Pizza night was a tradition in our house. My parents handled the dough, and my sister and I went wild with toppings—mostly cheese, sometimes too much pepperoni. Now, years later, my baking days have merged with those memories, leading to this Pepperoni Pizza Sourdough Bread Recipe.
Instead of topping dough, we fold pepperoni and mozzarella straight into the loaf. It bakes up with crispy edges and pockets of cheesy goodness in every bite. This isn’t a gimmick. It’s a delicious hybrid—bread that eats like pizza, sourdough that satisfies like a meal.
Table of Contents
What makes this recipe more than just bread
This bread isn’t just “flavored.” It’s loaded. You’re not sprinkling toppings—you’re folding in flavor. The pizza seasoning, gooey mozzarella, and salty-sweet pepperoni are worked into every fold. That means flavor all the way through, from the first crusty edge to the last soft center.
And because it’s sourdough, you get that long-fermented richness, better digestion, and deep flavor without added yeast. Think of it like a cousin to my Pepperoni Pizza Caesar Wraps—a little unexpected, super satisfying, and full of comfort.
What You’ll Need Before You Bake
Gathering your ingredients the easy way
Before we dive into mixing, let’s lay out what you’ll need. The beauty of this Pepperoni Pizza Sourdough Bread Recipe is how simple the list is—just a few staples, plus the big flavor boosters.
Here’s the full ingredient list in an easy-to-reference table:
| Ingredient | Amount |
|---|---|
| Active sourdough starter | 125g |
| Warm water | 325g |
| Bread flour | 500g |
| Salt | 10g |
| Pizza seasoning | 10g |
| Shredded mozzarella cheese | 150g |
| Pepperoni slices | 200g |
Your pizza seasoning can be store-bought or homemade. A simple mix of oregano, basil, garlic powder, and crushed red pepper works great. If you enjoy seasoning blends, check out my Mild Taco Seasoning Recipe for other flavor inspirations you can sprinkle in bread.
Step-by-step: Mixing and resting the dough
This dough is easy to mix by hand—no fancy mixer needed, though you could use one if you prefer (we’ll cover that in the FAQs).
- Feed your sourdough starter.
At least 4 to 8 hours before mixing, feed your starter using a 1:2:2 ratio. That’s 50g starter with 100g flour and 100g water. Let it rise until doubled and bubbly. Use the float test to check readiness. - Mix starter with water.
In a large bowl, stir together 125g of active starter and 325g warm water until fully dissolved. It should look milky. - Add dry ingredients.
Pour in 500g bread flour and 10g salt. Mix until no flour streaks remain. Use a dough whisk or your hands. The dough will be shaggy and sticky—that’s perfect.
- Let it rest for 1 hour (autolyse).
Cover the bowl with a towel. This rest helps hydrate the flour, making the dough easier to work with later.
By this point, your dough is forming structure. That one-hour rest makes all the difference. If you love these kinds of prep-friendly meals, you might also enjoy my One-Pan Cheesy Taco Pasta Bake—equally flavorful and great for feeding a crowd.
Print
Pepperoni Pizza Sourdough Bread Recipe That’s Crusty, Cheesy, and Packed with Flavor
- Total Time: 9 hours
- Yield: 1 loaf 1x
Description
A cheesy, crusty sourdough loaf packed with pepperoni and flavor—perfect for pizza night or savory snacking.
Ingredients
125g active sourdough starter
325g warm water
500g bread flour
10g salt
10g pizza seasoning
150g shredded mozzarella cheese
200g pepperoni slices
Instructions
1. Feed starter 4–8 hours before baking using a 1:2:2 ratio.
2. Mix starter and water until milky.
3. Add flour and salt; mix to shaggy dough.
4. Rest dough covered for 1 hour.
5. Stretch and fold every 30 minutes for 1.5 hours.
6. On third fold, add pepperoni, cheese, seasoning.
7. Bulk ferment 3–12 hours until bubbly.
8. Shape gently on floured surface, build tension.
9. Proof in fridge 4–24 hours.
10. Preheat Dutch oven to 450°F.
11. Flip dough, score, and bake covered 30 mins.
12. Uncover and bake 15 more mins until golden.
13. Cool completely before slicing.
Notes
Don’t skip the cold proof—it boosts flavor.
Use full-fat mozzarella for best melt.
Store leftovers wrapped at room temp 1–2 days.
- Prep Time: 8 hours
- Cook Time: 45 minutes
- Category: Bread, Sourdough
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (of 10)
- Calories: 230
- Sugar: 1g
- Sodium: 550mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 25mg
Shaping, Proofing, and Baking
Stretch, Fold, and Flavor Bomb
Once your dough has rested, it’s time to build strength—and pack in the flavor. This stage is where your Pepperoni Pizza Sourdough Bread Recipe really comes alive.
- Begin your stretch and fold cycle.
Every 30 minutes, over the next 1.5 to 2 hours, you’ll stretch and fold your dough. Wet your hands slightly to avoid sticking. Grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl 90° and repeat on all sides. - Add the good stuff—carefully.
On the third round of folds, scatter 10g pizza seasoning, 150g shredded mozzarella, and 200g pepperoni over the dough. Now fold gently to incorporate. Work slowly so you don’t tear the dough. These inclusions make your Pepperoni Pizza Sourdough Bread Recipe bold and satisfying. - Finish bulk fermentation.
After the final fold, cover the bowl and let it sit at room temperature for 3 to 12 hours. You’ll know it’s ready when it has risen noticeably and bubbles appear across the surface.
Adding inclusions like this is what makes this loaf different from your average sourdough. If you’re a fan of combining savory and soft textures, you’ll probably love my Cottage Cheese Pizza Bowl for the same reason—it hits every craving.
How to Shape a Dough Ball That Holds Its Form
Shaping can seem tricky, especially with a soft dough. But here’s how to make it work without stress:
- Turn the dough out onto a floured surface.
Be gentle—don’t punch it down. Use floured hands and a bench scraper if needed. - Shape the dough.
Press the dough into a rectangle. Fold one third over the center, then fold the other third on top like a letter. Roll the dough gently into a log, then turn it seam side down. - Create surface tension.
Using cupped hands, pull the dough gently toward you across the counter to tighten the surface. Rotate and repeat a few times. This helps your loaf rise tall during baking. - Final proof.
Place your shaped loaf into a floured banneton or towel-lined bowl, seam side up. Let it rest at room temp for 30 to 60 minutes, then cover and refrigerate for 4 to 24 hours. A long cold proof gives this Pepperoni Pizza Sourdough Bread Recipe more flavor and digestibility.
Proofing time is flexible, which makes this recipe ideal for any schedule. If you’re looking for another make-ahead recipe, try my Creamy Lemon Orzo, which is perfect for prepping ahead and serving chilled or warm.
Proof, Score, and Bake for a Bold Crust
Now we’re at the most rewarding stage—baking. You’ve shaped and chilled your dough, and it’s time to turn that careful fermentation into a loaf that’s as gorgeous as it is flavorful. This final stretch is what transforms your Pepperoni Pizza Sourdough Bread Recipe from dough into a centerpiece.
- Preheat your oven and Dutch oven.
Set your oven to 450°F (230°C) and place your Dutch oven inside while it heats. Let it preheat for at least 15–20 minutes. A screaming hot pot gives you great oven spring. - Flip and score the dough.
Remove the dough from the fridge and gently flip it onto a piece of parchment, seam side down. Dust the top with rice flour or all-purpose. Then, using a razor blade or scoring knife, slice one deep line across the top. This lets the steam escape and the bread rise instead of bursting randomly. - Bake.
Carefully lift the parchment and dough into the hot Dutch oven. Cover and bake for 30 minutes. Then remove the lid and bake another 15 minutes until deep golden brown. For extra crust protection, place a baking sheet on the lower rack beneath your Dutch oven to prevent over-browning. - Cool completely.
This part is hard, I know. But let your loaf cool on a wire rack for at least 1 hour before slicing. Cutting too soon releases moisture and makes the crumb gummy. It’s worth the wait—promise.
This step seals the deal. The high temp creates that signature sourdough crust, while the pepperoni and mozzarella inside get perfectly melty and rich. It’s a loaf that’s packed with layers of comfort, just like the Masters Egg Salad Recipe—simple ingredients, thoughtful technique, unforgettable flavor.
If you’re already thinking about how to serve this masterpiece, know that marinara on the side turns this Pepperoni Pizza Sourdough Bread Recipe into an instant appetizer. It also reheats beautifully in the oven for second-day snacking. Or try it grilled, like my Dark Chocolate Hemp Energy Bites—not in flavor, but in versatility.
Variations and Serving Suggestions
Flavor twists to make it your own
One of the best things about this Pepperoni Pizza Sourdough Bread Recipe is how easily it adapts to your taste. Once you’ve mastered the base method, it opens up all kinds of fun ideas.
- Spicy kick: Swap regular pepperoni with spicy pepperoni or even soppressata for a bold, zesty bite.
- Veggie version: Skip the pepperoni and add sautéed mushrooms, roasted red peppers, or olives.
- Four-cheese blend: Try a mix of mozzarella, cheddar, provolone, and parmesan. The result? Extra cheesy pockets and golden edges.
- Garlic-lover’s dream: Mix in roasted garlic cloves with the cheese and pepperoni for deep, mellow flavor throughout.
If you’ve enjoyed adding mix-ins before, like in my Pimento Cheese Stuffed Pretzel Bites, you’ll know how a little twist can turn simple dough into something special.
How to serve it (besides eating it straight off the rack)
This bread is rich enough to stand alone, but it also makes a great supporting role at meals.
- Party appetizer: Slice warm and serve with a bowl of marinara or garlic aioli for dipping.
- Hearty lunch: Toast thick slices and add a fried egg or avocado on top.
- Grilled sandwich: Layer with roasted veggies and more cheese, then grill it panini-style.
- Side dish: Pair it with soup, chili, or even salad—especially something crisp like the Vegetable Egg Roll Salad.
It’s the kind of bread that works for casual snacking or dressed-up dinners. Either way, this Pepperoni Pizza Sourdough Bread Recipe brings comfort, flavor, and a smile to the table.
FAQs
Are there health benefits to sourdough?
Yes—especially when it’s homemade. This Pepperoni Pizza Sourdough Bread Recipe starts with a natural fermentation process, which means the wild yeast and bacteria in your starter help break down gluten and phytic acid. That makes the bread easier to digest and may even help your body absorb more nutrients from the flour. Plus, sourdough has a lower glycemic index compared to regular white bread, so it won’t spike your blood sugar as fast.
What’s the best way to enjoy this Pepperoni Pizza Sourdough Bread?
Serve it warm, of course! Slice it thick and dip into warm marinara or garlic butter. It also makes a bold base for sandwiches—grilled cheese, turkey melt, or even scrambled egg breakfast toast. Leftovers? Toast slices in a hot skillet with olive oil and pair them with soup or salad. If you like comfort food combos, this is a perfect companion to a cozy bowl of Smoky Salsa Roja or even chilled next to Carrot Ribbon Salad.
How do I prevent the dough from sticking to my work surface?
Use a lightly floured surface, and don’t skip the autolyse phase—it really helps the dough become easier to handle. You can also keep a small bowl of water nearby and wet your hands when shaping or stretching. Avoid using too much flour, though—it can make your dough dry and tight.
A bench scraper is your friend here. Use it to lift and fold without dragging the dough across the surface. And remember, some stickiness is totally normal in this Pepperoni Pizza Sourdough Bread Recipe. With each fold, the dough becomes more manageable.
Can I mix this Pepperoni Pizza Sourdough Dough in a stand mixer?
Absolutely! If you prefer using a stand mixer, attach the dough hook and mix on low until everything is combined, then switch to medium speed and knead for about 5–6 minutes. Stop once the dough pulls away from the bowl but still feels soft and tacky. Let it rest, then continue with the stretch-and-folds.
That said, many sourdough bakers prefer hands-on methods to feel the dough develop. Either way, your Pepperoni Pizza Sourdough Bread Recipe will bake up beautifully.
Conclusion: Share It Hot, Slice It Right
Baking this Pepperoni Pizza Sourdough Bread Recipe brings together the best of two worlds—homemade comfort and crowd-pleasing flavor. It’s the kind of loaf that gets rave reviews from friends, whether you serve it at game night or Sunday dinner. With bold pizza flavor, real sourdough texture, and that crispy Dutch oven crust, it’s more than just a bread recipe—it’s a slice of joy.
This bread tastes best the same day, but leftovers can be stored in a paper bag or bread box for 1–2 days. For longer storage, slice and freeze. Reheat in a toaster oven to get that crust back. And if you somehow have leftover slices, try them in a grilled panini or croutons.
If you loved this Pepperoni Pizza Sourdough Bread Recipe and want more no-fuss, flavor-packed meals, follow me on Pinterest for new recipes each week. For behind-the-scenes tips, testing notes, and some real-life kitchen flops (the funny kind), join me on Medium where I share the full stories behind what makes it to the table.
