Pepperoni Pizza Sourdough Bread is a fun twist on two favorites: crusty sourdough and classic pepperoni pizza flavors. This bread is packed with spicy pepperoni slices and gooey cheese inside a tangy sourdough dough, giving you little bites of pizza with every slice. It has a crunchy outside and a soft, flavorful inside that makes it just irresistible.
I love making this bread when I want something different for lunch or a snack. It’s like having a pizza party but in bread form, and it always brings smiles around the table. One of my favorite things is how the pepperoni gets nice and crispy on the edges while the cheese melts perfectly, making each bite a little treat. It’s a great way to use your sourdough starter for something playful and tasty.
My go-to is serving this bread warm, right out of the oven or heated up with a little extra cheese on top. It goes great with a simple side salad or some tomato soup for dipping. Friends and family always ask for the recipe after trying it, and I think that’s the best compliment for this pizza-inspired loaf.
Key Ingredients & Substitutions
Bread Flour: This gives the bread its nice chewy texture. If you don’t have bread flour, all-purpose flour can work but the crust may be a bit softer.
Sourdough Starter: Using an active, fed starter is important for good rise and flavor. If you don’t have one, a small amount of commercial yeast can substitute, but the taste will be different.
Pepperoni: This ingredient adds classic pizza flavor and a bit of spice. You can swap it for sliced salami, chorizo, or even cooked sausage.
Mozzarella Cheese: Choose shredded low-moisture mozzarella for melty pockets inside the bread. Fresh mozzarella can be too wet and may affect dough consistency.
Italian Seasoning: Optional but adds a lovely herb flavor. Dried oregano, basil, or thyme work well too.
How Can You Keep the Pepperoni and Cheese Evenly Distributed in the Bread?
It’s important to spread your fillings carefully inside the dough to get those perfect pizza bites in every slice. Here’s how:
- Roll the dough flat in a rectangle to create an even surface for toppings.
- Scatter cheese and pepperoni evenly, avoiding crowded areas or empty spots.
- Leave a small border around the edges to prevent filling from leaking out when rolling.
- Roll the dough gently but tightly to encase the fillings well.
- Tuck the edges under firmly to seal in the cheese and pepperoni.
Doing this ensures the cheese melts nicely inside and pepperoni crisps up in just the right spots, giving you the perfect bite every time you slice your loaf.
Equipment You’ll Need
- Large mixing bowl – I like this to mix everything together without making a mess.
- Dough scraper – helps lift and shape the dough easily.
- Rolling pin – makes spreading the dough into a rectangle simple and even.
- Banneton or proofing basket – keeps the dough shape steady during proofing and gives a nice crust.
- Parchment paper – prevents sticking and makes transferring the dough easier.
- Dutch oven or baking stone – creates that crisp, bakery-quality crust when baking.
- Sharp knife or bread lame – for scoring the top so the bread expands evenly in the oven.
Flavor Variations & Add-Ins
- Swap pepperoni for cooked sausage or ham to change the flavor and protein options.
- Add sliced black olives, jalapeños, or cooked peppers for extra toppings inside the dough.
- Mix fresh basil or oregano into the cheese for a fresher herb taste.
- Use cheddar or a blend of cheeses instead of mozzarella for a richer flavor.
Pepperoni Pizza Sourdough Bread
Ingredients You’ll Need:
For the Dough:
- 500g bread flour
- 375ml lukewarm water
- 150g active sourdough starter (fed)
- 10g salt
For the Filling:
- 100g pepperoni slices
- 120g shredded mozzarella cheese
- Optional: 2 tsp Italian seasoning or dried oregano
For Baking:
- 2 tbsp olive oil (for greasing)
How Much Time Will You Need?
Plan for about 1 hour of active prep and mixing time, plus several hours for fermentation: 3-4 hours for the first rise, then 2-3 hours or overnight for the proof. Baking takes about 45 minutes. Overall, this bread requires some patience but the delicious result is worth waiting for!
Step-by-Step Instructions:
1. Mix and Rest the Dough:
In a large bowl, mix bread flour and lukewarm water until no dry spots remain and a shaggy dough forms. Cover the bowl and let it rest for 30 minutes to hydrate.
2. Add Starter and Salt:
Stir in the sourdough starter and salt, mixing well until fully combined. You can use your hands or a dough hook attached to a mixer.
3. Bulk Fermentation and Stretch & Folds:
Place the dough in a clean, lightly oiled bowl. Cover it and let it rise at room temperature (around 21-24°C or 70-75°F) for 3 to 4 hours. During the first 2 hours, perform stretch and folds every 30 minutes — gently pull a side of the dough up and fold it over, repeating 4 times around the bowl.
4. Shape and Add Fillings:
Turn the dough onto a floured surface and roll it into a rectangle about 30x40cm (12×16 inches). Evenly spread the shredded mozzarella and pepperoni slices on top, keeping a small border around the edges. If you like, sprinkle with Italian seasoning or oregano.
5. Roll and Proof:
Roll the dough lengthwise into a log, tucking the edges underneath to keep the filling sealed inside. Place it seam-side down into a floured banneton or a bowl lined with a floured cloth. Cover and let proof for 2-3 hours at room temperature, or refrigerate overnight for slower fermentation.
6. Preheat and Prepare to Bake:
Heat your oven to 240°C (465°F), placing a Dutch oven or baking stone inside for at least 30 minutes to get thoroughly hot. When ready, gently invert the dough onto parchment paper and score the top with a sharp knife to help it expand evenly.
7. Bake the Bread:
Transfer the dough with parchment into the hot Dutch oven or onto the baking stone. Cover with the Dutch oven lid or create steam in your oven by adding hot water to a tray. Bake covered for 20 minutes, then remove the lid and bake another 20-25 minutes until the crust turns deep golden and crispy.
8. Cool and Serve:
Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing. This helps the crumb set so it won’t be gummy inside.
Enjoy warm slices packed with deliciously tangy sourdough, spicy pepperoni, and melted cheese – every bite tastes like a slice of pizza in bread form!
Can I Use Frozen Pepperoni for This Recipe?
Yes, you can use frozen pepperoni, but make sure to thaw it completely and pat dry to remove any excess moisture. This helps prevent sogginess in the dough and keeps the bread texture just right.
Can I Prepare the Dough the Night Before?
Absolutely! After shaping and rolling the dough with the pepperoni and cheese, you can refrigerate it overnight for a slow proof. Just take it out about an hour before baking to come to room temperature.
How Should I Store Leftover Pepperoni Pizza Sourdough Bread?
Store leftovers in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. For longer storage, freeze the sliced bread and thaw slices as needed before warming.
Can I Add Other Pizza Toppings?
Definitely! Feel free to mix in chopped olives, cooked peppers, or herbs like fresh basil. Just keep fillings light to avoid weighing down the dough or making it too wet.