Artisan Pepperoni Pizza Sourdough Bread

If you’re obsessed with both pizza and sourdough, this Artisan Pepperoni Pizza Loaf is a must-make. Instead of using only water, the dough gets a boost of flavor from pizza sauce. And when it’s time to shape, you’ll fold in melty mozzarella and plenty of pepperoni for the ultimate savory twist.

Why You’ll Love this Pepperoni Pizza Sourdough Bread Recipe:

1. It tastes like pizza in every bite.
The dough is infused with pizza sauce, and the layers of mozzarella and pepperoni make it feel like a baked-in pizza experience—no toppings needed.

2. It’s a fun twist on classic sourdough.
You still get that artisan crust and chewy crumb, but with a bold, savory flavor that makes the loaf totally unique.

3. It’s perfect for meals or snacks.
Serve it warm as a pull-apart appetizer, slice it for sandwiches, or enjoy it on its own—it's hearty, cheesy, and crowd-pleasing every time.

Artisan Pepperoni Pizza Sourdough Bread

A flavorful, cheesy, artisan-style loaf stuffed with mozzarella, pepperoni, and enriched with pizza sauce right in the dough.

Ingredients

Dough

• 200 g water (¾ cup + 1 tablespoon)

• 150 g active sourdough starter (just under ⅔ cup)

• 200 g pizza sauce (heaping ¾ cup — use store-bought or my homemade version right here)

• 500 g Kamut flour (3½ cups)

• 10 g French grey salt (2 teaspoons)

Mix-Ins

• 1–2 cups shredded mozzarella (I prefer Tillamook whole-milk shredded mozzarella)

• About ¼ lb deli-sliced pepperoni (use any style or amount you prefer)

1. Add the water, starter, and pizza sauce.

Pour the water into the bowl of a stand mixer fitted with a dough hook. Add the active sourdough starter — it should float. Once it does, add the pizza sauce and mix briefly to combine.
Use store-bought or my homemade sauce recipe right here.

2. Add dry ingredients.

Add the Kamut flour and French gray salt. Cover the bowl and mix on medium speed until the dough comes together, then increase the speed and knead for 5 minutes.
If the mixer struggles, turn the speed up one notch.

3. Bulk ferment.

Transfer the dough to a large bowl and cover with a plate, plastic wrap, or a proofing bag. Let it rise in a warm, draft-free spot for 6–8 hours.

4. Stretch and laminate the dough.

Stretch and laminate the dough by gently pulling it into a large, thin circle — similar to shaping pizza dough. Sprinkle a light, even layer of mozzarella and pepperoni over the surface.
Keep this first layer light; it will eventually become the top of the loaf.

5. Fold and layer the fillings.

Fold one side in (as shown in this short video here). Add a light layer of mozzarella and pepperoni, fold the opposite side, add another layer, and repeat once more.
You should now have four layers of inclusions. Shape into a round boule.

6. Proof the dough.

Place the loaf top-down in a banneton and cover.
Proof on the counter for 1 hour, or refrigerate for at least 12 hours.
Baking from cold gives the best structure.

7. Preheat and bake.

Preheat your oven to 500°F with your Dutch oven (lid on) inside for 30 minutes. I prefer using a freeform tall Dutch oven so I don’t burn my arms when placing the loaf in and out — you can find the one I use right here.

Once heated, score the loaf and place it into the hot Dutch oven then put the lid on.

• Bake covered at 450°F for 30 minutes

• Remove the lid, reduce to 425°F, and bake 13–15 minutes

• Finished when golden brown + internal temp reaches 200°F

To Finish

Let the loaf cool completely — about 30 minutes — before slicing so the crumb can set. Store in an airtight container or bread bag. Keeps for several days at room temperature and freezes well for up to six months.

Notes

• About the fillings

Use a light hand with the first layer — too many toppings up top can poke through and burn.

• Why Kamut flour?

Kamut gives this loaf incredible flavor, tenderness, and digestibility while still holding all those mix-ins beautifully.

• Stand mixer method

This entire dough is made without stretch-and-folds. The mixer does the kneading for you, making this one of the easiest artisan loaves to create.

• Baking from cold

Cold dough is easier to score and holds shape better inside the Dutch oven.

• Pepperoni options

Regular pepperoni, turkey pepperoni, or even mini pepperoni all work great.

• Cheese & pepperoni amounts

I use 1–2 cups of Tillamook whole-milk shredded mozzarella and about ¼ lb of deli-sliced pepperoni, but you can adjust the amounts based on how cheesy or loaded you want your loaf.

Serving Suggestions

• Pull apart warm for appetizer-style servings

• Slice for epic grilled cheese or pizza sandwiches

• Toast with garlic butter

• Serve alongside soup or salad

• Make the BEST croutons with leftovers

Storage

• Room temp: 3–4 days in a covered container

• Refrigerator: Not recommended (dries out)

• Freezer: Up to 6 months (freeze whole or as slices)

Affiliate Disclosure

Some of the links in this post are affiliate links, which means I may earn a small commission if you make a purchase through them—at no extra cost to you. I only share products I personally use and love in my own sourdough baking. Thank you for supporting Sourdough & Glow! 🌾