Imagine all the flavors of your favorite pepperoni pizza—savory pepperoni, gooey mozzarella, tangy pizza sauce, and aromatic Italian herbs—swirled into a crusty, tangy sourdough loaf. That’s exactly what this bread delivers. It’s the ultimate fusion of sourdough baking and pizza night, perfect for sandwiches, snacking, or just tearing apart warm from the oven.
The sourdough tang perfectly balances the richness of the cheese and pepperoni, while the sauce adds little pockets of pizza flavor throughout. This bread will be the star of any gathering.
Instructions
Prepare the Mix-Ins
Spread the pepperoni pieces on a paper towel-lined plate and pat dry to remove excess grease. Set aside.
Mix the Dough
In a large bowl, combine the sourdough starter and warm water. Stir until the starter disperses. Add the flour and mix until a shaggy dough forms and no dry bits remain. Cover and let rest for 30-60 minutes (autolyse).
Add Salt
Sprinkle the salt over the dough. Wet your hands and incorporate the salt by pinching and folding the dough until fully absorbed. Cover and rest for 30 minutes.
Bulk Fermentation with Stretch and Folds
Over the next 2-3 hours, perform 4 sets of stretch and folds, every 30 minutes. During the second or third set, incorporate the mix-ins.
Gently stretch the dough out, sprinkle some of the pepperoni, mozzarella, Parmesan, pizza sauce, Italian seasoning, and red pepper flakes over the surface, then fold as usual. Repeat until all mix-ins are incorporated. The dough will become smoother and more elastic with each set.
Continue Bulk Fermentation
After the last set of folds, let the dough rest, covered, for another 1-2 hours. It should increase in volume by about 50%, look puffy, and have visible bubbles.
Shape the Dough
Lightly flour your work surface. Gently turn the dough out. With floured hands, gently shape it into a round or oval by folding the edges into the center, then flipping and dragging to create surface tension. Be careful not to deflate the dough too much.
Final Proof
Place the shaped dough seam-side up in a floured proofing basket. Cover and refrigerate overnight (8-12 hours) for best flavor, or let proof at room temperature for 1-2 hours until puffy.
Preheat the Dutch Oven
Place a Dutch oven with its lid in your oven and preheat to 475°F (245°C) for at least 45 minutes.
Score the Dough
Carefully remove the hot Dutch oven. Place a piece of parchment paper over the dough and invert the basket to release the dough onto the parchment. Using a sharp blade or lame, score the top with a simple slash or pattern—about ¼ inch deep.
Bake Covered
Using the parchment as handles, lower the dough into the hot Dutch oven. Put the lid on and bake for 25 minutes.
Bake Uncovered
Remove the lid and bake for another 20-25 minutes, until the crust is deep golden brown and the internal temperature reaches 205-210°F (96-99°C).
Cool Completely
Carefully remove the loaf from the pot and transfer to a wire rack. Cool completely—at least 2 hours. This is crucial for texture.
Slice and Enjoy
Once completely cool, slice with a serrated knife. Serve with extra pizza sauce for dipping.
Pro-Tips for Pepperoni Pizza Sourdough Perfection
- Dry the Pepperoni: Removing excess grease prevents oily spots in your bread.
- Use Cold Cheese: Cold cheese cubes hold their shape during mixing and create beautiful melted pockets.
- Add Mix-ins During Stretch and Folds: This distributes them evenly without deflating the dough.
- Don’t Overdo the Sauce: Too much liquid can make the dough difficult to handle. A little goes a long way.
- Be Gentle During Shaping: The mix-ins can tear the dough if you’re too aggressive.
- Score Deeply: A good score helps control where the bread expands.
- Cool Completely: The cheese inside will be molten hot and the crumb needs time to set. Be patient.
- Serve with Extra Sauce: Warm pizza sauce for dipping takes this bread over the top.
This Pepperoni Pizza Sourdough has all the flavors of pizza in bread form—absolutely delicious.
