If pizza and sourdough ever became friends, this loaf would be the result.
Made with three Italian flours from Molino Pasini in Lombardia, this dough has a beautifully tender crumb. Slow fermentation gives it character; the fillings give it generosity.
Folded through with soft sundried tomatoes, a generous amount of mozzarella, pecorino, and parmesan, this is a deeply savory loaf with pockets of melted cheese and bursts with flavor in every slice.
Toast it and add butter, and it feels like the simplest shortcut to a slice of pizza - crisp edges, soft center, no fuss.
