A Slice of Change in Currumbin
There are days you look back and see that they were turning points. For me, it was a warm, breezy day, the air scented with freshly baked sourdough. That was the day I went to the the Sourdough Science Academy Sourdough Pizza Class in Currumbin — and the day I witnessed a whole new way to make pizza.
I had always been a fan of pizza. But at some point I started to feel that pizza didn’t love me back. Bloat, fatigue, that weighed-down sensation always accompanied what was once a treat.. I chalked it up to age, until I stumbled upon something that changed everything: fermented sourdough.
Why Sourdough?
Before I get into the class, though, a note about sourdough — that it’s different and worth knowing why. Sourdough fermentation reduces gluten and phytic acid, substances that can make regular bread and pizza difficult to digest. Turns out, by using ancient grains and organic ingredients, it’s not just better agreed to your gut; it’s tastier, too.
Roberto Giammellucca, founder of The Sourdough Science Academy, is an enthusiastic proponent of this shift. He’s been on a mission to help people eat the foods they love without the pain since 2021. His group classes are held in various locations throughout Queensland, including the stunning Gold Coast and Brisbane) and he even does private events and online classes too.
Arriving at Aperitivo Cafe, Currumbin
The venue for it couldn’t have been more appropriate. Aperitivo Cafe in Currumbin is oozing that coastal charm that makes you want to rest, relax and enjoy. Sunlight streamed through beachside palms as I walked in and was greeted by the friendly team and a table laid with everything we’d need for our pizza-making journey.
Roberto welcomed us like family. He’s not just a chef; he’s a teacher, a scientist of fermentation, and above all, a guy who genuinely wants you to succeed. His smile alone could make dough rise!
The Magic of the Method
Our class began with an introduction to sourdough starters – the living, bubbling cultures at the heart of every great sourdough pizza. Roberto passed around his own starter, lovingly cultivated over years. The scent was tangy and alive.
Step-by-Step Learning:
- Mixing the dough: We used organic, stoneground flour, water, salt, and the star ingredient – the starter. No commercial yeast here. Just time and nature.
- Kneading and resting: Roberto emphasized patience. “Let the dough speak to you,” he said. And it did. You learn to feel the tension, to know when it’s ready.
- Hand-stretching: This was pure fun! Flour flew as we learned the gentle art of stretching dough without tearing it. There’s a dance to it – and once you get it, it’s addictive.
Toppings and Techniques
Next came toppings. Think slow-roasted tomatoes, buffalo mozzarella, fresh basil and Italian cold cuts. Fresh, simple, home-made, organic, and flavorful Simple, organic, and flavorful. Roberto believes in quality over clutter – and it shows.
As the pizzas slid into the oven, the café filled with a smell so divine, everyone just closed their eyes and sighed. We toasted with a glass of red wine and watched our creations rise and bubble.
And then came the first bite.
The First Bite of Forever
Golden crust. Slight tang. Perfect crunch with a chewy center. It was pizza reborn. My body didn’t feel weighed down. I didn’t need a nap. I felt energized.
Everyone around me felt it too. One woman said, “I haven’t eaten pizza in years because of gluten. I think I’m back for good.”
What You Take Home
The class doesn’t end with the last bite. Here’s what every attendee walks away with:
- A sourdough starter to feed and grow
- Dough balls for your next pizza night
- Roberto’s personal recipes – hard-earned secrets
- Lifetime access to a sourdough support group – because every great baker needs backup
- Special offers on organic flours and toppings
How This Solves Real Problems
Many people give up on pizza due to gluten issues, poor digestion, or dietary changes. Roberto’s approach solves all that:
- Lower gluten thanks to fermentation
- Better nutrient absorption
- No additives, preservatives, or processed yeast
- Hands-on learning that builds confidence
Tips From My Sourdough Journey
Whether you join a class or go DIY at home, here are some key lessons:
1. Respect the Process
Sourdough isn’t fast food. It’s a slow craft. Embrace the rhythm. Give the dough time to ferment and mature.
2. Use the Right Tools
A bench scraper, a banneton, a pizza stone – these aren’t luxury items. They make the process easier and the results better. You can find them at The Sourdough Science Academy’s online shop.
3. Get Support
Don’t go it alone. The Academy’s support group is full of passionate bakers happy to troubleshoot or share a win. Community keeps you going.
4. Taste Everything
Use real ingredients. Organic flour, olive oil, tomatoes that taste like sunshine. Your gut will thank you.
5. Keep Learning
Whether it’s Roberto’s weekend classes, private consultations, or his online sourdough courses, there’s always more to master.
Why I’ll Never Go Back
I used to think pizza was the problem. Turns out, it was the process. Now that I understand the power of fermentation and quality ingredients, I can’t unlearn it. I won’t go back to store-bought dough or fast-food crusts.
Thanks to The Sourdough Science Academy, pizza is joy again. Nourishing, delicious, and deeply satisfying.
If you’re anywhere near Currumbin, don’t miss the next Sourdough Pizza Class on May 17th from 3–6 PM at Aperitivo Cafe. I promise you, it could be the start of your own sourdough story.
Ready to change your pizza life?
Visit thesourdoughscience.com to book your spot before they’re all gone. Let your hands, heart, and tastebuds experience something unforgettable.
