This Sourdough Pizza Bread is made with pepperoni, mozzarella, parmesan, and pizza seasoning for a soft, chewy loaf that tastes just like your favorite pizza. It's perfect for dipping in marinara, making sandwiches, or enjoying on its own!

I think one of the only things I might love more than sourdough bread is pizza (can I say that?!).
In fact, I have a few pizza recipes on the blog already - like sourdough focaccia pizza, grilled sourdough pizza, and even my sourdough discard pizza dough (one of the most popular recipes on the site).
So, when brainstorming new sourdough bread recipes to share this year, I was surprised I hadn't shared a pizza-flavored one yet. I quickly got to work creating this version with mozzarella, pepperoni, parmesan, and pizza seasoning.
During testing, I tried both the classic pepperoni slices and the kind that comes in a log. I found that the thin slices, cut into quarters, worked best because they mixed into the dough better and weren’t as greasy.
I also experimented with adding the pepperoni and cheese during the stretch and fold phase vs. while shaping the dough. The stretch and fold method worked better for me because it helped distribute everything more evenly and allowed me to separate any clumps of pepperoni before the final cold proof in the fridge.
This pepperoni sourdough bread has a soft, chewy texture with all the savory pizza flavors you love. It’s perfect for sandwiches, dipping in marinara, or just enjoying on its own.
I hope you give it 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- 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.
Tips for Success
- Use active starter. For the best rise, make sure your sourdough starter is bubbly and active. If you’re using discard, it’s best if it’s only a few days old. Just keep in mind the dough might take a bit longer to rise.
- Separate the pepperoni. Try to separate the pepperoni slices as much as you can during the stretch-and-folds and when shaping the dough. This helps prevent clumps and ensures the pepperoni is evenly spread throughout the bread.
- Find a warm spot to rise. Your dough will rise best in a warm spot, especially when the weather is cooler.
- Use a straight-sided container. If you have a straight-sided container, it makes tracking your dough’s rise during bulk fermentation much easier.
- Build tension when shaping. When shaping the dough, aim to create a tight surface without tearing to help it hold its shape and rise tall in the oven instead of spreading out.
- Cool completely. Wait at least two hours before slicing to avoid a gummy texture.
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.
Baker's Timeline
Here is an example of a schedule you can use to make this sourdough pizza bread with pepperoni.
- 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 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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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.
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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
Sourdough Pizza Bread
Equipment
Ingredients
- 1 ¼ cups + 2 tablespoons (325 grams) warm water (80-90℉)
- ½ cup (100 grams) active sourdough starter
- 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt (measure by weight or use about half the volume if using table salt or Morton's brand)
- 1 tablespoon pizza seasoning (or 2 teaspoons dried oregano + 1 teaspoon garlic powder)
- 4 cups + 2 tablespoons (500 grams) bread flour
- 1 cup (125 grams) pepperoni slices cut into quarters
- ½ cup (50 grams) shredded low-moisture mozzarella cheese
- ¼ cup (20 grams) grated parmesan cheese
- Rice flour for dusting proofing basket
- 2 ice cubes for steam
Instructions
- 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.
- 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.1 ¼ cups + 2 tablespoons (325 grams) warm water, ½ cup (100 grams) active sourdough starter, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt, 1 tablespoon pizza seasoning, 4 cups + 2 tablespoons (500 grams) bread flour
- 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. Then, 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.1 cup (125 grams) pepperoni slices, ½ cup (50 grams) shredded low-moisture mozzarella cheese, ¼ cup (20 grams) grated parmesan cheese
- 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.
- 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.
- 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.
- 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.
- 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).Rice flour
- 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 piece of 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 paper to transfer the dough into the hot Dutch oven. Cover immediately with the lid to trap the steam inside.2 ice cubes
- 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.
Notes
- Storage: Store bread in an airtight container at room temperature for 1-2 days or freeze for up to 3 months.
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