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.
Pro Tip:
Just before scoring, generously wet the dough with filtered water to get a nice blistery crust!
This Cheesy Sourdough Pizza Bread takes pizza bread to a new level. Favorite toppings like artichoke hearts, garlic-stufffed green olives, and fresh cheese curds make every bite a delight. Not to mention the dough undergoes a long fermentation, making it extra easy to digest!
Cheesy Sourdough Pizza Bread
Ingredients
Instructions
The Night Before
The Next Day
Want To Learn Everything About Sourdough?
Start with this free guide:
Tara
Thursday 9th of February 2023
Hello! How long once is in the banneton should it take to rise all the way?
Butter For All
Thursday 9th of February 2023
Hi Tara,
It really depends on your starter strength and ambient temperature. But typically, with a healthy starter and a good bulk fermentation, 4-6 hours at room temp. May be faster or slower depending.
Let me know how it turns out!
Courtney
Kate
Wednesday 24th of November 2021
Does this HAVE to be baked in a dutch oven? Could I instead bake it on mu oven stone? Thanks in advance!
Butter For All
Thursday 25th of November 2021
Hi Kate!
Absolutely go for it! You might want to get some steam in the oven either with a pan of water or spray bottle. And follow the directions for the stone on baking temp! Let me know how it turns out!
Best,
Courtney
Mark
Tuesday 11th of August 2020
Instead of fermenting overnight, can I let rise during the day for the 8-12 hours, refrigerate overnight, then bring to room temperature the next day before proceeding?
Thanks
Butter For All
Friday 5th of February 2021
Hey Mark!
I'm not sure why Milan replied here, but the answer is YES! A cold retard will only improve the flavor of this bread!
So definitely go for it!
Courtney
Milan Browne
Tuesday 26th of January 2021
@Mark, No you cannot.