Pepperoni Pizza Sourdough Bread
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.
Servings 12 slices
Calories 250kcal
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.
Make sure the pepperoni pieces are separated before adding them to the dough. If they are stuck together in clumps, gently pull them apart so they distribute evenly throughout the loaf.
A straight-sided container can make it easier to monitor how much the dough has risen during bulk fermentation.
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.
Nutrition
Serving: 1slice | Calories: 250kcal | Carbohydrates: 33.5g | Protein: 11g | Fat: 7.5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2.5g | Cholesterol: 17mg | Sodium: 625mg | Potassium: 106mg | Fiber: 1g | Calcium: 106mg | Iron: 2.7mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.
