This Pepperoni Pizza Sourdough Bread is loaded with slices of pepperoni, mozzarella, parmesan, and pizza seasoning for a savory loaf packed with pizza flavor. Enjoy it as an appetizer with marinara or turn it into delicious sandwiches.
I think the only thing I might love more than sourdough bread is pizza (can I say that?!).
I already have a few pizza-inspired recipes on the blog, including sourdough focaccia pizza, grilled sourdough pizza, sourdough whole wheat pizza dough, and my popular sourdough discard pizza dough. So when I was brainstorming new sourdough bread recipes to share this year, I was surprised I hadn’t created a pizza-flavored loaf yet!
Of course, I had to fix that.
During testing, I experimented with both sliced pepperoni and pepperoni from a log. I found that thin slices cut into smaller pieces worked best because they distributed more evenly throughout the dough and released less excess grease.
I also tested adding the pepperoni and cheese during shaping versus incorporating them during the stretch-and-fold phase. Adding them during the stretch and folds was the clear winner because it helped evenly distribute the mix-ins and made it easier to separate any pepperoni pieces before the dough went into its final cold proof.
The result is a soft, chewy sourdough loaf packed with savory pizza flavor. It’s perfect for sandwiches, dipping into marinara sauce, or simply enjoying warm and fresh on its own.
I hope you give this pepperoni pizza sourdough bread a try and love it as much as I do!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Active Sourdough Starter- Use a bubbly, active starter for the best rise. You can use 1-2 day old sourdough discard, but expect a longer rise time.
- Pepperoni- Cut into smaller pieces and separate as you add it to the dough to help distribute it evenly.
- Mozzarella Cheese- Use low-moisture mozzarella to prevent excess moisture in the dough.
- Parmesan- Freshly grated parmesan provides the best flavor and melts smoothly into the dough.
- Pizza Seasoning- Use a salt-free blend to avoid adding too much salt. You can also substitute with 2 teaspoons dried oregano and 1 teaspoon garlic powder.
- Bread Flour- Bread flour helps create a chewy loaf with good structure. All-purpose flour can be used, but the loaf may be slightly less chewy.
- Water- This recipe makes a 77% hydration dough, which creates an airy crumb while still being manageable to work with. Adjust slightly if you prefer a wetter or firmer dough.
- Kosher Salt- enhances flavor and strengthens the dough. I use Diamond Crystal Kosher Salt (about 2.8 grams per teaspoon). If using Morton's salt or table salt, reduce the amount or measure by weight.
Tips for Success
- Use freshly shredded cheese. It melts better and avoids the anti-caking agents found in pre-shredded cheese.
- Cut the pepperoni into smaller pieces. Smaller pieces distribute more evenly and prevent heavy pockets in the dough.
- Separate the pepperoni as you work. This helps prevent clumps and ensures even distribution throughout the loaf.
- Watch the dough, not the clock. Bulk fermentation can vary based on your starter and kitchen temperature. Look for a puffy dough with bubbles throughout that has nearly doubled in size.
- Expect slightly less oven spring. The added weight and fat from the pepperoni and cheese can limit how much the loaf rises compared to a plain sourdough.
How to Make Sourdough Pizza Bread
This pepperoni pizza sourdough bread is packed with your favorite pizza flavors. Follow along with my step-by-step photos to see how it comes together! Full instructions are in the recipe card below.
Step 1: Feed sourdough starter. Feed your sourdough starter 6-12 hours before starting to ensure it’s bubbly and active.
Step 2: Mix the dough. In a large mixing bowl, whisk together warm water, sourdough starter, and pizza seasoning. Add bread flour and mix until fully combined with no dry flour left. Cover and let rest for 20 minutes.
Step 3: Stretch and fold. Complete four sets of stretch and folds, resting 15 minutes between each set. During the first set, gradually fold in the pepperoni and cheeses.
Step 4: Bulk fermentation. Cover and let the dough rise at room temperature until doubled, bubbly, and slightly jiggly. This usually takes 4–12 hours depending on your kitchen temperature.
Step 5: Shape. Gently shape the dough into a round by folding the edges toward the center, flipping it seam-side down, and using your hands to round it on the counter.
Step 6: Cold proof. Place the dough seam-side up in a well-floured proofing basket. Cover and refrigerate overnight for 12–16 hours.
Step 7: Bake. Bake in a preheated Dutch oven at 450°F for 40 minutes, then uncover and bake 5-10 more minutes. Let the bread cool completely before slicing.
Baker's Timeline
Here is an example of a schedule you can use to make this sourdough pepperoni pizza bread.
- 8:00 PM (Night Before): Feed your starter.
- 8:00 AM: Mix the dough.
- 8:30-9:30 AM: Stretch and fold, add pepperoni.
- 9:30 AM-3:30 PM: Bulk fermentation.
- 3:30-4:00 PM: Shape.
- 4:00 PM-8:00 AM (Next Day): Cold proof.
- 8:00-8:45 AM: Bake.
- 8:45 AM-12:45 PM: Cool.
Note: Rise times will vary depending on the strength of your starter and the temperature of your kitchen and dough. It's best to use visual cues from your starter and dough rather than sticking to a strict timeline.
How to Store
Store pepperoni pizza sourdough bread in an airtight container at room temperature for 1-2 days.
For longer storage, freeze in a freezer-safe bag for up to 3 months. When ready to enjoy, thaw at room temperature or warm it up in a toaster or oven.
Serving Suggestions
Try this pepperoni pizza sourdough bread dipped in marinara or pesto, slathered with cream cheese or butter, or turned into a mouthwatering grilled cheese sandwich!
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Pepperoni Pizza Sourdough Bread
Equipment
- Straight-sided container (optional)
- Proofing basket or bowl lined with tea towel
- Bread sling or parchment paper
- Lame or sharp knife
Ingredients
- 1 ½ cups (360 grams) water
- ½ cup (100 grams) active sourdough starter
- 1 tablespoon pizza seasoning (salt-free; or use 2 teaspoons dried oregano + 1 teaspoon garlic powder)
- 4 cups (480 grams) bread flour
- 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt reduce to 1 ¾ teaspoons if using Morton's brand or table salt
- ¾ cup (100 grams) pepperoni slices cut into thin strips
- 1 cup (100 grams) low-moisture mozzarella cheese shredded
- ½ cup (50 grams) parmesan cheese grated
- Rice flour for proofing basket
- 2 ice cubes for steam
Instructions
- Feed your sourdough starter 6–12 hours before you plan to mix your dough. It should be active, bubbly, and roughly doubled in size before you begin.
- In a large bowl, whisk together the water, active sourdough starter, and pizza seasoning until combined. Add the bread flour and salt, then mix until no dry flour remains and a sticky, cohesive dough forms. Cover the bowl and let the dough rest for 20 minutes.1 ½ cups (360 grams) water, ½ cup (100 grams) active sourdough starter, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt, 1 tablespoon pizza seasoning, 4 cups (480 grams) bread flour
- Lightly wet your hands to prevent sticking. Gently flatten the dough and add about ¼ of the pepperoni, mozzarella, and parmesan to the center. Perform a stretch-and-fold by grabbing one side of the dough, stretching it upward, and folding it over the top. Rotate the bowl 90 degrees, add another ¼ of the mix-ins, and repeat. Continue until all of the pepperoni and cheese have been incorporated and the dough has been folded 4 times. Gather the dough into a rough ball, cover, and let it rest for 20 minutes. Repeat the stretch-and-fold process 3 more times, allowing the dough to rest for about 15 minutes between each set.¾ cup (100 grams) pepperoni slices, 1 cup (100 grams) low-moisture mozzarella cheese, ½ cup (50 grams) parmesan cheese
- Cover the dough and let it rise at room temperature until it has nearly doubled in size, looks puffy, and has visible bubbles throughout. This can take anywhere from 4–12+ hours depending on the temperature of your kitchen.
- Turn the dough out onto a lightly floured surface. Gently stretch it into a rough rectangle. Fold the dough by stretching one short side slightly and folding it toward the center. Repeat with the opposite short side. Then fold each long side toward the center. Flip the dough over so the seam side is facing down. Using your hands or a bench scraper, gently shape the dough into a round by tucking the edges underneath and rotating the dough to build surface tension.
- Generously dust a proofing basket with rice flour. Transfer the dough into the basket with the seam side facing up, pinching the seam closed if needed. Cover and refrigerate for 12–16 hours.Rice flour
- Place a lidded Dutch oven in the oven and preheat to 450°F. Once the oven reaches temperature, allow the Dutch oven to continue heating for an additional 30 minutes.
- Turn the chilled dough out onto a bread sling or sheet of parchment paper. Score the top of the dough as desired. Carefully place 2 ice cubes into the hot Dutch oven to create steam, then transfer the dough inside and immediately cover with the lid. Bake at 450°F for 40 minutes with the lid on. Remove the lid and continue baking for an additional 5–10 minutes, or until the crust reaches your desired level of browning.2 ice cubes
- Transfer the bread to a wire rack and let cool for at least 2–4 hours before slicing.
Notes
- Expect slightly less oven spring. The added weight and fat from the pepperoni and cheese can limit how much the loaf rises compared to a plain sourdough.
- Storage: Store bread in an airtight container at room temperature for 1-2 days or freeze for up to 3 months.Â
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