Pepperoni Pizza Sourdough Bread

Why Make This Recipe

Making Pepperoni Pizza Sourdough Bread is a fun and rewarding experience. It combines the irresistible flavors of pizza with the unique texture of sourdough bread. The taste of the pepperoni, mixed with melted mozzarella cheese and the savory hints of pizza seasoning, makes this bread perfect for sandwiches, snacks, or just enjoying fresh out of the oven. Plus, using a sourdough starter gives it a delightful tang that sets it apart from regular bread.

How to Make Pepperoni Pizza Sourdough Bread

Ingredients:

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

Directions:

1. Feed the Starter: Before making your dough, feed your starter 4-8 hours in advance, or until it’s doubled in size.
2. Combine Ingredients: In a large bowl, mix the sourdough starter with the warm water until it’s fully dissolved.
3. Add Flour and Salt: Add flour and salt to the mixture and stir until no flour pockets remain.
4. Rest the Dough: Cover the bowl and let it rest for 1 hour.
5. Stretch & Fold: Every 30 minutes, perform 3-4 sets of stretch and folds to build gluten strength.
6. Bulk Fermentation: Cover the bowl and leave it to ferment until bubbles form and the dough rises.
7. Shaping the Dough: Lightly flour your countertop, transfer the dough onto it, and shape it into a ball.
8. Final Proofing: Place the dough in a floured banneton basket, cover, and let it rest for 30 minutes to an hour, then refrigerate for 4-24 hours.
9. Scoring and Baking: Preheat the oven to 450°F (230°C) with a Dutch oven inside for at least 15 minutes.
10. Score the Dough: Make a large cut along one side of the dough to allow gases to escape while baking.
11. Bake: Carefully place the scored dough into the hot Dutch oven and bake for 30-35 minutes, until golden brown.

How to Serve Pepperoni Pizza Sourdough Bread

This bread is best served warm. You can slice it up and enjoy it on its own, or use it to make delicious sandwiches. It pairs wonderfully with marinara sauce for dipping or can be toasted with extra cheese on top for an even more indulgent treat.

How to Store Pepperoni Pizza Sourdough Bread

To keep your bread fresh, store it in an airtight container at room temperature. It’s best to consume it within a few days. If you want to keep it longer, slice it and freeze pieces in a freezer-friendly bag. You can then toast or warm it up later.

Tips to Make Pepperoni Pizza Sourdough Bread

• Ensure your sourdough starter is active and bubbly for the best rise.
• Don’t rush the fermentation process; give the dough time to develop flavor.
• Feel free to add more cheese or different toppings inside the dough for more flavor variations.

Variation

You can change the toppings based on your preference. Try adding bell peppers, olives, or other favorite pizza toppings in addition to the pepperoni for a twist on the flavor.

FAQs

Q: Can I use store-bought pizza seasoning instead of making my own?
A: Yes, store-bought pizza seasoning works perfectly in this recipe!

Q: What should I do if my dough doesn’t rise?
A: Make sure your sourdough starter is active and bubbly. If it’s too cold in your kitchen, consider moving it to a warmer spot.

Q: Can I bake this bread without a Dutch oven?
A: Yes, you can bake it on a baking sheet, but the crust may not be as crispy. It helps to add a pan of water in the oven to create steam.

Pepperoni Pizza Sourdough Bread

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• Author: jurgentukur
• Total Time: 335 minutes
• Yield: 1 loaf
• Diet: None

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Description

A delightful sourdough bread infused with pepperoni, mozzarella, and pizza seasoning, perfect for sandwiches or enjoying fresh.

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Ingredients

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

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Instructions

1. Feed your starter 4-8 hours in advance until doubled in size.
2. In a large bowl, mix sourdough starter with warm water until fully dissolved.
3. Add flour and salt to the mixture and stir until no flour pockets remain.
4. Cover the bowl and let it rest for 1 hour.
5. Perform 3-4 sets of stretch and folds every 30 minutes.
6. Cover the bowl and leave it to ferment until bubbles form and the dough rises.
7. Transfer the dough to a floured countertop and shape into a ball.
8. Place the dough in a floured banneton, cover, and rest for 30 minutes to an hour, then refrigerate for 4-24 hours.
9. Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 15 minutes.
10. Score the dough with a large cut along one side.
11. Carefully place the scored dough into the hot Dutch oven and bake for 30-35 minutes until golden brown.

Notes

Store in an airtight container at room temperature for a few days or freeze slices for longer storage.

• Prep Time: 300 minutes
• Cook Time: 35 minutes
• Category: Bread
• Method: Baking
• Cuisine: Italian