If you love sourdough and can’t resist a good slice of pepperoni pizza, you’re in for a treat with this new recipe! My Sourdough Pizza Bread brings the best of both worlds together in one irresistible loaf. With the tangy depth of naturally fermented dough, spicy layers of pepperoni, and subtle, melted cheese, it’s everything you crave—wrapped up in a crusty, golden package. Whether you’re serving it as a party snack or just a savory indulgence, this recipe is guaranteed to be a crowd-pleaser. Let’s dive into how to make this mouthwatering twist on a classic!
Sourdough Pizza Bread
Get ready for a flavor-packed twist on a classic favorite! My Sourdough Pepperoni Bread combines the bold, zesty kick of pepperoni with the rich, tangy goodness of slow-fermented sourdough. Baked to golden perfection with a chewy crust and hints of cheesy seasoning in every bite—it's like your favorite pizza, rolled up and ready to snack, share, or devour solo. Perfectly portable, totally craveable!
Equipment
- 1 Sourdough Baking Set If you do not already have the necessary basic tools.
- 1 Dutch Oven For boule baking.
- 1 Rectangle Banneton Bread Proofing Basket For sandwich bread baking.
- 1 Set Loaf Pans For sandwich bread baking.
- 1 Silicone Loaf Pan Liner Resuable, for sandwich bread baking instead of disposable parchment paper.
- 1 Linen Bread Bag For storage – optional.
- 1 Bread Knife For easy slicing that doesn't flatten your loaf in the process.
Ingredients
- 235 grams Bread Flour
- 235 grams '00' Pizza Flour
- 75 grams Active Sourdough Starter Peaked and fed within the last 12-24 hours.
- 8 grams Sea Salt
- 340 grams Warm Filtered Water
- 1/4 cup Fresh Grated Parmesan Cheese + extra for topping (optional)
- 1/2 cup Mozzarella Cheese
- 1/2 cup Diced Pepperoni
- 1 tbsp Italian Seasoning
- 1/4 tsp Garlic Powder (optional)
Instructions
- Combine flours, active starter (ideally just after peaking) and warm filtered water together until just mixed. Cover with a damp towel and let rest for 1 hour. If you have a cold work surface, consider placing your bowl on a towel or oven mitt.235 grams Bread Flour, 235 grams '00' Pizza Flour, 75 grams Active Sourdough Starter, 340 grams Warm Filtered Water
- Add salt and Italian Seasoning and gently fold it into the dough. Cover the bowl with a damp towel and allow the dough to rest for 30 minutes.8 grams Sea Salt, 1 tbsp Italian Seasoning
- Complete 16 coil folds. Cover the bowl with your damp towel and allow the dough to rest for 30 minutes.
- Gently spread out the dough in the bowl. Add half of the cheese and pepperoni to the top of the dough and fold the ingredients into the dough with 4 stretch and folds. Add in the remaining cheese and pepperoni and fold in with another 4 stretch and folds. Complete another 8 stretch and folds, then cover the bowl with your damp towel and allow the dough to rest for 30 minutes.1/4 cup Fresh Grated Parmesan Cheese, 1/2 cup Mozzarella Cheese, 1/2 cup Diced Pepperoni
- Complete another 2 rounds of stretch and folds, allowing 30 minutes of rest between rounds. Always cover your bowl with a damp towel between rounds.
- Bulk ferment at room temperature until dough has doubled in size and has slightly rounded edges in the bowl. This can take 6-8 hours depending on your room’s temperature.
- Empty your bulk fermented dough onto a floured work surface. Gently spread it into a rectangle. Fold 1/3 of the long side of the dough onto itself from the top, then from the bottom. Then repeat on each end of the shorter side. Perform your initial shaping, cover with a dry towel, and let rest for 15 minutes.
- Shape your dough into a loaf shape (don’t overwork it!) and place upside down into a rectangular banneton basket. Cover tightly with plastic wrap and place in refrigerator for 12-24 hours.
- When ready to bake, remove dough from the refrigerator and let sit while your oven preheats to 450℉ (with your bread pan in the oven!).
- When oven reaches desired temperature, place a silicone liner or parchment paper over top the banneton basket and flip it over so the dough is placed right side up on the liner/paper. Lightly flour the top of the dough, sprinkle garlic powder onto it (optional) for a little flavor boost, and score it to your preference, and dress with a little fresh grated parmesan cheese onto the top (optional) .
- Remove the top lid of your pre-heated bread pan (I prefer this cast iron set), drop 2 ice cubes in the bottom of the container, place your dough on top of the ice cubes and put the lid back on. Bake for 30 minutes covered like this.1/4 tsp Garlic Powder
- After 30 minutes, remove the top lid of your bread pan. Continue baking for 15 minutes. Your bread should be golden brown and sound hollow if you tap on it.
- Remove bread from the oven and immediately remove from baking container and place on a cooling rack.
- Allow to cool or serve slightly warm with your favorite dipping sauce (pizza, ranch, garlic…) – it’s your choice! A quality bread knife that allows you to slice from the side (instead of above) will let you dig into your bread while it's warm without squishing it down!
Notes
Pro Tip: Feed your starter the night before your prep. Start prepping your dough by mid-morning to ensure your dough is ready for it’s cold ferment by early evening.
Tried this recipe?Let us know how it was!
SHOP SOURDOUGH ESSENTIALS
