Turn your home bakes into true craft. This hands-on sourdough pizza course in Sofia shows you how to achieve a crisp base and a light, airy rim at home—through proper fermentation, precise technique and clear, repeatable steps guided by two proven chefs.

Who you learn with
Chef Aristid Karavidov leads the training—an expert in live sourdough and a recognized specialist in Neapolitan-style pizza. His method makes every step concrete and actionable. He is joined by Chef Nemigenchev, who builds on the foundation with a contemporary, ingredient-led approach to flavor and balance.

What you’ll learn in practice

• Working with live sourdough: refreshing, maintenance and incorporating it into the dough.
• Fermentation control—time and temperature, and how they shape aroma and structure.
• Kneading, proofing and shaping for an elastic crumb and light, airy rim.
• Home-oven baking techniques for results comparable to a specialist pizzeria.
• Reading visual and tactile signs of dough readiness instead of relying on fixed timers.
• Selecting and balancing toppings so every ingredient has a role and place.
• Troubleshooting common mistakes and adapting to your home conditions.

Flavor mindset
Treat the pizza as a coherent composition. Learn when to seek brightness or softness, and how to arrange dough, sauce, cheese and add-ons so they complement—never compete.

Format and experience
This is a practical, two-day group course (about 10 hours total). You follow the full arc—from choosing ingredients and caring for your starter to the final bake at home. You won’t memorize recipes; you’ll build the feel and judgment to make great decisions in the moment.

Ready to elevate your home pizza with pro techniques? Choose your voucher and secure your place.