Sourdough Pizza Loaf Recipe
Here is my experimental loaf that came out amazing!
Pizza Sourdough Loaf
Ingredients
100 g sourdough starter (active)
150 g pizza sauce
175 g water
100 g wheat flour
300 g white bread flour
Small pepperoni slices
Mozzarella cheese, cubed or shredded
Optional: Sliced olives
No salt needed due to the salt in the pizza sauce and pepperoni.
Instructions
Mix the Dough
Combine the pizza sauce, water, wheat flour, sourdough starter, and bread flour in a large bowl.
Mix until a rough dough forms.
Cover and let rest for 30 minutes.
Bulk Fermentation
After resting, perform a series of stretch and folds every 30–45 minutes for the next 2–3 hours.
On your last stretch and fold, gently add in small pepperoni slices, mozzarella cheese, and optional olives. Fold them in carefully so they’re distributed throughout the dough.
First Rise
Cover the bowl and let the dough rise at room temperature until doubled in size (about 4–6 hours, depending on your environment).
Shape the Loaf
Turn the dough out onto a lightly floured surface.
Divide in half for two small loaves or keep whole for one large artisan loaf.
Shape each portion into a round or oval loaf and place into proofing baskets or lined bowls.
Final Proof
Let the dough cold proof in the refrigerator overnight for deeper flavor.
Baking
For Two Small Loaves
Preheat oven to 400°F (205°C).
Place the loaves into Dutch ovens or covered bakeware.
Bake, covered, for 20 minutes.
Remove the lids and continue baking for 20 more minutes.
5 minutes before they’re done: Remove from the oven, top with extra pepperoni and cheese, then return to finish baking.
For One Large Artisan Loaf
Preheat oven to 425°F (220°C).
Place the loaf in a Dutch oven or similar covered bakeware.
Bake, covered, for 20 minutes.
Remove the lid and continue baking for 25 more minutes.
5 minutes before it’s done: Add extra pepperoni and cheese to the top, then finish baking.
