Description
A delightful loaf combining the tangy flavor of sourdough with the savory essence of pizza toppings.
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 starter approximately 6-12 hours before baking.
- Mix together warm water, active sourdough starter, salt, and pizza seasoning in a large bowl.
- Incorporate the bread flour gradually, mixing until no dry specks remain.
- Stretch and fold the dough while incorporating ¼ of the pepperoni and cheese.
- Cover the bowl and let the dough rise until it doubles in size, about 4 to 8 hours.
- Shape the dough into a round ball and let it rest for 15 minutes.
- Repeat the shaping process and refrigerate overnight for a cool fermentation.
- Preheat the oven to 450℉ with a lidded Dutch oven inside.
- Prepare the dough on parchment paper, score the top, and add ice cubes to create steam.
- Bake for 40 minutes covered, then 5-10 minutes uncovered for a golden crust.
- Cool on a wire rack for 2-4 hours before slicing.
Notes
Customize with vegetables or other proteins. Make ahead and refrigerate for an easy fresh bread experience.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 20mg