Gourmet Neapolitan Pizzas: Airy, Hand-Stretched & Wood-Fired

The Contemporary Neapolitan Style

I call my approach 'Contemporary Neapolitan.' It takes the classic traditions—San Marzano tomato sauce, fresh Fior di Latte mozzarella, and Italian flour—and elevates them with modern, gourmet toppings. The key is the 'canotto' style, characterized by that thick, puffy, and airy outer rim. Because I use a high-hydration dough (70%+ water content) and a long, cold fermentation process of 48 hours or more, the result is a crust that is not dense or chewy, but light, bubbly, and full of flavor.

The Gourmet Selection

For the Signature Gourmet Station, I move beyond the standard Margherita. We get creative with toppings that demand attention. Think whole balls of creamy Burrata that melt slightly upon hitting the hot pizza, homemade pesto made with fresh pine nuts or walnuts, earthy Truffle oil, and roasted seasonal vegetables. These pizzas are finished with high-quality additions like fresh arugula, shavings of Grana Padano, and high-grade balsamic glazes, making them perfect for pre-wedding scenes, office parties, or upscale house gatherings.

Live Catering Across Mumbai & Beyond

I bring the entire experience to you—not just the pizza, but the smell of wood smoke, the heat of the oven, and the energy of live prep. My portable setup works for house parties in Navi Mumbai, events in Mumbai, or even getaways in Lonavala and Karjat. Watching the dough stretch and the pizza blister in the high-heat oven adds an interactive element that keeps guests talking. If you want a party menu that breaks away from boring snacks, let’s get a live station booked.