Why make this recipe
Cheesy Pepperoni Sourdough Pizza Bread is a fun and delicious twist on traditional bread. This recipe combines the tangy flavor of sourdough with the rich gooeyness of cheese and the savory taste of pepperoni. It’s perfect for a snack, a side dish, or even as a meal all on its own. Plus, making it with sourdough gives it a unique texture and flavor that you can’t get with regular bread.
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
This bread is best served warm and fresh. You can slice it and serve it with marinara sauce for dipping, or enjoy it plain. It also pairs well with soups, salads, or as a side to your favorite pasta dish.
How to store Cheesy Pepperoni Sourdough Pizza Bread
Once completely cooled, store the bread in an airtight container or bag at room temperature for up to 3 days. For longer storage, slice and freeze the bread in freezer bags. It can be reheated in the oven or microwave when ready to enjoy.
Tips to make Cheesy Pepperoni Sourdough Pizza Bread
- Make sure your sourdough starter is active and bubbly before using it; this will improve the rise of your dough.
- Use a kitchen scale for accurate measurements, especially for the flour and water.
- Feel free to customize the recipe by adding other ingredients like olives, bell peppers, or different types of cheese.
Variation
If you want to make this recipe even more interesting, you can switch up the cheese! Try using cheddar, pepper jack, or even some parmesan for a different flavor. You can also add herbs like basil or oregano for a more aromatic taste.
FAQs
1. Can I use store-bought pizza dough instead of sourdough starter?
Yes, you can use store-bought pizza dough but the flavor and texture will be different. The sourdough gives it a unique taste.
2. How long does the bread last?
The bread lasts about 3 days at room temperature. It can be frozen for longer storage.
3. Can I add more toppings?
Yes, you can add your favorite pizza toppings to the dough, such as olives, bell peppers, or even cooked sausage.
4. What if my dough isn’t rising?
Make sure your sourdough starter is active. If it’s cold in your kitchen, try placing the dough in a warmer spot to encourage rising.
5. Can I bake this bread in a regular loaf pan?
Yes, you can use a loaf pan, but the texture and crust will be different. Baking in a Dutch oven creates a nice crust.
Print
Cheesy Pepperoni Sourdough Pizza Bread
A delicious twist on traditional bread, combining tangy sourdough with gooey cheese and savory pepperoni.
- Total Time: 220 minutes
- Yield: 8 servings 1x
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
Best served warm and fresh. Pair with marinara sauce for dipping, or enjoy plain.
- Prep Time: 160 minutes
- Cook Time: 60 minutes
- Category: Snack
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 10mg