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Cheesy Pepperoni Sourdough Pizza Bread

A fun mix of pizza and bread, this Cheesy Pepperoni Sourdough Pizza Bread is warm, cheesy, and perfect for sharing. Made with sourdough starter for great flavor, it's an easy weeknight meal.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 3 hours 15 minutes
Servings: 8 servings
Course: Dinner, Snack
Cuisine: American, Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 100 grams 100 grams active sourdough starter Use an active starter
  • 350 grams 350 grams water, at room temperature
  • 500 grams 500 grams all-purpose flour (unbleached white)
  • 10 grams 10 grams salt Use sea salt for best flavor
Add-Ins
  • 80 grams 80 grams grated mozzarella cheese For a healthier option, use low-moisture part-skim cheese
  • 45 grams 45 grams quartered pepperoni slices Can swap with turkey pepperoni for a lighter version
  • 3 grams 3 grams Italian seasoning Optional for added flavor

Method
 

Prepare the Ingredients
  1. Grate the mozzarella cheese.
  2. Cut the pepperoni slices into quarters.
Mix the Dough
  1. In a large bowl, combine the sourdough starter, water, flour, cheese, and salt.
  2. Add half of the pepperoni, scattering the pieces individually to prevent clumping.
  3. Mix slightly, then add the remaining pepperoni to evenly distribute.
  4. Mix until the dough forms a rough, shaggy texture. Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes.
Stretch and Fold
  1. Use wet hands or a dough scraper to stretch the dough gently from one edge and fold it over itself. Rotate the bowl and repeat, shaping the dough into a rough square.
  2. Cover and let rest for another 30 minutes.
  3. Repeat the stretch and fold for a total of three rounds, resting for 30 minutes after each.
Bulk Fermentation
  1. Cover the dough and let it rise at room temperature for 4–6 hours, or until it has doubled in size.
Second Rise
  1. Shape the dough into a ball or oval, matching your proofing basket.
  2. Place the dough in a floured banneton, cover, and refrigerate overnight for at least 12 hours.
Bake the Bread
  1. Preheat the oven to 425°F (220°C) with a Dutch oven inside.
  2. Remove the dough from the fridge and transfer it onto parchment paper. Score the top.
  3. Carefully place the dough (with parchment paper) into the preheated Dutch oven.
  4. Cover with the lid and bake for 55 minutes.
  5. Remove the lid and bake for an additional 5 minutes uncovered if the crust isn't golden enough.
  6. Transfer the loaf to a cooling rack and let it cool for at least 1 hour before slicing.
Serve and Enjoy
  1. Savor your homemade cheesy pepperoni sourdough pizza bread as a snack or alongside your favorite meal.

Notes

For portion control, slice into smaller pieces, and enjoy with healthy sides like salads or veggies. Store in a paper bag for 1-2 days or freeze slices for later use.