Cheesy Pepperoni Sourdough Pizza Bread

Total Time: Approx. 6 hours (plus overnight proof)

Yields: 1 Loaf

The Dough

The Mix-ins

Grate the mozzarella and quarter the pepperoni.
In a large bowl, whisk the starter and water, then stir in the flour, cheese, salt, and Italian seasoning until a shaggy dough forms.
Fold in the pepperoni in two stages to ensure even distribution without clumping.
Cover and let the dough rest for 30 minutes to hydrate.

With wet hands, perform a “stretch and fold” by pulling the edge of the dough up and folding it over the center.
Repeat this for all four sides, then cover and rest for 30 minutes.
Perform two more rounds of stretches and folds (3 rounds total), resting 30 minutes between each.

Cover and let the dough rise at room temperature for 4–6 hours until doubled in size.
Gently shape the dough into a ball or oval.
Place into a floured banneton or proofing basket, cover, and refrigerate overnight (at least 12 hours).

Preheat your oven to 425°F (220°C) with a Dutch oven inside.
Transfer the cold dough onto parchment paper and score the top with a sharp blade.
Carefully lower the dough into the hot Dutch oven, cover with the lid, and bake for 55 minutes.
Remove the lid and bake for an additional 5 minutes if you prefer a deeper golden crust.
Crucial: Let the loaf cool on a wire rack for at least 1 hour before slicing to allow the interior structure to set.

Cheese Substitutes: While mozzarella is recommended for its meltability, you can swap it for provolone, cheddar, or fontina.
Starter Health: Ensure your starter is bubbly and active before starting; it should be used 4–6 hours after its last feeding.
Storage: You can freeze the finished bread for up to 3 months.