Feed the Starter: Before making your dough, feed your starter 4-8 hours in advance or until it’s doubled in size. Suggested Feed Ratio: Start with 50g of starter, adding 100g of flour and 100g of water (1:2:2 ratio). Ensure the starter is bubbly and active for best results. If you’re not sure if your starter is ready, perform the “float test” by dropping a small spoonful in water; it should float.

Combine Ingredients: In a large bowl, mix the sourdough starter with the warm water until it’s fully dissolved, resulting in a milky consistency.

Add Flour and Salt: Add flour and salt to the mixture and stir until no flour pockets remain, creating a sticky shaggy dough. Tip: Use a dough whisk for initial mixing, then switch to your hands to fully incorporate all ingredients.

Rest the Dough: Cover the bowl with a kitchen towel or plastic wrap and let it rest for 1 hour. This rest, helps the flour absorb water, creating a smoother, more manageable dough and enhancing the bread’s structure.

Stretch & Fold (Time to Add the Good Stuff): Every 30 minutes, perform 3-4 sets of stretch and folds to build gluten strength. To Stretch and Fold - wet your hands slightly to prevent sticking, grab one side of the dough, stretch it upwards, and fold it over the center. Rotate the bowl 90 degrees and repeat this process on each “side” of the dough. On the third round, add the pizza seasoning, shredded mozzarella, and pepperoni slices over the dough. Fold them in as you stretch. After the last stretch and fold, cover and let it bulk ferment at room temperature (3-12 hours, depending on room temp & starter activity).

Bulk Fermentation: After the last set of stretch and folds, cover the bowl and leave it at room temperature to ferment until bubbles form, and the dough rises (3-12 hours, depending on room temperature and starter strength).

Shaping the Dough: Lightly flour your countertop and transfer the dough onto it. Gently press the dough into a rectangle, taking care not to tear it. Fold one side of the rectangle into the middle, then fold the opposite side over it. Gently roll the dough from one end to the other, creating a dough ball. Then, using gentle push-and-pull motions, create surface tension on the top.

Final Proofing: Place the dough in a floured banneton basket or towel-lined bowl, seam side up. Cover and let it rest at room temperature for 30 minutes to an hour, then refrigerate for 4-24 hours. Tip: For a more sour flavor and easier digestion, proof longer in the fridge.

Scoring and Baking: Preheat the oven to 450°F (230°C) with a Dutch oven inside for at least 15 minutes. Flip your dough onto a piece of parchment paper, seam side down. Dust the top of the loaf with flour. Rice flour will yield best results, but you can also use all-purpose flour or bread flour.

Score the Dough: Using a scoring tool or sharp knife, make a large cut along one side of the top of the dough to allow gases to escape while baking.

Bake: Transfer the dough (on parchment) into the preheated Dutch oven. Bake covered for 30 minutes, then uncover and bake for an additional 15 minutes until the crust is golden brown. Tip: To prevent the bottom from over-browning, place a cookie sheet on the rack below the Dutch oven.

Cool the Loaf: Let the bread cool on a wire rack for at least 1 hour before slicing. Note: Cutting too soon may result in a gummy texture. Enjoy your beautiful sourdough loaf with family and friends!