Ingredients
Scale
- 125g active sourdough starter
- 325g warm water
- 500g bread flour
- 10g salt
- 10g pizza seasoning
- 150g shredded mozzarella cheese
- 200g pepperoni slices
Instructions
- Feed the Starter: Feed your sourdough starter 4-8 hours in advance until doubled in size.
- Combine Ingredients: In a large bowl, mix the sourdough starter with the warm water until fully dissolved.
- Add Flour and Salt: Add flour and salt to the mixture and stir until no flour pockets remain.
- Rest the Dough: Cover the bowl and let it rest for 1 hour.
- Stretch & Fold: Perform 3-4 sets of stretch and folds every 30 minutes to build gluten strength.
- Bulk Fermentation: Cover the bowl and ferment until bubbles form and the dough rises.
- Shaping the Dough: Lightly flour your countertop, transfer the dough onto it, and shape into a ball.
- Final Proofing: Place the dough in a floured banneton basket, cover, and let it rest for 30 minutes to an hour, then refrigerate for 4-24 hours.
- Scoring and Baking: Preheat the oven to 450°F (230°C) with a Dutch oven inside for at least 15 minutes.
- Score the Dough: Make a large cut along one side of the dough to allow gases to escape.
- Bake: Carefully place the dough into the hot Dutch oven and bake for 30-35 minutes until golden brown.
Notes
Serve with marinara sauce for dipping or use as a base for sandwiches. Store leftovers at room temperature for up to 3 days.
- Prep Time: 480 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 30mg