Pepperoni Pizza Sourdough Bread is a fun twist on two favorites—pizza and freshly baked bread. It’s got that tangy sourdough flavor paired with melty cheese and spicy pepperoni baked right into the crust. You get the perfect mix of chewy bread and all the classic pizza toppings in every bite.
I love making this bread when I want something a little different for snack time or when friends come over. It’s a great way to share something homemade with that familiar pizza vibe everyone loves. Plus, the sourdough base adds a nice depth that makes it feel extra special without extra effort.
My favorite way to enjoy this bread is warm, fresh from the oven, with a little extra marinara sauce on the side for dipping. It’s perfect for lunch, a casual dinner, or even as an appetizer. Just slice it up and watch how quickly it disappears!
Key Ingredients & Substitutions
Sourdough Starter: This is the heart of the bread, giving it that tangy flavor and good rise. If you don’t have a starter, you can use yeast, but it won’t have the same depth.
Bread Flour: It has higher protein for strong gluten, which gives the bread a chewy texture. You can use all-purpose flour, but expect a softer crumb.
Pepperoni: Adds spice and classic pizza flavor. You can swap for salami, cooked sausage, or even omit it for a cheese-only version.
Cheese: Mozzarella is best for melting inside the bread. Feel free to mix in pizza blend cheese or provolone. Vegan cheese can work if you want dairy-free.
Pizza Sauce: Adds moisture and flavor inside the bread. Tomato paste mixed with Italian herbs can be a good homemade substitute.
How Do I Incorporate Toppings Without Making the Dough Too Wet or Messy?
The key is adding toppings after the bulk fermentation once the dough is strong and stretchy. Here’s how I do it:
- Gently flatten the dough into a rectangle on a floured surface without deflating it.
- Spread sauce evenly but lightly; too much can make the dough soggy.
- Sprinkle cheese evenly to hold moisture.
- Layer pepperoni on top so it stays in place when you roll the dough.
- Roll the dough gently but tight enough to seal to keep toppings inside and avoid leaks.
This way, your bread bakes with all the pizza flavors but stays structurally sound and soft inside with a crispy crust outside.
Equipment You’ll Need
- Large mixing bowl – I use this to combine and let the dough rise; it’s big enough to hold the expanding bread.
- Bench scraper or dough scraper – helps you handle and shape the dough easily without sticking.
- Baking stone or Dutch oven – creates a hot, steamy environment for a crispy crust. I love it for that bakery-quality crust.
- Parchment paper – makes transferring the dough in and out of the oven easier and prevents sticking.
- Sharp knife or lame – crucial for scoring the dough so it bakes evenly and looks attractive.
- Measuring cups and spoons – keep everything accurate, especially for starters and liquids.
Flavor Variations & Add-Ins
- Replace pepperoni with cooked sausage, ham, or cooked bacon bits for different smoky or savory flavors.
- Try adding chopped olives, green peppers, or red onions inside for extra crunch and freshness.
- Mix in herbs like basil, thyme, or oregano into the dough or sprinkle on top before baking for aromatic touches.
- Swap mozzarella for provolone or cheddar for a different cheesy melt and flavor profile.
Pepperoni Pizza Sourdough Bread
Ingredients You’ll Need:
For The Dough:
- 1 cup (227g) active sourdough starter (100% hydration)
- 2 1/2 cups (300g) bread flour
- 1/2 cup (120ml) warm water (about 80°F/27°C)
- 1 tsp salt
- 1 tbsp olive oil
For The Filling & Topping:
- 1/2 cup (50g) shredded mozzarella cheese
- 1/2 cup (50g) shredded pizza blend cheese (optional)
- 1/4 cup (60g) pizza sauce or marinara
- 1/2 cup (about 20 slices) pepperoni
- Optional: Italian seasoning or dried oregano for sprinkling on top
- Coarse sea salt for sprinkling
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the dough, followed by 4-6 hours of bulk fermentation. Adding the toppings, shaping, and final proofing will take another 2-3 hours. Baking takes about 40-45 minutes, plus at least 1 hour cooling time before slicing. Plan ahead to enjoy this delicious bread fresh and warm!
Step-by-Step Instructions:
1. Make the Dough:
In a large bowl, mix together the sourdough starter, warm water, and bread flour until it forms a rough dough. Cover and let it rest for 30 minutes. This rest helps with dough hydration and gluten development.
2. Knead and Develop Gluten:
Sprinkle the salt over the dough and add the olive oil. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Alternatively, you can do stretch and folds in the bowl over the course of an hour for a gentler method.
3. Bulk Fermentation:
Place the dough back into the bowl, cover with a damp cloth or plastic wrap, and let it rise at room temperature for 4-6 hours. During the first two hours, do stretch and folds every 30 minutes to strengthen the dough.
4. Add Pizza Toppings:
On a floured surface, gently flatten the dough into a rectangle. Spread pizza sauce evenly, leaving about a 1-inch border along the edges. Sprinkle both cheeses evenly over the sauce, then layer the pepperoni slices on top.
5. Shape the Loaf:
Carefully roll the dough widthwise to encase the fillings snugly inside. Pinch the seam to seal and tuck the ends under to form a tight oval shape.
6. Final Proof:
Place the shaped loaf seam side down on parchment or in a floured banneton. Cover it and let it rise for 2-3 hours until it looks puffy and slightly risen.
7. Bake the Bread:
Preheat your oven to 450°F (230°C) with a Dutch oven or baking stone inside for about 45 minutes. Transfer the loaf on parchment to the Dutch oven or stone. Score the top with a sharp knife or lame, cover if using a Dutch oven, and bake for 20 minutes. Remove the lid and continue baking 20-25 minutes more until the crust is deep golden brown.
8. Cool and Serve:
Remove the bread and cool on a wire rack for at least an hour before slicing. This rest ensures the inside is beautifully set and moist.
9. Optional Extras:
Before serving, sprinkle the loaf with coarse sea salt and dried oregano or Italian seasoning for an extra pizza-like flavor. Enjoy warm with marinara sauce for dipping!
Can I Use Frozen Pepperoni in This Recipe?
Yes! Just make sure to thaw the pepperoni completely and pat it dry to avoid adding extra moisture to the dough. Adding wet ingredients can affect the bread’s texture.
Can I Make This Bread Ahead of Time?
Absolutely! You can prepare the dough and do the bulk fermentation the day before, then add the toppings, shape, and proof the bread the next day. Just refrigerate the dough overnight after bulk fermentation and bring it back to room temperature before continuing.
How Should I Store Leftover Bread?
Store any leftovers in an airtight container or wrapped tightly in foil at room temperature for up to 2 days. To keep it longer, slice and freeze the bread, then toast or warm slices directly from the freezer.
Can I Customize the Toppings?
Definitely! Feel free to swap pepperoni for other cured meats or add veggies like olives and peppers. Just avoid very watery ingredients as they can make the dough soggy.
