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Close up of Pizza Sourdough Bread with an airy crumb stuffed with mozzarella and pepperoni slices.

Pizza Sourdough Bread: The Ultimate Artisan Pepperoni & Mozzarella Loaf

A stunning artisan Pizza Sourdough Bread featuring a flour-dusted crust, airy crumb, melted mozzarella, and savory pepperoni. Perfectly charred and herb-infused, this loaf brings the flavor of a pizzeria to your sourdough routine.
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Prep Time 1 day
Cook Time 45 minutes
Total Time 1 day 45 minutes
Servings: 10 slices
Course: Breads, Dinner
Cuisine: Italian-American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 100 g Active Sourdough Starter 100% hydration, peaked
  • 350 g Warm Water Filtered
  • 500 g Bread Flour High protein
  • 10 g Sea Salt Fine
  • 100 g Mozzarella Cheese Low-moisture, cubed
  • 60 g Pepperoni Thinly sliced
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil

Equipment

  • 1 Dutch Oven Used for baking the bread with steam.
  • 1 Banneton Basket For proofing the shaped loaf.
  • 1 Bread Lame For scoring the crust.

Method
 

Dough Preparation
  1. Combine starter and water, then mix in flour until no dry spots remain. Let rest for 45 minutes.
  2. Add salt and perform 4 sets of stretch and folds every 30 minutes until dough is smooth.
Adding Inclusions & Shaping
  1. Stretch dough into a rectangle and distribute pepperoni, mozzarella, and herbs. Fold to encase.
  2. Shape into a boule and place in a banneton. Cold proof in the fridge for 12-24 hours.
The Bake
  1. Preheat Dutch oven to 450°F. Score the dough and bake covered for 20 mins, then uncovered for 25 mins until charred.

Notes

Pat pepperoni dry to reduce excess oil.
Use low-moisture mozzarella to avoid soggy crumb pockets.