Feed your sourdough starter the night before, about 10 hours prior, and leave at 72℉ until doubled and bubbly. At warmer temperatures, you may need to add more flour and water. At cooler temperatures, use warm water and add a little more active starter to the mix.

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, 20 grams honey, 30 grams olive oil, 10 grams salt, 10 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, ¼ 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 ¾th 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!