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Pepperoni Pizza Sourdough Bread

Pepperoni Pizza Sourdough Bread: Comfort in Every Slice

This Pepperoni Pizza Sourdough Bread combines the classic comfort of pizza with the unique tanginess of homemade sourdough.
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Prep Time 1 hour
Cook Time 45 minutes
Fermentation Time 4 hours
Total Time 5 hours 45 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Active Sourdough Starter Ensure it’s bubbly and ready
  • 1 cup Warm Water Filtered water is best
  • 3 cups Bread Flour All-purpose flour can be used
  • 1 teaspoon Salt Crucial for flavor
For the Toppings
  • 1 cup Pepperoni Can substitute with turkey pepperoni or omit
  • 1 cup Cheese (e.g. mozzarella) Mix with other cheeses for variation

Equipment

  • Mixing Bowl
  • Banneton
  • Dutch oven
  • Sharp Knife

Method
 

Step-by-Step Instructions
  1. Feed your active sourdough starter at least 4–8 hours before you begin.
  2. Combine fed sourdough starter with warm water, stirring until well dissolved.
  3. Gradually add in the bread flour and salt, mixing until no dry flour remains visible.
  4. Cover the bowl and let the dough rest for 1 hour.
  5. Perform stretch and fold maneuvers on the dough every 30 minutes for 2-3 hours.
  6. Cover the bowl and let the dough ferment at room temperature for about 2-4 hours.
  7. Once the dough has fermented, transfer it to a floured surface and shape it into a ball.
  8. Refrigerate the dough for 4-24 hours for cold fermentation.
  9. Preheat your oven to 450°F (230°C) and place a Dutch oven inside to heat.
  10. Transfer the shaped dough to the Dutch oven, score the top, and bake for 30 minutes covered.
  11. Uncover and continue baking for an additional 15 minutes.
  12. Let the bread cool on a rack for at least 1 hour.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 8gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 400mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 200IUCalcium: 150mgIron: 1.5mg

Notes

Allow the bread to cool for at least an hour before slicing to avoid a gummy texture.

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