A Slice of Craft: The Pizza Workshop at Sayaji’s Portico (Launch of Pizzeria)

There was an aroma in the air that could only mean one thing — flour had met fire, and artistry was taking shape in dough. The Pizza Making Workshop at Portico, Sayaji, unfolded not merely as a culinary session but as a spirited celebration of craftsmanship, camaraderie, and flavour in its most authentic form.

 The atmosphere was nothing short of festive. The space brimmed with laughter, curiosity, and that rare blend of elegance and ease that defines Sayaji’s signature style. Families, friends, and food enthusiasts came together with palpable enthusiasm — children wide-eyed with wonder, ladies taking to the craft with surprising flair, and gentlemen engaging in good-humoured competition as they stretched and shaped their own pizzas. There was a collective rhythm to it all: conversation, laughter, and the gentle thud of dough hitting the counter in harmony with background melodies.

The culinary team, led by Executive Chef Yashwant Sopne, orchestrated the proceedings with precision and poise. Alongside him were the talented Chef Sagarmoy, Chef Ram, Chef Rahul, Chef Mahesh, Chef Rana, and Chef Sanjay (Continental Kitchen) — each contributing their own expertise and flair. The counters gleamed with bowls of fresh basil, torn buffalo mozzarella, ripe San Marzano tomatoes, Kalamata olives, sun-dried toppings, and ribbons of smoked cheese waiting their turn. The mise-en-place spoke of discipline, balance, and a deep respect for ingredient integrity. Watching the chefs handle the dough — folding, resting, and stretching it with a dancer’s grace — was a master class in itself.

Before the ovens came alive, Chef Yashwant Sopne offered guests an engaging insight into the story behind pizza — a dish that transcends geography and history. Many believe pizza to be an Italian invention, but its truth is far more fascinating and ancient. As culinary historians remind us, the earliest versions of pizza existed long before Italy gave it form. The Persians, as early as the 6th century BC, baked flatbreads topped with cheese and dates on their soldiers’ shields. The Greeks followed with their plakous, adorned with oils, herbs, and local cheeses, while the Egyptians too savoured their own versions of baked, yeasted breads. What the Italians did — magnificently, of course — was transform these early flatbreads into an art form: combining tomato, cheese, and dough in a trinity so perfect that it conquered the world.

As the workshop progressed, each participant discovered that pizza is not merely a dish — it’s a lesson in proportion, patience, and perception. The chefs emphasized the hydration of dough, the slow fermentation that builds character, and the delicate balance between acid, fat, and salt. The ovens roared to life, their flames turning pale discs of dough into golden crusts with just the right char and blister. The air thickened with the aroma of caramelized cheese and roasted tomato — that intoxicating scent that unites every lover of good food.

Then came the tasting session, the moment of reward. Each participant, now a proud artisan, savoured their own creation — some bold, some classic, all brimming with personality. Slices vanished in seconds, with murmurs of delight, appreciative nods, and that universal expression that follows a perfect bite. The crowd celebrated not just the pizza, but the experience itself — of having created something soulful with their own hands.

Personally, I tried the Sourdough Pizza handsomely created by Chef Girish — a masterpiece of texture and balance. The crust carried that irresistible tang of natural fermentation, its airy crumb giving way to a crisp, caramelized edge. Every bite spoke of patience and precision — proof that great pizza, like great art, rewards those who respect the process. Chef Girish’s understanding of the dough’s temperament and his instinct for temperature control were evident in every golden blister; it was a pizza that spoke a universal culinary language — of warmth, technique, and taste in harmony.

And what’s a good pizza without the right pairing? Mixologist Abhishek brought in an ingenious non-alcoholic counterpart — a Fresh Lime Soda pairing crafted with balance and finesse. Its zesty acidity and sparkling freshness offered a clean, palate-lifting contrast to the richness of the cheese and tomato. The citrus cut through the fat, accentuating the crust’s subtle sourdough notes and refreshing the taste buds for the next slice. It was proof that even a humble beverage, in the right hands, can rise to the level of thoughtful pairing — subtle, bright, and beautifully complementary.

There was a warm and genuine note of gratitude extended to the expert chefs for their skill, generosity, and passion. Their ability to turn a workshop into a voyage of discovery reflected true mastery — they didn’t just teach, they inspired.

The Service Brigade too deserved high praise. Under the calm and capable leadership of Mr. Sudhir, Restaurant Manager, the team ensured every detail flowed seamlessly. Ankita, whose coffee and warmth stood out, along with Rohini, Vivek, Ankush, Manoj, and Payal, carried the spirit of Sayaji’s hospitality with effortless grace — attentive, courteous, and always smiling.

The evening was beautifully anchored by Trushali and Shivani, whose hosting added charm, warmth, and coherence to the event. Their graceful presence bridged each segment with poise, ensuring that the energy of the room remained vibrant and engaging from start to finish.

A heartfelt acknowledgment was offered to Mr. Ajay Kanojia, Cluster Director – Sayaji Properties, whose vision for experiential dining and guest engagement continues to redefine Sayaji’s culinary identity. The event also saw official thanks extended to Mr. Saurabh Choksi, General Manager, and Mr. Chaitanya, Head of Marketing, whose constant support and leadership have been pivotal in bringing such vibrant, interactive dining experience to life.

And with this lively, flavour-packed event, Sayaji formally unveiled its very own Pizzeria — an inviting space where dough, fire, and imagination meet. A place where each pizza tells a story, every ingredient is respected, and every bite feels like a conversation between heritage and innovation.

So, when you next crave authenticity, artistry, and a touch of theatrical fire, get in touch with Sayaji and indulge in their freshly fired creations. Each slice, crafted under the watchful eye of passionate chefs, embodies the very soul of good cooking — honest, heartfelt, and deliciously unforgettable.

Because at Sayaji, pizza isn’t just eaten. It’s experienced — with heart, heat, and heritage.

Manav Kaushik

Don’t Waste Food (DWF)