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Pepperoni Pizza Sourdough Bread

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A warm, crusty loaf filled with gooey cheese and spicy pepperoni that captures the essence of pizza in a delightful sourdough.

Ingredients

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  • 1/2 cup active sourdough starter (100g), bubbly and at its peak
  • 1 1/2 cups filtered water (350ml), warm
  • 3 1/2 cups bread flour (420g)
  • 2 tsp fine sea salt (10g)
  • 3/4 cup sliced pepperoni (100g), patted dry
  • 1 cup low-moisture mozzarella cheese (115g), cubed or thickly shredded
  • 1 tbsp dried Italian herbs (5g), oregano and basil blend
  • 2 tbsp rice flour (15g), for dusting

Instructions

  1. Prepare Your Sourdough: In a large mixing bowl, combine the bubbly sourdough starter and warm filtered water. Stir gently to combine.
  2. Mix the Dry Ingredients: In a separate bowl, whisk together the bread flour, fine sea salt, and dried Italian herbs.
  3. Combine Wet and Dry Ingredients: Gradually add the flour mixture into the wet ingredients while stirring with a wooden spoon. Mix until fully incorporated.
  4. Incorporate the Goodies: Fold in the sliced pepperoni and cubed mozzarella cheese into the dough.
  5. Let It Rise: Cover your bowl with a damp towel and let the dough rise in a warm spot for about 2 hours, or until it has doubled in size.
  6. Shape the Dough: Once doubled, turn the dough out onto a floured surface and shape it into a round loaf.
  7. Final Rise: Place your shaped loaf onto a parchment-lined baking sheet and let it rest for another 1 hour.
  8. Prepare for Baking: Dust the top of the loaf with rice flour before baking.
  9. Bake to Perfection: Place the baking sheet in a preheated oven at 450°F (232°C) and bake for about 30-35 minutes.
  10. Cool and Enjoy: Once baked, remove the bread from the oven and allow it to cool on a wire rack for at least 20 minutes.

Notes

Store leftover bread in a paper bag at room temperature for up to 2 days. For longer freshness, wrap it tightly and freeze for up to 1 month.

Nutrition

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