This Pepperoni Pizza Sourdough Bread is a fun twist on two favorites: classic pizza and tangy sourdough bread. Imagine a loaf packed with spicy pepperoni slices, melted cheese, and herbs, all baked into a crusty, tangy sourdough that smells incredible while baking. It’s like pizza you can slice and share without needing a plate!
I love making this bread when I want something different but comforting. The pepperoni adds a little kick, while the sourdough keeps it chewy and full of flavor. I usually mix in some oregano and garlic to get that pizza vibe going strong. It’s such a cool way to show off your baking skills while still keeping it casual and fun.
My favorite way to eat this bread is warm, straight out of the oven, maybe with a little marinara sauce for dipping. It’s a perfect snack for sharing with friends or a great addition to a laid-back dinner. Honestly, this bread always brings a smile around the table — pizza lovers especially can’t get enough of it!
Key Ingredients & Substitutions
Bread flour: This type of flour has extra protein to build a strong gluten network, giving your bread a nice chewy texture. If you don’t have bread flour, all-purpose flour can work, but expect a slightly softer crumb.
Sourdough starter: A live, active starter adds that distinct tang and natural rise. If you don’t have one, you could try using an equal amount of yeast, but the flavor will be different.
Pepperoni: Pepperoni gives the bread its spicy, meaty punch. If you prefer less spice, swap for mild salami or even chopped ham.
Mozzarella cheese: Mozzarella melts well and adds gooey pockets inside the bread. You can also mix in provolone or cheddar for a different twist.
Pizza sauce: A simple marinara or tomato sauce works great. For a quick option, use store-bought pizza sauce. You can also omit it if you want a drier bread but the sauce helps flavor and moisture.
Herbs and spices: Oregano and garlic powder bring in classic pizza flavors. Feel free to add basil, thyme, or red pepper flakes based on your taste.
How Can I Roll and Seal the Dough with Fillings Without Making a Mess?
Rolling sourdough with sauce, cheese, and pepperoni can be tricky! Here are some tips to keep your loaf neat and delicious:
- Roll the dough gently but firmly, so the filling stays inside without squeezing out.
- Leave a small border (about 1 inch) without toppings along the edge to help seal the loaf.
- Use a little water or flour on the border edge before pinching to improve the seal.
- Pinch the seam tightly to avoid any gaps where fillings can leak during baking.
- Place the loaf seam side down on your baking surface to keep it sealed better while proofing and baking.
These simple steps help you keep the fillings inside the bread for a tidy look and perfect flavor in every slice!
Equipment You’ll Need
- Mixing bowl – I recommend a large one to give your dough room to rise comfortably.
- Bench scraper or spatula – helps to handle and shape the dough easily.
- Rolling pin – makes rolling out the dough into a rectangle quick and even.
- Parchment-lined baking sheet or Dutch oven – for a crusty, evenly baked loaf.
- Pastry brush – for brushing olive oil on the crust at the end for shine and flavor.
- Oven mitts – safety first when handling hot baking vessels.
Flavor Variations & Add-Ins
- Swap pepperoni for cooked sausage, diced ham, or even sautéed veggies for different flavors.
- Add different cheeses like provolone or parmesan for extra depth.
- Sprinkle with red pepper flakes or fresh basil before baking for an extra punch of flavor.
- Mix in some chopped olives or caramelized onions to customize your bread further.
How to Make Pepperoni Pizza Sourdough Bread
Ingredients You’ll Need:
For The Dough:
- 500g (about 4 cups) bread flour
- 350ml (1.5 cups) lukewarm water
- 150g (about 2/3 cup) active sourdough starter (fed and bubbly)
- 10g (1.5 tsp) salt
- 1 tsp sugar or honey (optional, to boost fermentation)
For The Filling:
- 100g pepperoni slices
- 100g shredded mozzarella cheese
- 100g pizza sauce or marinara
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tbsp olive oil (for brushing)
Time You’ll Need
This recipe needs about 30 minutes for preparation, 4 to 5 hours for the dough fermentation with several stretch-and-fold sessions, plus 2 to 3 hours proofing after shaping. Baking takes around 35 to 40 minutes. Plan for about 7 hours total, mostly hands-off time.
Step-by-Step Instructions:
1. Mix the Dough:
In a large bowl, combine the bread flour, salt, and sugar (if using). Add the active sourdough starter and lukewarm water. Stir together until a rough dough forms. Cover with a damp towel or plastic wrap and let it rest for 30 minutes to hydrate the flour—that’s called autolyse.
2. Develop Gluten with Stretch and Folds:
After resting, stretch and fold the dough inside the bowl for about 3 minutes. Cover again and let it ferment at room temperature for 4 to 5 hours. Every 30 minutes during the first 2 hours, repeat the stretch and fold 3 to 4 times total. Your dough will become bubbly and elastic.
3. Shape and Fill the Dough:
Turn the dough onto a lightly floured surface and gently roll it into a rectangle roughly 10×15 inches. Spread the pizza sauce evenly, leaving a small border around the edges. Sprinkle mozzarella cheese on top, then arrange pepperoni slices evenly. Finish with oregano and garlic powder.
4. Roll and Proof:
Starting from one short end, roll the dough tightly into a log, keeping the fillings inside. Pinch the seam to seal well. Place the loaf seam-side down on a parchment-lined baking sheet or into a floured Dutch oven. Cover and let it proof 2 to 3 hours until it’s puffed up noticeably.
5. Bake Your Bread:
Preheat your oven to 230°C (450°F) with your baking stone or Dutch oven inside. Bake the loaf covered for 20 minutes, then uncover and bake an additional 15 to 20 minutes until the crust is deep golden and crispy. Optionally, brush the crust with olive oil during the last 5 minutes for a beautiful shine.
6. Cool and Enjoy:
Remove the bread from the oven and let it cool slightly on a rack before cutting. Serve warm or at room temperature, great on its own or with extra marinara sauce for dipping.
Can I Use Frozen Pepperoni for This Bread?
Yes, you can use frozen pepperoni, but make sure to thaw it completely and pat dry any excess moisture before adding it to the dough. This helps prevent sogginess inside the bread.
Can I Prepare the Dough the Day Before?
Absolutely! After mixing and initially fermenting the dough, you can refrigerate it overnight to slow fermentation. Just take it out to come to room temperature before shaping and adding the fillings.
How Should I Store Leftover Pepperoni Pizza Sourdough Bread?
Store leftovers in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. For longer storage, freeze slices in a sealed bag and reheat in the oven or toaster.
Can I Customize the Fillings?
Definitely! Feel free to swap pepperoni for other cured meats, add different cheeses, or toss in veggies like olives or roasted peppers to make it your own.