Sourdough Pizza Bread

Sliced sourdough pepperoni pizza bread on a wooden cutting board.

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.

Course Bread

Cuisine American, Italian

Prep Time 1 12

Cook Time 45

Cool Time 2

Total Time 1 14 45

Servings slices

Calories 242kcal

Author Ashley Petrie, RDN, LDN

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.

Nutrition

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