Introduction

Sourdough Pizza Bread is a flavorful twist on traditional sourdough, infused with classic pizza ingredients like pepperoni and mozzarella. This loaf offers a tangy crumb with all the deliciousness of your favorite pizza toppings baked right inside. It’s perfect for pizza lovers looking to try something new at home.

A round loaf of bread with a thick, crispy golden-brown crust sits on a white marbled surface. The crust has deep cuts on top, revealing layers inside with a slightly yellowish, soft texture mixed with swirls of darker, reddish-brown pieces that look like sun-dried tomatoes. The bread looks fresh and crunchy on the outside, with a rustic, homemade feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¼ cups + 2 tablespoons (325 grams) warm water (80-90℉)

½ cup (100 grams) active sourdough starter

3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt

1 tablespoon pizza seasoning (or 2 teaspoons dried oregano + 1 teaspoon garlic powder)

4 cups + 2 tablespoons (500 grams) bread flour

1 cup (125 grams) pepperoni slices, cut into quarters

½ cup (50 grams) shredded low-moisture mozzarella cheese

¼ cup (20 grams) grated parmesan cheese

Rice flour for dusting proofing basket

2 ice cubes for steam

Instructions

Step 1: Feed your sourdough starter 6-12 hours before starting to ensure it’s bubbly and active.

Step 2: In a large mixing bowl, whisk together warm water, sourdough starter, salt, and pizza seasoning. Add bread flour and mix until fully combined. Cover and let rest for 20 minutes.

Step 3: Lightly wet your hands and add ¼ of the pepperoni and cheese to the center of the dough. Perform a stretch-and-fold technique, adding and folding in the remaining pepperoni and cheese until fully incorporated.

Step 4: Cover the dough and let it rise until it doubles in size, which could take 4 to 8 hours.

Step 5: Turn the dough out onto a lightly floured surface and shape it into a round ball. Cover and let it rest for 15 minutes.

Step 6: Shape the dough again, transferring it to a proofing basket dusted with rice flour. Cold proof overnight in the refrigerator.

Step 7: Preheat your oven to 450℉ with a lidded Dutch oven inside.

Step 8: Turn the dough onto parchment paper, score the top, and carefully place it in the Dutch oven with 2 ice cubes for steam. Cover with the lid.

Step 9: Bake for 40 minutes with the lid on, then remove the lid and bake for an additional 5-10 minutes to achieve the desired crust color.

Step 10: Cool the bread on a wire rack for at least 2-4 hours before slicing and serving.

Tips & Variations

Ensure the pepperoni slices are evenly distributed throughout the dough for balanced flavor in every bite.

If using table salt or Morton’s brand, adjust the quantity as needed since salt grain size differs.

Tracking the dough’s rise in a straight-sided container helps monitor progress clearly.

Try swapping the pepperoni for cooked sausage, olives, or sun-dried tomatoes for different pizza flavors.

FAQs

Can I use a different type of cheese?

Yes, you can substitute mozzarella with provolone, fontina, or even a blend of cheeses that melt well to personalize the flavor.

Do I have to use a Dutch oven for baking?

Using a Dutch oven helps create steam and achieve a crispy crust, but you can bake on a preheated baking stone with a pan of water in the oven to create steam if you don’t have one.