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

Finally, a Pizza Lunch That Loves Your Gut Back.

Forget the heavy, bloat-inducing commercial pizzas of the past. Join us at the Hankerie studio in Ryde for a boutique sourdough experience that bridges the gap between ancient fermentation science and your modern home kitchen.

While typical cooking schools focus on high-speed yeast and expensive equipment, we teach you how to master the 24-hour cold ferment using a standard home oven.

What Makes This Masterclass Different?

• The 16-Year Heritage: You’ll work with (and take home!) a portion of Han Ker’s resilient, 16-year-old sourdough mother starter.
• Home Oven Mastery: We reveal the specific tips and tricks—from stone placement to steam hacks—to get professional “leopard spotting” in a normal kitchen.
• Intimate & Personal: Limited to just 5 guests to ensure you get 1-on-1 coaching on the delicate “cornicione” stretching technique.

The Experience: We begin with the science of hydration and the biology of sourdough. You’ll learn to handle dough with confidence before moving into our Artisanal Feast session. Here, you will decorate and fire your own individual pizza for lunch, enjoying the complex flavor profiles only a long-fermented sourdough can provide.

Take the Magic Home: You won’t leave empty-handed. Every participant prepares a Take-Home Kit including 825g of fermented dough (enough for 3 regular pizzas the next day) and 20g of our activated mother starter.

Knowledge Required: Perfect for absolute beginners!

What to Bring: Please bring an empty Tupperware container for your take-home dough.

Agenda:

1.) 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.

2.) 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.

3.) 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).

Digital Bonuses & Exclusive Discounts!

• Bonus #1: Optional 20% off your Sourdough Starter Glass Jar Set Kit for attendees! hankerie.com/shop
• Bonus #2: Exclusive digital access to private YouTube videos for our The Zero-Waste Twist: using discard for brownies/cakes., providing step-by-step guidance to follow at home.

Note: No cancellations, but you can reschedule up until 7 days before each session, and only allow once. Reply the email from the booking confirmation.