Go Back

Artisan Pepperoni Pizza Sourdough Loaf

A rustic, naturally leavened sourdough bread packed with savory cubes of mozzarella cheese, spicy pepperoni, and Italian herbs. Baked in a Dutch oven for a crispy crust and soft, cheesy interior.
Print Recipe
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 day
Servings: 10 slices
Course: Bread, Side Dish, Snack
Cuisine: Artisan, Italian-American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Sourdough Base
  • 100 g active sourdough starter fed and bubbly
  • 450 g bread flour
  • 50 g whole wheat flour
  • 350 g water warm (80°F)
  • 10 g sea salt
Inclusions
  • 120 g pepperoni slices divided
  • 150 g mozzarella cheese cubed, low moisture
  • 1 tbsp Italian seasoning
  • 2 tbsp Parmesan cheese grated

Equipment

  • Dutch Oven
  • Banneton (Proofing Basket)
  • Kitchen Scale
  • Bread Lame or Razor Blade

Method
 

  1. Mix starter, water, and flours. Let rest (autolyse) for 1 hour.
  2. Add salt and mix thoroughly. Begin bulk fermentation (4-5 hours total).
  3. Perform stretch and folds every 30 minutes for the first 2 hours.
  4. Laminate the dough: stretch flat, add cheese, herbs, and 80g pepperoni. Fold up and finish rising.
  5. Shape dough into a round boule. Place in a banneton and refrigerate overnight (12-16 hours).
  6. Preheat Dutch oven to 500°F (260°C) for 1 hour.
  7. Turn dough onto parchment, top with remaining pepperoni, and score.
  8. Bake covered for 20 minutes at 500°F.
  9. Remove lid, lower heat to 450°F (230°C), and bake 20-25 minutes until deeply browned.
  10. Cool completely on a wire rack for at least 1 hour before slicing.

Notes

Ensure your starter is very active before beginning. Low-moisture mozzarella is essential to prevent the bread from becoming soggy inside.