ORO Baking Pizzas

Rooted in a family baking tradition, Chef Mathson Solomon Miranda brings together culinary expertise, wood-fired pizza-making and a commitment to inclusivity at ORO Baking Pizzas in Aldona, Goa.

From a Family Bakery to a Culinary Calling

For Chef Mathson Solomon Miranda, the journey into baking began in childhood, surrounded by the aroma of freshly baked bread. His father was a baker, and by the age of ten, Mathson and his brothers were already spending time around the family bakery in Porvorim. Some of his fondest memories involve simple pleasures such as making toast and omelettes or enjoying bread with butter and sugar.

When his father established a bakery in Aldona, Mathson became more involved, learning the fundamentals of baking firsthand. This early exposure inspired him to pursue hospitality professionally. He studied catering and restaurant management at St. Thomas Higher Secondary School in Aldona before earning a bachelor's degree in Culinary Arts from the Culinary Academy of India in Hyderabad.

His career later took him to Costa Cruises and Hyatt Hotels in the United States, where he worked for two years. These experiences broadened his culinary knowledge and introduced him to different techniques and professional practices.

Eventually, his journey brought him back to his roots, allowing him to combine the lessons learned from his father with the expertise gained through formal education and international experience.

ORO Baking Pizzas: Carrying Forward a Legacy

Established in January 2025, ORO Baking Pizzas represents Mathson's effort to honour his father's baking legacy while developing his own culinary identity. Drawing on his understanding of bread-making, he applies the same principles of patience, precision and consistency to pizza preparation.

For Mathson, ORO is more than a business. It is an opportunity to continue a family tradition while introducing his own creativity and approach to the craft.

The pizzeria's identity is shaped by its focus on quality ingredients, traditional baking principles, an inclusive team and its location in the peaceful Goan village of Aldona.

The Art of Crafting a Wood-Fired Pizza

At ORO, quality begins with the dough. Mathson allows it to ferment for 24 to 36 hours, giving its flavour and character time to develop. His background in baking has taught him the importance of patience and the influence that proper fermentation can have on the final product.

The sauces are prepared in-house, and fresh toppings are prioritised wherever possible. Each ingredient is selected to complement the others without compromising on flavour.

The pizzas are then baked in a wood-fired oven at temperatures between 300°C and 350°C. Since the intense heat cooks them quickly, careful monitoring and precise timing are essential.

For Mathson, a well-made pizza is the result of every stage working together, from dough preparation to the final bake. This attention to detail reflects his commitment to delivering consistent quality with every order.

Signature Flavours That Stand Out

The menu reflects Mathson's personal preferences alongside the tastes customers have come to enjoy. Two of his favourites are the Herb Garlic Mushroom and Spicy Chicken Blast.

A lifelong appreciation for mushrooms inspired the Herb Garlic Mushroom, which has become one of the pizzeria's top sellers. The Spicy Chicken Blast, meanwhile, reflects his love for spicy food and offers a bolder flavour profile.

Pork-based pizzas, particularly those featuring pork chorizo, are also popular, with some customers visiting specifically for these options.

For Mathson, developing new creations is an opportunity to share his culinary interests while offering customers distinctive flavours that keep them coming back.

A Meaningful Connection with The Owl House

One of the most influential experiences in Mathson's journey has been his association with The Owl House, a neurodiverse learning space in Goa.

His involvement began when he came across a job opening at the organisation, whose work aligned with his background in culinary arts. He visited to introduce himself, and it was there that he met Renuka Figueiredo, one of the organisation’s founders. This led to a connection that grew into an opportunity to help neurodivergent students develop practical skills in food preparation, cooking and service.

Over almost two years, Mathson learned to understand the students' individual interests and adapt his teaching methods with guidance from educators. The experience strengthened his patience, helped him become calmer in everyday life and deepened his understanding of inclusive learning.

The connection eventually extended to pizza-making sessions, during which students learned to prepare dough, make sauce and assemble their own pizzas. Working with the dough and shaping their creations allowed them to participate actively in the process while developing practical skills.

What began as trial sessions grew into a meaningful association between culinary learning and Mathson's professional work.

Building an Inclusive Team

Today, Tessel Colaco , who previously worked at the Owl Café, is part of the ORO Baking Pizzas team. Having worked together for two years, Mathson and Tessel understand each other's working styles, making collaboration more natural. His brother, Elvistan Miranda, is also part of the team.

For Mathson, inclusivity means creating an environment where people feel welcome, valued and able to contribute their skills. His experience at The Owl House reinforced the importance of recognising different abilities and approaches to learning.

He also hopes to encourage young people to explore skilled professions such as baking and cooking. Although these crafts require patience and practice, he believes they offer valuable opportunities to build confidence and develop practical abilities.

Beyond the kitchen, Mathson enjoys outdoor sports and participating in social, religious and community activities. He values helping others and believes that even small gestures can make a difference.

The Milestone That Brought ORO to Life

One of the defining moments in ORO's journey came when Mathson prepared pizzas for Celebrating Aldona, a local event. The response was remarkable, with the pizzas selling quickly and visitors encouraging him to establish a space of his own.

Their enthusiasm gave him the confidence to take the idea further. After considerable effort and patience, ORO Baking Pizzas opened in January 2025, marking an important milestone in his career.

Today, seeing customers travel from different places to enjoy the pizzas is particularly rewarding. Their appreciation and continued support motivate him to maintain the standards that shaped the business from the beginning.

Looking Ahead: Growing with Purpose

Mathson's long-term ambition is to establish ORO as one of the best pizzerias in Goa and eventually India. However, his immediate priority is to build a strong, loyal customer base rather than expand prematurely.

He wants every visitor to experience consistent quality and service, creating a sense of trust that encourages repeat visits. He also hopes to introduce more Italian-inspired dishes, drawing on his culinary education and interest in exploring new techniques.

For now, his focus remains on improving the menu, maintaining standards and allowing the business to grow at a sustainable pace. He believes that taking care of the food, customers and team will create the foundation for long-term success.

A Vision Rooted in Craftsmanship and Community

ORO Baking Pizzas brings together the defining elements of Mathson Solomon Miranda's journey: a family baking heritage, professional culinary expertise and a commitment to community and inclusivity.

From patiently fermented dough to pizzas baked in a wood-fired oven, his approach reflects a respect for the craft. His association with The Owl House and the inclusive nature of his team further demonstrate that ORO's identity extends beyond its menu.

Set in the peaceful village of Aldona, the pizzeria offers an experience shaped by its food, people and values. With his father's legacy as the foundation and his own culinary vision guiding its future, Mathson continues to build ORO around quality, consistency and meaningful connections, one pizza at a time.