The Pizza Bread | Sourdough

A slice of pizza or a slice of sourdough bread? Why choose when you can have both for the price of one! Our pizza bread is made with mozzarella cheese by Capri Organics, sun dried tomatoes, and fresh basil (in addition to flour, water, and salt). Just dip it in some extra virgin olive oil and you'll be space traveling through Italy!

mozzarella cheese, basil, sun-dried tomatoes, wheat flour, levain (flour, water), water, and sea salt.

This loaf is best unsliced as it will last longer. Sliced bread dries faster and its shelf life is significantly impacted.

We recommend keeping your bread uncovered on your counter rather than in the fridge or a plastic bag. We place our loaves cut side down, so that the crumb isn't exposed to air, while the crust slowly stales.* In a sealed plastic bag, the crust will soften, as the moisture from the bread has nowhere to go, eventually leading to a moldy loaf.

If you don't expect to finish your loaf before it stales, freeze it in a plastic bag. Slice it first, to make toasting ever more convenient.

Revive your stale loaf in the oven at 175°F for 15-20 minutes.

*Technical note: Staling has nothing to due with water loss, as bread actually only loses about 1% of water content as it ages. Rather, the gelatinized starch molecules form into crystalline regions, causing a tightening effect on the bread. By reheating it, you can temporarily disrupt the less stable regions of the chains comprising the starch molecules.

Approx. 22 oz