Pepperoni Pizza Sourdough Bread: A Delicious Artisan Blend
By Isabella Quinn
Servings
4
If you want to create a bread that has similar flavors and textures to pizza and other baked goods, make Pepperoni Pizza Sourdough Bread. This light-brown bread has a moist, soft texture and pepperoni and mozzarella cheese inside. The smell of pizza and other Italian herbs will permeate your home while you bake this bread. Other characteristics of this bread include a crunchy, browned crust with spots of burning and a chewy texture. Served as a side dish, this bread can complement other dinner and meal items and go well with garlic sauce or soup. You can bake this bread ahead of time and freeze it.
Ingredients
- •½ cup active sourdough starter (bubbly and at its peak)
- •1 ½ cups filtered water (warm)
- •3 ½ cups bread flour
- •2 tsp fine sea salt
- •¾ cup sliced pepperoni (patted dry)
- •1 cup low-moisture mozzarella cheese (cubed or thickly shredded)
- •1 tbsp dried Italian herbs (oregano and basil blend)
- •2 tbsp rice flour (for dusting)
Instructions
- 1
Whisk the active sourdough starter and warm water together in a large mixing bowl until dissolved.
- 2
Add the bread flour and mix until a shaggy dough forms. Cover and rest for 45 minutes.
- 3
Sprinkle the sea salt and dried Italian herbs over the dough. Dimple with wet hands and perform the first stretch and fold. Rest for 30 minutes.
- 4
Gently stretch the dough into a thin rectangle on the counter. Evenly scatter the pepperoni slices and mozzarella cheese. Fold into thirds and roll tightly.
- 5
Perform three sets of coil folds spaced 30 minutes apart.
- 6
Allow the dough to ferment at room temperature until it has increased in volume by about 50%.
- 7
Turn the dough onto an unfloured surface, gently shape it into a tight boule, and place it seam-side up into a banneton dusted with rice flour.
- 8
Cover the banneton and place it in the refrigerator for 12 to 18 hours.
- 9
Preheat your oven with the Dutch oven inside to 450°F (230°C) for an hour.
- 10
Turn the chilled dough out onto parchment paper and score a deep expansion cut across the top.
- 11
Transfer the dough on the parchment paper into the hot Dutch oven, cover with the lid, and bake for 25 minutes.
- 12
Remove the lid and bake for an additional 20 minutes until the crust is deep, thick, and golden-brown.
- 13
Let the bread cool on a wire rack for at least 2 hours before slicing.
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