Sourdough Pizza Bread (Pepperoni Sourdough Bread)

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

• Active Sourdough Starter- This sourdough pizza loaf needs a bubbly, active starter to rise properly. Want to use sourdough discard instead? Choose some that’s only a few days old. Just keep in mind, the dough might take longer to rise.
• Pepperoni- Cut thinly sliced pepperoni into quarters and separate the slices as you stretch and shape the dough for even distribution. For a lighter version, try turkey pepperoni or skip it altogether.
• Mozzarella & Parmesan Cheese- Use low-moisture mozzarella to prevent excess liquid in the dough. For the best flavor, grate your own cheeses from the block. You can also swap the mozzarella and parmesan for other cheeses if you prefer.
• Pizza Seasoning- Adds that classic pizza flavor. You can use my homemade pizza seasoning recipe or your favorite pizza seasoning blend. If you don't have either, a mix of 2 teaspoons of dried oregano and 1 teaspoon of garlic powder will work just fine.
• Bread Flour- Bread flour helps create a tall, chewy loaf of sourdough bread. You can use all-purpose flour, if preferred. You can also try swapping some of the white flour for whole wheat, just be sure to add a little more water.
• Water- This recipe makes a 65% hydration dough, which is easy to handle and gives a nice, airy crumb. Feel free to adjust if you like a wetter or firmer dough.
• Kosher Salt- Enhances the flavor of the bread. I use Diamond Crystal Kosher Salt, which is about 8.4 grams per tablespoon. If you're using table salt or Morton's brand, be sure to measure by weight or use about half the amount.

How to Make Sourdough Pizza Bread

Making pepperoni pizza sourdough bread is easier than you think! Here’s my step-by-step process with pictures to help you along the way.

1. Feed Sourdough Starter

• Feed your sourdough starter 6-12 hours before starting to ensure it’s bubbly and active.
• Timing will depend on your kitchen temperature.
• In cooler kitchens (around 65-68℉), it might take 10-12 hours. In warmer kitchens (75℉), it might take just 6 hours.

2. Mix the Dough

• In a large mixing bowl, whisk together warm water, sourdough starter, salt, and pizza seasoning.
• Add bread flour and mix until fully combined with no dry flour left.
• Cover and let rest for 20 minutes.

3. Stretch and Fold

• Lightly wet your hands to prevent sticking.
• Flatten the dough slightly and add ¼ of the pepperoni and cheese to the center.
• Perform a stretch-and-fold by grabbing one side of the dough, stretching it upwards, and folding it over the top. Rotate the bowl 90°, add another ¼ of the pepperoni and cheese, and fold again. Do 4 folds total until all the mix-ins are incorporated.
• Gather the dough into a rough ball and place it seam-side down in the bowl.
• Cover and let it rest for 20 minutes.
• Repeat the stretch-and-fold process 3 more times, with 20-minute rests between each fold.

🍕 Tip: As you add the pepperoni, make sure the slices aren’t clumped together. Gently separate any pieces that are sticking to ensure even distribution throughout the dough.

4. Bulk Fermentation

• Cover the dough and let it rise until it doubles in size and develops visible fermentation bubbles on the surface.
• The rise time can vary, taking anywhere from 4 to 8 hours or more, depending on the temperature of the dough and your kitchen, and the strength of your starter.
• For an easy way to track its progress, use a straight-sided container and mark the starting level of the dough.

5. Pre-Shape

• Turn the fermented dough out onto a lightly floured surface. Gently stretch it into a rectangle.
• Fold one long side toward the center, then the other (like folding a letter). Fold each short end toward the center, flip the dough seam-side down, and gently shape it into a round ball.
• Cover and let it rest for 15 minutes.

🍕 Reminder: If you notice any clumps of pepperoni during shaping, gently separate them and redistribute for even pockets of filling in the finished bread.

6. Shape

• Flip the dough seam-side up again and gently stretch it into a smaller rectangle.
• If you're using a bowl or banneton, repeat the shaping process above.
• For a batard, fold the shorter edges of the rectangle toward the center. Then, starting at one of the longer edges, roll the dough tightly into a log, pinching the seam and ends to seal.

7. Cold Proof

• Dust your proofing basket generously with rice flour to prevent sticking.
• Transfer the shaped dough into the basket, seam side up. Pinch the seam to seal if necessary.
• Cover and cold proof the dough overnight in the refrigerator (about 12-16 hours).

8. Bake the Bread

• Place a lidded Dutch oven inside your oven and preheat to 450℉. Let the Dutch oven heat for an extra 30-60 minutes once the oven reaches temperature.
• Turn the dough out onto a bread sling or parchment paper. Score the top as desired with a lame or sharp knife.
• Carefully place 2 ice cubes in the Dutch oven for steam.
• Use the parchment or sling to transfer the dough into the hot Dutch oven. Cover immediately with the lid to trap the steam inside.
• Bake at 450℉ for 40 minutes with the lid on. Then, remove the lid and bake for an additional 5-10 minutes or until your desired crust color is achieved.
• Allow the bread cool on a wire rack for at least 2-4 hours before slicing and serving.

How to Store

Store sourdough pizza bread in an airtight container at room temperature for 1-2 days. After that, refrigerate or freeze it to prevent the pepperoni and cheese from spoiling.

The bread will stay fresh in the refrigerator for up to 5 days, but keep in mind that refrigeration can dry out the bread. For longer storage, I recommend freezing sliced bread 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.

Perfect Pairings

Try this pepperoni pizza sourdough bread dipped it in marinara or pesto, slathered with cream cheese or butter, or turned into a mouthwatering grilled cheese sandwich!

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