2m
- Combine bread flour (70%), all-purpose flour (30%), 62% water, 2.0% sugar, and 0.8% IDY.
- Mix 2 minutes on low.
- Add 2.0% kosher salt and 4% olive oil.
- Knead for 10 minutes until smooth and elastic.
Muffaletta Bread
Traditional Sicilian round sesame loaf crafted for the ultimate New Orleans sandwich
The authentic New Orleans round Sicilian muffaletta bread (Central Grocery recreation). Built with a 62% hydration dough enriched with olive oil and sugar, proofed into a flat 10"–12" round disc, misted with water and densely coated with toasted white sesame seeds, and baked at 425°F for a soft yet sturdy crumb designed to absorb rich olive salad vinaigrette without collapsing.
Calculator
Target Pie Size
Target Diameter
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2
Dough per pizza--
Total dough--
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Dough Ingredients
Open in Dough Lab| Ingredient | Ratio | Per Ball | Total |
|---|---|---|---|
| High-Protein Bread Flour | 70% | ||
| All-Purpose Flour | 30% | ||
| Water | 62.0% | ||
| Extra Virgin Olive Oil | 4.0% | ||
| Granulated Sugar | 2.0% | ||
| Kosher Salt | 2.0% | ||
| IDY | 0.80% | ||
| Total |
Toppings
| Topping | g/sq in | Level | Per Pizza |
|---|---|---|---|
| White Sesame Seeds | 0.300 | ||
| New Orleans Creole Olive Salad | 2.00 | ||
| Genoa Salami & Mortadella | 2.50 | ||
| Capicola, Provolone & Mozzarella | 2.50 |
Topping amounts are per pizza, scaled to your selected pan size.
Home Oven Settings
Temperature425°F
Bake Time20-25 min
SurfacePreheated Baking Stone or Heavy Sheet Pan
Bake at 425°F for 20 to 25 minutes until the crust is pale golden and sesame seeds are toasted and fragrant. Cool completely before slicing horizontally.
Phase 1: Dough & Gluten Development
Flour blending, yeast inoculation, hydration rest & kneading
Phase 2: Fermentation & Temperature
Ambient bulk rise, portioning, cold proof & room temper
1.5h
Cover dough in an oiled bowl and let ferment at room temperature for 1.5 hours until doubled in volume.
- Divide into 450g portions.
- Flatten into a 10-inch round disc.
- Mist the top lightly with water and press generously into a plate of white sesame seeds until fully coated.
- Transfer to a parchment-lined baking sheet.
Phase 4: Oven Launch & Finishing
High-heat baking surface, broiler assist, de-pan & wire rack rest
2h
- Proof covered at room temperature for 1.5 to 2 hours until puffy.
- Bake at 425°F for 20 to 25 minutes until pale golden and hollow when tapped.
- Cool completely.
1h
- Slice loaf horizontally.
- Spoon generous layers of New Orleans olive salad with its flavorful oil on both cut sides.
- Layer Genoa salami, mortadella, capicola, provolone, and mozzarella.
- Wrap tightly in butcher paper for 1 hour to allow oils to saturate the crumb before slicing into quarters.
INTERACTIVE KITCHEN MODE
Want live step-by-step countdown alarms and timeline tracking?
Launch this recipe in the Pizza Lab to run real-time fermentation alarms, calculate dough temperature (DDT), and scale ingredients dynamically.
Fermentation Schedule
Bulk Ferment1.5h
Cold Ferment0h
Final Proof1.5-2h
Direct same-day dough. 1.5 hours bulk ferment at room temp, shape into 10" flat round discs, coat in sesame seeds, and proof 1.5 to 2 hours until doubled.