Pepperoni Mozzarella Sourdough (with Italian Herbs)

This Pepperoni Mozzarella Sourdough is packed with bold Italian flavor, featuring melted mozzarella, spicy pepperoni, and savory herbs baked right into the dough. It’s the perfect cheesy, tangy twist on classic sourdough—great for snacking, sharing, or serving with your favorite pasta!

What Can I Add to Sourdough? 

I’ve spent the past few weeks asking myself this question. I’ve tried to many options already—everything from sweet to savory. But I’ve had a plan all along to create a pizza-themed sourdough, one with mozzarella and pepperoni, along with some Italian spices. 

We had a big rainstorm today, and I had no big plans, so I stayed home and baked. The pepperoni mozzarella recipe was at the top of my list, and I’m so happy with the outcome! This creamy grated cheese, along with the spicy pepperoni and lovely Italian seasonings, made for an absolutely delicious loaf! And that little crunch of toasted parmesan on top was absolutely divine.

Inclusions Make the Journey So Fun!

I never dreamed I'd be a bread baker and certainly never envisioned myself staying up nights, dreaming up inclusion ideas. But here I am, in this new phase of life! And I'm so tickled to be trying such fun, new things.

Before I get to the ingredients I want to let you know that the base recipe here is my same-day sourdough, which isn't quite as pungent or chewy as an overnight (fully fermented) sourdough. Mine calls for a teaspoon of yeast, which I use to speed up the process.

If you're a sourdough purist, no worries! I've included the instructions for the overnight version further down in the post.

For now, let's look at what you'll need to make this bread.

Pepperoni Mozzarella Sourdough Ingredients

You will find a full printable recipe card at the bottom of this post but here’s a peek at what you’ll need. These are simple ingredients you might already have on hand. Of course, the most important item is your starter. Make sure it’s bubbly and active. 

• 100 grams active, bubbly sourdough starter (½ cup)
• 350 grams water (1 ½ cups)
• 1 teaspoon rapid rise yeast (not pictured)
• 10 grams salt (1 ¾ teaspoons)
• 500 grams all purpose (or bread) flour (4 cups, loosely scooped and leveled)
• 1 package pepperoni (3.5 ounces)
• 6 ounces grated mozzarella cheese
• 2 tablespoons Italian seasoning (not pictured)
• 1 tablespoon grated parmesan (optional)
• 1 tablespoon olive oil (optional)

Disclaimer: This recipe was originally developed using weight measurements for accuracy. Flour can vary greatly depending on how it's scooped (packed vs. loose), and sourdough starter densities can differ. For best results, use a digital kitchen scale. Cup conversions are provided for convenience but may affect texture and hydration.

How to Make Pepperoni Mozzarella Sourdough

This comes together so easily. 

In a large bowl whisk together the water, starter, and yeast. Stir well and set aside for five minutes. 

Add the flour and salt. 

Mix well with dough whisk. At some point you’ll have switch to your hands or a bowl scraper (my favorite way to bring things together). You'll have a loose, shaggy dough.

Cover and set aside for thirty minutes to rest. 

Perform the first set of three stretch and folds. 

Simply put, a stretch and fold is performed with wet hands. You reach down, grab the dough, and pull up, then plop it to the center of the bowl. Pivot the bowl and quarter turn and keep going until you’ve stretched and folded the dough all the way around. 

After the first stretch and fold, let the dough rest for 20 minutes. 

Before doing the second round of stretch and folds, add the cheese, pepperoni, and seasonings. 

Work them in as you stretch and fold the dough. 

Rest for 20 minutes. 

Perform the final set of stretch and folds. 

Rest for 30 minutes. 

Prepare a banneton by adding a tea towel and sprinkling with flour. 

It’s time for shaping! Place dough onto a lightly floured surface and shape into a ball. There are a variety of ways to do this but you basically spread the dough out, then envelope it together, then roll into a ball. After that, you create tension by pulling it toward you as you pivot. Repeat until you’ve got a lovely ball shape. 

Flip into the prepared banneton, smooth side down. 

Pinch the seam together with your fingertips. 

Allow to rise for a full hour. 

Preheat oven to 425 degrees with empty dutch oven inside. 

When the hour is up, place a crinkled piece of parchment paper over the banneton and flip it out. 

Score the top of the dough with a razor or sharp knife. 

Lift paper and carefully place dough into the empty (hot!) Dutch oven. 

Replace the lid and bake for 20 minutes. 

After 20 minutes, remove the lid and check to make sure you've got a lovely oven rise.

Bake for another 20 minutes or until a thermometer measures 200+ degrees. 

If you like, you can brush the top of the loaf with olive oil and sprinkle on some parmesan about ten minutes before the bread is done. (It adds a lovely color and flavor to the crust.) 

Breads with inclusions sometimes take a few extra minutes to bake, so keep a close eye on it. 

One done, lift the paper and bread loaf from the oven and place on a wire rack to cool. 

Resist the urge to cut into the bread. Sourdough has to rest for at least an hour or two. Or three, even. If you cut into it when it’s hot, you’ll find it gummy and unimpressive. Wait a bit, and. . .Voila! Lovely! 

Slice and serve. 

Store in an airtight container (like a bread bag) in the refrigerator. It should stay fresh up to five days. You can freeze this bread, if you like. 

What to Expect from this Loaf

I knew I was going to love this one before I ever took a bite. The aroma coming from my oven was blissful! Truly. That pepperoni had a spicy scent and I couldn’t wait to dive in. That first bite did not disappoint! I loved the meat and light cheese flavor, but I especially loved the Italian seasonings. So delicious! I can't wait to share this recipe with family and friends. They're going to love it.

Variations to this Recipe

Mozzarella cheese sticks instead of grated mozzarella: I made this recipe a second time and used six cheese sticks, cut into small pieces. Here's what it looked like when the bread baked up.

Garlic: You can add garlic powder or minced garlic for a bigger punch of flavor. 

Italian sausage in place of pepperoni: This would be delicious! 

Shredded mozzarella: I made a loaf with shredded mozzarella and it was lovely. The flavor is still there, but you can’t see the pieces. The melted cheese works its way through the loaf. 

Favorite pizza additions: Whatever you like in your pizza is a possibility in this loaf. Here are some to consider:

• Sautéed Mushrooms (well-cooked & cooled): Add an earthy, meaty flavor
• Black Olives (chopped & drained): Classic pizza topping with salty contrast
• Roasted Red Peppers (chopped, well-drained): Add sweetness and color
• Caramelized Onions: Bring a savory-sweet layer that complements pepperoni
• Sun-Dried Tomatoes (chopped): Intense flavor punch — pairs beautifully with mozzarella
• Fresh or Dried Basil/Oregano: Reinforce the Italian flavor profile
• Crushed Red Pepper Flakes: For a little heat
• Parmesan or Asiago: Add sharpness to balance the melty mozzarella
• Smoked Mozzarella or Provolone: For depth and a hint of smokiness

Same Day Sourdough. . .or Overnight? 

You can make this recipe either way, but I’ve given you the instructions for same-day sourdough. If you want a chewier sourdough, here’s how you’ll change up this recipe: 

• Skip the yeast altogether (you don’t need it for traditional sourdough)
• Do four sets of stretch and folds, instead of three
• Rest the dough for four hours at room temp after the final fold. 
• Place in the fridge overnight after shaping into a loaf. 

Other Pizza Dishes from Out of the Box Baking

• Sourdough Pizza Dough
• Puff Pastry Pizza Rolls
• Patriotic Fruit Pizza

Serve this Bread with: 

• Fettuccini Alfredo
• Lasagna
• Homemade Tomato Soup

That’s it for this post, friends! 

I hope you enjoyed this delicious recipe. 

If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you're at it, go ahead and pin some photos to your Pinterest boards!

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About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 165 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.