If you are looking for a fun new way to bake up some sourdough bread this sourdough pizza bread is a huge hit at my house every time I make it!

Make this amazing sourdough pizza bread with all the amazing toppings mixed right into the bread! Dip it in marinara sauce for a fun dinner!

This is a new take on my standard dutch oven sourdough bread. Its fun to incorporate add ins into your dough. I have an amazing cheddar herb sourdough bread recipe and now these sourdough pizza bread options are even more popular with my family. My daughter says it is her favorite way to eat pizza!

Add-in ideas

olive oil
fresh basil
fresh mozzarella cheese
pepperoni
garlic
sausage

This sourdough pizza bread is made with yummy ingredients such as: pepperoni, garlic, parmesan cheese, basil, spicy sausage, mozzarella cheese and more!

FAVORITE TOOLS

With yummy little pockets of flavor its a great way to create a full meal out of a loaf of sourdough. We serve this along side a warm bowl of marinara sauce. Its almost like deconstructed pizza. I like to make two different sourdough loafs with different inclusions.

Sourdough Pizza Bread Recipe

Sourdough Pizza Bread

Make this amazing sourdough bread by using your dutch oven! This requires little work on your part, and you just have to time the bread and give it time to sit in the fridge! Its flavor is amazing! The soft pillowy crumb of this sourdough bread is perfect! We love this bread as toast and with its crusty outside contrasting the soft inside and its chewy texture, you will want to make an entire meal of it!

Adding inclusions such as pepperoni, sausage, garlic, basil, parmesan cheese, mozzarella cheese and more you can create a pizza bread perfect to serve for dinner!

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Prep Time 1 10

Cook Time 1 35

Course Appetizer, bread, Side Dish

Cuisine American, French

Servings servings

Ingredients

625 grams bread flour about 4 cups
100 grama active sourdough starter about 1 cup
10 grams salt about 1 3/4 teaspoon
450 gram water about 1 1/2 cup

Pizza Inclusions (optional)

10-12 pepperoni slices chopped into quarters
1 cup mozzarella cheese grated
1 tablespoon minced fresh garlic
1-2 tablespoons basil pasta (or freshly chopped basil)
1/2 cup parmesan cheese fresh grated or out of the can

sausage pizza inclusions

8 oz cooked crumbled hot italian sausage
fresh herbs sage, thyme, rosemary
1 cup grated swiss cheese
1/2 cup parmesan cheese

Dip

1 bottle favorite marinara sauce You can also make this pizza sauce here

Instructions

To begin this bread, you need to set aside about 1 hour at least to take the time to knead and let the dough rest. The rest of the time will be more passive time.
This recipe only has a small amount of active effort. You need to let the dough sit and take its time. You also need to plan time for this bread. It needs at least 12 hours in the fridge and at the least 3 on the counter.
What I like to do is to start this dough in the afternoon around 1. I can get all the kneading in by 1:30 and then it needs some rest time. After that it will be sitting in the fridge overnight.
Take your sourdough start, water and flour and put them in a large mixing bowl. Use a wooden spoon or dough spoon to mix the ingredients together.
It will begin to be too sticky and dense to manage with a spoon. Let this sit for one hour. This is the autolyse stage. Once the hour has passed you will add the salt and let it sit another 30 minutes.
Now you will do your first stretch and fold or coil fold. There are two different options. You can stretch and fold which means you pull the dough up from one corner and stretch it and then fold it over the top fo the dough, rotate and do the same action 4 times for the dough.
Coil fold is where you lift the dough from underneath with two hands, pulling the dough up and then folding it down in half on itself as you let it back down. I You then rotate the bowl and repeat this 3 more times rotating the bowl each time.`
Let the dough rest another 30 minutes and repeat the coil fold or stretch and fold. (having wet hands makes this so much easier)
Repeat this 3 -4 more times. You can do it up to 6 times.
Once you are at this point you will notice the dough has a very different texture and should be very jiggly.
Now it is time to let it bulk ferment. This means to let it rise until it is almost doubled. Once it has, its time to shape your dough and prepare it for the fridge! This will make one large loaf or two smaller loaves.
You can divide this dough into two smaller loaves or make one larger one. Take your dough and stretch it until is forms a rectangle shape. Sprinkle on most of your inclusions such as pepperoni, sausage, cheeses, herbs and garlic.Evenly sprinkle them across the rectangle. Fold the dough into thirds lengthwise.
Add a few more ingredients to the top of this and then roll it up into itself.
Carefully pull the dough towards yourself, shaping it into a round ball. Be careful not to rip the dough because the filling will come out. Once it is shaped let it rest while you prep your banneton basket.
While it rests, its time to get a bowl ready. You can use a regular large mixing bowl, but it is recommended to use a bread banneton proofing basket.
If you use a bowl, line it with a towel, and flour the towel heavily to prevent the dough from sticking. I like to use wheat flour for this because it tends to not absorb into the dough.
If you use a bread banneton basket, flour its as well.
Take the dough and lift it up, flip it over and put the finished side of the dough down into the bowl. Cover with plastic wrap and use a rubber band to secure the plastic wrap around the bowl.
Put the bowl in the fridge and let it sit in there for at least 12 hours. You can go as far as 24 hours.
When you are ready, take the bowl out of the fridge and let the dough sit on the counter for about an hour. I like to let the oven preheat to 450 degrees while this is happening. Put your dutch oven in the oven to preheat with the oven. You want your pan to be hot.
Lay out some parchment paper, and take the dough gently out of the bowl and flip it over so the smooth side of the dough is on top. Lay it on the parchment paper
Cut some slits or designs in the dough to allow for more of a rise. I like to make a swirl. You can use a scoring lame or a sharp knife.
Immediately take your hot dutch oven out of the oven and take hold of the parchment paper with the dough. Put it inside the dutch oven and carefully place the lid on and put it in the oven to bake.
If you want, you can add a couple ice cubes on the outside of the parchment paper between the pan and the paper. This will give the crust a bubbly surface and allow more of a rise!
Bake the dough for 35 minutes. Check around 30 minutes and see if it is done. Tap it, it should feel hollow. You can take the top off of the pan and let it bake if the top is not golden brown. Cook with the top off for another 15-20 minutes.
Take it out of the oven when it is done and let it cool for about 20 minutes.
You can cut this warm because it is meant to be served warm. Serve it with your favorite dipping sauces such as pizza sauce or alfredo sauce.
You can easily reheat slices of this in the toaster or air fryer and then enjoy as leftovers!

Keyword artisan bread, dutch oven bread, dutch oven sourdough bread, sourdough, sourdough boule, sourdough bread, sourdough recipe

Tried this recipe?Let us know how it was!

My favorite thing about sourdough is that there is no yeast in it. Yeast is a number one cause of issues for me, and so every chance that I can take to make something without it, I am going to do it.

When I remove yeast from my diet I find my stomach is much happier with me. I find this is much easier than making sourdough pizza. We do love to make sourdough pizza using my sourdough focaccia bread. It makes the most yummy deep dish pan pizza.