Sourdough Pizza Bread
This Sourdough Pizza Bread is a golden, chewy loaf packed with tangy sourdough flavor and loaded with pizza-inspired fillings including mozzarella, Parmesan, tomato sauce, and savory toppings. It is perfect as a shareable dinner centerpiece, a hearty lunch, or an impressive appetizer for guests.
Equipment
- Large mixing bowl
- Dutch oven
- Banneton proofing basket
- Kitchen scale
- Bread lame or sharp knife
- Instant-read thermometer
- Wire cooling rack
Ingredients
- 100 g active sourdough starter fed and bubbly, at peak activity
- 400 g bread flour plus extra for dusting
- 300 ml warm water around 80°F (27°C)
- 9 g fine sea salt
- 2 tablespoons olive oil extra virgin preferred
- 80 g pizza sauce thick and well-seasoned
- 150 g shredded mozzarella low-moisture variety recommended
- 40 g grated Parmesan freshly grated for best flavor
- 1 teaspoon dried oregano
- 0.5 teaspoon garlic powder
- 1 pinch red pepper flakes optional
- 80 g sliced pepperoni or chosen toppings pepperoni, olives, or roasted red peppers all work well
Instructions
- In a large mixing bowl, combine the active sourdough starter, warm water, and olive oil. Whisk until uniform. Add the bread flour, salt, garlic powder, and dried oregano. Mix with your hands or a dough scraper until a shaggy dough forms with no dry flour remaining. Cover the bowl and rest for 30 minutes.
- Perform four sets of stretch and folds over the next 2 hours, one set every 30 minutes. For each set, grab one side of the dough, stretch it upward, and fold it over the top. Rotate the bowl 90 degrees and repeat four times per set. Cover between sets. This builds gluten strength without kneading.
- After completing the stretch and folds, allow the dough to bulk ferment at room temperature (around 75°F / 24°C) for an additional 4 to 6 hours. The dough is ready when it has increased in volume by about 50 percent, looks airy, and the surface appears domed and slightly jiggly.
- Gently turn the dough out onto a lightly floured surface and stretch it into a rough rectangle about 12 by 14 inches. Spread the pizza sauce in a thin, even layer, leaving a 1-inch border all around. Scatter the shredded mozzarella, grated Parmesan, your chosen toppings, and red pepper flakes evenly over the sauce.
- Starting from one of the long edges, roll the dough up tightly into a log. Pinch the seam firmly to seal. Fold the ends underneath the loaf to create surface tension and a neat oval shape. Place the shaped loaf seam side up into a well-floured banneton or a bowl lined with a floured kitchen towel.
- Cover the banneton with plastic wrap or a shower cap and place in the refrigerator. Cold proof for 10 to 14 hours (overnight is ideal). This slow, cold fermentation deepens the sourdough tang and firms the dough for easier scoring.
- When ready to bake, place your Dutch oven (with its lid) inside the oven and preheat to 500°F (260°C) for at least 45 minutes. This aggressive preheating is critical for achieving a dramatic oven spring and a crackly crust.
- Remove the cold dough from the refrigerator. Tip it gently out of the banneton onto a piece of parchment paper. Using a bread lame or very sharp knife, score the top of the loaf with one confident slash at a 30-degree angle, about half an inch deep. This controls where the loaf expands during baking.
- Carefully remove the hot Dutch oven from the oven. Using the parchment as a sling, lower the scored loaf into the Dutch oven. Put the lid on and bake covered at 500°F (260°C) for 20 minutes. The steam trapped inside creates the open crumb and blistered crust.
- After 20 minutes, carefully remove the Dutch oven lid. Reduce the oven temperature to 450°F (230°C) and continue baking uncovered for 20 to 25 minutes, until the crust is a deep amber brown. Check doneness with an instant-read thermometer. The internal temperature should read between 205°F and 210°F (96°C to 99°C).
- Transfer the finished loaf to a wire cooling rack. Allow it to rest for at least 30 minutes before slicing. The interior continues to set during this time and the cheese needs to stabilize. Slice with a serrated bread knife and serve warm.
Notes
Use a starter that has doubled and passed the float test for the best rise and flavor. Do not skip the cold proof overnight as it firms up the cheese and sauce fillings, making shaping easier and preventing soggy pockets. Pat all wet toppings dry before layering to avoid excess moisture disrupting the crumb structure. Avoid overloading the dough with too much sauce. Store cooled leftovers wrapped in a kitchen towel at room temperature for up to 2 days, refrigerated for up to 4 days, or freeze individual slices for up to 2 months. Reheat slices in a 375°F oven for 8 to 10 minutes to revive the crust.