Description
Sourdough Pizza Bread is a delicious bread recipe that combines the tangy flavor of sourdough with the savory tastes of pepperoni and cheese, creating a perfect homemade delight.
Ingredients
Scale
- 1 ¼ cups + 2 tablespoons (325 grams) warm water (80-90℉)
- ½ cup (100 grams) active sourdough starter
- 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
- 1 tablespoon pizza seasoning (or 2 teaspoons dried oregano + 1 teaspoon garlic powder)
- 4 cups + 2 tablespoons (500 grams) bread flour
- 1 cup (125 grams) pepperoni slices cut into quarters
- ½ cup (50 grams) shredded low-moisture mozzarella cheese
- ¼ cup (20 grams) grated parmesan cheese
- Rice flour for dusting proofing basket
- 2 ice cubes for steam
Instructions
- Feed your sourdough starter 6-12 hours before starting to ensure it’s bubbly and active.
- In a large mixing bowl, whisk together warm water, sourdough starter, salt, and pizza seasoning. Add bread flour and mix until combined. Cover and let rest for 20 minutes.
- Lightly wet your hands, flatten the dough slightly, and add ¼ of the pepperoni and cheese to the center. Perform a stretch-and-fold, rotating the bowl each time, until all mix-ins are incorporated.
- Cover the dough and let it rise until it doubles in size and develops visible fermentation bubbles, taking anywhere from 4 to 8 hours.
- Turn the fermented dough out onto a lightly floured surface, gently stretch it into a rectangle, and fold as if folding a letter. Shape it into a round ball and let rest for 15 minutes.
- If clumps of pepperoni are noticed, gently separate them during reshaping.
- Flip the dough seam-side up, stretch into a smaller rectangle, and shape it as desired. Transfer the shaped dough into the proofing basket, seam side up, and cover.
- Cold proof the dough overnight in the refrigerator for 12-16 hours.
- Preheat a lidded Dutch oven to 450℉ and let it heat for an additional 30-60 minutes.
- Turn the dough out onto parchment paper, score the top, and add 2 ice cubes to the Dutch oven for steam. Carefully place the dough inside.
- Bake at 450℉ for 40 minutes with the lid on, then remove the lid and bake for an additional 5-10 minutes.
- Allow the bread to cool on a wire rack for at least 2-4 hours before slicing and serving.
Notes
- Ensure that the sourdough starter is bubbly and active before starting the recipe.
- Separate pepperoni slices if they are clumped together to ensure even distribution.
- Dust the proofing basket generously with rice flour to prevent sticking.
- Shape the dough carefully to maintain the incorporation of ingredients.
- Let the bread cool completely before slicing to achieve a better texture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breads
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 1g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 15mg