Pepperoni Pizza Sourdough Bread is a fun twist on classic pizza flavors inside a soft, chewy loaf. This bread combines tangy sourdough with pockets of spicy pepperoni and gooey cheese that make every bite taste like a mini pizza party. The crust bakes up crisp on the outside while staying tender and flavorful inside.
I love making this bread when I want something a little different but still comforting. It’s one of those recipes that smells amazing while it’s baking, filling the whole kitchen with the scents of melted cheese and pepperoni. A handy tip is to press the pepperoni slices gently into the dough so they stay nicely distributed without burning in the oven.
My favorite way to enjoy this pepperoni pizza sourdough is warm, straight from the oven or toasted with a little butter. It’s perfect for a quick snack or paired with a simple salad for dinner. This bread always makes people smile, especially when they realize it’s not just regular bread but a flavorful surprise full of all their pizza favorites.
Key Ingredients & Substitutions
Sourdough Starter: This is the heart of your bread’s flavor and rise. If you don’t have one, you could use active dry yeast, but the tangy sourness will be less pronounced. I love how the natural fermentation adds depth and a chewy texture.
Pepperoni: Go for quality pepperoni slices—thick or thin works. Turkey or veggie pepperoni can be good substitutes if you want a lighter or vegetarian option. Just press them gently into the dough to keep them from drying out.
Mozzarella Cheese: Fresh shredded mozzarella melts best here. If you want a sharper taste, try mixing in some Parmesan or provolone. For a dairy-free version, use your favorite vegan cheese.
Pizza Sauce: A simple marinara or store-bought pizza sauce works fine. You can also use a spiced tomato paste for a more concentrated flavor. Don’t add too much or the dough might get soggy.
How Do You Keep the Filling Inside While Baking?
Rolling the dough with sauce, pepperoni, and cheese can be tricky because the filling might leak or burn. Here’s how I make it work:
- Roll gently but firmly from one edge to form a tight log without squeezing out the filling.
- Pinch the seams and ends well to seal in the toppings.
- Place the loaf seam-side down on parchment to stop it from opening up while baking.
- Use cornmeal or flour under the loaf to prevent sticking and help form a crisp bottom crust.
- Bake covered at first (like inside a Dutch oven) to trap steam, which helps the bread rise without drying the filling.
These steps help create a beautiful loaf that’s packed with pepperoni and cheese, without losing any inside or burning on top. It’s all about gentle handling and good sealing!
Equipment You’ll Need
- Large mixing bowl – I recommend a big bowl to give the dough plenty of space to rise and develop gluten.
- Bench scraper or spatula – helps you handle the sticky dough easily and shape the loaf without sticking.
- Rolling pin – makes it easier to flatten the dough into a rectangle for filling and shaping.
- Parchment paper – prevents sticking and makes transferring the bread into the oven much easier.
- Dutch oven or baking stone – creates a hot, even baking environment, giving you that crusty, bakery-style finish.
- Sharp knife or bread lame – for scoring the top of the loaf to help steam escape and shape the bread nicely.
Flavor Variations & Add-Ins
- Swap pepperoni for cooked sausage, ham, or cooked bacon for different meaty flavors that pair well with the cheese.
- Mix in some chopped fresh basil, oregano, or red pepper flakes to give each loaf a fresh or spicy kick.
- Use different cheeses like provolone, cheddar, or even a sprinkle of Parmesan for varied cheesy tastes.
- Add sliced bell peppers or olives inside before rolling for extra color and flavor in every bite.
Pepperoni Pizza Sourdough Bread
Ingredients You’ll Need:
For The Dough:
- 350g (1 1/2 cups) active sourdough starter (100% hydration)
- 500g (4 cups) bread flour
- 325ml (1 1/3 cups) water, room temperature
- 10g (2 tsp) salt
For The Filling:
- 100g pepperoni slices
- 150g shredded mozzarella cheese
- 1/2 cup pizza sauce or marinara sauce
- Optional: 1 tsp dried oregano or Italian seasoning
For Baking:
- Cornmeal or flour for dusting
How Much Time Will You Need?
This recipe takes about 4 to 5 hours including preparation, fermentation, shaping, and final proofing. Baking takes about 35 to 40 minutes. Cooling for about 1 hour is important before slicing, so plan ahead for a total of around 6 hours from start to finish.
Step-by-Step Instructions:
1. Mixing the Dough:
In a large bowl, mix your sourdough starter, water, and bread flour until everything is just combined. Cover and let it rest for 30 minutes. This rest period is called autolyse and helps make the dough easier to work with.
2. Adding Salt and Folding:
Sprinkle the salt over the dough and fold it in well by hand. Use a folding and squeezing motion to incorporate the salt evenly. Be patient and keep folding for a few minutes.
3. First Rise with Stretch and Folds:
Cover the dough with a damp towel or plastic wrap. Let it rise at room temperature (about 21-24°C or 70-75°F) for 3 to 4 hours. Every 30 minutes to 1 hour, gently stretch and fold the dough 3 to 4 times to develop gluten and strength. This helps your bread have a great texture.
4. Preparing Your Filling:
While your dough ferments, get your toppings ready. Slice the pepperoni if needed, shred mozzarella, and measure out your pizza sauce. You can also mix in oregano or Italian seasoning for extra flavor.
5. Shaping and Filling the Dough:
Lightly dust a clean surface with flour. Turn out the dough and gently press it into a rough rectangle shape. Spread the pizza sauce evenly over the dough, leaving about a 1-inch border around the edges. Next, sprinkle shredded mozzarella cheese and scatter the pepperoni slices on top. Add the oregano if you like.
6. Rolling the Dough:
Carefully roll the dough up lengthwise into a log, starting with one long edge and keeping the filling inside. Pinch the seams and ends tightly to seal everything in, so your filling won’t leak out during baking.
7. Final Proofing:
Place the rolled loaf seam-side down on parchment paper dusted with cornmeal to prevent sticking. Cover and let it proof at room temperature for 2 to 3 hours, or until it looks puffy and nearly doubled in size.
8. Preheating the Oven:
Thirty minutes before baking, preheat your oven to 230°C (450°F). If using a Dutch oven or baking stone, place it in the oven to heat up and create steam while baking.
9. Baking the Bread:
Place the loaf (with parchment) into your Dutch oven or onto the baking stone. Score the top of the bread with a sharp knife or bread lame to help steam escape. If using a Dutch oven, bake covered for 20 minutes, then remove the lid and bake for another 15-20 minutes until the crust is deep golden brown and crispy.
10. Cooling and Serving:
Remove the bread from the oven and place on a wire rack to cool for at least one hour before slicing. This rest allows the crumb to set perfectly. Serve warm or toasted to enjoy your delicious pepperoni pizza sourdough bread!
Can I Use Frozen Pepperoni for This Bread?
Yes, you can use frozen pepperoni, but make sure to thaw it completely and pat it dry before adding it to the dough. This prevents extra moisture that could make your bread soggy.
Can I Make This Bread Ahead of Time?
Absolutely! You can prepare the dough and complete the first rise, then refrigerate it overnight. Just bring it back to room temperature before shaping, filling, and baking.
How Should I Store Leftover Pepperoni Pizza Sourdough Bread?
Store leftovers in an airtight container or bread box at room temperature for up to 3 days. To refresh, toast slices in a toaster or oven for a few minutes to regain crispiness.
Can I Substitute Other Meats or Cheeses?
Definitely! Try cooked sausage, ham, or bacon instead of pepperoni. You can also mix in different cheeses like provolone or cheddar for variety.