If you love soft chewy pizza crust then you will go gaga for my super chewy, cheesy, sourdough pizza bread.
In the words of my husband (who has eaten a lot of pizza over the years) “Pizza Bread Is Life!” If that’s not a good endorsement then I don’t know what is.
Seriously though, this bread is made with my famous Chewy Sourdough Pizza Crust Recipe and has a classic pizza flavor in a sliceable loaf shape.
My favorite part of a great homemade sourdough pizza is the caramelized cheese that browns on the crust, so this loaf is like a giant cheesy crust studded with your favorite toppings. In my case that’s roasted artichoke hearts, garlic-stuffed green olives, and fresh herbed cheese curds! You can use whatever toppings you love to make this cheesy sourdough pizza bread your own!
Cheesy Sourdough Pizza Bread Technique
How do I get all the cheesy goodness inside the bread?
This bread does take a little technique so I’ve outlined the step-by-step process below.
- Start by making a batch of my Chewy Sourdough Pizza Crust. Let it ferment overnight. The next day turn it out onto your work surface.
- Divide the dough in half. This recipe makes two loaves (because trust me)!
- Lightly flour and roll the first half into a large round. Spread toppings evenly over the round. Make your first fold over.
- Add toppings to the newly exposed dough.
5. Working counterclockwise make the second fold over and add toppings to the newly exposed dough.
6. Working counterclockwise make the third fold over and add toppings to the newly exposed dough.
7. Working counterclockwise make the fourth fold over and add toppings to the newly exposed dough.
8. Make the last and final fold up and over the exposed toppings.
9. With wet hands use a gentle kneading motion to start shaping the dough into a round. Keep the seam side up and stretch the bottom dough tight.
10. Flip the dough seam side down and with wet hands do a little final shaping by gently pulling the dough clockwise and under at the same time. This should help the dough form a tight ball that is sitting on its seam. Let the dough ball rest for 5 minutes on the work surface.
11. Using a banneton with a cotton cover pop the dough in upside down (seam side up) to proof. You shouldn’t need flour if you use the cotton cover. Cover the dough loosely and let it double at room temperature.
12. Once the dough has doubled it will be cresting the banneton and is now ready to bake.
I bake this cheesy pizza bread in my Dutch oven following the same technique that I outline in my post How To Bake the Perfect Sourdough Boule in Your Dutch Oven.
Just before scoring, generously wet the dough with filtered water to get a nice blistery crust!
The Night Before
The Next Day
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