Pepperoni Pizza Sourdough Bread is the perfect combination of artisan sourdough and classic pizza flavors. With a chewy crust, soft interior, gooey cheese, and savory pepperoni tucked inside every slice, this homemade bread is a fun twist on two family favorites. It’s great for dinner, game day, lunch, or served alongside soup and salad.
This recipe walks you through every stage of making sourdough bread, from mixing and fermenting the dough to adding the pizza-inspired filling and baking it until beautifully golden. If you’re comfortable making basic sourdough, you’ll find this recipe easy to follow and incredibly rewarding.
1. Pepperoni Pizza Sourdough Bread Recipe (Yield: 8 Slices)
Ingredients
- 4 cups plus 2 tablespoons bread flour
- ⅓ cup active sourdough starter (100% hydration)
- 1⅓ cups warm water
- 1¾ teaspoons salt
- 1 tablespoon olive oil
- ½ cup pizza sauce
- 1 cup shredded mozzarella cheese
- ½ cup pepperoni slices (mini or regular, halved)
- ¼ teaspoon dried oregano
- ¼ teaspoon garlic powder
- 2 tablespoons grated Parmesan cheese
Instructions
Begin by feeding your sourdough starter about 4 to 8 hours before mixing the dough. It should be bubbly, active, and able to pass the float test for the best rise.
In a large mixing bowl, combine the warm water and active sourdough starter. Stir until the starter is mostly dissolved. Add the bread flour and mix with a wooden spoon or your hands until a shaggy dough forms with no dry flour remaining. Cover the bowl with a clean towel and let the dough rest for 30 minutes. This autolyse period allows the flour to absorb the water and improves gluten development.
After the dough has rested, add the salt and olive oil. Knead by hand for about 8 to 10 minutes or use a stand mixer with a dough hook for 6 to 8 minutes until the dough becomes smooth, elastic, and slightly tacky.
Transfer the dough to a lightly oiled bowl and cover it. Let it ferment at room temperature for approximately 3 to 4 hours. During the first 2 hours, perform a set of stretch-and-folds every 30 minutes. To do this, gently lift one edge of the dough and fold it toward the center, rotating the bowl until all four sides have been folded. This strengthens the dough without aggressive kneading.
When the dough has increased in volume by about 50 percent and feels airy, lightly flour your work surface and gently turn the dough out. Press it into a rectangle approximately 12 x 16 inches while preserving as many air bubbles as possible.
Spread the pizza sauce evenly across the dough, leaving a 1-inch border around the edges. Sprinkle the mozzarella cheese over the sauce, followed by the pepperoni slices. Finish with the dried oregano and garlic powder for extra pizza flavor.
Starting with one long edge, carefully roll the dough into a tight log, just as you would roll cinnamon rolls. Pinch the seam closed and tuck both ends underneath to help keep the filling securely inside during baking.
Shape the dough into a round or oval loaf. Place it seam-side up into a well-floured proofing basket or a bowl lined with a generously floured kitchen towel.
Cover the dough and let it proof for 1½ to 2 hours at room temperature. For deeper sourdough flavor, refrigerate the dough overnight and bake it the following day.
About 45 minutes before baking, place a Dutch oven with its lid inside your oven and preheat to 450°F (230°C).
Carefully turn the dough onto a sheet of parchment paper. Score the top with a sharp bread lame or razor blade to allow controlled expansion during baking. Sprinkle the grated Parmesan cheese evenly over the top.
Using the parchment paper as a sling, carefully lower the dough into the hot Dutch oven. Cover with the lid and bake for 25 minutes. Remove the lid and continue baking for another 20 to 25 minutes until the crust is deeply golden brown and the internal temperature reaches 205–210°F.
Transfer the finished loaf to a cooling rack and allow it to cool for at least one hour before slicing. Although it’s tempting to cut into it immediately, cooling allows the crumb to finish setting and keeps the melted cheese from running out.
Slice into eight thick pieces and enjoy warm on its own or serve with marinara sauce for dipping.
2. Tips for Perfect Pepperoni Pizza Sourdough Bread
Use a recently fed, active sourdough starter that has doubled in volume before mixing the dough. A vigorous starter produces better fermentation and a lighter loaf.
Measure ingredients with a kitchen scale whenever possible. Accurate measurements help maintain the proper hydration level needed for strong gluten development.
Choose a thick-style pizza sauce instead of a thin marinara. Excess moisture can create soggy areas inside the loaf and make shaping more difficult.
Pat pepperoni slices dry with paper towels before adding them to the filling. Removing excess oil helps prevent greasy pockets inside the bread.
Resist the urge to overfill the dough. A moderate amount of filling makes the loaf easier to shape and helps prevent the cheese from leaking during baking.
Perform the stretch-and-folds gently rather than kneading aggressively during bulk fermentation. This strengthens the dough while preserving the open crumb structure.
Preheat the Dutch oven thoroughly before baking. A fully heated baking vessel creates strong oven spring and helps develop a crisp artisan crust.
Cool the loaf completely before slicing. This step is especially important for filled sourdough because the cheese needs time to set inside the bread.
3. Frequently Asked Questions
Can I use all-purpose flour instead of bread flour?
Yes. Bread flour provides more protein and creates a chewier loaf, but all-purpose flour works well if that’s what you have available. The finished bread will simply have a slightly softer texture.
Can I freeze Pepperoni Pizza Sourdough Bread?
Absolutely. Allow the bread to cool completely before wrapping it tightly. Freeze whole or sliced for up to three months. Reheat slices directly from frozen in the oven or toaster.
Can I add other pizza toppings to the filling?
Yes. Cooked Italian sausage, mushrooms, olives, roasted peppers, caramelized onions, spinach, or provolone cheese all make excellent additions. Avoid vegetables with high moisture unless they’re cooked first.
How should I store leftover bread?
Store the loaf at room temperature in a bread bag or wrapped loosely in foil for up to two days. Refrigerate for longer storage and warm slices before serving to refresh the texture.
Why did some cheese leak out during baking?
A small amount of cheese escaping is completely normal. Leaving a clean border around the edges, sealing the seam tightly, and avoiding overfilling will minimize leakage.
4. Nutrition Information
| Nutrient | Amount Per Slice |
|---|---|
| Calories | 320 |
| Protein | 13 g |
| Total Fat | 9 g |
| Saturated Fat | 4 g |
| Carbohydrates | 46 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 560 mg |
| Cholesterol | 18 mg |
| Calcium | 150 mg |
Pepperoni Pizza Sourdough Bread is a creative way to combine artisan bread baking with the comforting flavors of homemade pizza. Every slice offers a crisp crust, chewy sourdough crumb, melted cheese, savory pepperoni, and just the right touch of herbs, making it a recipe that’s as enjoyable to bake as it is to eat.
After you’ve mastered the basic technique, you can easily personalize the loaf with your favorite pizza ingredients, cheeses, or seasonings. It’s a wonderful recipe for sharing with family and friends and a delicious addition to everything from casual lunches to weekend gatherings.
