Easy Cheesy Pepperoni Sourdough Pizza Bread Recipe
If you love pizza, then you will love this easy cheesy pepperoni sourdough pizza bread recipe! This sourdough bread recipe is a little less tedious than putting together a traditional sourdough pizza recipe, and it will still give you all the delicious flavors of a pepperoni pizza that is perfect for serving as an appetizer with homemade pizza sauce, a healthy snack, or as a simple side next to any meal.
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Our family loves family pizza nights! In fact, my kids love it so much, they would have it every night if they could! If you have children or grandchildren, I’m sure you can relate. A good pizza with a chewy crust is hard to resist, but I must admit, once we have had it for family pizza game night, I am good for at least 7 more days. So, this perfect recipe has become our favorite way to fill the dreadful 7 day void for the kiddos!
I have found that this is the best way to get the boys to eat a healthy dinner with a protein and vegetables, and they also get to enjoy a side of their favorite pepperoni pizza bread with a homemade tomato sauce to dip it in or a slice with olive oil drizzled on it.
Looking for a delicious sourdough discard pizza recipe that is made with a pizza stone or a cast iron skillet? Try this one! Easy Pepperoni Cheese Pizza Sourdough Discard Recipe
Why You Will Love This Loaf of Sourdough
With its rich, tangy flavor, satisfying texture, and health benefits, sourdough pizza bread is a delightful fusion of two beloved foods that you’ll enjoy savoring and sharing.
- Sourdough adds a delightful tangy flavor that complements the rich, savory ingredients typical in pizza.
- Sourdough bread often has a chewy interior with a crisp, golden crust, providing a satisfying contrast in textures that remind your of pizza crust!
- The tanginess of sourdough pairs beautifully with the rich flavors of cheese, pepperoni, and other pizza toppings.
- You can add various ingredients to the dough, such as herbs, spices, or cheese, to further enhance the flavor.
- Making sourdough pizza bread from scratch can be a rewarding culinary project, providing a sense of accomplishment and enjoyment.
- The rustic, artisanal appearance of sourdough bread can make your pizza bread visually appealing and impressive to guests.
- Sourdough pizza bread can be enjoyed in various ways—fresh out of the oven, as a sandwich base, or toasted with a bit of butter.
- This recipe is flexible! Feel free to add or subtract in it! You can always add in your favorite pizza toppings to make it one of your family’s go to sourdough recipes!
Tips for Making the Best Sourdough Pizza Bread
- Active Sourdough Starter: Ensure your sourdough starter is active and bubbly before using it in your dough for the best rise and flavor.
- Proper Fermentation: Allow enough time for the dough to ferment properly. This could mean an overnight rise or a few hours at a warm room temperature.
- Quality Ingredients: Use high-quality flour, fresh toppings, and good cheese to make sure every bite is delicious.
My Baker’s Schedule
The Night Before
8 pm: Feed my sourdough starter.
The Next Morning:
11 am: Mix the rest of the ingredients together in a large bowl and let it rest for 30 minutes.
11:30 am to 12:30pm: I perform 3 sets of stretch and folds.
12:30 pm to 7pm: I place the dough on the counter (in a warm spot) and allow it to bulk rise.
7:00 pm: I shape the sourdough. I place the dough into a banneton and into my fridge overnight for at least 12 hours for the final fermentation process.
Next Day:
9 am: I remove the sourdough from the fridge, score it and then transfer it to the oven to cook.
What You Will Need for the Pizza Sourdough Bread
Large bowl
A banneton basket or proofing basket (I used a DIY banneton basket found here)
Danish dough whisk (the one I use and love is found here) or a wooden spoon
Tea towel
Dutch oven (This is my cast iron Dutch oven that I love and highly recommend! (DARTMOOR 9 Quart Pre-Seasoned Cast Iron Dutch Oven with Lid)
Ingredients for the Pizza Sourdough Loaf
- 100 grams active sourdough starter (1/2 cup)
- 350 grams water (1 1/2 cups) *room temperature so the cheese does not melt
- 500 grams all-purpose flour (unbleached white flour) (5 cups)
- 80 grams mozzarella cheese (1 cup)
- 45 grams quartered pepperoni slices (1/2 cup)
- 3 grams Italian seasoning (1 Tablespoon)
- 10 grams salt (2 teaspoons)
Easy Cheesy Pepperoni Sourdough Pizza Bread Recipe
Prepare the Add-ins
- Grate the mozzarella cheese.
- Quarter the pepperoni slices.
Prepare the Dough
- Mix Ingredients:
- In a large mixing bowl, combine the active bubbly starter, water, flour, cheese, and salt. Add half of the quartered pepperoni slices one by one so that they are spread over the ingredients and are not sticking together.
- Mix the dough a bit, and then add the other half of the pepperoni so that they are evenly dispersed.
- Mix until a shaggy bread dough forms. Cover with a damp cloth or plastic wrap and let the dough rest for 30 minutes.
- First Stretch and Fold:
- After the resting period, use a dough scraper, bench scraper, or wet hands to gather the dough from one edge of the bowl, gently stretch it out, and fold it back onto itself. Rotate the bowl a quarter turn and repeat the action. This helps the dough take on a somewhat square shape. Cover the bowl with a damp tea towel and let the dough rest for another 30 minutes.
- Repeat Stretch and Fold:
- After the 30-minute rest, conduct another round of stretch and folds. Stretch the dough from opposite ends and fold them over each other. Rotate the bowl and repeat. Cover the bowl and let the dough rest for another 30 minutes. Repeat this sequence two more times, for a total of three sets of stretches and folds.
- Bulk Fermentation:
- Place the dough in a bowl, cover it with a damp towel or plastic wrap, and let it rise at room temperature for about 4-6 hours, or until it has roughly doubled in size. The exact time will depend on the temperature of your kitchen and the activity of your sourdough starter.
After the First Rise
- Dough Preparation for Second Rise:
- Shape the dough into a smooth ball or oval, similar to the shape of your banneton or proofing basket.
- Place the dough into a floured banneton and cover with plastic wrap or a damp tea towel. Refrigerate overnight for the final rise. This should be at least 12 hours.
Next Day
- Bake the Dough:
- Remove the banneton from the fridge and place the sourdough dough on a piece of parchment paper. Score the top of the dough.
- Transfer the sourdough, with the parchment paper under it, to the Dutch oven.
- Place the lid on the Dutch oven and put it into the oven.
- Turn the oven on to 425°F and bake for 55 minutes.
- After 55 minutes, remove the lid. If the loaf color is to your liking, remove the sourdough from the Dutch oven and place it on a cooling rack. If not, bake for another 5 minutes with the lid off until the desired color is achieved.
- Cool and Serve:
- Allow the pizza sourdough loaf to cool for at least 1 hour before cutting into it to avoid a mushy crumb.
- Enjoy your homemade cheesy pepperoni sourdough pizza bread!
More Sourdough Recipes
The Best Cinnamon Raisin Sweet Sourdough Bread Recipe
Peanut Butter with Chocolate Sourdough Bread Recipe
Best Sourdough Bread Recipe with Almond and Raisins
Easy Sourdough Bread Recipe Without A Dutch Oven
Easy Italian Sourdough Flatbread Discard Recipe
Easy Same Day Sourdough Bread (Beginner’s Recipe)
Easy Cheesy Pepperoni Sourdough Pizza Bread Recipe
Ingredients
- 100 grams active sourdough starter 1/2 cup
- 350 grams water 1 1/2 cups *room temperature so the cheese does not melt
- 500 grams all-purpose flour unbleached white flour (5 cups)
- 80 grams mozzarella cheese 1 cup
- 45 grams quartered pepperoni slices 1/2 cup
- 3 grams Italian seasoning 1 Tablespoon
- 10 grams salt 2 teaspoons
Instructions
Prepare the Add-ins
- Grate the mozzarella cheese.
- Quarter the pepperoni slices.
Prepare the Dough
Mix Ingredients:
- In a large mixing bowl, combine the active bubbly starter, water, flour, cheese, and salt. Add half of the quartered pepperoni slices one by one so that they are spread over the ingredients and are not sticking together.
- Mix the dough a bit, and then add the other half of the pepperoni so that they are evenly dispersed.
- Mix until a shaggy bread dough forms. Cover with a damp cloth or plastic wrap and let the dough rest for 30 minutes.
First Stretch and Fold:
- After the resting period, use a dough scraper, bench scraper, or wet hands to gather the dough from one edge of the bowl, gently stretch it out, and fold it back onto itself. Rotate the bowl a quarter turn and repeat the action. This helps the dough take on a somewhat square shape. Cover the bowl with a damp tea towel and let the dough rest for another 30 minutes.
Repeat Stretch and Fold:
- After the 30-minute rest, conduct another round of stretch and folds. Stretch the dough from opposite ends and fold them over each other. Rotate the bowl and repeat. Cover the bowl and let the dough rest for another 30 minutes. Repeat this sequence two more times, for a total of three sets of stretches and folds.
Bulk Fermentation:
- Place the dough in a bowl, cover it with a damp towel or plastic wrap, and let it rise at room temperature for about 4-6 hours, or until it has roughly doubled in size. The exact time will depend on the temperature of your kitchen and the activity of your sourdough starter.
After the First Rise
Dough Preparation for Second Rise:
- Shape the dough into a smooth ball or oval, similar to the shape of your banneton or proofing basket.
- Place the dough into a floured banneton and cover with plastic wrap or a damp tea towel. Refrigerate overnight for the final rise. This should be at least 12 hours.
Bake the Dough:
- Remove the banneton from the fridge and place the sourdough dough on a piece of parchment paper. Score the top of the dough.
- Transfer the sourdough, with the parchment paper under it, to the Dutch oven.
- Place the lid on the Dutch oven and put it into the oven.
- Turn the oven on to 425°F and bake for 55 minutes.
- After 55 minutes, remove the lid. If the loaf color is to your liking, remove the sourdough from the Dutch oven and place it on a cooling rack. If not, bake for another 5 minutes with the lid off until the desired color is achieved.
Cool and Serve:
- Allow the pizza sourdough loaf to cool for at least 1 hour before cutting into it to avoid a mushy crumb.
- Enjoy your homemade cheesy pepperoni sourdough pizza bread!
