Hear From Our Students

One thing you will notice right away is how we handle the crust. We do not use standard pizza wheels here, because they crush the air pockets we spend 48 hours creating. I teach everyone to use sharp scissors to slice the pizza instead, which keeps that 'cornicione' airy and cloud-like just the way it should be. It is a small detail, but it changes everything about how the pizza feels when you eat it.

My workshops are not about fancy kitchens or expensive equipment. They are about understanding dough science and having a blast while doing it. Whether you are a total beginner or someone who has tried and failed at home, we break down high-hydration dough so it is not scary.

I see a lot of people come in worried that they cannot replicate the crust at home without a professional wood-fired oven. I focus on showing you that your regular OTG or home oven is enough. We talk about fermentation, the importance of using San Marzano tomatoes, and why good flour makes such a big difference in the final taste.

Don't just take my word for it. Students leave these sessions feeling like they finally cracked the code. One of my recent guests came all the way from Germany and was genuinely surprised that he walked away with the confidence to recreate the process at home. Another student mentioned that his pizza plans for 2025 are already sorted because he feels he learned more in a few hours here than he might have anywhere else.

We keep the groups small for a reason. It is loud, it gets messy, and you learn better when you are actually doing the kneading and stretching yourself. Sab log mast ho jaate hai here. If you are looking for a sterile, lecture-style class, this is not it. This is a place to get flour on your hands, laugh at the mistakes, and eat some incredible pizza that you made with your own two hands.