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!
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
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.
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.
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!)
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.
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?
- Try this Sourdough Pizza Dough Recipe! This pizza dough creates a soft fluffy crust with crispy edges- and it uses no yeast!
- Try this Sourdough Garlic Pull Apart Bread! It uses the same technique as this recipe where you make sourdough, stretch it, load it up, twist, and bake! Only this Sourdough is loaded with garlic!
- For a healthier bread recipe, try this Seeded Sourdough Rye! It uses a blend of bread and rye flour for extra vitamins and minerals while being loaded with seeds! A slice of this bread will give you all your omega 3s!
- Have extra sourdough starter from your last discard? Try making these sourdough tortillas– they are just magical when your press edible flowers into them! Or try sprinkling on some garlic powder for some extra zing!
- Looking for a quicker recipe than sourdough? Try this Air Fryer Focaccia! It can be made in under 2 hours and requires no oven- just an air fryer!
- If you are into the classics try out this Vegan Banana Bread! This easy recipe requires no weird ingredients and will leave you wondering why anyone adds eggs to their banana bread at all!
Sourdough Pizza Bread
- Feed your sourdough starter the night before baking *Keeping it at 100% hydration, equal parts flour to water*
- 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 shaggyLet 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 doughGrab the dough and stretch it and gently fold it inRepeat 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*
- 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 doughRoll 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)
- Weave the two strands together to create a braid, then shape the braids into a circle so you have a round loaf.
- 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 minutesReduce the heat to 450 °FPlace a baking sheet in a rack below the Dutch OvenRemove the Dutch Oven lidSpray the dough with fresh waterBake for an extra 2-3 minutes or until the crust is golden brown and caramelized
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