These Sourdough Pizza Bombs are a fun twist on pizza! Soft, doughy bites are filled with gooey cheese and your favorite toppings, all wrapped up nicely.
Perfect for sharing, or just for snacking while you binge-watch your favorite show! I love dipping them in marinara sauce—so tasty! 🍕
Key Ingredients & Substitutions
Sourdough Starter: An active and bubbly sourdough starter is essential for flavor and texture. If you don’t have one, you can use store-bought pizza dough or bread dough instead.
Flour: All-purpose flour works best for these pizza bombs, giving them the right chewiness. You can substitute with bread flour for a chewier texture, or whole wheat flour for a healthier option.
Cheese: I love using mozzarella for its meltiness! If you want to switch things up, try provolone, cheddar, or even a dairy-free cheese for a vegan version.
Toppings: Pepperoni is a classic choice, but feel free to mix in any of your favorite toppings. Cooked vegetables, like bell peppers or mushrooms, can add a delicious twist!
Instant Yeast: This is optional since sourdough starter gives enough rise. If you want a quicker recipe, using instant yeast can speed things along, but it’s perfectly fine without it.
How Do I Knead Dough Properly?
Kneading is important for developing gluten, which makes your pizza bombs soft and chewy. Here’s how to do it right:
- After mixing your dough, turn it out onto a floured surface.
- Push one part of the dough away from you with the heel of your hand.
- Fold the dough back over on itself and give it a quarter turn.
- Repeat this process for 8-10 minutes until the dough is smooth and elastic.
- Don’t rush! If the dough feels sticky, sprinkle a little more flour to help you.
Taking your time to knead will make all the difference in your pizza bombs!
How to Make Delicious Sourdough Pizza Bombs
Ingredients You’ll Need:
For the Dough:
- 1 cup active sourdough starter (100% hydration)
- 1 cup warm water
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon olive oil (plus extra for brushing)
- 1 teaspoon sugar
- 1 teaspoon instant yeast (optional, for a faster rise)
For the Filling:
- 1 cup shredded mozzarella cheese (plus extra for topping)
- 1/2 cup diced pepperoni or your choice of pizza toppings (like cooked sausage or vegetables)
- 1/2 cup pizza sauce or marinara, plus extra for dipping
- 1 teaspoon Italian seasoning or dried oregano
- Fresh or dried basil (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and around 15-20 minutes of baking time. The first rise will take 3-4 hours, so you might want to prepare the dough earlier in the day or even the night before. You’ll end up with delicious, gooey pizza bombs ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the warm water and active sourdough starter. Stir in the olive oil, sugar, flour, salt, and the optional instant yeast. Mix this together until you have a shaggy dough that looks a bit rough around the edges.
2. Knead the Dough:
Turn the dough out onto a floured surface and knead it for about 8-10 minutes until the dough is smooth and elastic. If you prefer, you can use a stand mixer with a dough hook for about 5-7 minutes. Remember to sprinkle a bit of flour if the dough sticks to the surface or your hands!
3. First Rise:
Place your beautiful dough in a lightly oiled bowl, cover it with a clean towel or plastic wrap, and allow it to rise at room temperature for 3-4 hours, or until it’s doubled in size. If you added yeast, it should rise a bit faster. If not, let it ferment slowly; you can even put it in the fridge overnight for a richer flavor!
4. Preheat Oven and Prepare Filling:
While the dough is rising, preheat your oven to 400°F (200°C). In a separate bowl, mix together the shredded mozzarella cheese, diced pepperoni (or other toppings), and 1/2 cup of pizza sauce. This is your delicious filling!
5. Form the Pizza Bombs:
Once the dough has risen, punch it down gently to release the air. Divide the dough into 8 equal portions. On a lightly floured surface, roll each piece into a circle that’s about 4-5 inches wide. Spoon about 2 tablespoons of your filling into the center of each circle. Now, gather the edges up and around the filling, pinching to seal tightly and forming a little ball.
6. Add Toppings:
Place your dough balls seam-side down on a baking sheet lined with parchment paper. Brush them lightly with olive oil and sprinkle extra mozzarella cheese on top. Finish by sprinkling with Italian seasoning or dried oregano for extra flavor.
7. Bake:
Slip your baking sheet into the preheated oven and bake for 15-20 minutes. Keep an eye on them until they turn a lovely golden brown, and the cheese on top is bubbly and slightly toasted!
8. Serve:
Once baked, let your delightful pizza bombs cool for a few minutes. If you’d like, garnish with fresh or dried basil for a pop of color. Serve them warm alongside marinara or your favorite dipping sauce, and enjoy the cheesy goodness!
Dig in and savor your homemade Sourdough Pizza Bombs, bursting with flavor and gooey cheese!
Can I Use Different Fillings for the Pizza Bombs?
Absolutely! Feel free to get creative with your fillings. Some great alternatives include cooked sausage, diced bell peppers, mushrooms, olives, or even different cheeses like cheddar or provolone. Just make sure anything you use is fully cooked before adding it to the dough.
How Can I Store Leftovers?
Store any leftover pizza bombs in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through for the best texture.
Can I Freeze Pizza Bombs Before Baking?
Yes, you can freeze the assembled but unbaked pizza bombs! Just place them on a baking sheet in the freezer until frozen solid, then transfer them to a freezer bag or container. When ready to bake, you can bake directly from frozen, but you might need to add a few extra minutes to the cooking time.
What Should I Do If My Dough Is Too Sticky?
If your dough feels too sticky while kneading, sprinkle a little more flour on your work surface and on your hands to help manage it. Just be careful not to add too much flour, as this can make the dough tough!