is an interactive show where guests stretch their own bases, choose fresh toppings like truffle ricotta or San Marzano tomatoes, and watch as I handle the 450-degree bake.
Whether it is a birthday, a corporate team-building event, or just a weekend gathering, the focus is always on the experience. Sab log mast ho jaate hai because we keep it relaxed. No formal restaurant vibes, just good music, good people, and fresh, hot pizza straight from the heat. Reach out if you want to geek out on dough science or just want to host the best pizza party in Navi Mumbai.
Akasha Pizza Heaven
I quit my corporate job to travel and chase the perfect crust. Now, I bring that same obsession to my home kitchen in Kharghar and your events across Mumbai. It is not just about the food, it is about the messy, fun science of fermentation.
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