What you will learn:
In this course, you’ll go beyond takeaway pizza and learn how to create true artisanal sourdough pizza – from mixing your dough to pulling a golden, bubbling pizza straight from the oven.
- The Starter & Dough – how to use your sourdough starter for pizza, mix and knead the perfect dough, and understand hydration and fermentation for different textures.
- Fermentation Timing – how to proof your dough for flavour and digestibility, including cold fermentation for that deep, complex taste.
- Shaping & Stretching – the techniques to get a light, airy crust without tearing the dough.
- Choosing Flours – which flours give you Neapolitan char, Roman crunch, or rustic wholegrain goodness.
- Baking Methods – how to bake in a regular home oven or an outdoor pizza oven.
- Toppings & Balance – how to pair fresh, simple ingredients so the sourdough base shines.
- Finishing Touches – from olive oil drizzles to fresh herbs, the little details that turn homemade into artisan.
By the end of this course, you’ll have the confidence and skill to make pizzas that rival any pizzeria – all with the health, flavour, and tradition of sourdough.