Pepperoni Pizza Sourdough
Ingredients
- 265 g water
- 120 g starter
- 475 g bread flour
- 25 g whole wheat flour
- 120 g marinara sauce
- 10 g olive oil
- 12 g kosher salt
- 120 g cheese (mozz)
- 100 g pepperoni diced
Instructions
- Mix all (except mozz and pepperoni). Rest 1 hour.
- Do 3 sets stretch and folds. Add inclusions on second and third.
- Bulk ferment until about doubled.
- Shape and cold proof overnight.
- Bake 475 covered 20 mins. Then uncov until 205℉
Adapted from Tiffany Gustavus (sourdough fb group)
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