Pizza Sourdough made with Italian seasoning, mozzarella, basil and pepperoni. You get the tangy flavor and chewy crumb of sourdough plus a delicious pizza flavor. Crispy crust, melty cheese and warm marinara dip on the side – this one’s a keeper!

Why You’ll Love This

•Pizza + Sourdough = the best of both worlds!

•It’s great for parties. Serve it with some warm marinara sauce.

•It freezes and reheats beautifully so you can bake it once and enjoy it for days.

***This bread is delicious dipped into marinara sauce!***

Ingredients & Tools Needed

375g spring water
100g active sourdough starter
500g unbleached bread flour
11g fine sea salt
4g Italian Seasoning
1 cup freshly shredded mozzarella cheese
pepperoni (I like to use mini pepperoni)
fresh basil, chopped
3-4 ice cubes
Banneton
Wooden Whisk
Scale
Parchment Paper
Dutch Oven

Directions

In a large bowl, add in the water and sourdough starter. Use a wooden whisk to stir until you have a milky white consistency.
Next, add in the bread flour, salt and Italian seasoning. Stir with the whisk until combined.
Wet your hands and knead the dough for 5-10 minutes.

Cover and let it rest for 1 hour.
Begin coil folds, performing 4 sets of 4-5 coil folds every 30 minutes. Cover and rest in between each set.
After the final set, cover and rest to finish bulk fermenting. This will take another 5-7 hours depending on the temperature of your home. Total bulk fermentation (which begins the second you mix the dough) takes around 8-10 hours typically.
Look for signs of it being jiggly, bubbles forming on top, not sticky to the touch and able to pull away easily from the side of the bowl. Once these happen, it is time to shape your dough.
Dump it out onto a clean and lightly floured work surface. Wet your hands slightly and flip the dough over. Carefully stretch it out into a rectangular shape.
Sprinkle half of the cheese over the entire rectangle.
Fold one side in towards the center and then add half of the remaining cheese onto that side. Fold the other side over that half and add on the remaining cheese.
Beginning on the end closest to you, roll it up into a ball and perform a few push and pulls to create surface tension.
Flip it upside down into a lightly floured banneton. Sprinkle a little more flour on top (I use rice flour) and then cover and place in the fridge overnight.
When ready to bake the next day, preheat the oven to 500 degrees F with the Dutch oven inside for at least 30 minutes.
Dump the bread out of the banneton and onto a piece of parchment paper.
Holding the sides of the parchment paper, lower it into the Dutch oven. Place a few ice cubes under the paper and then quickly cover with the lid.
Place in the oven, turn the heat down to 450 degrees and cook for 7 minutes. Remove from the oven, do an expansion score (I did a + shape) and then place the lid back on and put it back into the oven for 28 more minutes.
Once the 28 minutes is up, remove the lid, turn the heat down to 400 degrees and bake for another 20 minutes or until it reaches and internal temperature of 210 degrees F.
Remove from the oven and place on a cooling rack for 1 hour.
We dipped ours into warm marinara sauce and it was fabulous!!