Pizza Sourdough
Sourdough made with homemade Italian seasoning, mozzarella cheese, 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 is a keeper!
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Ingredients
- 375 g spring water
- 100 g active sourdough starter
- 500 g unbleached bread flour
- 11 g fine sea salt
- 4 g Kristy's Homemade Italian Seasoning
- 1 cup freshly shredded mozzarella cheese
- pepperoni (I like to use mini)
- fresh basil, chopped
- 4 ice cubes
Instructions
- 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 hand and knead with dough for 5-10 minutes.
- Cover and let 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) typically takes around 8-10 hours.
- 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. We 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 at 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 and into a lightly floured banneton. Sprinkle a little more flour on top (I like to 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 side of the paper, lower it into the Dutch oven.
- Place the ice cubes under the paper and then quickly cover with the lid.
- Put it in the oven, turn the heat down to 450 degrees and bake for 7 minutes.
- Remove from the oven and do an expansion score. I usually do a cross + shape. Put 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 an 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 delicious!
Notes
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