This Sourdough Pepperoni Pizza is sure to elevate your pizza game. It has all the classics of a NY-style pizza with the added flavor of the distinct tangy sourdough bite. It’s memorable, chewy, flavorful, and truly delicious!
If you are looking for recipe ideas for your sourdough pizza dough, you can use any pizza recipe and just swap out the dough. This classic pepperoni pizza takes us back to the smells and flavors of a NY pizzeria. The only difference is that tangy delicious addition of the sourdough pizza dough.
Ingredients for Sourdough Pepperoni Pizza
- Sourdough Pizza Dough – Use a fresh starter or your sourdough discard to make your own sourdough pizza dough. Or you can sometimes find them at finer grocery stores.
- Red Sauce – Use a thick classic pizza sauce as the base. You can also make our no-bake pizza sauce recipe.
- Pepperoni – While you can buy pre-sliced pepperoni, the most authentic is to buy a pepperoni log and cut it into thin slices. This allows the pepperoni to cup up and hold the grease for the classic flavor of the pizza. This is the best part of the recipe next to the sourdough.
- Cheese – We recommend shredded low-moisture mozzarella cheese for this sourdough pepperoni pizza versus the fresh mozzarella balls. This prevents the dough from being too wet, which can lead to a soggy crust.
- Herbs and Spices – To really make the pizza pop add fresh oregano and red chili pepper flakes when the pizza is done.
Preparation
Your pizza dough should be at room temperature to make it easiest to form into a pizza round. Have your ingredients laid out before rolling out the pizza dough.
Be sure your oven is preheated before you get started because once you add sauce to the dough it will soften and become difficult to slide off your pizza peel.
How To Make Sourdough Pepperoni Pizza (home oven version)
- Place a pizza stone on the center rack of your oven. Set your oven to 550 degrees Fahrenheit and allow the stone to warm up with the oven. Ideally, let the stone sit at 550 degrees for 20 minutes before baking the first pizza.
- Form your sourdough doughball into a pizza round about 12-inches wide. Do not roll out with a rolling pin, use your hands. Once the dough ball is formed into a round layer on the sauce, mozzarella cheese, and top it with the pepperoni.
- Dust a pizza peel with flour and gently put the pizza on the peel. Slide it from the peel onto your pizza stone and bake the pizza for 6 minutes. Then rotate the pizza 180 degrees and bake the pizza an additional 4 – 6 minutes or until your pizza crust is golden brown and the cheese is melted.
- Remove the pizza and top with the fresh oregano and chili pepper flakes. Cut into wedges and serve. Repeat if making multiple pizzas.
Pizza Oven: If using your pizza oven we recommend targeting the temperature of the oven at 900 degrees Fahrenheit or the pizza stone at 700 degrees Fahrenheit.
Form the pizza and place it in the oven and on the stone. Using a pizza-turning peel, rotate the pizza round in small turns every 15-20 seconds to evenly cook the edges of the pizza. Cook for up to 90 seconds or until the edges are browned, the cheese is melted, and the base of the crust is cooked.
What To Serve With Pizza
If hosting a pizza party, we love to serve an easy appetizer you can make while the oven is on. Our go-to is our baked brie cheese with wine.
We also like to have a salad pre-made. Consider our Grilled Caesar Salad or simply add our dressing to romaine lettuce.
Head over to our complete guide on essential pizza tools but a few below are key for great pizza.
- Pizza Peel – For an outdoor oven we recommend using wood.
- Pizza Stone – A good stone rated for up to 1200 degrees is ideal to use both in your oven and outdoors.
Now on 2nd edition
Fire + Wine Cookbook
“This book is a one-stop guide for anyone truly interested in elevating their BBQ experience into a culinary work of art.”
5 out of 5 Stars
San Francisco Book Review
About Vindulge
Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbook, Fire + Wine, and have been creating content for the IACP nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.
-
Preheat Oven: Place a pizza stone on the center rack of your oven. Set your oven to 550 degrees Fahrenheit and allow the stone to warm up with the oven. Ideally let the stone sit at 550 degrees for 20 minutes before baking the first pizza.
-
Form Pizza: Form your doughball into a pizza round about 12-inches wide. Do not roll out with a rolling pin, use your hands. Once the dough ball is formed into a round layer on the sauce, mozzarella cheese, and then top it with the pepperoni.
-
Bake: Dust a pizza peel with flour and gently put the pizza on the peel. Slide it from the peel onto your pizza stone and bake the pizza for 6 minutes. Then rotate the pizza 180 degrees and bake the pizza an additional 4 – 6 minutes or until your pizza crust is golden brown and the cheese is melted.
-
Finish: Remove the pizza and top with the fresh oregano and chili pepper flakes. Cut into wedges and serve. Repeat if making multiple pizzas.
Form the pizza and place it in the oven and on the stone. Using a pizza-turning peel, rotate the pizza round in small turns every 15-20 seconds to evenly cook the edges of the pizza. Cook for up to 90 seconds or until the edges are browned, the cheese is melted, and the base of the crust is cooked.
Calories: 1102kcal | Carbohydrates: 140g | Protein: 42g | Fat: 43g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 210mg | Potassium: 558mg | Fiber: 8g | Sugar: 22g | Vitamin A: 1921IU | Vitamin C: 7mg | Calcium: 317mg | Iron: 10mg
Nutrition information is automatically calculated, so should only be used as an approximation.
