Pepperoni Pizza Sourdough Bread: The Ultimate Fusion of Comfort and Crust

If you’ve ever had trouble deciding between baking a fresh loaf of sourdough bread or indulging in a cheesy pepperoni pizza, this recipe is your dream come true. Pepperoni Pizza Sourdough Bread combines everything you love about both—crispy artisan crust, tangy sourdough flavor, gooey melted cheese, and spicy pepperoni baked right in.

This hybrid recipe takes your sourdough game to the next level, transforming the familiar loaf into something exciting, flavorful, and absolutely crowd-pleasing. Whether you’re hosting friends, meal-prepping for the week, or just craving something fun and comforting, this bread has you covered.

Why You’ll Love This Recipe

1. The perfect texture combo: Crispy on the outside, soft and cheesy inside.
2. Simple ingredients: Uses everyday pantry and fridge staples.
3. A great use for sourdough discard or starter: Add natural tang and structure.
4. Customizable: You can swap toppings, cheeses, or herbs to make it your own.
5. A showstopper loaf: Beautifully rustic, aromatic, and visually impressive.

Ingredients

For the Dough:

• 3 ½ cups all-purpose flour
• 1 cup active sourdough starter (fed and bubbly)
• 1 ¼ cups warm water
• 2 tsp salt
• 1 tbsp olive oil

For the Filling & Topping:

• ½ cup pizza sauce (homemade or store-bought)
• 1 ½ cups shredded mozzarella cheese
• 1 cup pepperoni slices
• ¼ cup grated Parmesan cheese
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• Olive oil, for brushing

Instructions

1. Feed your starter
   Begin by feeding your sourdough starter a few hours before baking. It should be bubbly and active when used.
2. Make the dough
   In a large mixing bowl, combine flour, water, and starter. Mix until just combined. Cover with a damp towel and let rest for 30 minutes (autolyse).
3. Add salt and oil
   After resting, add salt and olive oil. Stretch and fold the dough several times until incorporated. The dough will start to smooth out.
4. Bulk fermentation
   Cover and let the dough rise at room temperature for 4–6 hours, performing a set of stretch and folds every 30–45 minutes during the first 2 hours. The dough should roughly double in size.
5. Pre-shape and rest
   Lightly flour your surface, shape the dough into a round, and let it rest for 20 minutes. This step helps strengthen the structure.
6. Fill with pizza goodness
   Roll the dough gently into a rectangle. Spread a thin layer of pizza sauce, sprinkle mozzarella, and layer pepperoni slices. Be sure to leave a border to help seal the dough.
7. Shape the loaf
   Carefully roll it back into a boule or batard shape, tucking the seam underneath. Place it seam-side up in a floured banneton or bowl lined with parchment.
8. Final proof
   Cover and refrigerate overnight (8–12 hours). Slow fermentation deepens the sour flavor and helps develop that signature crust.
9. Preheat your oven
   The next day, preheat your Dutch oven to 475°F (245°C) for 45 minutes. This ensures maximum oven spring.
10. Score and bake
    Turn the loaf onto parchment paper, score deep slashes on top, and add extra mozzarella and pepperoni on the surface. Bake covered for 25 minutes, then uncovered for another 20–25 minutes until golden brown.
11. Cool before slicing
    Place on a wire rack and let cool for at least 30 minutes. This prevents the cheese from oozing out too soon and keeps the crumb soft and tender.

Pepperoni Pizza Sourdough Bread

A tangy sourdough loaf filled and topped with gooey mozzarella cheese, spicy pepperoni, and pizza sauce — the perfect blend of bread and pizza.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 slices

Course: Bread, Snack

Cuisine: American, Fusion

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

Dough

• 3.5 cups all-purpose flour
• 1 cup active sourdough starter fed and bubbly
• 1.25 cups warm water
• 2 tsp salt
• 1 tbsp olive oil

Filling & Topping

• 0.5 cup pizza sauce
• 1.5 cups mozzarella cheese shredded
• 1 cup pepperoni slices
• 0.25 cup Parmesan cheese grated
• 1 tsp Italian seasoning
• 0.5 tsp garlic powder

Equipment

• Mixing bowls
• Dutch oven
• Bench scraper
• Wire rack

Method

 

1. Feed your sourdough starter until bubbly and active.
2. Mix flour, water, and starter in a large bowl and rest for 30 minutes.
3. Add salt and olive oil; perform stretch and folds for 2 hours.
4. Let dough rise 4–6 hours until doubled in size.
5. Roll out dough, spread pizza sauce, add mozzarella and pepperoni.
6. Shape into a round loaf, place in a banneton, and refrigerate overnight.
7. Preheat Dutch oven to 475°F (245°C) for 45 minutes.
8. Score the dough, top with more cheese and pepperoni, and bake 25 minutes covered, 20 minutes uncovered.
9. Cool on a wire rack for 30 minutes before slicing.

Notes

Delicious warm or toasted. Store leftovers in foil and reheat before serving.

Tips for Success

• Don’t overload with fillings: Too much cheese or sauce can make the loaf soggy.
• Use a hot Dutch oven: Traps steam and gives that perfect crispy crust.
• Experiment with flavors: Try adding cooked sausage, jalapeños, or roasted peppers.
• Use bread flour for extra chew: Swapping half the all-purpose flour gives a stronger structure.
• Store and reheat: Wrap in foil and reheat in the oven for 10 minutes at 350°F (175°C).

Variations

1. Veggie Pizza Sourdough: Add bell peppers, olives, onions, and mushrooms.
2. BBQ Chicken Version: Swap pepperoni for shredded BBQ chicken and mozzarella for cheddar.
3. Margherita Loaf: Keep it simple with tomato sauce, mozzarella, and basil.
4. Spicy Inferno: Add chili flakes and hot sauce for a kick.

Serving Suggestions

Serve this bread warm with a side of marinara or ranch for dipping. It’s fantastic for lunch, snack platters, or even as a base for open-faced sandwiches. Pair it with a crisp salad or cold beer for the ultimate comfort combo.

It also makes a show-stopping addition to any brunch table — slice it thick and toast lightly for a gooey, melty breakfast treat.

Fun Fact

Sourdough isn’t just trendy — it’s one of the oldest forms of leavened bread. Combining it with pizza flavors is a modern twist that balances old-world fermentation with everyone’s favorite comfort food. The result? A deeply flavorful, tangy, cheesy loaf that’s impossible to resist.

Conclusion

Pepperoni Pizza Sourdough Bread brings together the bold flavor of pizza and the rustic craft of sourdough baking in one loaf. Once you make it, you’ll never look at traditional sourdough the same way again. Perfect for sharing, gifting, or just devouring warm from the oven — this recipe is every carb lover’s dream.