Perfect Pizza Sourdough Bread That Melts in Your Mouth Recipe

Introduction

Discover the magic of Pizza Sourdough Bread—a delightful fusion of your favorite pizza flavors baked into a crusty artisan loaf. Melty mozzarella, spicy pepperoni, and tangy sourdough come together for a bread experience that’s crispy on the outside and soft inside. Perfect for any pizza lover looking to try something new at home!

Ingredients

• 1 cup active sourdough starter (fed and bubbly)
• 3 1/4 cups bread flour
• 1 cup lukewarm water (about 85°F)
• 1 tsp salt
• 1 tbsp sugar
• 1/2 cup shredded mozzarella cheese (low-moisture preferred)
• 1/4 cup grated Parmesan cheese (powdery kind)
• 1/3 cup mini pepperoni slices (plus extra for topping)
• 1/4 cup thick pizza sauce
• 1 tsp dried oregano or Italian seasoning

Instructions

1. Step 1: In a large bowl, mix the sourdough starter, lukewarm water, and sugar until frothy. Add all the flour at once and stir with a wooden spoon until you have a shaggy, sticky dough. Cover with a damp towel and rest for 30 minutes.
2. Step 2: Sprinkle in the salt and oregano. Wet your hands and fold the dough over itself in the bowl every 30 minutes for 2 hours. The dough will become stronger and smoother with each fold.
3. Step 3: Add half of the mozzarella, Parmesan, and pepperoni, gently folding them into the dough with wet hands. Repeat with the remaining cheese and pepperoni, then dollop the pizza sauce in spoonfuls without stirring too much.
4. Step 4: Let the dough rise for another 2 hours until puffy with pepperoni visible through the surface.
5. Step 5: Turn the dough onto a floured surface. Fold edges into the center to form a tight ball. Place seam-side up in a rice-floured banneton or towel-lined bowl. Cover and refrigerate overnight for cold proofing.
6. Step 6: Preheat your oven to 475°F with a Dutch oven inside for at least one hour. Carefully flip the dough onto parchment paper and score the top. Add extra cheese and pepperoni on top.
7. Step 7: Place the dough with parchment into the hot Dutch oven. Cover and bake for 25 minutes. Remove the lid and bake for another 20 minutes until deep golden and crisp.
8. Step 8: Let the bread cool for at least 30 minutes before slicing to allow the crumb to set for perfect cheesy slices.

Tips & Variations

• Use thick pizza sauce to avoid a soggy dough; simmer watery sauce to thicken or add tomato paste mixed with herbs.
• Freeze shredded mozzarella for 10 minutes before mixing to prevent clumping.
• Pat mini pepperoni with paper towels to remove excess grease and keep the dough from getting oily.
• Swap mozzarella for smoked gouda or add fresh basil and sun-dried tomatoes for a flavor twist.
• Make it vegetarian by replacing pepperoni with sautéed mushrooms and caramelized onions.
• Try a “breakfast pizza” variation with scrambled eggs and crispy bacon mixed in.

Storage

Store leftover bread wrapped in foil at room temperature for up to 2 days. For longer storage, freeze the whole loaf for up to 1 month. Reheat frozen slices in the toaster for warm, melty bread anytime. Avoid storing in plastic bags to keep the crust crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of sourdough starter?

You can, but you’ll miss the signature tang of sourdough. Substitute 1 packet (2 1/4 tsp) instant yeast and reduce water to 3/4 cup. The texture will be softer, more like focaccia. A hybrid method using half starter and half yeast works well too.

My dough seems too sticky—did I mess up?

Sticky is normal for this high-hydration dough. Wetting your hands when handling prevents sticking. If it’s very loose like batter, sprinkle 1–2 tablespoons of flour during folding but avoid adding too much to retain airiness.

Perfect Pizza Sourdough Bread That Melts in Your Mouth Recipe

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4.7 from 63 reviews

A savory sourdough bread loaded with classic pizza flavors like mozzarella, pepperoni, and thick pizza sauce, baked to perfection with a crispy crust and a soft, cheesy interior.

• Author: reem
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 13–19 hours (including rises and cold proof)
• Yield: 1 loaf (10-12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: Fusion
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

The sourdough base

• 1 cup active sourdough starter (fed and bubbly)
• 3 1/4 cups bread flour
• 1 cup lukewarm water (about 85°F)
• 1 tsp salt
• 1 tbsp sugar

The pizza party mix-ins

• 1/2 cup shredded mozzarella cheese (low-moisture preferred)
• 1/4 cup grated Parmesan cheese (powdery kind)
• 1/3 cup mini pepperoni slices (plus extra for topping)
• 1/4 cup thick pizza sauce (not watery)

The flavor boosters

• 1 tsp dried oregano or Italian seasoning

Instructions

1. Mixing and First Rise: In a large mixing bowl, combine the active sourdough starter, lukewarm water, and sugar. Whisk until frothy. Add bread flour all at once and mix with a wooden spoon until a shaggy, sticky dough forms. Cover the bowl with a damp towel and let it rest for 30 minutes to allow autolyse.
2. Folding and Flavor Incorporation: After the rest, sprinkle in salt and dried oregano. Wet your hands to prevent sticking and fold the dough over itself every 30 minutes for 2 hours, developing gluten strength. Then, gradually fold in half of the mozzarella, Parmesan, and pepperoni by gently pressing and folding them into the dough. Repeat with the remaining cheeses and pepperoni. Dollop spoonfuls of thick pizza sauce onto the dough without stirring excessively to avoid pink dough. Let the dough rise again for 2 hours until puffy.
3. Shaping and Cold Proofing: Turn the dough out onto a lightly floured surface. Fold the edges towards the center to create a tight ball. Generously dust a banneton or a bowl lined with a towel with rice flour. Place the dough seam-side up into the banneton and cover with a shower cap or plastic wrap. Refrigerate overnight to cold-proof and develop flavor.
4. Baking: Preheat your oven to 475°F (245°C) with a Dutch oven inside for at least one hour. Carefully transfer the dough onto parchment paper and gently flip it so the seam side is down. Score the top of the dough with a razor blade, making a deep X. Decorate the top with extra shredded mozzarella and pepperoni slices. Place the dough with parchment paper into the hot Dutch oven, cover it, and bake for 25 minutes. Then remove the lid and bake uncovered for another 20 minutes until deep golden brown and crusty.
5. Cooling and Serving: Remove the bread from the oven and allow it to cool for at least 30 minutes before slicing. This resting period lets the crumb set for clean, cheesy slices. Serve warm with extra pizza sauce for dipping or use leftovers for delicious grilled cheese sandwiches.

Notes

• Use thick pizza sauce to prevent soggy dough; watery sauces release too much liquid.
• Cold proofing overnight improves flavor and dough handling.
• Let bread cool before slicing to avoid a gooey mess and to set the crumb.
• Freeze dough after final shaping (before cold proof) for up to 3 months; thaw overnight before baking.
• To avoid clumping, freeze shredded mozzarella for 10 minutes before mixing.
• Pat mini pepperoni with paper towels to reduce excess grease in dough.
• If dough is too sticky, wet your hands and fold gently; add up to 1–2 tbsp flour if truly unworkable but avoid over-flouring.
• Use a serrated knife and gentle sawing motion for slicing.
• If baking without a Dutch oven, use a baking stone or steel with a pan of water for steam and cover loaf with foil for first 20 minutes.

Keywords: pizza sourdough bread, sourdough pizza bread, cheesy sourdough, pepperoni bread, artisan bread recipe, pizza bread loaf, homemade pizza bread