09/04/2026
🍕 Ingredients • In Loaf with Italy – Pizza Dough
Dough:
* 365 g white flour
* 35 g whole-wheat flour
* 300 g water
* 9 g salt
* 80 g natural sourdough starter
Add-ins:
* 100 g sun-dried tomatoes
* 50 g mozzarella cheese
* 100 g Parmigiano (Parmesan cheese)
* 30 g basil
* Thyme
Method
Knead the dough, then after 1 hour, perform 3 rounds of stretch and folds, with 30 minutes between each round.
Fermentation starts from the moment the ingredients are mixed. The dough was fermented for about 3.5 hours during the summer, including the stretch-and-fold period, and then placed in the refrigerator.
The next day, take the dough out, spread it, add the fillings, fold and shape it. Leave it to proof in a basket or a toast-bread baking pan for 1–2 hours, depending on the weather.
Preheat the oven to 230°C (446°F) without the fan for 30 minutes.
I recommend baking it using the same method as regular sourdough:
* 20 minutes with steam
* 20 minutes without steam to brown the crust.
For browning, 200°C (392°F) is better so that it doesn’t burn, but this depends on your oven.
Enjoy your meal! 🍕🥖
