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If you love homemade sourdough bread and all the delicious flavors of pizza, you are going to fall head over heels for this Pepperoni Mozzarella Sourdough Bread! This savory sourdough loaf is loaded with slices of pepperoni, gooey mozzarella cheese, and plenty of Italian-inspired flavor.

Why You'll Love This Pepperoni Mozzarella Sourdough Bread

There are so many reasons to love this delicious homemade bread!

• Pizza-inspired flavor: Pepperoni, mozzarella, and Italian seasoning give this loaf all the flavors of your favorite pizza.
• Beautiful sourdough texture: A chewy crust surrounds a soft, flavorful interior.
• Perfect for entertaining: Slice it up and serve it with warm marinara sauce for an easy appetizer.
• Great for sandwiches: Use thick slices to make incredible grilled cheese sandwiches or toasted Italian sandwiches.
• Easy to customize: Add your favorite pizza-inspired ingredients to make this loaf your own.

This is one of those breads that smells absolutely incredible while baking. The combination of toasted sourdough, melted mozzarella, and savory pepperoni will have everyone wandering into the kitchen to see what is cooking!

Ingredients for Pepperoni Mozzarella Sourdough Bread

You only need a handful of simple ingredients to make this delicious loaf.

For the sourdough bread

• 100 grams active sourdough starter
• 350 grams warm water
• 500 grams bread flour
• 10 grams salt
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder

For the pepperoni mozzarella filling

• 1 cup shredded low-moisture mozzarella cheese
• ¾ cup chopped pepperoni
• 2 tablespoons freshly grated Parmesan cheese, optional

For serving

• Warm marinara sauce
• Additional Parmesan cheese
• Fresh basil, optional

Imagine cutting into a beautiful, golden-brown sourdough loaf and discovering pockets of melted cheese and savory pepperoni tucked throughout the bread. Every bite has that signature sourdough tang combined with the delicious flavors of your favorite pepperoni pizza.

This bread is perfect for dipping into warm marinara sauce, serving alongside a big bowl of soup, or simply enjoying warm with a little butter.

And the best part? It is surprisingly easy to make using your favorite sourdough starter!

Whether you are an experienced sourdough baker or just getting started, this pepperoni mozzarella sourdough loaf is one recipe you will want to make again and again.

A note about the sourdough starter: For this recipe, use an active, bubbly sourdough starter that has recently been fed and is at or near its peak. The recipe assumes a starter made with equal weights of flour and water.

An active starter will help your bread rise beautifully and develop that wonderful sourdough flavor.

How to Make Pepperoni Mozzarella Sourdough Bread

Making this savory sourdough loaf follows the same basic process as traditional sourdough bread, with a delicious cheesy twist!

Step 1: Mix the sourdough dough

In a large mixing bowl, combine the active sourdough starter and warm water. Stir until the starter is mostly dissolved.

Add the bread flour, salt, Italian seasoning, and garlic powder.

Mix everything together until a shaggy dough forms and no dry flour remains.

Cover the bowl with a clean kitchen towel or plastic wrap and allow the dough to rest for 30 minutes.

This resting period allows the flour to absorb the water and helps the gluten begin developing.

Step 2: Perform stretch and folds

After the dough has rested, begin your first set of stretch and folds.

With slightly damp hands, grab one side of the dough, stretch it upward, and fold it over the center.

Rotate the bowl and repeat until you have stretched and folded all four sides.

Cover the dough and allow it to rest for 30 minutes.

Repeat this process for a total of four sets of stretch and folds, spaced approximately 30 minutes apart.

You will notice the dough becoming smoother and stronger with each set.

Step 3: Add the pepperoni and mozzarella

During the second set of stretch and folds, add your delicious pizza-inspired filling.

Gently stretch the dough into a rough rectangle inside the bowl or on a lightly dampened work surface.

Sprinkle the chopped pepperoni, shredded mozzarella, and Parmesan cheese evenly over the dough.

Fold the dough back onto itself, enclosing the filling.

Continue with the remaining stretch and folds, being careful not to tear the dough.

Don't worry if a few pieces of pepperoni or cheese peek through. That is part of what makes this loaf so delicious!

Helpful tip: Use low-moisture mozzarella rather than fresh mozzarella packed in water. Fresh mozzarella contains considerably more moisture, which can affect the texture of your sourdough bread.

Step 4: Allow the dough to bulk ferment

After completing your stretch and folds, cover the dough and allow it to rise at room temperature.

Depending on the temperature of your kitchen and the strength of your starter, this may take approximately 4–7 hours from the time you initially mixed the dough.

Look for these signs that your dough is ready:

• The dough has increased in volume by approximately 50%.
• Small bubbles are visible along the sides and surface.
• The dough looks slightly domed.
• It jiggles gently when you move the bowl.

Because the dough contains cheese and pepperoni, it may not rise quite as dramatically as a plain sourdough loaf.

Pay attention to the dough rather than relying entirely on the clock.

Step 5: Shape your sourdough loaf

Once the dough has finished bulk fermenting, gently turn it out onto a lightly floured surface.

Shape it into a round boule or an oval batard, depending on the shape of your proofing basket.

Try to tuck any exposed pieces of pepperoni and mozzarella inside the dough.

This helps prevent the cheese from burning against the hot Dutch oven during baking.

Place the shaped dough seam-side up into a floured banneton or a bowl lined with a well-floured kitchen towel.

Cover and refrigerate overnight for approximately 8–12 hours.

This cold fermentation helps develop the sourdough flavor and makes the dough easier to score.

For food safety, refrigerate the dough promptly after shaping rather than leaving the pepperoni-and-cheese-filled dough at room temperature overnight.

Step 6: Preheat the oven

The following morning, place your Dutch oven and lid inside the oven.

Preheat to 450°F for approximately 30–45 minutes.

Carefully remove the dough from the refrigerator and turn it onto a piece of parchment paper.

Using a sharp bread lame or razor blade, score the top of the loaf.

A simple slash works beautifully for this bread.

Step 7: Bake the pepperoni mozzarella sourdough bread

Carefully transfer the dough into the hot Dutch oven using the parchment paper.

Cover with the lid and bake for 25 minutes.

Remove the lid, reduce the oven temperature to 425°F, and continue baking for another 15–20 minutes.

The bread should develop a beautiful golden-brown crust.

If you notice any exposed cheese browning too quickly, loosely cover the loaf with foil.

The center should reach approximately 205–210°F when checked with an instant-read thermometer, taking care to measure the bread rather than a pocket of melted cheese.

Remove the loaf from the Dutch oven and transfer it to a wire cooling rack.

Allow it to cool for at least one hour before slicing.

I know waiting is difficult, especially when your kitchen smells like freshly baked pizza bread!

However, allowing the loaf to cool helps the interior finish setting and prevents the bread from becoming gummy when sliced.

Tips for Making the Best Pepperoni Mozzarella Sourdough

A few simple tips will help you create the perfect savory sourdough loaf.

Use low-moisture mozzarella. This is one of the most important tips! Low-moisture mozzarella melts beautifully without adding excessive water to your dough.

Chop the pepperoni into smaller pieces. Smaller pieces distribute more evenly throughout the loaf, ensuring you get delicious pepperoni flavor in every slice.

Don't overload the dough. It can be tempting to add extra cheese and pepperoni, but too many fillings can interfere with gluten development and make the bread difficult to shape.

Watch your fermentation. Every sourdough starter behaves differently. Warmer kitchens generally produce faster fermentation, while cooler kitchens slow things down.

Keep the fillings tucked inside. Exposed cheese can burn during baking, so tuck larger pieces into the dough while shaping.

Allow the bread to cool. Cutting into hot sourdough can leave the interior gummy, especially when melted cheese is involved.

How to Store Pepperoni Mozzarella Sourdough Bread

Because this sourdough loaf contains meat and cheese, it needs to be stored differently from traditional sourdough bread.

Refrigerator

Once the bread has cooled completely, place it in an airtight container or resealable bag.

Store it in the refrigerator for up to 3–4 days.

For the best texture, warm individual slices before serving.

Freezer

This bread freezes beautifully!

Slice the cooled loaf and place pieces of parchment paper between the slices.

Transfer everything to a freezer-safe bag and freeze for up to three months for the best quality.

When you are ready to enjoy a slice, simply remove what you need and reheat it.

How to reheat

For a crispy exterior, place a slice in a toaster oven or air fryer at 325°F until heated through.

You can also warm slices in a skillet with a little butter.

The cheese will soften, and the bread will develop a delicious, crispy exterior.

For food safety, refrigerate leftovers within two hours of baking or serving.

More Homemade Bread Recipes to Try

If you love baking homemade bread as much as I do, here are a few more delicious recipes to try from my kitchen!

• Dill Pickle Sourdough Bread
• Homemade Asiago Bagels
• Soft Honey Wheat Bread
• Homemade Pita Bread
• Potato Flake Sourdough Rolls

There is something so satisfying about creating delicious homemade bread from scratch.

And once you start experimenting with savory sourdough inclusions, the possibilities are practically endless!

Final Thoughts

This Pepperoni Mozzarella Sourdough Bread combines two of my favorite things: homemade sourdough and pizza!

The crusty exterior, chewy interior, melted mozzarella, and savory pepperoni make every slice absolutely delicious.

Whether you serve it with dinner, turn it into sandwiches, or enjoy it dipped in warm marinara sauce, this savory sourdough loaf is sure to become a family favorite.

If you have been looking for a fun way to change up your traditional sourdough baking routine, give this recipe a try.

And don't forget to save a few slices for the next day. Toasted pepperoni mozzarella sourdough might be even better than eating it fresh!