Pepperoni Pizza Sourdough Bread is a fun twist on two favorites—pizza and homemade sourdough bread. You get the tangy chewiness of sourdough combined with melty cheese, spicy pepperoni slices, and a hint of tomato sauce all baked right inside the crust. It’s like a surprise pizza party in every slice!
I love making this bread when I want something a little different but still comforting. The smell of baking sourdough mixed with pepperoni and cheese fills the whole kitchen and makes everyone gather around. It’s a great way to use your sourdough starter if you have one going, and the pepperoni adds just the right amount of spice without overpowering the flavors.
My favorite way to enjoy this bread is warm, right out of the oven, maybe with a simple green salad on the side. It’s perfect for lunch boxes, picnics, or a casual snack when friends drop by. Once you try it, I bet you’ll start thinking of all the other pizza toppings you could bake right into your next sourdough!
Key Ingredients & Substitutions
Bread Flour: This gives the loaf a chewy, strong structure thanks to its higher protein. You can try all-purpose flour, but the bread may be softer and less elastic.
Sourdough Starter: This is what makes the bread tangy and fluffy. If you don’t have a starter, store-bought yeast can work, but the flavor won’t be the same.
Pepperoni: Adds spice and a meaty flavor. For a vegetarian option, try sliced olives, roasted red peppers, or sun-dried tomatoes.
Mozzarella Cheese: Melts beautifully inside the bread. If you want less dairy, vegan cheese or nutritional yeast flakes can be used, though melty texture will differ.
Pizza Sauce: A simple tomato sauce works best to keep it moist and flavorful inside. You can switch to pesto or a spicy tomato sauce to mix things up.
How Do You Roll and Slice the Dough Without It Falling Apart?
Rolling and slicing the filled sourdough dough takes a bit of care to keep it in one piece and look pretty when baked.
- Roll tightly but gently: Start at the long edge and roll the dough evenly so it holds its shape but isn’t stretched thin.
- Seal the edge well: Pinch the seam firmly to prevent the dough from unrolling during baking.
- Make shallow cuts: When slicing, cut only about 90% through the loaf. Leave enough dough at the bottom to keep the slices connected.
- Spread slices gently: After slicing, gently separate the cuts so pepperoni and cheese peek through without breaking the loaf apart.
- Use a sharp knife: A serrated or very sharp blade helps make clean cuts without squishing the dough.
With these tips, your bread will hold together while showing off its delicious pizza layers inside and on top. Just be patient and careful with the rolling and slicing steps!
Equipment You’ll Need
- Large mixing bowl – I recommend this to comfortably mix and knead the dough. It’s sturdy and easy to clean.
- Bench scraper or dough scraper – great for handling sticky dough and shaping it without sticking to your hands.
- Baking sheet or baking tray – provides a sturdy surface for baking the bread evenly.
- Parchment paper – prevents sticking and makes cleanup easier.
- Sharp knife or serrated bread knife – essential for slicing the loaf neatly without squishing it.
- Pastry brush – handy for brushing olive oil on top before baking for a golden crust.
- Kitchen towel or plastic wrap – helps cover the dough during rising, trapping moisture to improve the glow.
Flavor Variations & Add-Ins
- Vegetarian option: Swap pepperoni with sliced olives, roasted red peppers, or sun-dried tomatoes for a veggie-packed loaf.
- Cheese twist: Mix in some grated Parmesan, asiago, or provolone with the mozzarella for a richer flavor.
- Spicy kick: Add crushed red pepper flakes or chopped jalapeños to the sauce or cheese layer for some heat.
- Herb boost: Sprinkle fresh or dried basil, parsley, or oregano on the top before baking for extra aroma.
Pepperoni Pizza Sourdough Bread
Ingredients You’ll Need:
For The Dough:
- 3 1/2 cups (440g) bread flour
- 1 cup (227g) active sourdough starter (100% hydration)
- 1 1/4 cups (300ml) warm water
- 1 1/2 teaspoons salt
For The Filling and Topping:
- 1/2 cup (120g) pizza sauce or marinara sauce
- 1 1/2 cups (150g) shredded mozzarella cheese
- 40-50 slices pepperoni
- 1 tablespoon olive oil
- 1 teaspoon dried Italian herbs or dried oregano
- Optional: fresh basil or parsley for garnish
How Much Time Will You Need?
This recipe requires about 10 minutes of active prep time and 8-9 hours total including fermenting and rising times. Most of the time is hands-off, letting the dough develop its flavors and rise. Baking and cooling take about 45 minutes combined.
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, mix bread flour and salt. In another bowl, combine your active sourdough starter with warm water until smooth. Pour the wet into the dry ingredients and stir until a rough dough forms.
2. Knead and Bulk Ferment:
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Return it to the bowl, cover with a damp cloth or plastic wrap, and let it rest at room temperature for 4-6 hours until it doubles in size.
3. Shape and Layer the Dough:
Lightly flour your surface. Press the dough gently into a 12 by 16 inch rectangle. Spread pizza sauce evenly across the dough, leaving a 1/2 inch border around the edges. Sprinkle mozzarella evenly, then cover with pepperoni slices.
4. Roll and Slice:
Starting from the long edge, carefully roll the dough tightly into a log shape, pinching the seam to seal. Place the roll seam side down on a parchment-lined baking tray. Using a sharp knife, slice 1/2-inch cuts along the top without cutting all the way through, leaving about 1/2 inch uncut at the bottom so the loaf stays connected. Gently spread the slices so pepperoni and cheese peek through.
5. Final Rise:
Cover the loaf with a towel and let it rest for 30-45 minutes to puff up slightly.
6. Bake:
Preheat your oven to 400°F (200°C). Brush olive oil over the loaf and sprinkle Italian herbs or oregano on top. Bake for 30-35 minutes, until the crust is golden and the bread sounds hollow when tapped.
7. Cool and Serve:
Let the bread cool on a wire rack for at least 10 minutes before serving. Garnish with fresh basil or parsley if you like. Enjoy this warm or at room temperature as a delicious snack or part of any meal!
Can I Use Frozen Pepperoni for This Recipe?
Yes, you can use frozen pepperoni, but make sure to thaw it completely and pat dry to avoid adding extra moisture to the dough. This helps keep the bread from becoming soggy.
How Do I Store Leftover Pepperoni Pizza Sourdough Bread?
Store leftovers in an airtight container or wrap tightly with plastic wrap. Keep it at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the oven to keep the crust crisp.
Can I Prepare the Dough Ahead of Time?
Absolutely! You can mix and ferment the dough the day before baking, then shape, fill, and let it rise before baking on the day you want to serve it. This helps develop even better flavor.
What If I Don’t Have a Sourdough Starter?
If you don’t have a starter, you can substitute with active dry yeast (about 2 teaspoons) and adjust the rising times accordingly, though the bread won’t have the characteristic sourdough tang.