Sourdough Pizza Wreath

4.54 from 13 votes

This Sourdough Pizza Wreath is a festive holiday appetizer filled with pizza flavor and mozzarella cheese that is sure to impress.

Prep Time20

Cook Time27

Rise Time7

Total Time7 47

Course: Appetizer

Cuisine: American

Servings: servings

Author: Emily Christensen

Equipment

Ingredients

Sourdough Starter (Levain)

15 grams active sourdough starter 1 Tablespoon
70 grams all-purpose flour ½ cup
70 grams water ¼ cup + 2 teaspoons

Sourdough Pizza Dough

350 grams water 1 ½ cups
600 grams bread flour 4 ½ cups
150 grams active sourdough starter (levain) ⅔ cup
20 grams honey 1 heaping Tablespoon
30 grams olive oil 2 Tablespoons
10 grams salt 2 teaspoons
2 grams pizza seasoning or italian seasoning optional, 2 teaspoons

Fillings

170 grams pepperoni slices 6 ounces
453 grams shredded mozzarella cheese 1 LB (1 whole block)
¼ cup fresh basil chopped, optional

Topping

45 grams olive oil 3 Tablespoons
2 grams Italian seasoning 1 teaspoon

Garlic Butter

28 grams butter 2 Tablespoons
4 grams minced garlic 2 teaspoons

Instructions

About 10 hours before making the pizza wreath (I like to do this the night before so I can mix the dough in the morning), feed your sourdough starter at a 1:5:5 ratio. Let it rest at around 72°F until doubled and bubbly.
15 grams active sourdough starter , 70 grams all-purpose flour, 70 grams water
Note: This is simply a timing suggestion to help you plan ahead. You can feed your starter however you prefer, as long as you have 150 grams active and ready to use in the dough. Skip this step if your starter is already active and ready to bake with.
Add all the dough ingredients to a stand mixer with a dough hook and knead the dough for 3-4 minutes. The dough should pull away from the sides of the bowl. If it is not add a little bit more flour. Alternatively you can mix the dough by hand in a mixing bowl and then knead for a few minutes on a lightly floured surface until it is soft and forms a smooth ball. Place in a bowl and cover.
350 grams water, 600 grams bread flour, 150 grams active sourdough starter (levain), 20 grams honey, 30 grams olive oil, 10 grams salt, 2 grams pizza seasoning or italian seasoning
Let the dough rise covered in at 80°F for 4-5 hours until doubled in size. At cooler temperatures, expect a longer rise time.
After the dough has doubled, punch down the dough and dump it onto a lightly floured surface. Roll out the dough into a 10x20 inch rectangle.
Sprinkle the cheese over the dough and add the pepperonis all along the dough close together. You can also sprinkle basil over the top.
170 grams pepperoni slices, 453 grams shredded mozzarella cheese, 1/4 cup fresh basil
Tightly roll up the dough into a 20-inch log. Bring the dough ends together and pinch them into a large circle.
Transfer the dough to a parchment-lined x-large rimmed baking sheet. Slice the wreath into 1-inch slits about 3/4th of the way using a sharp knife. You should get 18-20 slices.
Twist the dough 90 degrees so it is on its side. Then the next one will slightly overlap until you have made your way around the entire circle.
To ensure the middle stays open you can add a small oven-safe bowl to the center or you can ball up aluminum foil.
Let the dough rise for another hour or two in a warm spot to puff up. When it is nice and puffy, brush a mixture of olive oil and Italian seasoning on top and preheat the oven to 425℉ degrees Fahrenheit.
45 grams olive oil , 2 grams Italian seasoning
Bake in the preheated oven for 25-30 minutes or until the sourdough wreath is golden and cooked through.
Prepare the garlic butter by melting two tablespoons of butter and mixing it with 2 teaspoons of minced garlic. Brush the top of the Sourdough Pizza Wreath with the garlic butter. Remove the oven-safe bowl from the center and replace it with a small serving bowl filled with warm marinara sauce to serve.
28 grams butter, 4 grams minced garlic
Pull apart and dip in marinara sauce and enjoy!

Notes

Keep the dough in a warm spot to rise. The dough will take longer at cooler temperatures.
Let the dough get puffy before baking to ensure a soft, fluffy pizza wreath.
If you want to make the wreath ahead of time, simply follow the recipe up to the second rise after shaping. Once the wreath is formed, let it rise for 30–60 minutes, then cover it and place it in the refrigerator. It will keep, covered, for up to 24 hours. When you’re ready to bake, take the wreath out while the oven preheats, then bake as directed.

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