The 72-Hour Slice Masterclass at Sodo Pizza

"The dough is what really makes a Sodo pizza stand out - the sourdough base is made using flour from heritage grains and is fermented for 72 hours to make it light and digestible. But the toppings are no afterthought, with the team sourcing ingredients from local producers, including mozzarella and burrata made in Acton, pepperoni and nduja cured in Islington, honey from Walthamstow and leaves from a salad farm in Dagenham."

"After an introduction to sourdough, heritage grains and different milling processes, you'll mix up your own dough, prep toppings and then make some pizza (you can make up to three of them depending on how you get on during the session). You then get to eat the pizza you prepared along with some wine or beer, and you'll be able to take your dough and some sourdough starter home"

Sodo Pizza began as a pop-up in 2011 and now operates four standalone pizzerias, two residencies and a large loyal following. The sourdough base uses flour from heritage grains and is fermented for 72 hours to create a light, more digestible crust. Toppings are sourced locally, with mozzarella and burrata from Acton, pepperoni and nduja cured in Islington, honey from Walthamstow and salad leaves from Dagenham. An INSIDERS-only masterclass on Sun 29th March 2026, 1pm–3pm at Sodo Bethnal Green teaches sourdough, heritage grains, milling, dough mixing, topping prep and pizza-making. Tickets cost £40 and include the hands-on session, a pizza with a glass of wine or beer, dough, sourdough starter and a recipe booklet to take home. Address: 266 Poyser St, London E2 9RF.

Read at London On The Inside