Feed your sourdough starter 6 to 12 hours before starting the recipe.

In a large mixing bowl, whisk together warm water, active starter, kosher salt, and pizza seasoning.

Gradually add bread flour, mixing until no dry flour remains and the dough looks shaggy.

Cover the bowl with a damp kitchen towel and let rest for 20 minutes.

Wet your hands lightly and flatten the dough, then add a quarter of the pepperoni and cheese.

Fold the dough over the fillings, rotating the bowl each time, and repeat for the remaining fillings.

Cover the dough and let it rise until roughly doubled in size, 4 to 8 hours.

Turn the risen dough out onto a floured surface and stretch it into a rectangle.

Fold it like a letter and shape into a round ball, resting it for 15 minutes.

Dust your proofing basket with rice flour and place the shaped dough seam side up.

Cover loosely and refrigerate for 12 to 16 hours.

Preheat your Dutch oven to 450°F and heat for an additional 30 to 60 minutes.

Turn the cold dough out onto parchment, score the top, and add ice cubes for steam.

Bake covered for 40 minutes, then uncovered for another 5 to 10 minutes until golden brown.

Let the bread cool on a wire rack for at least 2 to 4 hours before slicing.