Pepperoni Pizza Sourdough
Pepperoni Pizza Sourdough is a savory, pull-apart bread that combines tangy sourdough with gooey mozzarella and spicy pepperoni in every slice. The overnight cold proof builds deep flavor while you sleep, making it a practical choice for lunch or sharing.
Equipment
- Dutch oven or loaf pan
- Parchment paper
- Large mixing bowl
- Kitchen scale
- Banneton or bowl for proofing
- Lame or sharp knife
Ingredients
- 100 g active sourdough starter fed and bubbly
- 350 ml warm water 80°F (27°C)
- 500 g bread flour
- 12 g fine sea salt
- 115 g low-moisture mozzarella cubed or thick shredded
- 60 g pepperoni slices thinly sliced
- 2 g dried oregano divided
- 2 g red pepper flakes adjust to taste
Instructions
- In a large bowl, whisk the active starter and warm water until cloudy. Add the bread flour and sea salt. Mix until no dry flour remains. Cover and rest 30 minutes.
- Perform 3 sets of stretch-and-folds at 30-minute intervals. With wet hands, stretch one side of the dough up and fold it over the center. Rotate the bowl and repeat on all four sides.
- After the final set, rest the dough 10 minutes. On a floured surface, stretch into a 12x8-inch rectangle. Scatter half the mozzarella, pepperoni, oregano, and red pepper flakes. Fold into thirds, then fold ends in to form a ball. Rest 10 minutes. Repeat with remaining fillings and shape into a tight ball.
- Place seam-side down in a parchment-lined bowl or banneton. Cover and refrigerate 8-24 hours.
- Preheat oven to 450°F (230°C) with a Dutch oven inside for 30 minutes. Remove dough from fridge and let sit at room temperature for 1 hour.
- Turn dough onto parchment. Dust with flour, score the top, and sprinkle with remaining oregano. Lower into hot Dutch oven, cover, and bake 25 minutes. Uncover and bake 20-25 minutes until deep golden and internal temp reaches 200°F (93°C).
- Cool on a wire rack for at least 1 hour before slicing.
Notes
Storage: Store at room temperature in a paper bag or towel for up to 2 days. Slice and freeze in a zip-top bag for up to 2 months.
Reheating: Warm whole or halved loaves in a 350°F oven for 10-15 minutes. Toast individual slices or warm in a skillet.
Best Tips: Use a scale for accuracy. Cube mozzarella for distinct cheese pockets. Cold dough is easier to score—chill briefly if needed.
Variations: Swap pepperoni for cooked sausage or salami. Try provolone or smoked mozzarella. Add olives or roasted peppers for a veggie twist.