Hands-On Neapolitan Pizza Making Workshops
Learn to make light, airy Neapolitan pizza from scratch. We skip the theory and get straight into the messy, fun science of high-hydration dough, right in my home kitchen.
Everyone gets their own dough ball to work with. Here you can see participants getting comfortable with shaping and topping their pizzas, with all the fresh ingredients ready to go.
My workshops are very interactive. I explain the science behind my 48 hour fermented dough and then encourage everyone to get hands on. The best part is always at the end, when we all get to taste the delicious pizzas we've made.
A glimpse into a typical fun pizza making class at my place. You'll learn the whole process, from kneading the dough to that proud moment you pull your own hot, fresh pizza out of the oven.
Here I am showing the final result of our workshop. Notice the crispy, charred crust and the fresh toppings. I teach you how to handle the finished pizza to keep the crust airy and perfect for that first bite.
It's always a proud moment for every participant. This private class with a principal architect was a blast, showing that anyone can learn to make a beautiful and delicious Neapolitan pizza.
I love the energy in my classes. Everyone is laughing, learning, and getting excited to create their own pizza. This is your chance to unleash the inner pizzaiolo you never knew you had.
From a ball of dough to a finished pizza. This video shows a participant going through the key steps: stretching the dough, adding toppings, and proudly presenting the final product, baked to perfection.
My classes are for all ages and bring people together. I start with a little theory, but then it's all about hands-on practice and having a good time making and eating pizza.
This is my process in a nutshell. I show you how to handle the delicate dough, stretch it properly, add the classic toppings, and bake it to get that perfect Neapolitan finish, ready to be boxed up or eaten on the spot.
About Hands-On Pizza Workshops
The secret to the perfect Neapolitan crust is not the oven, it is the dough science. I work with high-hydration dough that ferments for at least 48 hours to create that signature airy, cloud-like texture. In my workshop, you do not just knead flour; you handle this delicate, sticky dough to learn exactly how to stretch it without popping the air pockets, which is what keeps your crust light and puffy when it hits the heat.
Forget the stiff, formal cooking classes where you are afraid to touch anything. At my Kharghar home studio, we get messy. You will work with imported Italian 00 flour and real San Marzano tomatoes, learning how to master the 90-second bake even in a standard home OTG.
What we cover in the workshop
- Dough Science: We dive into hydration, protein content, and the importance of long fermentation (Biga or Poolish).
- Hands-on Technique: You will knead, stretch, and shape your own dough balls.
- Home Oven Hacks: You do not need a fancy commercial setup. I show you how to get that leopard-spotting char using your existing home equipment.
- The Finish: We top our pizzas with fresh mozzarella and artisanal ingredients, then bake them until they are blistered and perfect.
Whether you are a solo food nerd looking to master complex fermentation or a group of friends planning a fun pizza party, I tailor the session. We cover the full journey, from mixing to baking. You get to eat everything we make during the class, plus take home dough balls to practice your new skills. If you have ever struggled with a soggy bottom or a dense, bread-like crust, this is where we fix it.
Akasha Pizza Heaven
I quit my corporate job to chase the perfect crust, and now I teach others how to bake it right in their own kitchens. It is not just about the food for me; it is about the mess, the laughs, and that proud moment when you pull your own hot, bubbly pizza out of the oven.
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