Early Bird Discount use the code: PIZZA200 at checkout. Only 3 spots at this price.

Full-Day • Fully Hands-On • Fermentation-First

This is not a casual pizza workshop.
This is structured sourdough pizza training.

The Motherdough Pizza School is a full-day, fully hands-on course designed to teach you how to make truly great naturally fermented pizza — consistently.

Every participant works at their own station with their own dough and tools. You mix, stretch, top and cook your own pizzas throughout the day. There is no watching from the sidelines.

Process Over Toppings

Great pizza starts with great dough.

Our focus is not on piling on ingredients. It is on understanding fermentation, dough strength and heat management — the variables that actually determine texture, flavour and structure.

You will learn to:

• Build and manage naturally fermented pizza dough

• Understand fermentation timing and temperature

• Control hydration and dough behaviour

• Stretch high-hydration dough confidently

• Manage high heat in an Ooni or home oven

• Troubleshoot common pizza dough issues

When fermentation is correct, the pizza follows.

What Makes This Different

Many pizza classes focus on shaping and toppings.
We focus on dough performance.

You will understand why your dough behaves the way it does — and how to adjust it for real-world conditions.

This is what allows you to produce consistently strong bases with proper structure, lightness and flavour.

Who This Is For

This course is ideal for:

• Home bakers who want to improve their pizza dramatically

• Sourdough bread bakers wanting to expand into pizza

• Anyone frustrated with inconsistent dough

• People serious about mastering fermentation in another format

No prerequisites required.

The Outcome

By the end of the day, you won’t just have made pizza.

You will understand how to ferment, handle and bake sourdough pizza with clarity and confidence — in your own kitchen.

Most of our courses run a full day from about 9:30am to 4:30pm.

All courses take place at our Stellenbosch store, Oude Bank building, 7 Church street, Stellenbosch.

If you struggle to find parking, the municipal parking lot behind Checkers Mill Street is usually convenient.

Lunch is included and is usually suitable for vegetarians.

We require booking and payment via our online system to confirm your registration. 

Courses are intended for amateur and domestic bakers cooking for friends & family - not for commercial applications of any size. We reserve the right to cancel a booking should this not be the case.

Course bookings are not refundable in cash; we will offer a date change or a voucher to use for course at a later date for changes made more than 7 days before the course date. For date changes within 7-14 days of the course start, a rebooking fee of R500 per space will be charged to change your date. Rebooking of a course must take place within 12 months of the original course date, after which the credit will expire. Should the price of the course increase before rebooking, the difference in price will also need to be paid.

We will accommodate participant name changes up to the day of the course free of charge.

No shows and cancellations on the day of the course are charged 100% cancellation fee. Booking conditions apply for bookings made in error.

We reserve the right to reschedule a course should we not reach a minimum quota of 4 participants.