Pepperoni Pizza Sourdough Bread is the perfect mix of two favorites: crusty sourdough bread and the classic, spicy pepperoni pizza flavor. You get the chewy tang of sourdough dough, but with bubbly melted cheese, tangy tomato sauce, and little pepperoni bites baked right inside. It feels like a warm, comforting slice of pizza wrapped up in a loaf of fresh bread.
I love making this bread when I want something different but still crave that pizza taste. It’s fun to pull apart, thanks to the melted cheese and crispy pepperoni, and it smells amazing while baking. If you’re like me, you’ll find it hard to wait until it cools down because the flavors are so inviting straight from the oven.
My favorite way to eat it is warm with a little extra marinara sauce on the side for dipping. It’s great at lunch, as a snack, or alongside a simple salad for dinner. Plus, it’s something that makes people smile – it’s a great conversation starter when friends come over!
Key Ingredients & Substitutions
Sourdough Starter: This is the heart of the dough, giving it a tangy flavor and chewy texture. If you don’t have a starter, active dry yeast can work but the flavor won’t be as rich.
Flour: All-purpose flour is easy to find and gives a good crumb. For a chewier crust, you can try bread flour instead.
Pepperoni: Classic choice for that spicy kick. If you want a milder option, try turkey pepperoni or omit it for a vegetarian version.
Cheese: Mozzarella melts beautifully and gives that gooey texture. Parmesan adds a nice sharp touch. You can swap mozzarella for provolone or cheddar if preferred.
Pizza Sauce: Store-bought marinara or pizza sauce works fine. You can also make a quick sauce with canned tomatoes, garlic, and herbs.
How Do You Roll and Seal the Dough Without Losing Filling?
Rolling the dough properly keeps all the tasty fillings inside and helps the bread bake evenly. Here’s how I do it:
- After spreading sauce, cheese, and pepperoni, leave about a 1-inch border free on one side to help seal the loaf.
- Start rolling from the edge opposite that border, rolling tightly but gently to avoid squeezing out the filling.
- Pinch the seam closed firmly, and tuck the edges under the loaf to seal well.
- Use a sharp knife to score the top before baking to control how it expands and prevent cracks.
- Brushing olive oil on top helps form a golden crust and stops it from drying out.
Taking these steps helps keep all the saucy, cheesy goodness inside while getting a perfect crust outside.
Equipment You’ll Need
- Large mixing bowl – I suggest this because it’s perfect for combining and proofing the dough in one spot.
- Dough scraper or bench knife – helps to handle the dough easily and shape it neatly.
- Rolling pin – makes it simple to roll the dough into a rectangle for filling and rolling.
- Parchment-lined baking sheet or loaf pan – keeps the bread from sticking and makes cleanup easier.
- Sharp knife or bread lame – for scoring the loaf before baking, helping it expand evenly.
- Pastry brush – useful for brushing olive oil over the top to get a shiny, crisp crust.
Flavor Variations & Add-Ins
- Replace pepperoni with cooked sausage or sautéed mushrooms for different toppings.
- Mix in some chopped fresh basil or oregano into the dough for extra herbal flavor.
- Use different cheeses like provolone, cheddar, or a blend to tweak the cheesy taste.
- Sprinkle red pepper flakes or crushed garlic over the sauce for a spicy, savory kick.
How to Make Pepperoni Pizza Sourdough Bread
Ingredients You’ll Need:
For the Dough:
- 1 cup (227g) active sourdough starter
- 3 cups (375g) all-purpose flour
- 1 cup (240ml) warm water
- 1 tsp salt
For the Filling and Topping:
- ½ cup (120ml) pizza sauce or marinara
- 1 cup (100g) shredded mozzarella cheese
- ½ cup (30g) grated Parmesan cheese
- 20-30 slices pepperoni
- 1 tsp dried oregano
- 1 tsp garlic powder (optional)
- Olive oil for brushing
How Much Time Will You Need?
This recipe requires about 15-20 minutes of active preparation. Then, you’ll need 4-6 hours for the first rise, plus another 1-2 hours for the second proof. Baking takes about 25-30 minutes. Overall, plan for around 6-8 hours total, mostly waiting time, but the hands-on steps are simple and fun!
Step-by-Step Instructions:
1. Make and Knead the Dough:
In a large bowl, mix the sourdough starter, warm water, and flour until just combined. Add the salt and knead the dough on a lightly floured surface for about 8-10 minutes until it’s smooth and elastic.
2. First Rise:
Place the dough back in the bowl. Cover it with a damp cloth or plastic wrap and let it rise in a warm spot for 4-6 hours, or until it has doubled in size.
3. Shape and Add Filling:
Gently deflate the dough and roll it out into a rectangle on a floured surface. Spread the pizza sauce evenly over the dough, leaving a small border around the edges. Sprinkle mozzarella and Parmesan cheeses across the sauce. Arrange pepperoni slices on top, then sprinkle with oregano and garlic powder if you like.
4. Roll and Proof:
Starting from one long edge, carefully roll the dough into a tight loaf, pinching edges to seal the filling inside. Place the loaf on a parchment-lined baking sheet or a greased loaf pan. Cover and let proof for another 1-2 hours until slightly puffed.
5. Bake the Bread:
Preheat your oven to 450°F (230°C). Before baking, score the top of the loaf with a sharp knife and brush it with olive oil to give a nice color and shine. Bake for 25-30 minutes until the crust is deep golden and sounds hollow when tapped.
6. Cool and Enjoy:
Let the bread cool slightly before slicing. Serve warm for delicious melty pepperoni pizza flavors inside a tangy sourdough loaf. Perfect for dipping with extra marinara!
Can I Use Frozen Pepperoni for This Recipe?
Yes! Just make sure to thaw the pepperoni slices completely and pat them dry before adding to the dough. This prevents extra moisture that could affect the bread’s texture.
How Should I Store Leftover Pepperoni Pizza Sourdough Bread?
Store leftovers in an airtight container or wrapped tightly in foil at room temperature for up to 2 days. You can also freeze sliced bread in a freezer bag for up to 1 month. Reheat gently in the oven or toaster for best results.
Can I Substitute the Sourdough Starter with Commercial Yeast?
Absolutely! Use about 2¼ tsp (one packet) of active dry yeast instead of sourdough starter. Adjust rising times accordingly, as commercial yeast usually rises faster than sourdough.
Is It Possible to Make This Bread Without Cheese or Pepperoni?
Yes, you can omit the cheese and pepperoni for a simple herb and garlic sourdough loaf. Feel free to add your favorite pizza toppings or herbs to customize the flavor.