The Secret to Perfect Homemade Sourdough Pizza in Just 2 Hours From My Masterclass

1. The Sourdough Pizza in Just 2 Hours—From My Masterclass Secret to Perfect Homemade Why This Pizza is Different Picture this: a perfectly blistered crust, soft yet crunchy, bubbling with melted mozzarella, fresh basil, and that unmistakable tang of authentic sourdough. Now imagine creating it in just two hours—without stress, confusion, or wasting ingredients. Sounds impossible? It’s not. In fact, it’s the core of what I teach in my Sourdough Pizza Masterclass. Hi, I’m Chef Roberto Giammellucca, founder of The Sourdough Science Academy. After years as a Pizza Chef in Italy and working in 5-star restaurants, I moved to Australia with a mission: to empower people to bake real, healthy bread and pizza—with confidence. My academy isn’t just about recipes; it’s about science, tradition, and health. Today, I’ll share the 2-hour method that thousands of students (2,000+ and counting!) have loved in my classes. Plus, we’ll tackle common sourdough struggles like starter care, dough fermentation, and baking without fancy tools. My Journey: From Italy to the Gold Coast I left Italy in 2014 after a successful career as a pizza chef. For years, I worked in some of the best Italian restaurants and luxury hotels. But in 2021, I founded The Sourdough Science Academy because I saw a need: people wanted authentic, healthy bread and pizza but were lost in a sea of confusing blogs and YouTube videos.

2. My promise? Real bread. Real people. Real results. (Yes, that’s our motto on Instagram). Now, whether you’re in Gold Coast, Brisbane, or anywhere in the world through my online courses, you can learn to bake like a pro without spending weeks figuring out hydration percentages or wasting kilos of flour. The Science Behind the Perfect Sourdough Pizza Why sourdough pizza? Two words: taste and health. Unlike regular pizza dough, sourdough undergoes natural fermentation. This:  Reduces gluten content, making it easier to digest.  Adds depth of flavor—that tangy, complex profile chefs dream about.  Keeps it real—no additives, no shortcuts, just tradition and skill. And the best part? When you know the right method, it doesn’t take 24 hours. In fact, with my 2-hour masterclass technique, you’ll create authentic pizza in the time it takes to watch a football match. Step-by-Step: My 2-Hour Sourdough Pizza Method Here’s a sneak peek into what you’ll master in my class: 1. Start with the Right Starter Your sourdough starter is your pizza’s heartbeat. Weak starter? Flat pizza. Watch this video: The Ultimate Sourdough Starter Guide. In it, I simplify starter care—no weekly feeds, no discard drama. Your starter should work for you, not the other way around. 2. Mixing the Dough—Hydration Matters Forget complicated baker’s math. My formula is easy: Organic flour (I recommend ancient grains for extra nutrition) Water Salt  A touch of olive oil for elasticity The magic lies in balancing hydration for stretchable, airy dough. 3. Quick Bulk Fermentation Normally, bulk fermentation takes hours. My technique accelerates it without compromising quality. Hint: temperature control is key.

3. 4. Shaping and Topping Like a Pro Ever wonder why your pizza tears or sticks? In my class, you’ll learn the Italian stretch— gentle, confident, and no rolling pins (please, no!). Then the toppings: keep it simple, fresh, and balanced. 5. Bake in a Domestic Oven—or a Pizza Oven You don’t need a $5,000 wood-fired oven. With a few tricks, even your home oven can deliver that crispy yet soft Neapolitan-style crust. Of course, if you own an outdoor oven like the one in the photo above, you’re golden! Why This Works for Busy Pizza Lovers 2 hours, start to finish: Perfect for a Friday night family dinner. Beginner-friendly: You don’t need to be a chef.  Healthy & digestible: Thanks to natural fermentation. Customizable: From classic Margherita to your own gourmet creations. The Struggles You’ll Finally Overcome If you’ve ever tried making sourdough pizza at home, you know the pain: Dough that’s too sticky or too hard. Pizza that tastes bland or doesn’t rise.  Feeling overwhelmed by technical jargon.  Spending 24+ hours for one pizza night. In my Sourdough Pizza Masterclass, these struggles disappear. We cut through the noise, simplify the process, and focus on what truly matters—taste, health, and joy. Real Stories, Real Results Over 2,000 students have joined my classes, both in person on the Gold Coast and Brisbane, and online from all over the world. Here’s what they love: Hands-on experience with a professional Italian chef.  Clear, science-based explanations (no confusing myths). Friendly, supportive community (300+ 5★ reviews). Want proof? Check out our Facebook page and see what people say.

4. Upcoming Classes: Join the Pizza Revolution We offer live sourdough pizza classes and bread workshops in Gold Coast and Brisbane, plus an online sourdough course for global learners. See upcoming classes here. Can’t find a date that fits? Leave your email—we’ll notify you about new sessions. Learning Beyond the Class: Free Resources YouTube Tutorials:  The Ultimate Sourdough Starter Guide Sourdough Bread Workshop Instagram Tips & Reels: Follow us here LinkedIn for Professional Baking Insights: Connect here Pro Tips for the Perfect Homemade Sourdough Pizza Even if you can’t join a class today, here are some practical tips: Start with strong starter: Feed it 6–8 hours before use.  Measure, don’t guess: A kitchen scale is your best friend. Use high-quality flour: Organic and, if possible, ancient grains. Don’t overload toppings: Less is more.  Preheat your oven fully: Hot oven = crispy crust. Why Choose The Sourdough Science Academy?  Authenticity: Italian roots, modern techniques.  Health-first approach: Better digestion, better nutrition.  E-E-A-T credibility: Over 15 years of experience, 300+ 5★ reviews, recognized educator.  Community-driven learning: You’re never alone on your baking journey.

5. Ready to Bake Like a Pro? Join The Sourdough Pizza Masterclass today. Whether online or in person, you’ll discover the joy of creating pizza that’s not just food—it’s an experience. Start your journey here: The Sourdough Science Academy Final Thought Sourdough isn’t just bread or pizza—it’s a tradition, a science, and a way to connect with real food again. Let’s make your kitchen smell like an Italian pizzeria tonight.