Pepperoni Pizza Sourdough Bread – A Cozy Fusion of Comfort and Crust

There’s something magical about pulling a warm loaf of bread from the oven — that rustic crackle of the crust, the aroma of sourdough mingling with toasted cheese and smoky pepperoni. Pepperoni Pizza Sourdough Bread takes everything we love about pizza night and wraps it in the tangy, chewy charm of homemade sourdough. It’s the kind of recipe that fills your kitchen with warmth and your heart with joy.

On a chilly afternoon, there’s no better project than folding savory pizza toppings into a soft, elastic dough that’s been fermenting patiently overnight. The result? A golden, blistered boule that’s as beautiful as it is delicious — with pockets of melted mozzarella, swirls of marinara, and crisp curls of pepperoni baked right into every slice.

This cozy loaf is perfect for sharing — or not. Toast it for lunch, dip it in warm marinara, or make the best grilled cheese you’ve ever tasted. However you serve it, this hybrid of pizza and bread will become an instant family favorite.

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Ingredients:

• 500g bread flour
• 100g active sourdough starter (100% hydration)
• 320ml warm water
• 10g salt
• 1 tablespoon olive oil
• ½ cup pizza sauce
• 1 cup shredded mozzarella cheese
• ½ cup pepperoni slices (mini or regular, halved)
• ¼ teaspoon dried oregano
• ¼ teaspoon garlic powder
• 2 tablespoons grated parmesan cheese (for topping)

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Instructions:

1. Feed and activate your starter. Ensure your sourdough starter is bubbly and active. It should double in size within 4–6 hours of feeding.
2. Mix the dough. In a large bowl, combine bread flour and warm water. Mix until a shaggy dough forms. Let it rest for 30 minutes (autolyse).
3. Add starter and salt. Add the active starter and salt. Mix with wet hands or a dough hook until well combined. The dough should be slightly sticky but smooth.
4. Bulk fermentation. Cover the bowl and let it rest at room temperature for 4–5 hours, stretching and folding every 30 minutes during the first 2 hours.
5. Incorporate pizza fillings. On the final stretch and fold, gently fold in the mozzarella, pepperoni, oregano, and garlic powder. Try to distribute evenly without tearing the dough.
6. Shape the loaf. Turn the dough out onto a lightly floured surface. Shape into a tight round boule, tucking the edges under to create surface tension.
7. Second rise. Place the dough seam-side up in a floured banneton or lined bowl. Cover and refrigerate overnight (8–12 hours).
8. Preheat and score. The next day, preheat your oven to 475°F (245°C) with your Dutch oven inside. Turn the dough onto parchment, score with a sharp blade, and top with parmesan and a few pepperoni slices.
9. Bake. Carefully place the dough in the hot Dutch oven. Bake covered for 25 minutes, then uncovered for another 20–25 minutes until deep golden and crisp.
10. Cool and enjoy. Let the loaf cool on a wire rack for at least 1 hour before slicing to allow the crumb to set.

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Tips & Tricks:

• To prevent melted cheese from seeping out during baking, fold the fillings neatly inside during shaping.
• For an extra cheesy crust, sprinkle shredded mozzarella and parmesan right after uncovering the Dutch oven.
• If your crust browns too quickly, tent with foil for the last 10 minutes.
• Want a stronger sourdough tang? Extend your bulk fermentation by an extra hour.

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Variations:

• Vegetarian version: Replace pepperoni with sliced olives, bell peppers, or roasted mushrooms.
• Spicy twist: Add crushed red pepper flakes or spicy chorizo to the dough.
• Herb-forward: Mix Italian herbs like basil, oregano, and thyme into your flour for aromatic dough.
• Cheese lovers: Blend mozzarella with provolone or cheddar for a gooey mix.

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Serving Suggestions:

• Slice warm and serve with a bowl of marinara for dipping.
• Toast and top with garlic butter for the ultimate snack.
• Use slices for grilled sandwiches or as the base for open-faced pizza melts.
• Pair with a fresh Caesar salad or tomato soup for a cozy lunch.

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Storage Information:

• Store at room temperature in a paper bag or bread box for up to 3 days.
• To freeze, wrap slices tightly in plastic wrap and freeze for up to 2 months.
• Reheat frozen slices in a toaster oven or skillet for a fresh-baked feel.

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FAQ:
Can I use all-purpose flour instead of bread flour?
Yes, though the texture will be slightly softer. Bread flour gives better chew and structure.

Can I skip the Dutch oven?
You can bake on a baking stone or sheet, but add steam by placing a tray of water in the oven.

Can I add sauce directly inside?
A thin layer of sauce folded in works great, but avoid adding too much to prevent a gummy crumb.

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History / Fun Facts:
Did you know sourdough is one of the oldest forms of leavened bread, dating back to ancient Egypt? This version marries that timeless technique with the all-American love of pizza — a true culinary love story. The pepperoni pizza boom in postwar America inspired countless “pizza mashups,” and this bread is a modern homage to that golden era of comfort food.

Each slice carries the tang of time, the warmth of tradition, and the irresistible flavor of melted cheese and pepperoni. It’s what happens when old-world craftsmanship meets Saturday night cravings.