My Pizza Journey & Competition Wins

When I stood on the podium at the All India Pizza Championship, it wasn't just about the medal. It was validation that my 48-hour fermentation process and high-hydration dough techniques actually hold up against the best in the country. Standing there, shaking hands with Italian masters, I realized this obsession with dough science—getting that perfect, airy cornicione—wasn't just a quirky hobby, but a legitimate craft that I could share with you.

Looking back, quitting my corporate job to travel the world and study pizza seems like a wild decision. But seeing my pizzas get recognized at a national level proved that the patience required for high-hydration dough is worth every hour.

Learning from Italian masters at the championship was the real prize. They taught me that contemporary Neapolitan pizza is an evolving art. It is about understanding how San Marzano tomatoes interact with the acidity of the dough, and how a 90-second bake in an Ooni oven can change the entire texture of your meal.

I don't just keep these secrets to myself. Whether you are curious about starting your own home-baking setup or you want to host a private pizza party where your guests can stretch their own bases, I bring that same competitive-grade energy to your kitchen. Sab log mast ho jaate hai when they realize how easy it is to make a professional-quality pizza once you stop overthinking it.