This Pepperoni Pizza Sourdough Bread is a fun twist on two favorites rolled into one: tangy sourdough bread loaded with melty cheese, spicy pepperoni slices, and a touch of classic pizza flavor. You get that lovely chewy crust from the sourdough, with delicious pockets of pepperoni and gooey cheese inside, making each bite feel like a personal pizza but in bread form.
I love making this when I want something a bit different but still crave pizza. It’s a great way to share pizza vibes without the fuss of toppings falling off a slice. Plus, sourdough adds this wonderful depth of flavor that gives the bread a nice tang, which pairs perfectly with the spiciness of the pepperoni. When I bake it, the whole kitchen smells amazing, like a pizzeria at home.
My favorite way to enjoy this bread is warm, maybe with a little extra marinara sauce on the side for dipping. It’s perfect for lunch, snack time, or when friends drop by unexpectedly. I’ve found it’s a big hit with both kids and adults, and it’s so nice to slice and share. If you haven’t tried mixing pizza ingredients into bread before, this recipe is a must-try for sure!
Key Ingredients & Substitutions
Bread flour: Bread flour has more protein than all-purpose flour, which helps build the dough’s gluten for a chewy, airy crumb. If you don’t have bread flour, all-purpose works fine but expect a slightly softer texture.
Sourdough starter: The sourdough starter gives the bread its tangy flavor and natural rise. If you don’t have one, you could use active dry yeast (about 1 tsp) instead, but the flavor won’t be quite the same.
Pepperoni: I like using sliced pepperoni for authentic taste and that nice spicy kick. For milder options, try cooked Italian sausage or omit meat for a vegetarian version.
Mozzarella cheese: Fresh, shredded mozzarella melts well for pockets of cheesy goodness. You can swap with provolone or mild cheddar if preferred.
Tomato paste & spices: Tomato paste adds the classic pizza sauce flavor. If you don’t have it, a spoonful of marinara or pizza sauce works too. The dried oregano and garlic powder add depth but can be left out if you want a simpler taste.
How Do You Fold the Dough with Fillings Without Losing Air?
Folding the dough around pepperoni and cheese is key to trapping those delicious pockets inside while keeping the dough light. Here’s how to do it gently:
- Stretch the dough gently on a floured surface, careful not to tear it.
- Spread your tomato paste and toppings evenly but leave space around edges.
- Fold the dough like an envelope: bring the edges up and over the filling, pinching seams tightly.
- Turn the dough seam side down to rest and shape it gently into a round loaf without pressing harshly.
- This method seals the fillings inside and keeps the dough airy for a great crumb.
Taking your time and handling the dough softly makes a big difference in the final texture of your pepperoni pizza sourdough bread!
Equipment You’ll Need
- Mixing bowls – I suggest using large bowls to give your dough room to rise and develop.
- Bench scraper or dough spatula – helps to handle sticky dough and shape it easily.
- Proofing basket or bowl – keeps your loaf shaped nicely during the final rise.
- Parchment paper or a baking mat – makes transferring the dough easier without sticking.
- Heavy oven-safe pot or Dutch oven – creates a sealed environment for a crusty, bubbly bread crust.
- Sharp knife or razor blade – for scoring the top to help your bread expand as it bakes.
- Oven mitts and brushes – for safety and brushing olive oil for a shiny crust.
Flavor Variations & Add-Ins
- Swap pepperoni for cooked sausage, ham, or sautéed bell peppers to change flavor profiles.
- Add chopped black olives, red onions, or fresh basil inside for more toppings-in-a-bread experience.
- Use mozzarella and provolone for different cheesy textures or include a sprinkle of parmesan on top before baking.
- Mix in some red pepper flakes or Italian herbs into the dough or sauce for a more flavorful crust and filling.
Pepperoni Pizza Sourdough Bread
Ingredients You’ll Need:
- 500g (about 4 cups) bread flour
- 350g (about 1 1/2 cups) lukewarm water
- 100g active sourdough starter (fed)
- 10g salt
- 100g sliced pepperoni (or chopped into smaller pieces)
- 150g shredded mozzarella cheese
- 2 tbsp tomato paste or pizza sauce
- 1 tsp dried oregano
- 1 tsp garlic powder (optional)
- A pinch of red pepper flakes (optional)
- Olive oil (for brushing)
- Cornmeal or flour (for dusting)
How Much Time Will You Need?
Expect about 30 minutes to prepare the dough, plus 4 to 6 hours of room-temperature fermentation, and an additional 2 to 4 hours for the final proof (or overnight if refrigerated). Baking takes about 35 to 40 minutes, and cooling another hour before slicing. Altogether, plan around 7 to 8 hours if proofed at room temperature, or more if you opt for overnight refrigeration.
Step-by-Step Instructions:
1. Make the Dough
In a large bowl, mix the bread flour and lukewarm water until the mixture is a shaggy dough. Cover it with a damp towel and let it rest for 30 minutes. This rest (called autolyse) helps the flour absorb water properly.
2. Add Starter and Salt
Add your active sourdough starter and salt to the dough. Mix thoroughly until everything is well combined. The dough will start to come together and feel a bit sticky.
3. Bulk Fermentation with Stretch & Folds
Cover the dough and let it ferment at room temperature for 4 to 6 hours. During the first 2 hours, gently stretch and fold the dough every 30 minutes to help develop the gluten. After that, leave it to rise undisturbed.
4. Prepare the Pizza Mixture
In a small bowl, mix the tomato paste, dried oregano, garlic powder, and red pepper flakes (if you like a little heat).
5. Add Pepperoni and Cheese
Turn the dough out onto a lightly floured surface and gently stretch it into a rectangle shape. Spread the tomato paste mixture evenly over the dough, leaving about one inch of space around the edges. Sprinkle the pepperoni slices and shredded mozzarella evenly on top.
6. Fold to Enclose Fillings
Fold the dough over itself like an envelope to enclose the pepperoni and cheese. Pinch the seams to seal everything inside. Then, gently shape your dough into a tight round loaf without pressing too hard.
7. Final Proof
Place the dough seam side down into a well-floured proofing basket or a bowl lined with a flour- or cornmeal-dusted towel. Cover the dough and let it proof for 2 to 4 hours at room temperature, or refrigerate overnight for even deeper flavor.
8. Preheat Oven and Dutch Oven
About 30 minutes before baking, preheat your oven to 475°F (246°C) with a Dutch oven or heavy oven-safe pot inside. This will help create a great crust.
9. Score and Bake
Carefully remove the hot Dutch oven and gently transfer your dough inside, seam side up. Use a sharp knife to score the top of your loaf—this helps it expand while baking. Brush the top lightly with olive oil for a lovely finish.
10. Bake Covered
Put the lid on the Dutch oven and bake for 20 minutes. This traps steam, which helps develop a crispy crust.
11. Bake Uncovered
Remove the lid and bake for an additional 15 to 20 minutes, until the crust is deep golden brown and crispy.
12. Cool Before Slicing
Take the bread out of the oven and place it on a wire rack. Let it cool for at least 1 hour before slicing so the inside finishes setting.
Enjoy your warm Pepperoni Pizza Sourdough Bread as is or with some marinara sauce for dipping—it’s a tasty way to enjoy pizza flavors in a satisfying homemade bread!
Can I Use Frozen Pepperoni for This Bread?
Yes, you can! Just make sure the pepperoni is fully thawed and patted dry to avoid adding extra moisture to the dough, which can affect the texture.
Can I Prepare the Dough Ahead of Time?
Absolutely! You can do the bulk ferment and then refrigerate the dough overnight before adding the fillings and final proof. This slow fermentation enhances the flavor and makes the process more flexible.
How Should I Store Leftover Pepperoni Pizza Sourdough Bread?
Store leftover bread in a paper bag or loosely wrapped in a kitchen towel at room temperature for up to 2 days to keep the crust crisp. For longer storage, slice and freeze it in an airtight bag, then toast slices when ready to eat.
Can I Add Other Pizza Toppings?
Definitely! Feel free to add sautéed vegetables, olives, or cooked sausage along with or instead of pepperoni. Just make sure any extra fillings aren’t too wet, as excess moisture can affect the dough.
