Recipe Information

Prep Time: 45 minutes

Bulk Fermentation: 4–6 hours

Cold Proof: 8–12 hours

Bake Time: 45–50 minutes

Total Time: 14–18 hours

Yield: 1 large artisan loaf

Ingredients

For the Sourdough Dough

• 100g active sourdough starter
• 350g warm water
• 500g bread flour
• 10g fine sea salt

For the Pizza Filling

• 1 cup shredded mozzarella cheese
• ¾ cup sliced pepperoni
• ¼ cup grated Parmesan cheese
• 2 tablespoons pizza sauce (thick style)
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes (optional)

For Topping

• Extra mozzarella cheese
• Italian seasoning
• Parmesan cheese

Equipment Needed

• Large mixing bowl
• Dutch oven
• Banneton basket
• Dough scraper
• Kitchen scale
• Parchment paper
• Bread lame or sharp knife

Instructions

Step 1: Feed the Starter

Feed your sourdough starter 4–6 hours before baking.

Use the starter when it is bubbly, active, and doubled in size.

A strong starter creates the best rise and flavor.

Step 2: Mix the Dough

In a large bowl combine:

• Active sourdough starter
• Warm water

Mix until dissolved.

Add bread flour and mix until no dry flour remains.

Cover and let rest for 30 minutes.

This autolyse improves dough structure.

Step 3: Add Salt

Sprinkle the salt over the dough.

Mix thoroughly until fully incorporated.

Cover and rest for another 30 minutes.

Step 4: Stretch and Fold

Perform four sets of stretch-and-folds every 30 minutes.

To do this:

• Lift one side of the dough
• Stretch upward
• Fold over itself

Rotate and repeat on all four sides.

The dough will become stronger and smoother with each set.

Step 5: Bulk Fermentation

Allow the dough to ferment at room temperature for 4–6 hours.

The dough should increase in volume by approximately 50%.

Look for bubbles around the edges and a puffy appearance.

Step 6: Prepare the Filling

In a bowl combine:

• Mozzarella cheese
• Parmesan cheese
• Italian seasoning
• Garlic powder
• Oregano
• Red pepper flakes

Set aside.

Pat the pepperoni slices dry with paper towels to remove excess oil.

Step 7: Shape and Fill

Turn the dough onto a lightly floured surface.

Gently stretch it into a rectangle.

Spread the pizza sauce thinly across the center of the dough, leaving a border around the edges.

Sprinkle half the cheese mixture over the sauce.

Add the pepperoni evenly across the dough.

Top with remaining cheese mixture.

Fold the dough like an envelope:

• Fold top toward center
• Fold bottom over top
• Fold sides inward

Pinch seams tightly closed.

Shape into a round boule.

Step 8: Final Proof

Place the dough seam-side up in a floured banneton basket.

Cover and refrigerate overnight for 8–12 hours.

This develops flavor and strengthens the dough.

Step 9: Preheat the Oven

Place a Dutch oven in the oven.

Preheat to 475°F (245°C) for 45 minutes.

A fully heated Dutch oven helps create a crisp crust and excellent oven spring.

Step 10: Score the Loaf

Transfer the cold dough onto parchment paper.

Dust lightly with flour.

Score the top with a bread lame or sharp knife.

A simple cross or wheat design works beautifully.

Step 11: Bake

Carefully lower the dough into the hot Dutch oven.

Cover with the lid.

Bake for 25 minutes.

Remove the lid.

Reduce temperature to 450°F (232°C).

Bake for another 20–25 minutes until deep golden brown.

During the last 5 minutes, sprinkle a little Parmesan and Italian seasoning on top if desired.

The loaf should reach an internal temperature of 205–210°F (96–99°C).

Step 12: Cool

Transfer the bread to a wire rack.

Allow it to cool for at least 1–2 hours before slicing.

This prevents the cheese-filled crumb from becoming gummy.

Tips for Perfect Pizza Sourdough

Use Thick Pizza Sauce

Thin sauces can make the dough soggy.

Dry the Pepperoni

Removing excess oil prevents greasy pockets.

Don’t Overfill

Too much filling may cause leaks during baking.

Chill Overnight

Cold proofing creates deeper flavor and easier scoring.

Let the Bread Cool

Cooling helps the crumb set properly.

Delicious Variations

Supreme Pizza Sourdough

Add cooked sausage, peppers, onions, and olives.

Three Cheese Pizza Sourdough

Use mozzarella, provolone, and Parmesan.

Hawaiian Pizza Sourdough

Add ham and pineapple pieces.

Jalapeño Pepperoni Sourdough

Add sliced jalapeños for extra heat.

Meat Lovers Pizza Sourdough

Include bacon, sausage, and pepperoni.

Storage

Room Temperature

Store tightly wrapped for up to 3 days.

Refrigerator

Store up to 5 days.

Freezer

Freeze slices for up to 2 months.

Nutrition Information (Approximate Per Slice)

• Calories: 290
• Carbohydrates: 38g
• Protein: 11g
• Fat: 10g
• Saturated Fat: 4g
• Fiber: 2g
• Sodium: 520mg

Why This Recipe Gets High Facebook Engagement

• Pizza and sourdough are both extremely popular.
• Melty cheese and pepperoni create irresistible photos.
• The sliced loaf reveals a beautiful stuffed interior.
• Perfect for reels, shorts, and food photography.
• Appeals to both bread bakers and pizza lovers.
• Family-friendly and highly shareable.