Why make this recipe
Cheesy Pepperoni Sourdough Pizza Bread combines the deliciousness of pizza with the rustic charm of sourdough bread. It’s an easy way to enjoy a comforting snack or meal that everyone will love. This recipe is great because it uses a sourdough starter, giving the bread a unique, tangy flavor and chewy texture. Plus, it’s loaded with gooey mozzarella cheese and savory pepperoni slices, making it hard to resist!
How to make Cheesy Pepperoni Sourdough Pizza Bread
Ingredients:
- 100 grams (½ cup) active sourdough starter
- 350 grams (1½ cups) water, at room temperature
- 500 grams (5 cups) all-purpose flour (unbleached white)
- 80 grams (1 cup) grated mozzarella cheese
- 45 grams (½ cup) quartered pepperoni slices
- 3 grams (1 tablespoon) Italian seasoning
- 10 grams (2 teaspoons) salt
Directions:
- In a large bowl, combine the sourdough starter, water, flour, cheese, and salt. Add half of the pepperoni, scattering the pieces individually to prevent clumping. Mix slightly, then add the remaining pepperoni to evenly distribute.
- Mix until the dough forms a rough, shaggy texture. Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes.
- After the rest, use wet hands or a dough scraper to stretch the dough gently from one edge and fold it over itself. Rotate the bowl and repeat, shaping the dough into a rough square. Cover and let rest for another 30 minutes.
- Perform another set of stretch and folds, covering and resting for 30 minutes after each round. Repeat this process two more times for a total of three rounds.
- Cover the dough and let it rise at room temperature for 4–6 hours, or until it has doubled in size.
- Shape the dough into a ball or oval and place it in a floured banneton. Cover with a damp towel or plastic wrap, and refrigerate overnight for at least 12 hours.
- Preheat the oven to 425°F (220°C) with a Dutch oven inside. Remove the dough from the fridge and transfer it onto parchment paper. Score the top of the dough.
- Carefully place the dough (with parchment paper) into the preheated Dutch oven. Cover with the lid and bake for 55 minutes.
- Remove the lid. If the crust is not golden enough, bake for an additional 5 minutes uncovered.
- Transfer the loaf to a cooling rack and let it cool for at least 1 hour before slicing.
- Enjoy your homemade cheesy pepperoni sourdough pizza bread as a snack or alongside your favorite meal!
How to serve Cheesy Pepperoni Sourdough Pizza Bread
You can slice the Cheesy Pepperoni Sourdough Pizza Bread and serve it warm as a snack. It pairs well with marinara sauce for dipping or can be enjoyed with a side salad for a complete meal. It’s perfect for parties, movie nights, or any casual gathering.
How to store Cheesy Pepperoni Sourdough Pizza Bread
Store any leftover bread in a paper bag or wrapped in parchment at room temperature for up to 3 days. For longer storage, you can freeze slices in a freezer bag. Just make sure to separate them with parchment paper to avoid sticking. Thaw at room temperature or toast directly from the freezer.
Tips to make Cheesy Pepperoni Sourdough Pizza Bread
- Make sure your sourdough starter is active for the best rise.
- Use high-quality cheese and pepperoni for more flavor.
- Allow the dough to rise until it doubles in size to ensure a light texture.
- Don’t skip the overnight cold rise for better flavor and easier handling.
Variation
You can change up the toppings by adding vegetables like bell peppers or mushrooms. You could also use different cheeses, such as cheddar or provolone, for a fun twist!
FAQs
-
Can I use store-bought pizza dough instead of sourdough?
Yes, you can use store-bought pizza dough if you prefer. Just follow the baking instructions on the package. -
What can I do if my dough doesn’t rise?
Check if your sourdough starter is active and bubbly. If it’s past its prime, it might not give the dough enough lift. -
Can I bake this bread without a Dutch oven?
Yes, you can bake it on a baking sheet lined with parchment paper, but the crust might not be as crispy. Just make sure to keep an eye on it to avoid burning.
Cheesy Pepperoni Sourdough Pizza Bread
- Total Time: 1030 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
A delicious fusion of pizza flavors and sourdough bread, loaded with gooey mozzarella cheese and savory pepperoni.
Ingredients
- 100 grams (½ cup) active sourdough starter
- 350 grams (1½ cups) water, at room temperature
- 500 grams (5 cups) all-purpose flour (unbleached white)
- 80 grams (1 cup) grated mozzarella cheese
- 45 grams (½ cup) quartered pepperoni slices
- 3 grams (1 tablespoon) Italian seasoning
- 10 grams (2 teaspoons) salt
Instructions
- In a large bowl, combine the sourdough starter, water, flour, cheese, and salt. Add half of the pepperoni, scattering the pieces individually to prevent clumping. Mix slightly, then add the remaining pepperoni to evenly distribute.
- Mix until the dough forms a rough, shaggy texture. Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes.
- After the rest, use wet hands or a dough scraper to stretch the dough gently from one edge and fold it over itself. Rotate the bowl and repeat, shaping the dough into a rough square. Cover and let rest for another 30 minutes.
- Perform another set of stretch and folds, covering and resting for 30 minutes after each round. Repeat this process two more times for a total of three rounds.
- Cover the dough and let it rise at room temperature for 4–6 hours, or until it has doubled in size.
- Shape the dough into a ball or oval and place it in a floured banneton. Cover with a damp towel or plastic wrap, and refrigerate overnight for at least 12 hours.
- Preheat the oven to 425°F (220°C) with a Dutch oven inside. Remove the dough from the fridge and transfer it onto parchment paper. Score the top of the dough.
- Carefully place the dough (with parchment paper) into the preheated Dutch oven. Cover with the lid and bake for 55 minutes.
- Remove the lid. If the crust is not golden enough, bake for an additional 5 minutes uncovered.
- Transfer the loaf to a cooling rack and let it cool for at least 1 hour before slicing.
Notes
Serve warm with marinara sauce for dipping or as a side with salad. Store leftovers in a paper bag for 3 days or freeze slices with parchment paper in between.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Breads
- Method: Baking
- Cuisine: Italian