For this recipe, I use my normal basic sourdough recipe, but I replace the water with one 15oz can of tomato sauce.

Ingredients:

• 100g active bubbly starter
• 1 – 15oz can of tomato sauce
• 500g bread flour
• 1/2 tsp baking soda
• 11g salt

Inclusions (to preference):

• fresh mozzarella cheese
• pepperonis
• dried basil

Mix your baking soda and full 15oz can of tomato sauce in a bowl together. Then add your starter and mix again. Next add the flour and mix with a spoon until a shaggy dough forms. Then continue to mix with a bowl scraper and/or your hand until all flour is incorporated. Cover and rest for 1 hour. After 1 hour, add salt and perform first stretch and fold. Rest for 30 minutes.

While resting, put the mozzarella on a paper towel and gently press to soak up some of the extra moisture. Do the same with your pepperonis.

Perform a second stretch and fold, adding basil and mozzarella. Rest for 30 more minutes. Add pepperoni and more basil, and perform another stretch and fold. Rest for 30 minutes, and perform a final stretch and fold. You should be performing a total of 4 stretch and folds.

Cover and rest on counter until the dough has risen by about 75%. Spritz counter with water, then transfer dough to counter. Shape dough and transfer to a tea towel lined bowl or banneton that has been dusted with rice flour. Cover and place in the fridge for 12 to 24 hours (I do overnight).

Preheat oven with Dutch oven inside to 450F. Bake covered for 30 minutes. Then remove lid and lower temperature to 400F. Bake uncovered for an additional 20 minutes, or until internal temperature is 205-210F. Cool completely before cutting.

Notes:

• I store this loaf in the fridge because of the meat and cheese so it will last longer. You can warm it up to eat or eat it cold (think cold pizza)