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Sourdough Pizza Bread

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This loaf of sourdough gives you all the flavors of pizza in each slice! This bread is swirled with pizza sauce, fresh herbs, and plant-based cheese. This pizza flavored sourdough bread is perfect for pizza toast, dipping in soups, for paninis, or perfect toasted with just a little bit of butter.

Your fancy toast gets that much bougier with gourmet flavored sourdough!

This sourdough loaf gives you the flavors of pizza- in bread form! This loaf of sourdough is twisted with marinara, cheese, and basil to give the flavors of pizza in each slice.
a loaf of bread on a cooling rack

How to Make Sourdough Pizza Bread

For all you sourdough nerds out there here is the most basic recipe to start the dough:

70% hydration with 600 grams bread flour, 90 grams starter and 12 grams salt

Autolyze, add starter, stretch and fold, bulk rise, stretch out the dough, spread your topping, assemble the loaf, cold fermentation, then bake!

Do not panic if you don’t understand- this whole process is very simple! Below is an explanation in detail of how those steps are accomplished.

Autolyzing the Dough

Autolyzing the dough simply means you mix the flour and water together before you add the other ingredients. After you mix together the flour and water you let it rest for 45 minutes. At that point you fold in your other ingredients

Adding the Starter

After the flour and water rested together for the 45 minutes, you’ll notice the texture is less rough. This process is the beginning steps of your dough forming gluten. The gluten is what helps give your bread the structure it needs to rise and keep its fluffy shape in the oven.
Add about 2 tbs at a time of the active sourdough starter, along with a pinch of salt to the surface of the dough. Grab the edges of the dough to stretch it and fold it over to encase the sourdough starter. Rotate the dough so each side is folded over. You’ll repeat the process about 4 or 5 times until the starter and salt is all used up!

Stretch the Dough

Let your dough rest for 30 minutes, then grab an edge of the dough, stretch it, and fold it over itself. Repeat this about 5 times. This will continue to help the dough strengthen its gluten so it has the structure it needs to rise and be fluffy.
See the video below to see how to fold it!
Repeat this process every 30-45 minutes 4 times

Bulk Rise

After you’ve done your folds let the dough rest in a warm spot for it to rise. The warmer the location you have your dough rise in, the less amount of time it will need.
You want the dough to increase by 50%.

Do not allow it double in size or you risk over proofing the dough. The means it may not rise as well in the oven.

Under proofing, or not letting the dough rise enough can also lead to flat, dense bread.

Marking the size of your dough in your bowl can help you determine if the dough has risen enough. Otherwise keep an eye on it and use your best judgement! It can range from 3-5 hours depending on room temperature.

a loaf of sourdough cut in half stacked on the other half of the bread.

Assembling Pizza Bread

After your dough has risen, very carefully stretch it out without deflating it. Stretch it out into a large rectangle that is about 1 to 2 centimeters thick.
Spread over the pizza sauce, your cheese, and fresh herbs.
Grabbing one edge of the dough, roll it into a long log.
You’ll cut it in half vertically leaving the end attached so the dough is connected.
Lift one side of the dough over the other to weave it into a braid. Once it’s a long braid roll it into a circle.
Add it to a round banneton that has been powered with tapioca starch.

Cold Fermentation

This is where the sourdough does it’s magic! The wild yeasts will help ferment the gluten- giving you all the health benefits! The wild yeasts in sourdough helps make it easier to digest gluten, making this suitable for those with gluten sensitivity!
To do this simply put your loaf of sourdough in the fridge overnight so the yeasts have some time to ferment the dough. Keep the dough in the fridge until you are ready to bake (do not let it get to room temperature before baking!)

Baking Sourdough

Preheat the oven to 500 degrees and add your Dutch Oven. You’ll need a Dutch Oven to bake this sourdough! The Dutch Oven needs to preheat before you add the dough, bake it for 300 minutes at 500-degree F.
Keep your dough in the fridge while the Dutch Oven preheats!
Once your Dutch Oven is preheated, remove the dough from the banneton and place it on parchment paper. Place it in the Dutch Oven and put the lid on. Bake it for 23 minutes.
After 23 minutes reduce the oven heat to 450F, place a baking sheet in the rack below the dutch oven, then remove the lid of the Dutch Oven. Spray the Dough with a spray bottle a couple of times. Then bake for another 2 minutes.

The baking sheet going under the Dutch Oven helps prevent the bottom of the bread from burning. It really helps you get the perfect bread.

Spraying your dough with a spray bottle helps the crust get a crisp and caramelized glaze. It’s a game changer in sourdough bread baking!

Storing your Sourdough Bread

The best way to store your bread is wrapped with the parchment paper you used to bake it, inside of a fabric bread bag, then stored in a bread box. This is a zero-waste way to store your bread! (Especially if you compost your parchment when you are all done!)
The bread can be stored in a bread box or at room temperature for up to 3 days. If you store it in the refrigerator it will last up to a week before it gets too dried out.

A loaf of bread inside of a fabric bread bag on a countertop

Pizza Toast- Made from Pizza Bread

For the ultimate pizza toast you gotta use a slice of pizza bread!
Simply add a tablespoon of pizza sauce to your sliced bread, a few pinches of cheese, some fresh herbs, then toast in a toaster oven for 5 minutes. You can also make pizza toast in the air fryer!

Looking for more Vegan Bread Recipes?

a loaf of bread on a cooling rack

Sourdough Pizza Bread

This sourdough loaf gives you the flavors of pizza- in bread form! This loaf of sourdough is twisted with marinara, cheese, and basil to give the flavors of pizza in each slice.
Print Recipe
CourseAmerican, Baking, Side Dish, Sides, Vegan Recipes
Prep Time1 day 7 hours
Cook Time25 minutes



  • Feed your sourdough starter the night before baking
    *Keeping it at 100% hydration, equal parts flour to water*
    a jar of sourdough starter that is active and full of bubbles


  • Measure out the 600 grams flour and 420 grams water- then mix with a dough hook. Or your clean hands if you don't have a dough hook.
    The dough will be shaggy
    Let rest for 45 minutes

Add Starter and Salt

  • Measure out your sourdough starter and the salt into small separate bowls
  • Spread about 1/5th of the sourdough starter (90 grams) over the dough and sprinkle over roughly 1/5 of the salt (12 grams) over the dough
    Grab the dough and stretch it and gently fold it in
    Repeat the process of adding the salt and sourdough to the dough and folding it in until it is all incorporated
    *Think of this like lamination where you layer the ingredients to combine*
    a bowl of

Bulk Rise

  • Cover the dough in a bowl with a damp towel (or shower cap) and let rest for 3-6 hours or until it has increased by 50% in size
    *Covering the bowl that the dough is in helps prevent it from drying out*


  • Generously flour a flat surface
  • Without deflating the dough, stretch it out into a rectangle over the floured surface
  • Spread the pizza sauce, cheese, and fresh herbs over the dough
    Roll the dough into a long tube (like cinnamon rolls)
  • With a pair of kitchen scissors vertically cut the roll in half vertically up the roll (restuff any cheese that falls out)
    a rolled tube of bread dough, cut in half vertically
  • Weave the two strands together to create a braid, then shape the braids into a circle so you have a round loaf.
    Strands of dough filled with cheese and pizza sauce being woven together

Cold Fermentation

  • Place the loaf into a prepared banneton and refrigerate overnight


  • The next morning preheat your oven to 500 °F and add a Dutch Oven to bake for 30 minutes
    *You want your Dutch Oven fully preheated before you add the dough*
    Line the preheated Dutch Oven with parchment paper and add the loaf directly from the refrigerator
    *Do not let the loaf sit out or reach room temperature before baking*
  • Bake for 23 minutes
    Reduce the heat to 450 °F
    Place a baking sheet in a rack below the Dutch Oven
    Remove the Dutch Oven lid
    Spray the dough with fresh water
    Bake for an extra 2-3 minutes or until the crust is golden brown and caramelized


See more Indepth directions and explanations of each step in the article above.  


Calories: 210kcal | Carbohydrates: 38g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Cholesterol: 3mg | Sodium: 414mg | Potassium: 68mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 59IU | Vitamin C: 0.4mg | Calcium: 47mg | Iron: 1mg

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By on September 21st, 2022

About Jessica Flowers

Jess Flowers is a multimedia specialist who creates vegan recipes using local and wild ingredients. Being plant based for over a decade, it is her mission to share delicious recipes that are made without animal products!

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