Bake a flavorful pepperoni pizza sourdough bread loaded with mozzarella cheese, pepperoni, and Italian seasonings. This step-by-step recipe combines artisan sourdough with classic pizza flavors for a delicious homemade loaf.
Pepperoni Pizza Sourdough Bread: The Ultimate Savory Artisan Loaf
If you love homemade sourdough bread and classic pepperoni pizza, this Pepperoni Pizza Sourdough Bread brings the best of both together in one loaf. Featuring a chewy sourdough crumb filled with mozzarella cheese, pepperoni slices, and Italian herbs, this bread is perfect for sandwiches, snacks, soups, or simply enjoyed warm from the oven.
The natural tang of sourdough pairs beautifully with the savory pizza-inspired fillings, creating a loaf that’s packed with flavor in every slice.
Why You’ll Love This Recipe
- Soft, chewy sourdough texture.
- Loaded with pepperoni and melted cheese.
- Delicious pizza flavor in bread form.
- Perfect for meal prep and sandwiches.
- Naturally fermented for enhanced flavor.
Preparation Time
- Active Preparation: 30 minutes
- Bulk Fermentation: 4–6 hours
- Cold Proof: 8–12 hours
- Baking Time: 40–45 minutes
- Total Time: Approximately 14–18 hours
Yield
- 1 large artisan loaf
Ingredients
For the Dough
- 500 g bread flour
- 350 g water, room temperature
- 100 g active sourdough starter
- 10 g salt
For the Filling
- 150 g pepperoni slices, chopped
- 200 g low-moisture mozzarella cheese, cubed
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon garlic powder
Equipment Needed
- Large mixing bowl
- Bench scraper
- Banneton basket or bowl lined with a towel
- Dutch oven
- Sharp bread lame or knife
- Cooling rack
Step-by-Step Directions
Step 1: Prepare the Starter
Feed your sourdough starter 4–6 hours before mixing the dough.
The starter should be bubbly, active, and doubled in size before use.
Step 2: Mix the Dough
In a large bowl, combine:
- Water
- Active sourdough starter
Stir until dissolved.
Add the bread flour and mix until a shaggy dough forms.
Cover and let rest for 30 minutes.
This autolyse period helps develop gluten and improves dough structure.
Step 3: Add Salt
Sprinkle the salt over the dough.
Mix thoroughly by squeezing and folding the dough until the salt is fully incorporated.
Cover and rest for 30 minutes.
Step 4: Stretch and Fold
Perform 4 sets of stretch-and-folds over 2 hours.
Every 30 minutes:
- Wet your hands.
- Lift one side of the dough.
- Stretch it upward.
- Fold it toward the center.
- Rotate the bowl and repeat on all sides.
The dough will become smoother and stronger after each fold.
Step 5: Add the Filling
After the final fold, gently flatten the dough into a rectangle.
Evenly distribute:
- Chopped pepperoni
- Mozzarella cubes
- Parmesan cheese
- Oregano
- Basil
- Garlic powder
Fold the dough over the filling several times until everything is enclosed.
Be careful not to tear the dough.
Step 6: Bulk Fermentation
Cover the bowl.
Allow the dough to rise at room temperature for 2–4 additional hours, or until noticeably puffy.
The dough should increase in volume and feel airy.
Step 7: Shape the Dough
Turn the dough onto a lightly floured surface.
Shape it into a round loaf by folding the edges inward and creating surface tension.
Use a bench scraper to tighten the shape if needed.
Step 8: Cold Proof
Place the shaped dough seam-side up in a floured banneton basket.
Cover and refrigerate overnight for 8–12 hours.
This cold proof develops flavor and improves handling.
Step 9: Preheat the Oven
Place a Dutch oven with its lid inside the oven.
Preheat to 250°C (480°F) for at least 30 minutes.
A thoroughly heated Dutch oven creates excellent oven spring and crust development.
Step 10: Score the Dough
Remove the dough from the refrigerator.
Turn it onto parchment paper.
Using a bread lame or sharp knife, make one deep slash across the top.
This allows controlled expansion during baking.
Step 11: Bake the Bread
Carefully place the dough into the hot Dutch oven.
Cover with the lid.
Bake for 25 minutes.
Remove the lid and continue baking for 15–20 minutes until:
- The crust is deep golden brown.
- The internal temperature reaches about 96°C (205°F).
Step 12: Cool Before Slicing
Transfer the bread to a cooling rack.
Allow it to cool for at least 1 hour before slicing.
Cutting too soon can result in a gummy crumb.
Serving Suggestions
This bread pairs wonderfully with:
- Marinara dipping sauce
- Tomato soup
- Caesar salad
- Italian antipasto platters
- Grilled cheese sandwiches
Storage Tips
Room Temperature
Store in an airtight container or bread bag for up to 3 days.
Refrigerator
Store for up to 1 week.
Freezer
Slice and freeze for up to 3 months.
Thaw and warm before serving.
Expert Tips for Success
- Use low-moisture mozzarella to prevent excess moisture in the dough.
- Chop the pepperoni into small pieces for even distribution.
- Refrigerate overnight for deeper sourdough flavor.
- Allow the loaf to cool completely before slicing.
- Dust the banneton generously to prevent sticking.
- Avoid overfilling the dough, which can cause tearing during shaping.
Final Thoughts
Pepperoni Pizza Sourdough Bread is a delicious twist on traditional artisan bread. Filled with gooey cheese, savory pepperoni, and classic Italian seasonings, it delivers all the flavors of pizza in a rustic sourdough loaf. Whether served alongside soup, used for sandwiches, or enjoyed on its own, this bread is guaranteed to become a favorite in your baking collection.