My Journey to Crafting Neapolitan Pizza

Look, I didn't just stumble into this. After two years of traveling and deep-diving into dough science, I cracked the code on high-hydration Neapolitan pizza. That 48-hour fermentation isn't just for show—it’s why the crust is airy, light, and actually digests well. If you’re curious about how I bring this process to your house party or event, let's talk about the logistics.

When I tell people I used to work in a corporate office, they’re usually surprised. My life changed when I started traveling and got obsessed with the art of pizza making. It wasn't just about eating; I became fascinated by the chemistry of high-hydration dough.

The Science of the Crust My pizzas aren't mass-produced. I use a 48-hour cold fermentation process. Why? Because patience yields better flavor. This long, slow fermentation creates that airy, pillowy 'cornicione' and the signature leopard-spotted char that defines a contemporary Neapolitan pie. It’s light, fragile, and honestly, it’s a bit of a challenge to handle, but that’s what makes it worth it.

Recognition & The Future Winning 2nd place at the All India Pizza Championship was a huge nod to that effort. It confirmed that this isn't just a hobby—it's a craft worth perfecting.

How I Work Whether it’s a catering gig in Lonavala or an intimate workshop in Kharghar, I bring the entire setup: the portable high-heat oven, the fresh dough, and the toppings. I want you to see the process, not just eat the result. Watching the dough stretch and hit the 450°C heat is half the fun. If you're based in Navi Mumbai or nearby and want to do something different for your next event, chalo, let's make some pizza.