Gourmet Neapolitan Pizza Creations
I’m Akash. Take a look at these creations—crafted with 48-hour slow fermentation and San Marzano tomatoes for that signature airy, cloud-like crust I love.
My signature Burrata Pesto Pizza. A whole ball of fresh, creamy burrata is placed in the center after baking, creating an amazing contrast with the hot pizza, savory pesto, and tangy tomato sauce.
This is my Fungi Pizza, a favorite among mushroom lovers. It's topped with sautéed mushrooms and sweet caramelized onions on a base of melted cheese, all on my signature 72% hydration crust.
A vibrant and healthy veggie pizza. This one is loaded with fresh zucchini, colorful bell peppers, cherry tomatoes, and basil, showing that a vegetable pizza can be incredibly delicious.
A close up of a freshly baked pizza topped with creamy burrata, fresh pesto, and a drizzle of balsamic glaze. You can see the beautiful char and the puffy, airy crust.
The classic Pizza Margherita being sliced with scissors. This simple pizza with tomato, mozzarella, and basil is the true test of quality, letting the crust and fresh ingredients shine.
A colorful vegetarian pizza with mushrooms, cherry tomatoes, and a generous amount of pesto. The leopard spotting on the crust is a sign of a perfect, high temperature bake.
The making of a classic Margherita from start to finish. From spreading the San Marzano tomato sauce to placing the fresh mozzarella and basil, every step is done with care before it hits the oven.
Another look at the Burrata Pesto Pizza, ready to be devoured. The combination of the creamy cheese, herby pesto, and perfectly baked crust is a true crowd pleaser.
A delicious looking pizza fresh off the peel from my pizza lab. The beautiful leopard spotting on the crust shows the result of experimenting with fermentation and baking techniques.
This pizza is topped with roasted red peppers and fresh arugula, then finished with a grating of Parmesan cheese. The peppery arugula adds a fresh contrast to the rich toppings.
About Gourmet Pizza Creations
If you are looking closely at these pictures, you will notice that beautiful char on the crust—that is the leopard spotting I chase in every batch. I actually insist on using scissors to cut these pizzas instead of a wheel, because the dough is so light and airy that a wheel just crushes the structure. When you take a bite, you want that crunch followed by the cloud-like texture inside, and it only works if we protect that cornicione.
The Science Behind the Crust
People often ask what makes my Neapolitan pizza different. It starts with the 48-hour fermentation cycle. I use high-hydration dough (often hitting 72% or more), which is notoriously sticky and fragile to handle. This high water content is exactly why the crust ends up light and airy rather than dense. When I stretch these by hand, I am working with a living, breathing dough that reacts to the temperature and humidity here in Navi Mumbai.
Ingredients That Matter
You will see San Marzano tomatoes in most of my sauce bases—they have the perfect acidity to cut through the richness of the cheese. Whether it is a classic Margherita, my Burrata Pesto special, or the Fungi pizza with caramelized onions, the ingredients are the star. I source artisanal fresh mozzarella and imported '00' flour because, honestly, you cannot fake the foundation of a good pie. Sab log mast ho jaate hai yahan (everyone just has a blast here) when they realize how fresh ingredients change the game.
Why My Kitchen (Or Yours)
Whether you are catching me at a private catering pop-up in Kharghar or joining one of my weekend workshops, the goal is the same: demystifying the process. If you have ever wondered why your home oven pizza does not puff up right, it usually comes down to heat management and dough hydration. In my classes, we skip the theory-heavy stuff and go straight into the hands-on fun—kneading, shaping, and eventually mastering that 90-second bake.
If you are planning a house party or a corporate event, I bring this whole setup to you, portable Ooni ovens included. It is not just dinner; it is a bit of theater. Let us make some noise in the kitchen.
Akasha Pizza Heaven
I’m Akash. I quit my corporate job, traveled the world, and got completely obsessed with the art of dough fermentation. Now, I run my pizza lab in Kharghar, and I love nothing more than sharing the secrets of a perfect Neapolitan crust with anyone ready to get their hands messy.
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