The Ultimate Pizza-Inspired Sourdough Loaf
Servings: 1 Loaf
This loaf brings all the flavor of pizza into a crusty artisan sourdough loaf!
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Equipment
- 1 Large mixing bowl
- 1 Banneton Basket or lined bowl
- 1 Bread Lame or sharp knife for scoring
Ingredients
Dough
- 100 g active sourdough starter
- 200 g smooth pizza sauce not chunky
- 210 g filtered water
- 450 g unbleached bread flour
- 50 g whole wheat flour
- 10 g sea salt
Inclusions
- 100 g shredded mozzarella cheese
- 40 g chopped pepperoni
- 30 g toppings of choice reserve 50g of cheese/pepperoni/ toppings for baking!
Instructions
- Mix Dough: In a large mixing bowl, stir together 100g active sourdough starter, 200g smooth pizza sauce, and 210g filtered water until well combined.Add 450g unbleached bread flour, 50g whole wheat flour, and 10g salt. Mix with a dough whisk until no dry spots remain and a shaggy dough forms. Cover and let rest for 1 hour.
- Stretch and Fold – Set 1: After resting, perform your first stretch and fold. Grab one side of the dough, stretch it upward, and fold it over itself. Repeat on all four sides. Cover and rest for 30 minutes. Grate cheese and prepare toppings while waiting for next stretch and fold.
- Stretch and Fold – Set 2 + Add Inclusions: sprinkle some of your toppings (cheese, pepperoni, etc.) on the top of the dough. Grab one side of the dough, stretch it upward, and fold it over itself. Repeat on all 4 sides, adding toppings and turning the bowl as you go.Gently tuck the dough under itself to clean it up. Cover and rest 30 minutes.*Reserve about 50g of toppings (cheese/pepperoni/etc.) for baking later on.
- Stretch and Fold – Set 3: Perform another round of stretch and folds or coil folds trying your best to keep toppings locked in your dough.If you feel your dough needs more strengthening, you can add a 4th fold.
- Bulk Fermentation: Cover and let the dough rise until doubled, bubbly, jiggly, and slightly domed. The time will range depending on your kitchen temperature.I recommend going off of visual cues instead of a time frame because this will be different for every baker. For reference- this dough took about 7 hours at 78°F
- Shape and Cold Proof: Shape the dough into a boule or batard (instructions in post) and place it in a floured banneton seam side up.Cover and refrigerate overnight (or for at least 12–24 hours) for a cold proof.*You can also proof this on the counter for a same day recipe but I prefer cold proofing for best results
- Preheat and Score: When you're ready to bake, preheat a Dutch oven to 450°F (232°C) for at least 30 minutes. Flip the dough onto parchment paper, score the top, and place it in the hot Dutch oven.
- Bake: Bake at 450°F, covered, for 35 minutes. Remove the lid and top the loaf with the 50g of reserved cheese, pepperoni, and other toppings.Bake uncovered for another 10-15 minutes until deep golden.
- Temp and Cool: Check that the internal temperature is 205°F with a digital thermometer. Transfer the loaf to a wire rack and allow to cool before slicing.
Notes
Different pizza sauces have different water content, so your dough may feel slightly wetter or drier- read your dough and adjust with a touch of flour or water if needed.
Sourdough looks a bit different for everyone. If you want to add more toppings, feel free!
You can use all 500g bread flour if you don't have whole wheat flour on hand, but I do recommend it for a better structured loaf!
