Sourdough Pepperoni
Natural-casing pepperoni on tangy sourdough crust. The slight sourness makes pepperoni taste even better.
Recipe by Priya Patel · Published · Updated
Sourdough plus pepperoni plus hot honey is the combination we make when guests come over and we want to show off without trying too hard. The tang of a mature sourdough crust against the fatty-spicy pepperoni against the sweet floral honey is the kind of contrast you can't engineer; it just happens when you put the right three things on a plate. Use natural-casing pepperoni — same rule as the NY slice — and use your most mature starter for the dough.
Ingredients
Dough
- •4 balls Sourdough pizza dough
Sauce & Toppings
- •400g, crushed San Marzano tomatoes
- •200g Fresh mozzarella
- •100g, thin-sliced Natural-casing pepperoni
- •drizzle Hot honey
How to Make Sourdough Pepperoni
Video coming soon
Instructions
- 1
Stretch sourdough, add crushed tomatoes and torn mozzarella.
- 2
Distribute pepperoni slices evenly.
- 3
Bake at 900°F for 60-90 seconds.
- 4
Finish with hot honey drizzle.
Tips
- →Sourdough tang + pepperoni spice + hot honey = incredible flavor combination
- →Use your most mature sourdough for the best contrast
- →Natural-casing pepperoni is non-negotiable for cupping
Equipment
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