This Pepperoni Pizza Sourdough Bread is a tasty twist on two favorites—crispy pepperoni and tangy sourdough loaf coming together in one easy-to-handle bread. You get the nice chew from the sourdough with bursts of melted cheese and spicy pepperoni tucked inside, kind of like a pizza you can hold in your hand.
I love making this when I want something fun but not too fancy to serve. It’s perfect for sharing at a casual get-together or just snacking while watching a game. The sourdough gives a nice tang that balances well with the pepperoni’s spice and the gooey cheese, so every bite feels satisfying. I’ve found that letting it cool just a bit before slicing helps keep all the melty goodness from oozing out too fast.
One of my favorite ways to enjoy this bread is with a simple side of marinara sauce for dipping—that extra touch makes it feel just like a pizza party in your mouth. It’s definitely a crowd-pleaser in my house, and I bet once you try it, your family or friends will keep asking for more too!
Key Ingredients & Substitutions
Sourdough Starter: This is the heart of the bread, giving it that lovely tang and airy texture. Make sure your starter is active and bubbly. If you don’t have a sourdough starter, you can use commercial yeast, but the flavor will be less complex.
Bread Flour: Bread flour has more protein, which helps create a chewy, open crumb. If you only have all-purpose flour, that works too, but expect a softer, less chewy bread.
Pepperoni: Classic for pizza flavor and a little spice. You can swap for other cured meats like salami or chorizo if you want a different twist.
Mozzarella Cheese: It melts beautifully inside the bread for gooey pockets. Fresh mozzarella works well too but may release more moisture, so adjust how much you add.
Pizza Sauce: Use your favorite store-bought marinara or homemade sauce. Just avoid anything too watery to keep the dough from getting soggy.
How Can I Roll and Seal the Dough Without Cheese or Sauce Leaking Out?
Rolling a filled sourdough can be tricky because the sauce and cheese are soft and can seep out. Here’s how to keep it tidy:
- Roll your dough on a lightly floured surface so it doesn’t stick.
- Spread the sauce and cheese evenly but leave about 1 inch border free to seal the edge.
- When rolling, roll gently but firmly, avoiding squeezing out fillings.
- Seal the edge well by pinching or folding the dough over itself; a tiny bit of water on the border helps it stick.
- Place seam side down on the tray to prevent unrolling during proof or baking.
These steps help keep the fillings inside and create a neat loaf with a crisp crust and gooey center.
Equipment You’ll Need
- Large mixing bowl – I use this to combine all the ingredients easily and for the initial proofing.
- Bench scraper or spatula – helpful for turning and handling the dough without sticking.
- Rolling pin – makes it simple to roll out the dough into a rectangle for filling.
- Parchment paper or a floured surface – prevents sticking and makes transferring the loaf easier.
- Baking stone or heavy baking sheet – for even baking and a crispy crust.
- Sharp knife or lame – used to score the top before baking for a professional look and to prevent bursting.
Flavor Variations & Add-Ins
- Swap pepperoni for cooked sausage or ham for different meats that add flavor and texture.
- Add sautéed mushrooms, bell peppers, or onions inside for extra veggies and crunch.
- Use a blend of cheeses like cheddar or provolone along with mozzarella to customize the flavor.
- Sprinkle fresh herbs like basil or thyme on top before baking for a fresh, aromatic touch.
Pepperoni Pizza Sourdough Bread
Ingredients You’ll Need:
For The Dough:
- 500g sourdough starter (active and bubbly)
- 700g bread flour
- 450ml water (room temperature)
- 15g salt
For The Filling and Topping:
- 100g shredded mozzarella cheese
- 100g pepperoni slices
- 100g pizza sauce (store-bought or homemade marinara)
- 1 tbsp dried oregano or Italian seasoning
- Olive oil for brushing
Time You’ll Need:
This recipe takes about 15 minutes of hands-on prep, plus 4-6 hours for the dough to ferment. Then another 1-2 hours of proofing after shaping. Baking takes around 25-30 minutes. Plan about 6-8 hours total, mainly for fermentation and proofing, and you can do the slow bulk fermentation while you are busy with other things!
Step-by-Step Instructions:
1. Mix and Knead the Dough:
In a large bowl, mix the sourdough starter and water until blended. Add bread flour and salt, stirring until a rough dough forms. Turn it out onto a floured surface and knead for 8-10 minutes until smooth and elastic. If you have a stand mixer, use the dough hook until the dough pulls away from the bowl and feels stretchy.
2. Bulk Fermentation:
Place the dough in a lightly oiled bowl. Cover with a damp cloth or plastic wrap and let it rest at room temperature for 4-6 hours, or until the dough doubles in size.
3. Shape and Fill:
Turn the dough onto a floured surface. Gently press down to deflate it, then roll out into a rectangle about 1/2 inch thick. Spread the pizza sauce evenly, leaving a small border along the edges. Sprinkle shredded mozzarella cheese over the sauce, then add pepperoni slices on top. Optionally, sprinkle dried oregano or Italian seasoning.
4. Roll and Proof:
Starting at a long edge, carefully roll the dough into a log, sealing the edge by pinching or moistening with a little water. Place this seam side down on parchment paper or a floured couche. Cover and let it proof for 1-2 hours until puffed.
5. Bake the Bread:
Preheat your oven to 230°C (450°F) at least 30 minutes before baking, with a baking stone or heavy tray inside if possible. Just before baking, score the top of the loaf with 3-5 diagonal cuts using a sharp knife. Brush the loaf lightly with olive oil. Bake for 25-30 minutes or until the crust is golden brown and crisp.
6. Cool and Serve:
Remove from the oven and place on a wire rack to cool for at least 15 minutes. This helps the cheese set inside so it doesn’t ooze out when sliced. Serve warm or at room temperature, with extra marinara sauce on the side if you like.
Can I Use Frozen Pepperoni for This Recipe?
Yes, you can use frozen pepperoni as long as it’s fully thawed and patted dry before adding. This prevents excess moisture from making the dough soggy.
How Do 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. To keep it longer, freeze sliced portions in a freezer bag for up to 1 month and toast or reheat before serving.
Can I Make This Bread Without a Sourdough Starter?
Absolutely! You can substitute the sourdough starter with 2 teaspoons of instant yeast and slightly reduce the water. The flavor will be less tangy but still delicious.
What’s the Best Way to Reheat This Bread?
Warm slices in a preheated oven at 175°C (350°F) for 5-7 minutes or in a toaster oven until heated through and the crust is crisp again. Avoid microwaving as it can make the bread chewy or soggy.