Recipe: Sourdough Pizza Bread

If you’re looking for something a little bit more adventurous than those plain loaves of sourdough bread, then how about combining a rustic loaf of sourdough bread with your favorite pizza ingredients? This is almost as good as having a pizza and it makes a great snack with a slice of cheese melted over thick slices of the bread. This is the “hurry-up” version, but the overnight-rise method is included at the end of the recipe. You can make it with unbleached white flour, whole wheat, or a combination of flours. Unbleached flour will yield the lightest loaf, whereas 100% whole wheat flour will produce a dense, chewy loaf.


  • 1 Tbsp. honey
  • ¾ cup warm water (about 110°F)
  • 1 tsp. active dry yeast
  • 1 cup fresh, thick sourdough starter
  • 1 tsp. salt
  • ½ tsp. garlic powder
  • ½ tsp. dried oregano, crushed
  • 1 tsp. dried Italian seasoning, crushed
  • 1 egg, beaten
  • 2 Tbsp. butter, melted
  • ¼ cup freshly grated parmesan cheese
  • 3 Tbsp. tomato paste
  • ½ cup finely diced pepperoni, if desired
  • 2-3 cups unbleached flour


  1. Stir honey into warm water in a small bowl; sprinkle in yeast and set aside for 5 minutes, until yeast is foamy.
  2. Put sourdough starter in a large mixing bowl. Add the yeast mixture. Sprinkle salt, garlic powder, and herbs over the top; mix briefly. Add egg, melted butter, parmesan cheese, tomato paste, and pepperoni; mix together well.
  3. Add flour, ½ cup at a time, until dough pulls away from the sides of the bowl and has an elastic texture, about 8 minutes with a heavy-duty mixer - by hand it may take 10 to 15 minutes. Place the dough into a large greased bowl and cover loosely.
  4. Let rise about 1 hour, until dough has doubled. Punch down and turn out dough onto a clean surface.
  5. Shape into a loaf and place in a greased 9x5-inch loaf pan. Cover loosely and let rise in a warm place until doubled, about 45 minutes.
  6. Bake in a preheated 375°F oven for 30 minutes or until golden brown and loaf sounds hollow when thumped on the bottom.


  1. For a long-rise loaf mix ¼ cup water with sourdough starter. Stir in herbs and 2 to 3 cups flour, until dough is very thick. Cover loosely and let sit overnight at room temperature.
  2. When ready to bake, sprinkle yeast over ½ cup warm water in a small bowl with honey added and set aside for 5 minutes.
  3. Blend tomato paste with melted butter and parmesan cheese. Add the yeast mixutre and mix thoroughly into sourdough mixture using a heavy duty mixer or by hand.
  4. Stir in additional unbleached flour only if needed to get the proper consistency.
  5. Stir in pepperoni after all other ingredients are mixed in.
  6. Proceed with kneading, rising, shaping, and baking as above. This method works best if you are using all whole wheat flour.

    download our gluten-free sourdough guide and recipe books

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