--- title: "The Art of the Dough: Neapolitan Pizza Catering in Mumbai" description: "Experience authentic Neapolitan pizza in Mumbai with 48-hour fermented, high-hydration dough. Akash brings the art of the dough to your next private event." canonical: https://mytribe.in/akashapizzaheaven/private-pizza-catering/the-art-of-the-dough last_updated: 2025-09-27 --- # The Art of the Dough: Understanding Neapolitan Style Tribe Verified · 2nd Place at India Pizza Championship By [Akasha Pizza Heaven](https://mytribe.in/akashapizzaheaven) · Hosts at Kharghar, Navi Mumbai; Caters across Mumbai, Lonavala, and Karjat · ₹700 per pizza (estimate) Part of [Private Pizza Catering](https://mytribe.in/akashapizzaheaven/private-pizza-catering). [View full gallery](https://mytribe.in/akashapizzaheaven/private-pizza-catering/gallery) I’m obsessed with the perfect 48-hour fermented crust. Let’s talk high-hydration dough, airy rims, and the science behind that cloud-like bite. ## Photos and videos - [Video: In this video, I personally explain the science behind my high-hydration dough and why the crust, or 'cornicione', is so important. It's not just bread; it's light, airy, and full of flavor.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e27b0e98-1bd3-4f9c-8546-c19d60cc7910) - [Video: This is what 82% hydration looks like. The open, web-like structure inside the crust is what I work so hard to achieve. It's what makes the pizza feel light as a cloud.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1b6c1656-27ed-4c76-a783-62a6b81981b8) - ![A perfect cross-section of my contemporary artisan Neapolitan crust. You can clearly see the airy pockets created by the long fermentation process. This is what I mean by dough science.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a39979b7-b1f1-4fa9-ad72-f46392f14c5c) - [Video: Sound on for this one! Hear that perfect crunch? That's the sound of a perfectly baked crust, crispy on the outside while remaining soft and chewy on the inside.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a32a2b76-0732-4f60-bb4d-41864ca2c76d) - [Video: Here I demonstrate how to properly cut the pizza with scissors. This method helps preserve the delicate, airy structure of the crust, so it doesn't collapse before you get to enjoy it.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1d96a026-990b-4204-af19-cfa4e9df6dbf) - [Video: Watch as I cut into this veggie pizza, revealing the puffy, hollow crust. This is the 'cornotto' or 'tire' style, famous for its impressive and delicious crust.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/10b4a42a-c41c-4bcd-a422-bf663f56d26a) - [Video: A quick look at the pizza-making process, from preparing the fresh mozzarella and spreading the tomato sauce to launching it into the oven and the final cut.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6783efb4-ad35-44ef-b379-dd62cca0085b) - [Video: This video shows the entire journey of a Margherita pizza, from stretching the delicate high-hydration dough to baking in the oven and boxing it up for a customer.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/16ac91c0-89bd-4f3c-98ce-536e42ed9512) ## About The Art of the Dough When you’re dealing with 82% hydration, the dough is incredibly fragile and full of air. That’s exactly why I cut my pizzas with scissors—a knife would just squash all those beautiful pockets, turning your crust into a flat, dense mess. You want that specific combination of a crispy exterior and a soft, airy interior, and scissors are the only way to preserve that structure so every bite feels like a cloud. Making great pizza isn't about throwing flour at a wall; it’s about patience and cold science. My process starts 48 hours before any fire is lit. I use high-hydration dough (often 80%+) because that high water content is exactly what creates those massive, airy holes inside the cornicione—the pizza rim. It’s a delicate, high-maintenance dough, which is why I call it the 'Cornotto' style; it puffs up like a tire, staying crispy on the outside while being light as air on the inside. I ferment the dough in the cold for at least two days. This slow breakdown of sugars develops that distinct, complex flavor you just don't get in fast-food dough. When I arrive at your party in Mumbai or Lonavala, I’m not just serving food; I’m managing a biological process. The base is San Marzano tomato sauce, which has the perfect acidity to cut through the richness of fresh Fior di Latte mozzarella. If you look closely at my pizzas, you’ll see the 'leopard spotting'—those charred bubbles on the crust. That only happens because my portable oven hits 450°C. It’s hot, fast, and aggressive. Why the scissors? Because I refuse to let gravity kill the hard work I put into that rise. When you bite into one of my pizzas, it shouldn't feel like heavy bread. It should melt. If you’re curious about how to pull this off at home, ask me about my workshops in Navi Mumbai, or let’s talk about catering your next event. ## About Akasha Pizza Heaven I’m Akash, a former corporate guy who traded boardrooms for high-hydration dough and a portable oven. I spend 48 hours fermenting my pizza so you can spend your party enjoying something light, airy, and genuinely different. [See all of Akasha Pizza Heaven's services](https://mytribe.in/akashapizzaheaven) ## More from Private Pizza Catering by Akasha Pizza Heaven - [Featured](https://mytribe.in/akashapizzaheaven/private-pizza-catering/featured) - [The Live Pizza Party Experience](https://mytribe.in/akashapizzaheaven/private-pizza-catering/the-live-pizza-party-experience) - [Gourmet Neapolitan Pizzas](https://mytribe.in/akashapizzaheaven/private-pizza-catering/gourmet-neapolitan-pizzas) - [Hands-On Pizza Workshops](https://mytribe.in/akashapizzaheaven/private-pizza-catering/hands-on-pizza-workshops) - [More Than Just Pizza](https://mytribe.in/akashapizzaheaven/private-pizza-catering/more-than-just-pizza) - [My Journey & Recognition](https://mytribe.in/akashapizzaheaven/private-pizza-catering/my-journey-recognition) ## More services by Akasha Pizza Heaven - [Pizza Consulting](https://mytribe.in/akashapizzaheaven/pizza-consulting) - [Pizza Making Workshops](https://mytribe.in/akashapizzaheaven/pizza-making-workshops) ## Similar work from other experts - [Hand-Stretched Sourdough Pizzas](https://mytribe.in/twentysevenbakehouse/event-catering-services/sourdough-pizzas) by TwentySeven Bakehouse · Event Catering Services · Caters across Mumbai; Consult at our 3 locations in Bandra, Worli & Malabar Hill - [Handcrafted Signature Sourdough Selection](https://mytribe.in/moi.doughssier/artisanal-breads-bakes/signature-sourdough-selection) by Moi Doughssier · Artisanal Breads & Bakes · Pick up at Vashi bakery or get it delivered across Navi Mumbai - [Capturing the Soul of Artisanal Breads and Sourdough](https://mytribe.in/themessytoast/content-creation-recipe-development/artisanal-breads-baking) by Sanjana S · Content Creation & Recipe Development · Available online; Shoots at client locations across Mumbai and Hyderabad - [Behind the Scenes of Our Fresh-Cooked Kitchen](https://mytribe.in/quantikit/event-catering/behind-the-scenes-my-kitchen-promise) by Quantikit · Event Catering · Caters across Mumbai Metropolitan Area; Base kitchen in Bandra West - [Savory Comfort Bakes](https://mytribe.in/saltbyflavia/artisanal-bakes-treats/the-savoury-side) by Salt by Flavia · Artisanal Bakes & Treats · Delivers across Mumbai; Pick up from bakery in Cuffe Parade - [Our From-Scratch Promise: Baking Without Shortcuts](https://mytribe.in/indulgecustomcakes/gourmet-savory-bakes/our-from-scratch-promise) by Indulge Custom Bakes · Gourmet Savory Bakes · Delivers across Mumbai Metropolitan Area; Store pickup in Mulund West ## Book To book Akasha Pizza Heaven, message mytribe on WhatsApp: [Chat on WhatsApp](https://wa.me/916360004054?text=Hi%2C%20I'm%20looking%20for%20Private%20Pizza%20Catering%20by%20Akasha%20Pizza%20Heaven.) 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