Sourdough Pizza Masterclass Sydney: The Art of Gut-Friendly Crust

About

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…