Chef Ravin The Italian Pizza School India Instructor

A Pizza School Built on the Italian Standard

Become a pizzaiolo in India.

Earthy Gourmet Institute of Culinary & Pastry Arts is India's dedicated pizza school — where professional technique meets the authentic Italian tradition, right here in Gurgaon.

That means when you learn pizza here, you're not learning a shortcut. You're learning the real long fermentation, proper hydration ratios, the difference between Neapolitan and Roman dough, and how to operate a professional oven.

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Scola Italiana Pizzaioli
1.

Scuola Italiana Pizzaioli Alumni

Our founder Chef Ravin Mohindru trained at Scuola Italiana Pizzaioli in Italy — one of the world's most rigorous pizzaiolo programs.

2.

Trained at ALMA, Italy

ALMA — La Scuola Internazionale di Cucina Italiana, regarded as one of the world’s leading centres for Italian culinary education.

3.

International Award Winner

Won medal at Asia's largest and most established international trade event Food & Hospitality Asia Expo in Singapore.

Pizza Student at Earthy Gouremt

Why India's Serious Pizza Students Choose Us

Pizza is not just covered as part of a general Italian cooking class, at Earthy Gourmet, it receives the depth it deserves.

Students study dough, fermentation, shaping, flour behaviour, baking temperatures and oven control with a hands-on, chef-led approach. The focus is not on memorising one recipe, but on understanding the process well enough to create consistent pizza in real kitchen conditions.
1.

Professional Pizza Program

Our courses cover the science — fermentation, gluten development, yeast activity, dough temperature — not just the recipe. You'll understand why the dough behaves the way it does, which means you can troubleshoot, adapt, and innovate. That's what separates a professional from a hobbyist.

2.

Small Batches. Real Learning

Maximum 12 students per batch. No one gets lost. No one watches from the back. Every student handles the dough, manages the oven, and plates their own pizza. Hands-on from Day 1.

3.

Built for Indian Kitchens

Italian methods are taught with the realities of Indian kitchens in mind: flour availability, room temperature, humidity, equipment limitations and customer expectations. Students learn how to adapt without compromising the fundamentals.

4.

From Classroom Skill to Pizzeria

The training is designed for students who want usable, professional outcomes. From workflow planning and prep discipline to baking consistency and menu application, students learn pizza in a way that supports real café, restaurant and food-business goals.

Pizza Courses at Earthy Gourmet

FLAGSHIP COURSE

Professional Pizza Making Course — 5 Days

Designed for aspiring pizza chefs, food entrepreneurs, and serious enthusiasts who want to master the craft from the ground up.

What you'll cover:

The science of pizza dough: flour types, hydration, fermentation, and yeast

Cold fermentation vs. same-day dough — when and why
Shaping techniques: stretching, tossing, and hand-pressing

Classic styles: Neapolitan, Roman, New York

Sauces and topping balance

Oven management: deck oven, wood-fired, and home oven techniques

Gourmet and contemporary pizza styles

Duration: 5 days | 09:30 AM – 5:00 PM

Batch Size: Maximum 12 students

Includes: All ingredients, tools, equipment, and course materials

Certificate: Yes — Earthy Gourmet Institute Certificate of Completion

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What Italian Training Changed About How We Teach Pizza

Chef Ravin's advanced training at Scuola Italiana Pizzaioli in Italy has enabled us to perform a complete recalibration of standards.

Italian pizza education is built on specificity: the exact flour, the exact temperature, the exact fermentation window. There's no approximation. You either nail it or you learn why you didn't and try again. That discipline — and that insistence on the why behind every step — is what we've brought back to our kitchen in Gurgaon.

It also reinforced something we already believed: great pizza is about dough, not toppings. The dough is where 80% of the work happens. By the time you're putting sauce on it, the pizza is already made or broken.

That's what we teach. And it's why our students leave able to make pizza that actually competes — not just something that looks the part.