Introduction

Oh, friends, do you ever get that craving for something truly special, something that feels like a warm hug on a chilly evening? For me, that craving often leads to the kitchen, and today, I’m so excited to share a recipe that’s become an absolute staple in my home: Pizza Sourdough Bread! Imagine the tangy goodness of sourdough, infused with all the comforting flavors of your favorite pizza. It’s ridiculously easy to make, and the aroma that fills your house as it bakes? Pure magic. This isn’t just bread; it’s an experience. Get ready to impress yourself (and anyone lucky enough to get a slice)!

Why You’ll Love This Recipe

Fast(er than you think!): While sourdough has its own rhythm, this recipe is surprisingly efficient.
Easy to Master: Even if you’re newer to sourdough, the steps are straightforward.
Perfectly Giftable: Imagine handing a warm, fragrant loaf of this pizza sourdough to a friend. They’ll be thanking you forever!
Crowd-Pleasing Perfection: Seriously, who doesn’t love pizza? This loaf is a guaranteed hit at any gathering.

Ingredients

Let’s gather our goodies! Don’t worry, it’s simpler than it looks:

For the Sourdough Starter:
35 grams sourdough starter (Make sure it’s bubbly and active – that’s your starter power!)
35 grams all-purpose flour (Just your everyday flour will do!)
35 grams water (Room temperature is best.)
For the Pizza Sourdough Loaf:
100 grams levain (This is just your fed sourdough starter – essentially the same thing from step 1!)
175 grams water (Again, room temperature is perfect.)
250 grams Rao’s marinara sauce (Or your favorite good-quality marinara. The sauce adds that fantastic pizza flavor!)
10 grams salt (Don’t skip this; it’s crucial for flavor and dough structure.)
3-4 grams Italian seasoning (The herbs are key for that classic pizza vibe.)
2 grams garlic powder (A little garlic magic goes a long way.)
500 grams flour (All-purpose or bread flour works wonderfully here.)
For the Delicious Inclusions:
225 grams mozzarella cheese, cubed (Fresh mozzarella melts beautifully, but pre-shredded is fine too!)
60 grams pepperoni, chopped (Mini pepperoni is super cute, but regular chopped is great!)
10 grams fresh basil, finely chopped (Fresh basil adds such a bright, authentic touch.)

How to Make It

Alright, let’s get our hands a little floured and create some magic! Baking sourdough is like a gentle dance, so let’s take it step by step.

Feed Your Starter: In a bowl, combine your sourdough starter, 35 grams of all-purpose flour, and 35 grams of water. Give it a good mix until everything is just combined. Cover it up and let it rest on the counter for about 4-8 hours. You want it to get nice and active, showing some bubbles!
Mix the Dough Base: In a large bowl, add your active levain (which is just your fed starter from step 1!), 175 grams of water, the marinara sauce, salt, Italian seasoning, garlic powder, and the 500 grams of flour. Mix everything together with a spoon or your hands until it forms a shaggy, rough dough. Don’t worry if it looks messy – that’s totally normal!
First Rest (Autolyse): Cover your bowl and let that shaggy dough rest for 30 minutes. This time is called “autolyse” and it helps the flour absorb the water, making the dough easier to work with later.
Stretch and Folds: Now, we’re going to build the gluten structure. Every 30 minutes for about 2-3 hours, you’ll do a series of “stretch and folds.” To do this, wet your hands slightly, grab a section of the dough from one side, stretch it up, and fold it over the center. Rotate the bowl a quarter turn and repeat this 3 more times. The dough will gradually become smoother and more elastic with each set. I find this part so satisfying – you can really feel the dough coming alive!
Incorporate the Goodies: During your last stretch and fold session, gently and evenly fold in the cubed mozzarella cheese, chopped pepperoni, and fresh basil. Try not to overmix; you just want to distribute them throughout the dough.
Shape Your Loaf: Lightly flour your work surface and gently turn out your dough. Shape it into a round or oblong loaf. You can do this by gently pulling the edges towards the center and then flipping it seam-side down.
Second Proof: Place your shaped dough into a floured proofing basket (called a banneton) or a bowl lined with a floured tea towel. Cover it loosely. Let it proof at room temperature for 1-2 hours, or for an even better flavor and easier handling, pop it into the refrigerator overnight for a long, slow proof.
Preheat Your Oven: This is crucial for that amazing crust! Preheat your oven and your baking vessel (a Dutch oven is my favorite for sourdough) to 450°F (230°C) for at least 30 minutes. You want it screaming hot!
Prepare for Baking: Carefully turn your proofed dough out onto a piece of parchment paper. This makes transferring it to the hot Dutch oven super easy.
Score the Dough: Using a sharp knife or a razor blade (called a “lame”), score the top of your dough. This allows the bread to expand in a controlled way as it bakes. A simple slash or a few decorative cuts look beautiful!
Bake It Up! Carefully lift the dough using the parchment paper and place it into your preheated Dutch oven. Put the lid on.
Bake Covered: Bake with the lid on for 25 minutes. This traps the steam, which is essential for a great oven spring and a beautiful crust.
Bake Uncovered: Remove the lid and bake for another 15-20 minutes, or until the crust is a gorgeous golden brown and the internal temperature of the bread reaches 200-210°F (93-99°C).
Cool Down: Patience is a virtue, especially with sourdough! Let the loaf cool completely on a wire rack before slicing. I know it’s tempting to dive in, but letting it cool allows the crumb structure to set.

Substitutions & Additions

This recipe is fantastic as is, but feel free to play around and make it your own! Here are a few ideas:

Cheese: Swap mozzarella for provolone, cheddar, or a mix of your favorites. A little sprinkle of Parmesan on top before baking is also divine.
Meats: Cooked crumbled Italian sausage, mini pepperonis, or even finely diced cooked bacon would be amazing additions.
Veggies: Finely diced bell peppers (sautéed briefly to reduce moisture), sautéed mushrooms, or olives can add another layer of flavor.
Herbs: Add a pinch of dried oregano or thyme along with the Italian seasoning.
Spice: If you like a little heat, a pinch of red pepper flakes can be a wonderful addition.

Tips for Success

A few little tricks can make your Pizza Sourdough Bread experience even better:

Active Starter is Key: Make sure your sourdough starter is fed and bubbly before you begin. A sluggish starter will result in a flatter loaf.
Don’t Overwork the Dough: Especially when adding the inclusions, be gentle to avoid tearing the gluten structure.
Proofing Time: Sourdough proofing times can vary depending on your kitchen’s temperature. Keep an eye on the dough rather than the clock – you want it to look airy and have increased in volume.
Prep Ahead: You can mix the dough base (steps 1-4) the day before, perform your stretch and folds, and then refrigerate it for the overnight proof. Then, shape, proof, and bake the next day!
Dutch Oven Warm-up: Make sure your Dutch oven is thoroughly preheated. This is crucial for that incredible crust development.

How to Store It

Once your beautiful loaf has cooled completely, you can store it at room temperature wrapped in a clean kitchen towel or in a bread bag for 2-3 days. For longer storage, slice the bread and freeze it. You can then toast slices directly from frozen. It’s also delicious when toasted and topped with extra marinara and cheese for a quick pizza toast!

FAQs

Here are a few questions you might have:

Q: Can I use active dry yeast instead of sourdough starter?
A: While this recipe is designed for sourdough, you could adapt it for commercial yeast, but it will have a different flavor profile and rise characteristics.
Q: My dough feels sticky. What should I do?
A: A little stickiness is normal with sourdough. Wet your hands slightly when doing stretch and folds, or use a bench scraper to help manage it. Avoid adding too much extra flour, as this can make the bread dense.
Q: How do I know if my sourdough starter is ready to use?
A: A ready starter will be bubbly, doubled in size (or more!) after feeding, and will float when a small spoonful is dropped into water.

Pizza Sourdough Bread

A flavor-packed sourdough loaf infused with the comforting tastes of pizza, featuring mozzarella, pepperoni, and basil. Easy to make and perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 8

Cook Time 45

Servings 1 loaf

Equipment

bowl For feeding starter and mixing dough
Proofing basket (banneton) or bowl with tea towel For second proofing
Dutch oven Recommended for baking
Parchment paper For transferring dough
Sharp knife or razor blade (lame) For scoring dough
Wire rack For cooling

Ingredients

Sourdough Starter

35 grams sourdough starter Bubbly and active
35 grams all-purpose flour For starter
35 grams water Room temperature, for starter

Pizza Sourdough Loaf

100 grams levain Fed sourdough starter
175 grams water Room temperature
250 grams Rao’s marinara sauce Or your favorite good-quality marinara
10 grams salt
3.5 grams Italian seasoning
2 grams garlic powder
500 grams flour All-purpose or bread flour

Delicious Inclusions

225 grams mozzarella cheese Cubed, fresh or pre-shredded
60 grams pepperoni Chopped
10 grams fresh basil Finely chopped

Instructions

Feed your starter by combining sourdough starter, 35 grams of all-purpose flour, and 35 grams of water in a bowl. Mix until combined, cover, and let rest for 4-8 hours until active and bubbly.
35 grams sourdough starter
Mix the dough base by adding active levain, 175 grams of water, marinara sauce, salt, Italian seasoning, garlic powder, and 500 grams of flour to a large bowl. Mix until a shaggy dough forms.
35 grams sourdough starter
Perform the first rest (autolyse) by covering the bowl and letting the dough rest for 30 minutes.
Perform stretch and folds: every 30 minutes for 2-3 hours, wet your hands, grab a section of dough, stretch it up, and fold it over the center. Rotate the bowl a quarter turn and repeat 3 more times. Continue until the dough is smoother and more elastic.
Incorporate the goodies during the last stretch and fold session by gently folding in the mozzarella cheese, pepperoni, and basil.
35 grams sourdough starter
Shape your loaf by lightly flouring a work surface and gently turning out the dough. Shape it into a round or oblong loaf, pulling edges to the center and flipping seam-side down.
Perform the second proof by placing the shaped dough into a floured proofing basket or a bowl lined with a floured tea towel. Cover loosely and let proof at room temperature for 1-2 hours, or refrigerate overnight for a long, slow proof.
Preheat your oven and Dutch oven to 450°F (230°C) for at least 30 minutes.
Prepare for baking by carefully turning the proofed dough onto parchment paper.
Score the dough on top using a sharp knife or razor blade.
Bake it up by carefully lifting the dough with parchment paper and placing it into the preheated Dutch oven. Put the lid on.
Bake covered for 25 minutes.
Bake uncovered for another 15-20 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C).
Cool down by letting the loaf cool completely on a wire rack before slicing.

Notes

This recipe can be adapted with various cheeses, meats, and vegetables. Ensure your sourdough starter is active and bubbly for the best results. Avoid overworking the dough, especially when adding inclusions.