Tomato & Cheese Pizza Sourdough
Tomato & Cheese Pizza Sourdough

Tomato & Cheese Pizza Sourdough

A savory sourdough loaf inspired by classic pizza flavors, baked in your Krustic Dutch Oven for maximum oven spring and a blistered, golden crust. This soft, high-hydration dough is enriched with tomato sauce and finished with cheesy pockets throughout.

Cultural crusts Oval
PREP TIME30 minutes active, plus 6-12 hours bulk fermentation
COOK TIME50 minutes
SERVES10-12 slices, one large loaf
TOTAL TIME18-24 hours

INGREDIENTS:

  • 100g ripe bubbly starter
  • 125-140g water (start with the lowest amount and add more only if the dough feels too dry/tight)
  • 225g smooth pizza, tomato, or marinara sauce
  • 9g salt
  • 500g flour
  • 80g hard mozzarella or sharp cheddar cheese, cubed

METHOD:

  1. Combine bubbly starter with tomato sauce and water in a large bowl. Mix until combined, then add flour and salt. Combine with a dough whisk until a shaggy dough forms. Image
  2. Leave for 30 minutes to autolyse, then stretch and fold the dough in the bowl 10-12 times until the dough comes together in a uniform ball but isn’t too tight. Image
  3. First set of stretch-and-folds: lift each edge of the dough and fold over to the opposite side. Repeat on all four sides (this completes one set). Cover and rest 40-60 minutes. Image
  4. Second set of stretch-and-folds: add cubed cheese, distributing it evenly and tucking it gently into the dough. Continue bulk fermentation with 1-2 additional sets of stretch-and-folds, spaced 45 minutes apart. Image
  5. The dough is bulk fermented when it has almost doubled and has domed and risen on the top. Image
  6. Pre-shape the dough: Tip out onto a lightly floured surface and gather into a gentle ball. Rest 30 minutes.
  7. Shape: Flip the dough over so the smooth side is down. Gently stretch into a rough square. Fold the bottom third up, then the top third down to form a log. Roll from one end into an oval and place seam-side up into a well-floured banneton. Refrigerate overnight (12 hours plus). Image
  8. When ready to bake: Preheat your Krustic Dutch oven in a 450°F oven for 30 minutes. Remove the banneton from the fridge and flip the dough onto the Silicone Transfer Mat. Image
  9. Score and bake covered for 25 minutes. Image
  10. Remove the lid and bake for a further 20 minutes or until the crust is blistered and golden brown. Image
  11. Cool for 1-2 hours before slicing. Image
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GALLERY:

NOTES:

  • The water content will depend on the brand of tomato sauce you use, so you may end up needing slightly more or less water. The dough is slightly higher hydration, so can be sticky but should still hold its shape easily when you're working with it.
  • If your starter isn’t strong and ready, you can mix equal parts starter, flour, and water and leave 3-4 hours to make a bubbly, ripe levain.
  • Add in any inclusions you like on your pizza: olives and rosemary are delicious additions!
  • If using mozzarella, use the cuttable/gratable stuff! Fresh mozzarella is best used as a topping!
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