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
Dense, sesame-crusted Sicilian loaf with a tender, sturdy sandwich crumb
The classic Sicilian round sesame loaf of New Orleans. Proofed flat and blanketed in toasted white sesame seeds, baking into a fragrant, golden loaf with a delicate crust and a tight, tender crumb engineered to absorb flavorful olive oils and marinades without getting soggy.
Calculator
Target Pie Size
Target Diameter
How many pizzas are you making?
2
Dough per pizza--
Total dough--
Pie area--
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 |
Water Temp & Climate Assistant (DDT)Calculate ➔
Desired Dough Temperature (DDT) targets 75°F for consistent fermentation. Enter your room temperature to calculate your target water temperature.
Target Water Temp70°F
Standard kitchen (70°F) — Standard fermentation rate.
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.
NOTE: Always shred cheese from a whole block. Pre-shredded bagged cheese is coated in cellulose starches that inhibit melting and scorch into bitter specks.
Home Oven Settings
Home OvenFormulated specifically for standard home ovens (maximum 550°F) on preheated baking steel or in a pan.
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.