Pepperoni Pizza Sourdough Bread

why make this recipe

Pepperoni Pizza Sourdough Bread combines the beloved flavors of pizza with the tangy taste of sourdough. It’s a fun twist on traditional bread and makes a great snack or side dish. The chewy texture and cheesy heart make it a crowd-pleaser. Plus, you can enjoy warm slices straight from the oven, filled with gooey mozzarella and spicy pepperoni. This recipe is perfect for pizza lovers looking to try their hand at baking sourdough.

how to make Pepperoni Pizza Sourdough Bread

Ingredients:

• 125g active sourdough starter
• 325g warm water
• 500g bread flour
• 10g salt
• 10g pizza seasoning
• 150g shredded mozzarella cheese
• 200g pepperoni slices

Directions:

1. Feed the Starter: Before making your dough, feed your sourdough starter 4-8 hours in advance or until it’s doubled in size.
2. Combine Ingredients: In a large bowl, mix the sourdough starter with the warm water until it’s fully dissolved.
3. Add Flour and Salt: Add flour and salt to the mixture and stir until no flour pockets remain.
4. Rest the Dough: Cover the bowl and let it rest for 1 hour.
5. Stretch & Fold: Every 30 minutes, perform 3-4 sets of stretch and folds to build gluten strength.
6. Bulk Fermentation: Cover the bowl and leave it to ferment until bubbles form and the dough rises.
7. Shaping the Dough: Lightly flour your countertop, transfer the dough onto it, and shape it into a ball.
8. Final Proofing: Place the dough in a floured banneton basket, cover, and let it rest for 30 minutes to an hour, then refrigerate for 4-24 hours.
9. Scoring and Baking: Preheat the oven to 450°F (230°C) with a Dutch oven inside for at least 15 minutes.
10. Score the Dough: Make a large cut along one side of the dough to allow gases to escape while baking.
11. Bake: Carefully place the dough into the hot Dutch oven and bake for 30-35 minutes, or until golden brown.

how to serve Pepperoni Pizza Sourdough Bread

Once the bread has cooled, slice it and serve. It’s delicious on its own or with marinara sauce for dipping. You can also use it as a base for sandwiches or serve it with a fresh salad.

how to store Pepperoni Pizza Sourdough Bread

Store any leftover bread in a paper bag or wrapped in a kitchen towel at room temperature for up to 3 days. If you want to keep it longer, slice the bread and freeze it in a plastic bag. It will last up to 3 months in the freezer.

tips to make Pepperoni Pizza Sourdough Bread

• Ensure your sourdough starter is active before starting.
• Adjust the amount of pepperoni and cheese depending on your taste.
• Use a thermometer to check the water temperature; it should be warm but not hot.
• Experiment with different pizza seasonings for unique flavors.

variation

Feel free to substitute pepperoni with other toppings like diced bell peppers, olives, or even different cheeses to create your own version of pizza sourdough bread.

FAQs

1. Can I use all-purpose flour instead of bread flour?
Yes, you can substitute all-purpose flour, but the bread may have a slightly different texture.

2. How do I know if my dough is ready to bake?
Your dough should be puffy and have bubbles on the surface when it is ready to bake.

3. What should I do if my sourdough starter is not rising?
Make sure you are feeding your starter regularly and keeping it in a warm place. It may require more time or additional feedings to become active.

Pepperoni Pizza Sourdough Bread

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A delicious blend of pizza flavors with the tangy taste of sourdough, perfect for pizza lovers.

• Total Time: 515 minutes
• Yield: 1 loaf 1x

Ingredients

Scale 1x2x3x

• 125g active sourdough starter
• 325g warm water
• 500g bread flour
• 10g salt
• 10g pizza seasoning
• 150g shredded mozzarella cheese
• 200g pepperoni slices

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Instructions

1. Feed the Starter: Feed your sourdough starter 4-8 hours in advance until doubled in size.
2. Combine Ingredients: In a large bowl, mix the sourdough starter with the warm water until fully dissolved.
3. Add Flour and Salt: Add flour and salt to the mixture and stir until no flour pockets remain.
4. Rest the Dough: Cover the bowl and let it rest for 1 hour.
5. Stretch & Fold: Perform 3-4 sets of stretch and folds every 30 minutes to build gluten strength.
6. Bulk Fermentation: Cover the bowl and ferment until bubbles form and the dough rises.
7. Shaping the Dough: Lightly flour your countertop, transfer the dough onto it, and shape into a ball.
8. Final Proofing: Place the dough in a floured banneton basket, cover, and let it rest for 30 minutes to an hour, then refrigerate for 4-24 hours.
9. Scoring and Baking: Preheat the oven to 450°F (230°C) with a Dutch oven inside for at least 15 minutes.
10. Score the Dough: Make a large cut along one side of the dough to allow gases to escape.
11. Bake: Carefully place the dough into the hot Dutch oven and bake for 30-35 minutes until golden brown.

Notes

Serve with marinara sauce for dipping or use as a base for sandwiches. Store leftovers at room temperature for up to 3 days.

• Author: nevaeh-hall
• Prep Time: 480 minutes
• Cook Time: 35 minutes
• Category: Bread
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 1g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 2g
• Protein: 14g
• Cholesterol: 30mg