Authentic Neapolitan Pizza Workshops in Navi Mumbai

These aren't just demos where you watch from afar. You’ll be working directly with my 48-hour fermented, high-hydration dough—the same one I use for my professional events. It’s a bit tricky because it’s so soft, but that’s the secret to getting that airy, cloud-like crust. I’ll teach you how to handle it, how to stretch it without it collapsing, and how to get that signature leopard-spotted char even in a standard home setup.

Making great pizza is less about a recipe and more about understanding the process. In this workshop, I pull back the curtain on my 'Contemporary Neapolitan' style.

What we cover:

• Dough Science: We go deep into fermentation. Why 48 hours? How does 70%+ hydration change the crumb? You’ll learn to identify when the dough is ready to be stretched.
• Handling Techniques: This dough is fragile. You’ll learn why we avoid aggressive kneading and how to use scissors to cut the crust so it doesn't deflate.
• The Home Oven Setup: Many people think you need an expensive wood-fired oven to get the char. I’ll show you how to adapt your home oven or basic pizza equipment to get results that actually look and taste like the real deal.

Whether it’s a date night, a team bonding activity, or you’re just a massive foodie looking to up your game, this is a space to get your hands dirty. We keep it informal and fun—no boring lectures, just good vibes and great food. By the time we’re done, you’ll have a fresh, bubbly, authentic pie ready to eat.

My studio is in Kharghar, Navi Mumbai, and I host these sessions for small groups to make sure everyone gets enough 1-on-1 practice. If you’ve been struggling with soggy bases or dense crusts, come by and let’s fix it together.