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Close-up of a Pepperoni Pizza Sourdough Bread slice showing deep air bubbles and melted mozzarella.

Pepperoni Pizza Sourdough Bread: The Ultimate Artisan Fusion Recipe

An incredible artisan Pepperoni Pizza Sourdough Bread featuring a crispy golden crust, airy crumb, and pockets of melted mozzarella and zesty pepperoni. Perfect for pizza lovers and sourdough bakers alike.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Appetizer, Dinner, Lunch
Cuisine: American, Italian-American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup (100g) Active Sourdough Starter Bubbly and fed
  • 3 1/4 cups (500g) Strong Bread Flour High protein
  • 1 1/2 cups (350ml) Warm Filtered Water Room temp
  • 2 tsp (10g) Fine Sea Salt
  • 1 cup (100g) Sliced Beef Pepperoni Thinly sliced
  • 1 1/2 cups (170g) Mozzarella Cheese Low-moisture, cubed
  • 2 tbsp (5g) Dried Oregano & Red Pepper Flakes Mixed

Equipment

  • 1 Dutch Oven For a crispy artisan crust
  • 1 Bread Lame For scoring the dough
  • 1 Banneton Basket For final proofing

Method
 

Mixing and Autolyse
  1. Whisk active starter into water, then add flour and salt until a shaggy mass forms. Let rest for 30 minutes.
  2. Stretch the dough into a rectangle and distribute pepperoni and mozzarella. Fold into thirds.
Fermentation and Baking
  1. Perform stretch and folds every 30 mins for 2 hours. Let rise until 50% larger.
  2. Score the dough, dust with flour and herbs, and bake at 450°F in a Dutch oven for 45 minutes total.

Notes

Use low-moisture mozzarella to prevent a soggy crumb.
Pat pepperoni dry if it is excessively greasy before folding.