Pepperoni Pizza Sourdough Bread is a fun twist on two favorites: crusty sourdough and classic pepperoni pizza. This bread is packed with spicy, crispy pepperoni pieces and melty cheese folded right into the dough, giving you all the great flavors of pizza in a chewy, tangy loaf.
I love making this bread when I want something a little different to snack on or bring to a get-together. The sourdough adds a nice tang that balances out the rich pepperoni and gooey cheese, and the aroma while it’s baking is absolutely irresistible. It’s one of those recipes that makes your kitchen smell like a pizzeria!
One of my favorite ways to enjoy this bread is simply toasted with a little butter or olive oil. It’s perfect for lunch or a late-night snack, and it pairs great with a salad or some marinara for dipping. I always end up cutting just one more slice—I promise it’s worth it!
Key Ingredients & Substitutions
Bread Flour: Using bread flour is key because of its higher protein content. It helps the dough develop a chewy, open crumb texture. If you don’t have bread flour, all-purpose flour works too but expect a slightly softer crumb.
Sourdough Starter: This is what gives the bread its lively tang and great texture. If you don’t have one, you can swap with 2 tsp instant yeast for a quicker rise, but you’ll miss the sour flavor.
Pepperoni: Adds bold, spicy flavor and a bit of fat for richness. Turkey pepperoni or vegetarian pepperoni make fine substitutes if you want a leaner or meat-free option.
Mozzarella Cheese: I like shredded mozzarella for melty, creamy pockets inside the bread. You could also try provolone, fontina, or a blend of Italian cheeses for different tastes.
Pizza Sauce: Use your favorite store-bought marinara or homemade tomato sauce. If you want to cut acidity, a simple mix of tomato paste with herbs and a bit of sugar works well.
How Do You Roll and Seal the Dough Without Losing the Fillings?
Rolling the dough tightly ensures the pepperoni, cheese, and sauce stay inside while baking without leaking out.
- Roll the dough gently but firmly into a rectangle to an even thickness.
- Spread sauce and toppings evenly but leave a clear border to prevent overflow.
- Starting from one long edge, roll it tightly, like a jelly roll.
- Press the edges together firmly to seal the seam and pinch the ends to close them.
- Place the loaf seam side down on the baking sheet to keep it sealed during rising and baking.
This keeps all the great pizza layers tucked inside the bread while letting it rise and bake beautifully.
Equipment You’ll Need
- Large mixing bowl – I use this to combine and knead the dough easily without making a mess.
- Stand mixer with dough hook (optional) – makes kneading quicker and less tiring, especially with thick dough.
- Rolling pin – helps roll out the dough evenly into a rectangle for filling.
- Sheet lined with parchment paper or a loaf pan – for baking the bread evenly and making cleanup simple.
- Sharp knife or razor blade – for slashing the top to release steam and give a nice crust.
Flavor Variations & Add-Ins
- Swap pepperoni for cooked sausage, bacon bits, or sliced salami for different meaty flavors.
- Add sautéed peppers, onions, or mushrooms before rolling to add extra veggies and flavor.
- Mix in shredded cheddar, provolone, or Italian herbs into the cheese for a different cheesy flavor.
- Sprinkle some red pepper flakes or Italian seasoning on top before baking for a little extra spice or aroma.
Pepperoni Pizza Sourdough Bread
Ingredients You’ll Need:
For the Dough:
- 500g (about 3 1/3 cups) bread flour
- 350ml (1 1/2 cups) lukewarm water
- 100g (about 1/2 cup) active sourdough starter (fed and bubbly)
- 10g (1 3/4 tsp) salt
For the Filling & Topping:
- 100g pepperoni slices (plus extra for topping)
- 150g shredded mozzarella cheese
- 100g pizza sauce or marinara
- 2 tbsp olive oil (for greasing and brushing)
- Optional: dried oregano or Italian seasoning for sprinkling
How Much Time Will You Need?
This recipe requires about 15 minutes of active prep time, plus 4-6 hours for the initial rise and another 1-2 hours for the final rise after shaping. Baking takes around 25 to 30 minutes. Plan ahead for about 6 to 8 hours total so your sourdough can develop plenty of flavor and the dough has time to rest and rise nicely.
Step-by-Step Instructions:
1. Make the Dough:
In a large bowl, mix the bread flour and salt. In another bowl, stir your active sourdough starter into lukewarm water until blended. Pour the wet mixture into the dry and stir until a rough dough forms. Knead the dough on a floured surface or with a stand mixer for around 8 to 10 minutes, until it’s smooth and elastic.
2. Let the Dough Rise:
Place the dough in a lightly greased bowl, cover it with a clean towel or plastic wrap, and leave it to rise at room temperature for 4 to 6 hours, or until it doubles in size.
3. Shape and Fill the Bread:
Gently deflate the dough and roll it out into a rectangle about 12 by 16 inches on a lightly floured surface. Spread the pizza sauce evenly over the dough, leaving about an inch around the edges. Sprinkle on the shredded mozzarella, then arrange the pepperoni slices over the cheese.
4. Roll and Prepare for Final Rise:
Carefully roll the dough up lengthwise, like a jelly roll, keeping it tight. Pinch the edges and ends to seal the dough. Place the loaf seam-side down on a parchment-lined baking sheet or greased loaf pan.
5. Final Rise and Bake:
Cover the loaf and let it rise again for about 1 to 2 hours, until puffy. Meanwhile, preheat your oven to 220°C (430°F). Just before baking, brush the top with olive oil and sprinkle extra pepperoni and oregano if you like. Slash the top a few times with a sharp knife to help steam escape during baking.
6. Bake and Cool:
Bake the bread for 25 to 30 minutes until golden brown and crisp on the outside. The cheese inside should be melted and the loaf nicely puffed. Remove from the oven and cool for a few minutes before slicing.
7. Serve and Enjoy:
Serve your delicious Pepperoni Pizza Sourdough Bread warm or at room temperature. It’s wonderful on its own or with extra marinara sauce for dipping. Enjoy!
Can I Use Frozen Pepperoni for This Recipe?
Yes, you can use frozen pepperoni, but make sure to thaw it fully and pat dry before adding to the dough. This prevents extra moisture that could affect the bread’s texture.
Can I Substitute Mozzarella with Another Cheese?
Absolutely! Provolone, cheddar, or a blend of Italian cheeses all work well. Just choose cheeses that melt nicely for the best gooey texture inside.
How Should I Store Leftover Bread?
Wrap the bread tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days. For longer storage, freeze sliced bread in a resealable bag and toast slices straight from the freezer.
Can I Make This Dough Ahead of Time?
Yes! After the first rise, you can refrigerate the dough overnight. Let it come to room temperature before rolling out, filling, and proceeding with the final rise and baking.
