workshops · pop-ups · events

I bake the world
a better place.
One pizza at a time.

Pizza is the excuse. The table is the point. Get in touch to host a workshop, pop-up, or event — and let the dough do the rest.

book a workshop or buy me a coffee
Samuel making pizza at the food truck in Tsipori, northern Israel

Tsipori, northern Israel — May 2025

what I offer

Three ways to work together.

I’m touring Europe with a pizza peel and no fixed address. If you want to bring people together around something real — a private dinner, a community event, a team day, a charity night — let’s make it happen.

01 — most popular

Pizza from scratch workshop

Hands-on. Everyone makes their own dough, stretches it, loads it with real local ingredients, and eats what they built. No spectating. Works for private groups, community events, kids workshops, team days, and charity evenings.

3–4 hours 6 to 20 people your space or I find one all levels welcome
get in touch →

02

Pop-up event

I show up, set up, and run a pizza service for your festival, market, neighbourhood gathering, or private party. You bring the crowd. I bring the dough, the oven setup, and the story.

half or full day any group size outdoor or indoor anywhere in Europe
get in touch →

03

Team experience

For companies and organisations who want something that actually works. People make dough together, eat together, and start talking to each other. Better than any trust fall. Guaranteed.

half day up to 30 people flexible format can include charity angle
get in touch →

Not sure which fits? Just write. We’ll figure it out together.

the pizza

Pizza before Instagram.

Neapolitan style — big crust, high heat, fast bake. But I care more about what happens in your mouth than what it looks like on a screen.

Pizza is incredible for social media. The stretch, the char, the leopard spots. I get it. But what I’m actually chasing is the moment someone takes a bite and goes quiet. That silence. When your taste buds take over and your brain stops performing.

A few good ingredients that taste amazing. Whatever is real, local, in season — including the imperfect stuff that never makes it to the supermarket shelf. Dough that’s had time to ferment. That’s it.

The pizza is also the opener. Once people are at the table, something happens that no icebreaker can manufacture. The discussion unfolds by itself. I just try to keep it going in the right direction.

Taste over optics

Your taste buds don’t care what it looks like on Instagram. Neither do I. We aim for the quiet after the first bite.

Local and imperfect

Whatever a farmer couldn’t sell because it’s the wrong shape. Whatever is growing nearby. That’s the best ingredient.

Pizza is the excuse

The table is the point. Get people around it making something together and the rest follows naturally.

Be kind. Be useful. Be of service.

A charity dinner. A workshop for kids who struggle. A pizza in a field in northern Israel. Same idea, different table.

why me

“Fear doesn’t stop you directly. It just gives you very good reasons to wait.”

Vienna, February 2026

I spent seven years managing container shipments for an e-commerce startup in Vienna. Good job. Stable income. Completely wrong life. I knew it for years before I did anything about it.

What changed it was a trip to northern Israel in 2024 — volunteering on a farm after October 7th, working with an NGO called From Soil to Soul that rescues surplus produce and gets it to families who need it. I made pizza for strangers during a rocket attack. In a bunker, waiting, I had a thought that was embarrassingly simple: so why am I wasting time?

I came back to Vienna. Cleared the flat. Left the job. February 2026: life cleared. Now I’m touring Europe making pizza for anyone who wants to gather around a table — and using it to do something that actually matters wherever I land.

That’s who you’re booking. Not a catering company. A person with a story, a peel, and something to prove.

read the full story on substack →
Alto Adige 7 yrs in Excel Israel & NGO work Neapolitan style yalla

the tour

Currently in Vienna.
Leaving May 1st.

The original plan was Israel — return to the food truck I helped build in Tsipori. Those plans are postponed. Israel went back to war. So instead of waiting, I’m starting where I can.

May 1st: a farewell pizza event with my crew in Vienna. Then a train south to Alto Adige, South Tyrol — family, grandparents, and making pizza on the farm without the professional oven. We might build a stone one. We’ll see.

After that: Europe, city by city. Pop-ups, workshops, charity evenings. When the door to Israel opens again, I’ll walk through it. Until then, there’s a continent full of kitchens.

live — departing Vienna soon

May – Oct 2025

Tsipori, Israel

First real pizza on Ayala’s food truck. Failed dough on day one. Kept going.

Oct 2025 – Apr 2026

Vienna, Austria

Clearing the flat. Closing the textile company. Practising. Deciding.

1 May 2026

Vienna → departure

Pizza send-off with the crew. Then the train south. It starts here.

May 2026

South Tyrol, Italy

Family. Grandparents. Building something on the farm.

Summer 2026 →

Europe. Wherever next.

Follow on Instagram to find out where the dough lands.

from the road

The ongoing chapters.

all posts →

The writing is about more than pizza. It’s about rearranging your life in your thirties. Doing things you haven’t done before. Embarrassing yourself — and doing it anyway. What it actually looks like when you stop waiting for the right moment and just go.

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Coming 1 May · Vienna

The night before I leave — what it actually feels like

The flat is empty. The oven is in storage. Tomorrow I get on a train. This is what it looks like when you finally stop waiting.

read on substack →

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Apr 2026 · Israel

The dough that failed in front of real people

Too hydrated, wrong conditions, nowhere to hide. What day one at the food truck actually looked like.

read on substack →

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Nov 2024 · Tsipori

From Soil to Soul — what a real NGO looks like

Thirty to forty percent of farm produce never reaches the market. Here’s where it goes, and the woman who built the system.

read on substack →

Every post lives on Substack — its own URL, findable on Google, straight to your inbox. The deeper story, written on the road as it happens.

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