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Cheesy Pepperoni Sourdough Pizza Bread

A delightful twist on classic pizza, this crusty yet soft bread combines melted mozzarella and pepperoni, perfect for snacks or meals.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Breakfast, Lunch, Snack
Cuisine: American, Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Bread Dough Ingredients
  • 100 grams active sourdough starter Should be at peak activity
  • 350 grams water At room temperature
  • 500 grams all-purpose flour Unbleached white flour
  • 80 grams grated mozzarella cheese
  • 45 grams quarter pepperoni slices Sliced and quartered
  • 3 grams Italian seasoning
  • 10 grams salt

Method
 

Preparation
  1. Grate the mozzarella cheese.
  2. Cut the pepperoni slices into quarters.
Mix Dough
  1. In a large bowl, combine the sourdough starter, water, flour, cheese, and salt.
  2. Add half of the pepperoni, scattering the pieces individually to prevent clumping.
  3. Mix slightly, then add the remaining pepperoni to evenly distribute.
  4. Mix until the dough forms a rough, shaggy texture.
  5. Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes.
Stretch and Fold
  1. After the rest, use wet hands or a dough scraper to stretch the dough gently from one edge and fold it over itself.
  2. Rotate the bowl and repeat, shaping the dough into a rough square.
  3. Cover and let rest for another 30 minutes.
  4. Perform another set of stretch and folds, covering and resting for 30 minutes after each round.
  5. Repeat this process two more times for a total of three rounds.
Bulk Fermentation
  1. Cover the dough and let it rise at room temperature for 4–6 hours, or until it has doubled in size.
Second Rise
  1. Shape the dough into a ball or oval, matching your proofing basket or banneton.
  2. Place the dough in a floured banneton, cover with a damp towel or plastic wrap, and refrigerate overnight for at least 12 hours.
Bake
  1. Preheat the oven to 425°F (220°C) with a Dutch oven inside.
  2. Remove the dough from the fridge and transfer it onto parchment paper.
  3. Score the top of the dough.
  4. Carefully place the dough (with parchment paper) into the preheated Dutch oven.
  5. Cover with the lid and bake for 55 minutes.
  6. Remove the lid. If the crust is not golden enough, bake for an additional 5 minutes uncovered.
  7. Transfer the loaf to a cooling rack and let it cool for at least 1 hour before slicing.
Serve
  1. Savor your homemade cheesy pepperoni sourdough pizza bread as a snack or alongside your favorite meal.

Notes

Store the bread at room temperature in a paper bag for up to 2 days. For longer storage, wrap the loaf tightly in foil or plastic wrap and refrigerate for up to 5 days. You can also freeze slices for up to 3 months.