Pepperoni Pizza Sourdough Bread is a fun twist on two all-time favorites: crusty sourdough bread and classic pepperoni pizza. This loaf is packed with flavorful bits of spicy pepperoni and melted cheese tucked right into the tangy, chewy sourdough dough. The crust turns perfectly crispy in the oven, giving you that great crunch with every bite.
I love making this pepperoni pizza bread when I want something different for lunch or a snack that still feels like a treat. It’s so satisfying because you get the sourdough’s way of being both soft inside and crusty outside, with little bursts of pepperoni flavor that remind me of pizza nights at home. Plus, it’s easy to slice and share, so it’s great for gatherings or casual get-togethers.
My favorite way to enjoy this bread is just warm from the oven with a little bit of marinara sauce or extra cheese melted on top. It brings a cozy comfort that makes me want to keep coming back for just one more slice. If you enjoy pizza and love sourdough, this recipe really hits that perfect spot where two tasty worlds meet.
Key Ingredients & Substitutions
Bread Flour: Bread flour gives this loaf good structure and chewiness because of the higher protein content. You can swap with all-purpose flour, but your bread might be a bit softer.
Active Sourdough Starter: A lively starter is a must for good rise and flavor. If you don’t have one, you could use commercial yeast, but the taste won’t be quite the same.
Pepperoni: Use your favorite spicy or mild pepperoni. If you prefer less fat or want a vegetarian option, try a plant-based pepperoni or roasted red peppers for a similar texture.
Mozzarella Cheese: Fresh mozzarella melts nicely inside the dough. If unavailable, shredded low-moisture mozzarella works well too. Avoid pre-shredded cheese with anti-caking agents.
Pizza Sauce: Tomato-based marinara or pizza sauce works great. If you like it less saucy, reduce the amount, or try a pesto for a different flavor twist.
How Do You Fold Pepperoni and Cheese into Sourdough Without Overmixing?
Add your pepperoni, cheese, sauce, and seasoning after you’ve mixed and kneaded the dough. Here’s how to do it gently:
- Turn the dough onto a clean surface lightly dusted with flour.
- Stretch the dough out a little into a rectangle or circle.
- Scatter the pepperoni, cheese, and sauce evenly.
- Fold the dough over itself to enclose the fillings.
- Press gently and knead just a few times to distribute evenly—don’t overwork it or the ingredients will break down and bleed out too much.
This keeps pockets of melted cheese and pepperoni inside the bread, giving you delicious bites without losing the dough’s texture. Patience during this step makes all the difference!
Equipment You’ll Need
- Large mixing bowl – I use this to combine and rest the dough, it’s easy to clean and keeps the dough covered.
- Stand mixer with dough hook (optional) – makes kneading easier, especially if you want to save effort.
- Bench scraper or spatula – handy for turning and shaping the dough without sticking.
- Banneton or bowl with a towel – helps the dough hold shape during final proof and prevents sticking.
- Dutch oven or baking stone – gives the bread a crispy crust and even heat while baking.
- Parchment paper – makes transferring the dough in and out of the oven easier and keeps everything tidy.
Flavor Variations & Add-Ins
- Replace pepperoni with cooked sausage or chopped ham for different meats; it adds variety and flavor.
- Add sliced olives, green peppers, or onions to the filling for extra crunch and zest.
- Sprinkle Parmesan or red pepper flakes on top before baking for more depth and heat.
- Use pesto instead of marinara sauce for a herby twist that pairs well with the cheese and meats.
Pepperoni Pizza Sourdough Bread
Ingredients You’ll Need:
- 500g (about 4 cups) bread flour
- 350g (about 1.5 cups) water, lukewarm
- 100g active sourdough starter (fed and bubbly)
- 10g salt
- 150g pepperoni slices, roughly chopped
- 150g shredded mozzarella cheese
- 100g pizza sauce or marinara
- 1 tsp dried oregano or Italian seasoning
- Optional: garlic powder or chili flakes for extra flavor
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and combine ingredients, plus 4-5 hours of room temperature fermentation with occasional stretch-and-folds, followed by an 8-12 hour cold proof in the refrigerator. Baking time is around 35-40 minutes. Plan for about one full day from start to finish to enjoy this flavorful bread.
Step-by-Step Instructions:
1. Mixing the Dough
In a large bowl, mix the bread flour and lukewarm water just until combined. Cover the bowl and rest the mixture for 30 minutes—this is called autolyse, and it helps the flour absorb water well.
2. Adding Starter and Salt
Add your active sourdough starter and salt to the dough. Knead by hand or with a stand mixer for about 8-10 minutes until the dough becomes smooth and elastic.
3. Adding Pepperoni, Cheese, and Sauce
Carefully fold in the chopped pepperoni, shredded mozzarella, pizza sauce, and oregano. Be gentle so you don’t overwork the dough or break the toppings apart too much. This helps create tasty pockets inside the bread.
4. Bulk Fermentation With Stretch and Folds
Cover your dough and let it rise at room temperature (~70°F/21°C) for 4-5 hours. Every 30 minutes for the first 2 hours, gently stretch and fold the dough to build strength and gluten.
5. Shaping the Loaf
Turn the dough out onto a floured surface. Shape it into a tight oval or round loaf (boule), keeping the pepperoni and cheese pockets intact.
6. Final Proof in Refrigerator
Place the shaped dough into a banneton or a bowl lined with a floured kitchen towel. Cover and refrigerate overnight (8-12 hours). This slow proof deepens flavor and improves texture.
7. Preheating the Oven
About an hour before baking, place a Dutch oven or baking stone in your oven and preheat to 475°F (245°C). It’s important to get the baking vessel very hot for a crusty loaf.
8. Baking
Carefully transfer the dough (using parchment paper) to your Dutch oven or baking stone. Score the top with a sharp knife or razor to help it expand. Cover with the Dutch oven lid and bake for 20 minutes, then remove the lid and bake for another 15-20 minutes until the crust is golden and crispy and pepperoni on top is bubbly and slightly caramelized.
9. Cooling
Remove the bread from the oven and cool on a wire rack for at least 1 hour to let the inside finish setting—this step helps achieve the best texture.
10. Serving
Slice and enjoy warm or at room temperature. Serve with extra marinara sauce if you like for dipping—a delicious way to taste the pepperoni pizza magic inside every bite!
Can I Use Frozen Pepperoni for This Recipe?
Yes! Just make sure to thaw the pepperoni completely and pat it dry before folding it into the dough to avoid extra moisture that could affect the bread texture.
Can I Substitute Mozzarella Cheese?
Absolutely. Fresh mozzarella melts best, but you can use shredded low-moisture mozzarella or even a blend of mozzarella and provolone for extra flavor. Avoid pre-shredded cheese with anti-caking agents as they can affect melting.
How Should I Store Leftover Bread?
Store the cooled bread in a paper bag or wrapped loosely in a kitchen towel at room temperature for up to 2 days to maintain the crust’s crispness. For longer storage, freeze slices in an airtight container and toast or warm them as needed.
Can I Make This Bread Without a Dutch Oven?
Yes! Use a preheated baking stone or an inverted baking sheet to bake the bread. To get steam for a crusty crust, place a metal pan with water on the oven floor while baking or spray water on the bread before baking.