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Sourdough Pepperoni Pizza Bread Recipe

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3.9 from 271 reviews

This Pepperoni Sourdough Pizza Bread combines the tangy flavor of sourdough with classic pizza ingredients like pepperoni, mozzarella, and parmesan cheese. The dough is fermented slowly, allowing complex flavors to develop, and baked in a Dutch oven to create a crusty artisan-style bread with pockets of savory pepperoni and melted cheese throughout.

  • Total Time: Approximately 24 hours including starter feeding, fermentation, cold proofing, and baking
  • Yield: 1 loaf (sized from 4 cups + 2 tablespoons bread flour dough)

Ingredients

Dough Ingredients

  • 1 ¼ cups + 2 tablespoons (325 grams) warm water (80-90℉)
  • ½ cup (100 grams) active sourdough starter
  • 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt (or about half the volume if using table salt or Morton’s)
  • 1 tablespoon pizza seasoning (or 2 teaspoons dried oregano + 1 teaspoon garlic powder)
  • 4 cups + 2 tablespoons (500 grams) bread flour

Mix-ins

  • 1 cup (125 grams) pepperoni slices, cut into quarters
  • ½ cup (50 grams) shredded low-moisture mozzarella cheese
  • ¼ cup (20 grams) grated parmesan cheese

Other

  • Rice flour for dusting proofing basket
  • 2 ice cubes for steam during baking

Instructions

  1. Feed Starter: Feed your sourdough starter 6-12 hours before starting to ensure it’s bubbly and active. The timing depends on your kitchen temperature—cooler environments take longer, warmer kitchens less.
  2. Mix Dough: In a large bowl, whisk warm water, sourdough starter, salt, and pizza seasoning until combined. Add bread flour and mix until no dry flour remains. Cover and let rest for 20 minutes.
  3. Incorporate Mix-ins Using Stretch and Fold: Wet your hands slightly to prevent sticking. Flatten the dough and add a quarter of the pepperoni and cheeses to the center. Perform a stretch-and-fold by stretching one side of the dough upwards and folding it over the center. Rotate the bowl 90°, add another quarter of the pepperoni and cheese, and fold again. Repeat until all mix-ins are incorporated. Shape dough into a rough ball, seam-side down, cover, and rest 20 minutes. Repeat this stretch-and-fold process three more times with 20-minute rests in between.
  4. First Rise: Cover the dough and let it rise until doubled and visibly bubbly, which can take 4 to 8+ hours depending on temperature and starter strength. Use a marked container to monitor progress.
  5. Pre-shaping: Turn dough onto a floured surface and stretch into a rectangle. Fold long sides toward the center, then fold short ends toward the center like a letter. Flip seam-side down and shape into a round ball. Cover and rest for 15 minutes. During shaping, gently separate any clumps of pepperoni to ensure even distribution.
  6. Final Shaping: Flip dough seam-side up, gently stretch into a smaller rectangle. For a banneton or bowl, repeat the folding and shaping steps to round. For a batard, fold short edges to center, then roll tightly from one long edge into a log, pinching seams and ends to seal.
  7. Cold Proof: Generously dust proofing basket with rice flour. Transfer shaped dough seam-side up into basket, pinch seam to seal if needed. Cover and refrigerate overnight for 12-16 hours.
  8. Preheat Oven and Dutch Oven: Place a lidded Dutch oven inside your oven and preheat to 450℉. Allow the Dutch oven to heat an additional 30-60 minutes after oven reaches temperature to ensure thorough heat.
  9. Score and Bake: Turn dough onto parchment paper and score top with a lame or sharp knife as desired. Place 2 ice cubes in the heated Dutch oven for steam. Using the parchment, transfer dough into hot Dutch oven, cover immediately to trap steam.
  10. Bake: Bake covered at 450℉ for 40 minutes. Remove lid and bake for another 5-10 minutes until crust reaches your desired color and crispness.
  11. Cool: Remove bread and cool on a wire rack for at least 2-4 hours before slicing and serving to allow crumb to set properly.

Notes

  • Store bread in an airtight container at room temperature for 1-2 days.
  • For longer storage, freeze the bread for up to 3 months. Slice before freezing for easier thawing.
  • Ensure pepperoni slices are well separated to prevent clumping and uneven distribution in the dough.
  • Cold proofing overnight enhances flavor and dough strength.
  • Using a Dutch oven mimics a professional steam-injected oven to achieve a crusty exterior.
  • Author: Adeline
  • Prep Time: 30 minutes (plus 6-12 hours starter feed, multiple 20-minute rests, and 4-8 hours bulk rise, plus overnight cold proofing of 12-16 hours)
  • Cook Time: 50 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian-American

Find it online: https://flavorhug.com/sourdough-pepperoni-pizza-bread-recipe/