Name: Pepperoni Pizza Sourdough Bread Recipe
Prep time: 10 h
Cook time: 45 min
Total time: 22 h 45 min
Yield: 1
Cuisine: American
Ingredients: 125g active sourdough starter; 325g warm water; 500g bread flour; 10g salt; 10g pizza seasoning; 150g shredded mozarella cheese; 200g pepperoni slices

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This Pepperoni Pizza Sourdough Bread combines the tangy chew of sourdough with melty mozzarella, spicy pepperoni, and bold pizza seasoning. It’s a cheesy, flavor-packed loaf that tastes like your favorite slice—baked into artisan bread form!

If you’ve ever wished sourdough could taste like your favorite pepperoni pizza, then welcome to your new obsession.

This Pepperoni Pizza Sourdough Bread is everything you love about a chewy, tangy loaf—but loaded with gooey mozzarella, spicy pepperoni, and pizza seasoning for the ultimate carby-meets-cheesy experience.

Think of this as the love child of a gourmet sourdough boule and a crispy, cheesy slice of pepperoni pizza.

The result? A crusty, artisan-style bread with pockets of melty cheese, bursts of savory pepperoni, and all the Italian herbs you love.

Toast a slice, dip it in marinara, and you’ve officially leveled up your snack game.

Whether you’re a sourdough nerd, a pizza addict, or just someone who likes their bread to be a little extra, this recipe will ruin all basic loaves for you forever.

Ready to bake some magic? Let’s do it.

If you love sourdough recipes you may also enjoy my Chocolate Chip Sourdough Bread or my Jalapeno Cheddar Sourdough Bread.

WHY YOU’LL LOVE THIS PEPPERONI PIZZA SOURDOUGH BREAD

Tastes Like a Hybrid of Pizza & Sourdough – It’s chewy, tangy, cheesy, and packed with flavor.
Super Easy to Make – No need to roll out pizza dough—your sourdough does all the work.
Meal-Prep Friendly – Make a loaf and slice it for sandwiches, snacking, or a next-level grilled cheese.
Perfect for Dipping – Pair it with warm marinara or garlic butter for extra deliciousness.
Customizable – Add black olives, jalapeños, or even sun-dried tomatoes for a fun twist.

SIMPLE INGREDIENTS YOU NEED FOR THE SOURDOUGH PIZZA BREAD

You will need the following ingredients listed below to make the delicious pizza sourdough bread (the exact measurements, nutritional information and full recipe are in the printable recipe card at the bottom of the post):

Active Sourdough Starter – Your bubbly, living, bread-baking bestie.
Warm Water – Hydration is key for a perfectly chewy dough.
Bread Flour – Gives the loaf that classic sourdough structure and chew.
Salt – Because no one likes bland bread.
Fresh Mozzarella Cheese – Melty, stretchy, pizza-worthy perfection.
Pepperoni Slices – The real MVP that gives every bite a bold, spicy kick.
Pizza Seasoning – The secret to bringing all the flavors together.
Optional – italian seasoning, mini pepperoni slices, italian sausage, fresh basil, parmesan cheese, homemade tomato sauce, olive oil, etc.

HOW TO MAKE THE SOURDOUGH PIZZA DOUGH RECIPE

1. Feed Your Starter (4-8 Hours Before Baking)

Mix 50g starter with 100g flour and 100g water (1:2:2 ratio).
Let it double in size before using.
Need to check if it’s ready? Drop a spoonful in water—if it floats, you’re golden.

2. Mix the Dough

In a large bowl, dissolve the active starter in warm water until it looks milky.
Add the bread flour and salt, then mix with a wooden spoon until a shaggy dough forms.

3. Rest & Hydrate

Cover with a kitchen towel and let it rest for 1 hour—this allows the flour to absorb the water and makes the dough easier to handle.

4. Stretch & Fold (Time to Add the Good Stuff)

Every 30 minutes, perform 3-4 sets of stretch and folds to build gluten strength.
On the second round, add the pizza seasoning, shredded mozzarella, and pepperoni slices over the dough. Fold them in as you stretch.
After the last stretch and fold, cover and let it bulk ferment at room temperature (3-12 hours, depending on room temp & starter activity).

5. Shape the Dough

Lightly flour a countertop and gently shape the dough into a rectangle. You can add additional seasoning, shredded cheese and pepperoni in this step if desired (pictured below).
Fold it like an envelope, then roll the dough from one end to the other to create a dough ball.
Using gentle push-and-pull motions, create surface tension on the top.
Place seam-side up in a floured banneton basket or towel-lined bowl.

6. Cold Proof for Deep Flavor

Cover and let it rest at room temp for 30-60 minutes, then refrigerate for 12-48 hours (longer = more flavor).

7. Score & Bake Like a Pro

Preheat oven to 450°F (230°C) with a Dutch oven inside for at least 15 minutes.
Flip the dough onto parchment paper, dust lightly with rice flour, and score the top with a razor blade.
Transfer to the preheated Dutch oven and bake covered for 30 minutes, then uncover and bake for another 15 minutes until golden brown.

8. Cool (If You Can Wait That Long)

Let the bread cool on a wire rack for at least an hour—this prevents a gummy texture.
Slice, slather with butter, or dip into warm marinara sauce and ENJOY every cheesy, pepperoni-packed bite.

TIPS AND TRICKS FOR BEST RESULTS

Feed Your Starter in Advance – Make sure your sourdough starter is bubbly and active before mixing your dough. If it doesn’t pass the float test, your bread might not rise properly.
Hydration is Key – Mixing your starter with warm water first ensures even distribution, making for a better rise and structure.
Don’t Rush the Stretch & Folds – These build gluten strength, which is essential for that chewy, airy texture. Take your time, and don’t skip this step!
Incorporate Fillings Properly – Add the pepperoni, cheese, and pizza seasoning on the second stretch and fold, so they distribute evenly without making the dough too wet.
Cold Proof for Maximum Flavor – Letting your dough rest in the fridge for 12-48 hours gives it a deeper, tangier sourdough flavor and makes it easier to handle before baking.
Score with Confidence – A deep, clean score allows the dough to expand properly in the oven, preventing unwanted cracks and uneven baking.
Bake in a Preheated Dutch Oven – This traps steam, giving your loaf a crisp, crackly crust while keeping the inside soft and chewy.
Let It Cool (Yes, Really!) – As tempting as it is, cutting too soon will make your bread gummy. Let it cool for at least an hour before slicing.
Store It Right – Keep leftovers in a paper bag or bread box for a crisp crust. If storing long-term, wrap in plastic wrap and freeze in slices.
Toast & Dip – This bread is next-level good when toasted and dipped in marinara, garlic butter, or even ranch dressing.

STORING LEFTOVER PEPPERONI SOURDOUGH PIZZA RECIPE

Room Temperature: Store in a paper bag or bread box for up to 2 days to keep the crust crisp. Avoid plastic bags at room temp—they trap moisture and make the crust soft.
Refrigeration: Not recommended! Storing sourdough in the fridge dries it out quickly and alters the texture.
Freezing: Slice the bread, wrap individual pieces in plastic wrap, and place them in a freezer-safe bag. Freeze for up to 3 months. When ready to eat, thaw at room temperature or toast directly from frozen.
Reheating Tips:
- For a crispy crust: Pop a slice in the toaster or air fryer for a few minutes.
- Softer texture: Wrap in foil and warm in a 300°F oven for 10-15 minutes.
- For ultimate pizza vibes: Toast a slice with a little marinara and extra cheese until melty and delicious.

FAQS

CAN I USE ALL-PURPOSE FLOUR INSTEAD OF BREAD FLOUR?

Yes! You can swap bread flour for all-purpose flour or whole wheat flour, but the bread might have a slightly softer texture and less chew.

WHAT’S THE BEST WAY TO LET ME DOUGH RISE IN THIS PEPPERONI PIZZA SOURDOUGH BREAD?

Place it in a warm spot, like on top of the fridge or near a sunny window. If your kitchen is cold, turn on the oven light and let the dough sit inside (just don’t turn the oven on!).

CAN I MIX THIS PEPPERONI PIZZA SOURDOUGH DOUGH IN A STAND MIXER?

Yes! Use a dough hook on low speed until the dough forms a sticky but elastic consistency. You can also mix by hand using a Danish dough whisk.

HOW DO I PREVENT THE DOUGH FROM STICKING TO MY WORK SURFACE?

Use wet hands instead of flour when handling the dough—it prevents sticking while keeping hydration levels consistent.

WHAT’S THE BEST WAY TO ENJOY THIS PEPPERONI PIZZA SOURDOUGH BREAD?

Hands down—pizza toasts! Slice, toast, and top with homemade pizza sauce, extra cheese, and pepperoni for the ultimate snack. Can also use cottage cheese for a higher protein version.

ARE THERE HEALTH BENEFITS TO SOURDOUGH?

Yes! Sourdough contains wild yeasts, prebiotics, and probiotics, making it easier to digest than traditional white flour breads.

Other Pizza Recipes You May Enjoy!

Yield: 1 sourdough loaf

Pepperoni Pizza Sourdough Bread Recipe

Prep Time 10 hours

Cook Time 45 minutes

Chill Time 12 hours

Total Time 22 hours 45 minutes

Ingredients

125g active sourdough starter
325g warm water
500g bread flour
10g salt
10g pizza seasoning
150g shredded mozarella cheese
200g pepperoni slices

Instructions

Feed the Starter: Before making your dough, feed your starter 4-8 hours in advance or until it’s doubled in size. Suggested Feed Ratio: Start with 50g of starter, adding 100g of flour and 100g of water (1:2:2 ratio). Ensure the starter is bubbly and active for best results. If you’re not sure if your starter is ready, perform the “float test” by dropping a small spoonful in water; it should float.
Combine Ingredients: In a large bowl, mix the sourdough starter with the warm water until it’s fully dissolved, resulting in a milky consistency.
Add Flour and Salt: Add flour and salt to the mixture and stir until no flour pockets remain, creating a sticky shaggy dough. Tip: Use a dough whisk for initial mixing, then switch to your hands to fully incorporate all ingredients.
Rest the Dough: Cover the bowl with a kitchen towel or plastic wrap and let it rest for 1 hour. This rest, helps the flour absorb water, creating a smoother, more manageable dough and enhancing the bread’s structure.
Stretch & Fold (Time to Add the Good Stuff): Every 30 minutes, perform 3-4 sets of stretch and folds to build gluten strength. To Stretch and Fold - wet your hands slightly to prevent sticking, grab one side of the dough, stretch it upwards, and fold it over the center. Rotate the bowl 90 degrees and repeat this process on each “side” of the dough. On the third round, add the pizza seasoning, shredded mozzarella, and pepperoni slices over the dough. Fold them in as you stretch. After the last stretch and fold, cover and let it bulk ferment at room temperature (3-12 hours, depending on room temp & starter activity).
Bulk Fermentation: After the last set of stretch and folds, cover the bowl and leave it at room temperature to ferment until bubbles form, and the dough rises (3-12 hours, depending on room temperature and starter strength).
Shaping the Dough: Lightly flour your countertop and transfer the dough onto it. Gently press the dough into a rectangle, taking care not to tear it. Fold one side of the rectangle into the middle, then fold the opposite side over it. Gently roll the dough from one end to the other, creating a dough ball. Then, using gentle push-and-pull motions, create surface tension on the top.
Final Proofing: Place the dough in a floured banneton basket or towel-lined bowl, seam side up. Cover and let it rest at room temperature for 30 minutes to an hour, then refrigerate for 4-24 hours. Tip: For a more sour flavor and easier digestion, proof longer in the fridge.
Scoring and Baking: Preheat the oven to 450°F (230°C) with a Dutch oven inside for at least 15 minutes. Flip your dough onto a piece of parchment paper, seam side down. Dust the top of the loaf with flour. Rice flour will yield best results, but you can also use all-purpose flour or bread flour.
Score the Dough: Using a scoring tool or sharp knife, make a large cut along one side of the top of the dough to allow gases to escape while baking.
Bake: Transfer the dough (on parchment) into the preheated Dutch oven. Bake covered for 30 minutes, then uncover and bake for an additional 15 minutes until the crust is golden brown. Tip: To prevent the bottom from over-browning, place a cookie sheet on the rack below the Dutch oven.
Cool the Loaf: Let the bread cool on a wire rack for at least 1 hour before slicing. Note: Cutting too soon may result in a gummy texture. Enjoy your beautiful sourdough loaf with family and friends!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 303Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 27mgSodium: 726mgCarbohydrates: 36gFiber: 1gSugar: 0gProtein: 12g

The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.

IF YOU TRIED THIS PERFECT RECIPE PLEASE LEAVE A COMMENT AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS LOAF OF SOURDOUGH BREAD ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails

Pepperoni Pizza Sourdough Bread Recipe

WHY YOU’LL LOVE THIS PEPPERONI PIZZA SOURDOUGH BREAD

SIMPLE INGREDIENTS YOU NEED FOR THE SOURDOUGH PIZZA BREAD

HOW TO MAKE THE SOURDOUGH PIZZA DOUGH RECIPE