Sourdough Pizza Masterclass Sydney: The Art of Gut-Friendly Crust
Description
About this event
Forget everything you know about heavy, bloat-inducing commercial pizza.
Join Han Ker at her boutique Ryde studio for an exclusive masterclass where the ancient art of sourdough meets the modern home kitchen. While standard cooking schools teach high-speed dough using commercial yeast and expensive pizza ovens, we focus on the "Alchemist’s Secret"—using a 16-year-old mature sourdough starter to create a crust that is light, bubbly, and naturally easier to digest, all using your standard home oven.
Why the Sourdough Difference?
If you’ve struggled with "pizza bloat" or find standard doughs heavy, this class is your game-changer. Sourdough pizza isn't just about taste; it's about bioavailability and gut health. You’ll learn how to achieve that elusive a crisp, airy texture without needing to purchase a separate pizza oven.
What You Will Learn:
The Living Ingredient: How to maintain and prepare 50g of "activated" mother starter specifically for high-heat baking.
The 24-Hour Cold Ferment: Understand why time is your best ingredient for developing a complex flavor and light-as-air texture.
Home Oven Mastery: Learn specific "tips and tricks" (like stone placement and steam hacks) to get professional results in a normal kitchen oven.
Mastering the Stretch: Learn delicate hand-stretching techniques (the cornicione) in an intimate setting with constant 1-on-1 feedback.
The Zero-Waste Twist: How to use your sourdough discard to make delicious cakes and brownies (via a private YouTube video playlist).
What You'll Get:
The "Mother" Starter: Take home 50g of activated 16-year-old resilient sourdough starter so you can continue to bake immediately at home.
The "Tomorrow Night" Kit: You'll take home a 550g ball of long-fermented sourdough pizza dough—enough to make 2 regular-sized pizzas at home the next day.
The Hankerie Bible: A physical printout recipe with instructions on how to look after your sourdough starter and digital access to technique videos.
The Pizza Lunch: We will bake and decorate our own pizzas together for lunch, using premium, curated local ingredients.
Exclusive Bonus: 20% off our signature Sourdough Starter Glass Jar Set for all attendees.
Knowledge Required:
Perfect for absolute beginners! No prior baking experience is necessary.
What to Bring:
Sustainability Note: To help save the environment, please bring an empty Tupperware container to transport your 550g unbaked pizza dough home (equivalent to 2 regular pizzas).
Your Host
Han Ker is a Sydney-based "Culinary Alchemist" with 16 years of fermentation experience. Because this class is strictly limited to 5 guests, you receive a level of personal coaching that larger commercial schools cannot provide.
Location: Ryde NSW.
Ready to transform your pizza nights? Book your spot and start your delicious sourdough adventure!
Look at our Google Reviews on our baking class.
FAQs
- Do I really not need a separate pizza oven?
Correct! While dedicated pizza ovens are great, this class is specifically designed to show you how to get professional, crispy results using a standard home oven through specific heat-management techniques.
- What if I’ve never baked with sourdough before?
This class is perfect for absolute beginners. Because our classes are limited to just 5 guests, you get personalised coaching on your dough handling and stretching.
- Is sourdough pizza actually better for my stomach?
Yes. The 24-hour fermentation process breaks down much of the gluten and phytic acid found in commercial wheat, making it significantly easier to digest and reducing the "heavy" feeling or bloating often associated with pizza.
- What is a "24-Hour Cold Ferment"?
It is the secret to flavor! Instead of using fast-acting yeast, we let the sourdough culture work slowly in the fridge. This develops a complex, tangy flavor and creates the beautiful bubbles in the crust.
- Where exactly is the class held in Sydney? What about parking/transport?
The class is held at Ryde (New South Wales) nearby Midway shops.
Parking: Ample FREE street parking is available.
Public Transport: Metro, or Yellow Train. Take Bus 518 to stop at North Road after Watts Rd Bus stop.
- What if I have an emergency or feel sick on the day of the class?
If an unforeseen emergency or illness prevents you from attending, please email us as soon as possible. We offer one opportunity to reschedule your class to the next available date, subject to availability. This must be arranged via email. Please note that bookings are non-refundable.
Agenda
The Foundation & Science
Welcome and introduction to the 16-year-old "Mother" starter. Hands-on: Mixing and understanding hydration for pizza dough. Theory: The 24-hour cold ferment process and why it saves your gut.
Shaping & Home Oven Techniques
Mastering the stretch: Learning to handle the cornicione (crust) without popping the bubbles. Home Oven Mastery: Setting up your domestic oven for "professional" heat. The Zero-Waste Twist: Discussion on using discard for brownies/cakes.
The Bake & Artisanal Feast
Lunch session: Decorating and firing your individual pizzas. Group lunch: Enjoying our creations together with a focus on flavor profiles. Wrap-up: Preparation of your take-home kit (550g dough and 50g starter).
Video
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