Cheesy Pepperoni Pizza Sourdough: The Ultimate Savory Sourdough Upgrade

If you love the tangy depth of sourdough bread and the irresistible comfort of pepperoni pizza, this Cheesy Pepperoni Pizza Sourdough is about to become your new obsession. This recipe brings together everything we crave in a savory bake: a crisp, golden crust, a soft and chewy interior, pockets of melted mozzarella, and bold pepperoni flavor in every bite. It’s not just bread — it’s a full pizza experience wrapped inside an artisan sourdough loaf.

Unlike traditional pizza dough, sourdough adds complexity, depth, and a subtle tang that balances beautifully with rich cheese and savory toppings. This stuffed sourdough pizza loaf is perfect for casual dinners, game-day spreads, weekend baking projects, or anytime you want to impress without making individual pizzas.

What makes this recipe especially appealing is its versatility. You can bake it as a round boule, an oval batard, or even smaller sharing loaves. Serve it warm with marinara for dipping, slice it thin for appetizers, or enjoy thick slices alongside soup or salad. No matter how you serve it, this bread delivers bold flavor and serious comfort.

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Why Cheesy Pepperoni Pizza Sourdough Works So Well

Sourdough is the perfect base for pizza-inspired fillings. Its natural fermentation creates structure strong enough to hold cheese and pepperoni without collapsing, while still staying light and airy inside. The slow fermentation also enhances flavor, meaning you don’t need excessive seasoning to achieve depth.

Pepperoni brings smoky, spicy notes that cut through the richness of the cheese. Mozzarella melts smoothly, while Parmesan adds a salty, umami backbone. A light layer of pizza sauce keeps everything cohesive without making the dough soggy.

This recipe strikes the ideal balance between indulgent and artisanal — rustic enough for bread lovers, bold enough for pizza fans.

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Ingredients

• Active sourdough starter (100% hydration)
• Warm water
• Bread flour
• Fine sea salt
• Olive oil
• Pizza sauce (thick, not watery)
• Shredded whole-milk mozzarella cheese
• Sliced pepperoni
• Grated Parmesan cheese
• Dried oregano
• Garlic powder
• Fresh basil (optional, for garnish)
• Cornmeal or flour (for dusting)

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Instructions

1. Mix the Dough
   In a large mixing bowl, combine active sourdough starter and warm water. Stir until mostly dissolved. Add bread flour and salt, mixing until a shaggy dough forms. Cover and rest for 30 minutes.
2. Strengthen the Dough
   Perform a series of stretch-and-folds every 30 minutes for 2 hours. The dough should become smooth, elastic, and slightly tacky.
3. Bulk Fermentation
   Cover the dough and let it ferment at room temperature for 4–5 hours, or until it has increased in volume by about 50% and feels airy.
4. Prepare the Filling
   In a bowl, mix mozzarella, Parmesan, oregano, and garlic powder. Keep pepperoni and pizza sauce separate.
5. Shape and Fill
   Turn the dough onto a lightly floured surface. Gently stretch it into a rectangle. Spread a thin layer of pizza sauce, leaving a border around the edges. Sprinkle cheese mixture evenly, then layer pepperoni on top.
6. Seal the Loaf
   Roll the dough tightly into a log or fold into a round boule, sealing seams carefully to prevent leaks. Place seam-side down in a floured proofing basket or bowl.
7. Final Proof
   Cover and proof for 1½–2 hours at room temperature, or refrigerate overnight for enhanced flavor.
8. Preheat Oven
   Preheat oven to 475°F (245°C) with a Dutch oven inside for at least 30 minutes.
9. Bake
   Transfer dough to parchment paper, score the top, and place into hot Dutch oven. Bake covered for 25 minutes, then uncovered for 15–20 minutes until deeply golden.
10. Cool Slightly and Serve
    Let cool for at least 30 minutes before slicing to allow cheese to set slightly.

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Tips for Perfect Pizza Sourdough

• Use low-moisture mozzarella to avoid soggy bread.
• Don’t overload the filling — restraint prevents blowouts.
• Chill the dough overnight for deeper flavor.
• Always seal seams thoroughly.

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Variations and Add-Ins

• Spicy Version: Add chili flakes or hot honey drizzle.
• Veggie Pizza Sourdough: Add olives, bell peppers, or mushrooms.
• Four-Cheese: Mix mozzarella, provolone, fontina, and Parmesan.
• Calzone-Style Mini Loaves: Divide dough into smaller portions.

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Serving Suggestions

• Serve with warm marinara or garlic butter for dipping.
• Pair with Caesar salad or tomato soup.
• Slice thin for appetizers or thick for sandwiches.

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Cultural Fun Fact

Pizza-stuffed breads have roots in Italian cucina povera, where leftover dough and cured meats were baked together to create hearty, portable meals. This sourdough version is a modern artisan twist on that tradition.