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Pepperoni Pizza Sourdough Bread

A rustic artisan sourdough loaf stuffed with savory pepperoni, melted mozzarella cheese, and Italian herbs. Crispy crust, soft crumb, and pizza flavor.
Print Recipe
Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 day
Servings: 12 Slices
Course: Bread, Side Dish, Snack
Cuisine: Artisan, Italian-American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Dough Base
  • 500 g bread flour high protein
  • 350 g water room temperature
  • 100 g sourdough starter active and bubbly
  • 10 g salt
Inclusions
  • 1 cup pepperoni slices regular or mini
  • 1 cup mozzarella cheese cubed low-moisture
  • 1 tbsp Italian seasoning
  • 0.5 tsp garlic powder

Equipment

  • Dutch Oven
  • Proofing Basket (Banneton)
  • Digital Scale
  • Razor Lame

Method
 

  1. Mix active starter and water in a bowl. Add flour and mix until shaggy. Rest for 1 hour (Autolyse).
  2. Add salt, garlic powder, and Italian seasoning. Pinch to incorporate.
  3. Perform 3-4 sets of stretch and folds over the next 2 hours.
  4. During the second fold, laminate (spread out) the dough and sprinkle pepperoni and cheese evenly. Fold dough back up.
  5. Let dough bulk ferment at room temperature until it grows by 50-75%.
  6. Shape dough into a boule (round) or batard (oval) and place in a floured banneton.
  7. Cold proof in the fridge overnight (12-16 hours).
  8. Preheat Dutch oven to 450°F (230°C).
  9. Score the dough (add extra pepperoni on top if desired) and bake covered for 25 minutes.
  10. Remove lid and bake uncovered for 20-25 minutes until deep golden brown.
  11. Cool completely on a wire rack before slicing.

Notes

Pat the pepperoni dry with paper towels before adding to reduce excess oil in the dough.