Ingredients
Method
Feed Your Starter
- The day before baking, feed your sourdough starter so it will be active, bubbly, and at its peak when you're ready to mix your dough. A healthy starter really helps with the rise of the bread.
Mix the Dough
- In a large mixing bowl, combine: Active sourdough starter, water, & sea salt. Add the bread flour and mix until no dry flour remains. The dough will look shaggy, and that's exactly what you want.Cover the bowl and let it rest for 30 minutes.100 g. active sourdough starter, 315 g. water (up to 340 g. for a softer, fluffier loaf), 10 g. sea salt (2 tsps.), 500 g. bread flour
First Stretch & Fold
- Wet your hands to prevent sticking.Grab one side of the dough, gently stretch it upward until it resists, then fold it over the center.Rotate the bowl and repeat this process around the bowl about 6 to 8 times until the dough begins to tighten.Cover and let it rest another 30 minutes.
Second Stretch & Fold
- Wet your hands to prevent sticking.Grab one side of the dough, gently stretch it upward until it resists, then fold it over the center.Rotate the bowl and repeat this process around the bowl about 6 to 8 times until the dough begins to tighten.Cover and let it rest another 30 minutes.
Third Stretch & Fold (Add the Pizza Fillings)
- Now it's time for the fun part.Add: mini pepperonis, shredded pizza cheese, drained diced jalapenosContinue stretching and folding while gently working the fillings throughout the dough. Since you're adding quite a few ingredients, you'll likely need to do a little pressing and folding to evenly distribute everything.Don't worry if it isn't perfect. The ingredients will continue working into the dough during fermentation.Mini pepperoniShredded pizza cheeseDrained diced jalapeños¾ small bag of MINI pepperonis, 4 oz. shredded pizza blend cheese , 3-5 tbsp. diced jarred jalapenos, drained well
Bulk Fermentation
- Cover the bowl and allow the dough to ferment on the counter for approximately 5 hours.Your kitchen temperature may affect the timing, so look for dough that has almost doubled in size.
Shape the Dough
- Lightly flour your countertop and the top of the dough.Turn the dough onto the counter.I like to describe shaping as folding a diaper.Flip the dough over so the seams are underneath.Using your hands, gently pull the dough toward yourself several times to create surface tension and form a smooth round loaf.Fold the bottom toward the top.Fold the right side toward the center.Fold the left side toward the center.
Cold Proof
- Dust your banneton basket with flour.Place the dough seam-side up into the basket.Cover and refrigerate for 12 to 36 hours.The longer cold fermentation develops even more sourdough flavor while allowing the dough to fit your schedule.
Bake the Simple Sourdough Pizza Bread
- Preheat your Dutch oven or roasting pan inside the oven to 450°F.When fully preheated:Carefully turn the dough onto parchment paper.Score the top with a sharp lame or knife.Transfer the dough into the hot Dutch oven.Cover with the lid.Bake covered for 30 minutes. (maybe 2-3 minutes longer depending on your oven..you don't want gooey dough around the pepperonis)Remove the lid and continue baking another 3-5 minutes, or until the crust reaches your preferred golden brown color. Allow the loaf to cool completely before slicing.