Our sourdough masterclass is for food lovers and pizza enthusiasts who want to understand pizza from the dough up.

At Mamida, sourdough is the foundation of how we work. During the workshop, we break down what naturally fermented dough really means—how flour choice, hydration, temperature, and fermentation time shape flavor, texture, and structure.

You’ll work hands-on with sourdough, learning how to handle, stretch, and shape dough by reading its behavior rather than forcing it. We focus on technique and decision-making, showing how fermentation affects elasticity, balance, and oven spring.

From there, we move into topping and baking, keeping restraint in mind so the dough remains the focus. You’ll bake your own pizzas, watch them develop in the oven, and learn how to adjust based on feel, timing, and heat.

After baking, we sit down together to enjoy the pizzas you’ve made, paired with wine or non-alcoholic options. The workshop ends the way good pizza should: shared, unhurried, and enjoyed.

Sourdough pizza is shaped by time rather than additives. Natural fermentation develops flavor, improves structure, and creates dough that bakes evenly without feeling heavy.

In our workshops, we focus on:

Fermentation and flavor development

Hydration and dough structure

How time changes dough behavior

Working with the dough, not against it

Understanding sourdough gives you tools you can use well beyond pizza.

If you’ve struggled with dough at home, we keep things clear and practical. You’ll learn what to look for, how the dough should feel, and how to fix common issues.

If you already work with dough, the workshop offers deeper insight into process, ratios, timing, and technique, with space for detailed questions.

€80 per person

Groups of 4–10

Weekly, Monday–Thursday

11:00–14:00

Mamida, Prenzlauer Berg

Bookings: contact@mamidapizza.com