Simple Sourdough Pizza Bread Recipe (Easy Pepperoni & Jalapeño Sourdough Loaf)

If your family loves pizza night and homemade sourdough, this simple sourdough pizza bread recipe is going to become a favorite. This savory loaf is packed with mini pepperoni, melty cheese, and just the right amount of jalapeños for a little kick. It’s delicious served alongside soup, dipped in marinara, toasted for sandwiches, or simply enjoyed warm with a little butter.

One of my favorite things about sourdough is that it looks impressive, but once you understand the rhythm of the process, it’s actually very simple. Most of the time is hands-off while the dough does the work for you.

Whether you’re new to baking with sourdough or you’ve made dozens of loaves, this easy pizza loaf is a fun way to change up your weekly bread routine.

Why You’ll Love This Simple Sourdough Pizza Bread Recipe

• Easy enough for beginner sourdough bakers
• Made with simple pantry ingredients
• Full of pizza flavors everyone loves
• Great with pasta, soup, salads, or as a snack
• Makes wonderful grilled sandwiches
• Naturally fermented for incredible flavor

Ingredients for Simple Sourdough Pizza Bread

Dough

• 100 grams active sourdough starter
• 315 grams water (up to 340 grams for a softer, fluffier loaf)
• 10 grams sea salt (2 teaspoons)
• 500 grams bread flour

Pizza Fillings

• ¾ to 1 small bag mini pepperoni
• About 4 ounces shredded pizza blend cheese (approximately half of an 8-ounce bag)
• 3–5 tablespoons diced jarred jalapeños, drained well

Feed Your Starter

The day before baking, feed your sourdough starter so it will be active, bubbly, and at its peak when you’re ready to mix your dough.

A healthy starter is the key to a beautiful rise.

Mix the Dough

In a large mixing bowl, combine:

• Active sourdough starter
• Water
• Sea salt

Stir until combined.

Add the bread flour and mix until no dry flour remains. The dough will look shaggy, and that’s exactly what you want.

Cover the bowl and let it rest for 30 minutes.

First Stretch and Fold

Wet your hands to prevent sticking.

Grab one side of the dough, gently stretch it upward until it resists, then fold it over the center.

Rotate the bowl and repeat this process around the bowl about 6 to 8 times until the dough begins to tighten.

Cover and let rest another 30 minutes.

Second Stretch and Fold

Repeat another round of stretch and folds.

Cover and allow the dough to rest another 30 minutes.

Add the Pizza Fillings

Now it’s time for the fun part.

Add:

• Mini pepperoni
• Shredded pizza cheese
• Drained diced jalapeños

Continue stretching and folding while gently working the fillings throughout the dough. Since you’re adding quite a few ingredients, you’ll likely need to do a little pressing and folding to evenly distribute everything.

Don’t worry if it isn’t perfect. The ingredients will continue working into the dough during fermentation.

Bulk Fermentation

Cover the bowl and allow the dough to ferment on the counter for approximately 5 hours.

Your kitchen temperature may affect the timing, so look for dough that has become puffy and airy.

Shape the Dough

Lightly flour your countertop and the top of the dough.

Turn the dough onto the counter.

I like to describe shaping as folding a diaper.

• Fold the bottom toward the top.
• Fold the right side toward the center.
• Fold the left side toward the center.

Flip the dough over so the seams are underneath.

Using your hands, gently pull the dough toward yourself several times to create surface tension and form a smooth round loaf.

Cold Proof

Dust your banneton basket with flour.

Place the dough seam-side up into the basket.

Cover and refrigerate for 12 to 36 hours.

The longer cold fermentation develops even more sourdough flavor while allowing the dough to fit your schedule.

Bake the Simple Sourdough Pizza Bread

Preheat your Dutch oven or roasting pan inside the oven to 450°F.

When fully preheated:

• Carefully turn the dough onto parchment paper.
• Score the top with a sharp lame or knife.
• Transfer the dough into the hot Dutch oven.
• Cover with the lid.

Bake for 30 minutes.

Remove the lid and continue baking another 3 to 5 minutes, or until the crust reaches your preferred golden brown color.

Allow the loaf to cool completely before slicing.

Tips for the Best Sourdough Pizza Bread

• Drain the jalapeños well so extra moisture doesn’t affect the dough.
• For a fluffier loaf, increase the water to 340 grams.
• Let the bread cool before slicing so the crumb can fully set.
• Store leftovers in an airtight container for several days.
• Toast leftover slices for incredible grilled cheese or pizza sandwiches.
• KEEP an eye on the baking time. It might take a bit longer than your normal loaf to get the dough around the pepperonis completely done.

Variations

This simple sourdough pizza bread recipe is easy to customize.

Try adding:

• Cooked Italian sausage bits
• Crumbled bacon
• Fresh basil
• Parmesan cheese
• Roasted garlic
• Banana peppers
• Red pepper flakes for extra heat

Frequently Asked Questions

Can I make this without jalapeños?

Absolutely. Simply leave them out for a classic pepperoni pizza loaf.

Can I freeze sourdough pizza bread?

Yes. Slice the cooled loaf, wrap it tightly, and freeze for up to three months.

What should I serve with sourdough pizza bread?

This bread is wonderful with marinara sauce, pasta dishes, soups, chili, salads, or as the base for toasted sandwiches.

Time to Be a Doer & Make This Delicious Bread

This simple sourdough pizza bread recipe is one of those recipes that feels special without requiring a lot of extra work. The pepperoni, cheese, and jalapeños transform a basic sourdough loaf into something your family will request again and again.

If you make this recipe, I’d love to hear how it turned out! Leave a comment below and let me know if you added your own favorite pizza toppings.