Cheesy Sourdough Pizza Bread

This Cheesy Sourdough Pizza Bread takes pizza bread to a new level. Studded with favorite toppings like artichoke hearts, glarlic stufffed green olives and fresh cheese curds makes every bite a delight. Not to mention the dough undergoes a long fermentation making it extra east to digest! #realfood #pizza #sourdough #Cheese #nourishingtraditions #wisetraditions #starter #bread

 

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!

 

Sliced Cheesy Sourdough Pizza Bread showing the roasted artichokes and melted cheese within.

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.

  1.  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.
  2.  Divide the dough in half. This recipe makes two loaves (because trust me)!
  3.  Lightly flour and roll the first half into a large round. Spread toppings evenly over the round. Make your first fold over.
  4.  Add toppings to the newly exposed dough.

Cheesy Sourdough Pizza Bread Steps 1-4. Showing the raw dough, dough divided in half, added toppings, and first fold.

 

5.  Working counter clockwise make the second fold over and add toppings to the newly exposed dough.

6. Working counter clockwise make the third fold over and add toppings to the newly exposed dough.

7. Working counter clockwise 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.

Cheesy Sourdough Pizza Bread Steps 5-8. Showing the second fold, third fold, fourth fold and fifth fold.

 

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.

3Cheesy Sourdough Pizza Bread Steps 9-12. Showing gentle kneading, a tight dough ball, dough in proofing basket, and doubled dough ready for baking.

 

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.

 

Pro Tip

Just before scoring, wet the dough with filtered water generously to get a nice blistery crust!

 

Two golden loaves of Cheesy Sourdough Pizza Bread fresh from the oven. #realfood #pizza #sourdough #Cheese #nourishingtraditions #wisetraditions #starter #bread

 


 

Cheesy Sourdough Pizza Bread
Prep Time
1 d 6 hrs
Cook Time
45 mins
 
Course: Appetizer, Baking, Bread, Side Dish, Snack
Cuisine: American, Traditional
Keyword: Boule, Bread, Cheese, Grains, Kid Friendly, Pizza, Sourdough, Starter
Author: Butter For All
Ingredients
  • 1 Sourdough Pizza Dough Recipe
  • 8-12 Ounces Fresh Organic Cheese Curds Divided (Mozzarella or other cheese can be substituted)
  • 16 Ounces Pizza Toppings Divided (Green Olives, Artichoke Hearts, Roasted Peppers, Sundried Tomatoes, etc)
Instructions
The Night Before
  1. Start by making a batch of my Chewy Sourdough Pizza Crust. Let it ferment overnight.

The Next Day
  1. Prepare your cheese and toppings. Working into two bowls, cut or break the cheese into small cubes and divide in half. Chop toppings into small chunks and divide them into the bowls based on what you want in each loaf. I used roasted artichoke hearts in one loaf and green olives in the other. This is a chance to get creative and use your own favorite toppings!

  2. Punch the dough down and turn it out onto your work surface. Divide the dough in half. This recipe makes two loaves (because trust me)!

  3. 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.

  4. Working counter clockwise make the second fold over and add toppings to the newly exposed dough.
  5. Working counter clockwise make the third fold over and add toppings to the newly exposed dough.

  6. Working counter clockwise make the fourth fold over and add toppings to the newly exposed dough.

  7. Make the last and final fold up and over the exposed toppings.
  8. 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.
  9. 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.
  10. Repeat the shaping steps with the second loaf.

  11. Using a banneton with a cotton cover (a bowl with flour sack towel will also work) 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.
  13. Preheat your oven to 450° with one or two Dutch ovens inside.

  14. Cut squares of parchment to fit the Dutch oven (if you are baking loaves one at a time, follow the next steps for each loaf just before baking).

  15. Turn the risen dough out onto the parchment paper.

  16. Spray the dough generously with filtered water. Rub the dough gently to distribute the water.

  17. Using a sharp Lame, score the dough.

  18. Remove the Preheated Dutch oven from your oven and place the dough inside using the parchment as a sling. Cover and return the Dutch oven to the oven.

  19. Bake covered for 25 minutes. Remove the Dutch oven lid and continue baking for 15 more minutes.

  20. Remove the Pizza Bread fron the oven and cool it completely on a wire rack before slicing.

This Cheesy Sourdough Pizza Bread takes pizza bread to a new level. Studded with favorite toppings like artichoke hearts, glarlic stufffed green olives and fresh cheese curds makes every bite a delight. Not to mention the dough undergoes a long fermentation making it extra east to digest! #realfood #pizza #sourdough #Cheese #nourishingtraditions #wisetraditions #starter #bread

 

 

 

 

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