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.
Feed your sourdough starter the night before baking *Keeping it at 100% hydration, equal parts flour to water*
Autolyze
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*
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*
Shape
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.
Cold Fermentation
Place the loaf into a prepared banneton and refrigerate overnight
Bake
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