These Sourdough Pizza Bombs are the perfect handheld indulgence for pizza lovers who crave a playful twist. Soft, tangy sourdough dough envelopes generous pockets of melty mozzarella, pepperoni slices, and savory marinara, creating a melty center with a crisp golden crust that’s simply irresistible. They’re not just delicious—they’re fun to make and ideal for snacking, game day, or casual dinners.
When I first made these using leftover sourdough starter, I was amazed at how quickly they disappeared—friends eagerly devoured these warm bites fresh from the oven. The sourdough tang adds depth beyond your typical pizza dough, making each bomb a flavor-packed experience you’ll love sharing.
- The tangy sourdough flavor adds a unique twist to familiar pizza tastes.
- Customizable fillings make it easy to suit any preference or dietary need.
- Freezable and convenient, perfect for batch cooking and quick meals.
- Golden crisp crust outside with a soft, tender interior for the ideal texture.
- No need for special pizza pans or equipment—simple ingredients, impressive results.
Ingredients
- Active sourdough starter (2 cups): Use fed and bubbly starter as the flavorful base for your dough.
- All-purpose flour (1 ½ cups): Provides structure for the dough while keeping it soft and pliable.
- Salt (1 tsp): Enhances the overall flavor of the dough.
- Olive oil (1 tbsp): Adds moisture and richness to the dough, aiding in tenderness.
- Shredded mozzarella cheese (¾ cup): Melts beautifully for that classic, gooey pizza filling.
- Pepperoni slices (24 slices): Provides bold, savory flavor inside each bite-sized bomb.
- Marinara sauce (½ cup): Choose a thick sauce to prevent soggy dough and add tangy tomato goodness.
- Dried oregano (1 tsp): Adds an aromatic, herbaceous touch typical of pizza seasoning.
- Egg (1): Beaten for egg wash, it ensures a shiny, golden crust after baking.
- Grated parmesan (1 tbsp, optional): Sprinkled on top for an extra layer of savory, cheesy flavor.
Instructions
- Combine ingredients to form the dough
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In a large mixing bowl, mix the active sourdough starter, all-purpose flour, salt, and olive oil using a wooden spoon until a rough dough forms. This initial mix blends the starter’s tangy flavors with the flour’s structure, creating the perfect base for pizza bombs.
- Knead dough and allow it to rest
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Knead the dough inside the bowl for 3–4 minutes until smooth and elastic. Cover with a clean towel and let it rest at room temperature for 1 hour. Resting allows the gluten to relax and natural fermentation to develop flavor and texture.
- Prepare fillings
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While the dough rests, arrange your fillings in bowls for easy assembly: shredded mozzarella, pepperoni slices, and thick marinara sauce. Keeping the ingredients ready ensures smooth filling and sealing later.
- Divide and shape dough rounds
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After resting, divide the dough into 12 equal portions. Roll each piece into a ball and flatten into 3-inch circles using a small rolling pin. This creates manageable dough rounds to hold the fillings securely.
- Stuff and seal each pizza bomb
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Place 1 teaspoon marinara, 2 pepperoni slices, and 1 tablespoon mozzarella into the center of each dough circle. Carefully fold the edges up and pinch tightly to seal, preventing filling leakage during baking.
- Prepare for baking
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Place the sealed balls seam side down on a parchment-lined baking sheet. Brush each with beaten egg wash to promote golden browning, then sprinkle with dried oregano and optional parmesan for added flavor and appearance.
- Bake to perfection
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Bake in a preheated 400°F (204°C) oven for 20 minutes or until the crust turns golden and crisp. The high heat ensures a crunchy exterior while keeping the inside soft and melty.
- Cool and serve
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Allow the pizza bombs to cool for 5 to 10 minutes after baking to prevent burns from hot cheese. Serve warm for the best gooey, flavorful experience.
- Avoid overfilling to prevent marinara and cheese from leaking.
- Use a thick marinara sauce to keep the dough from becoming soggy.
- Allow dough to rest so gluten can relax, making shaping easier.
- Don’t skip the egg wash for a beautiful golden crust.
Storage Tips
Keep leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in a preheated oven at 350°F (175°C) for 8–10 minutes to restore crispness. For longer storage, freeze unbaked pizza bombs on a tray, then transfer to bags; bake frozen bombs at 375°F (190°C) for 15 minutes when ready.
Serving Suggestions
Serve these pizza bombs with garlic butter or a creamy ranch dip for extra indulgence. Pair alongside a crisp Caesar salad or roasted green vegetables like broccoli or green beans. Refresh with iced tea or lemonade for a complete meal.
- Chill pepperoni and cheese briefly before stuffing—they’re easier to handle and less messy.
- Customize fillings with cooked sausage, mushrooms, or spinach to suit tastes.
- Try different cheeses such as cheddar or provolone for unique flavor profiles.
- A pinch of red pepper flakes inside adds subtle heat and complexity.
FAQs
- Can I use pizza dough instead of sourdough starter?
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Yes, regular pizza dough or even crescent roll dough works as a substitute if you don’t have sourdough starter on hand.
- How do I prevent the filling from leaking?
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Use thick marinara sauce, avoid overfilling, and pinch the dough edges tightly to create a proper seal.
- Can these be made ahead of time?
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Definitely! Shape the bombs and refrigerate overnight before baking, or freeze unbaked for later use.
- How should I reheat leftovers?
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Reheat in the oven at 350°F for 8–10 minutes to regain crispness without drying out the filling.
- What can I serve with sourdough pizza bombs?
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They pair wonderfully with garlic butter, fresh salads, roasted veggies, and refreshing drinks like iced tea or lemonade.
Sourdough Pizza Bombs
Equipment
- 1 mixing bowl
- 1 wooden spoon
- 1 Small rolling pin
- 1 baking tray lined with parchment paper
- 1 parchment paper
- 1 pastry brush for egg wash
- 1 small bowl for egg wash
Ingredients
- 2 cups active sourdough starter fed and bubbly
- 1 ½ cups all-purpose flour
- 1 tsp salt
- 1 tbsp olive oil
- ¾ cup shredded mozzarella cheese
- 24 slices pepperoni
- ½ cup thick marinara sauce
- 1 tsp dried oregano
- 1 egg beaten, for egg wash
- 1 tbsp grated parmesan optional, for topping
Instructions
- In a large mixing bowl, combine sourdough starter, flour, salt, and olive oil. Stir until a rough dough forms.
- Knead the dough in the bowl for 3-4 minutes until smooth. Cover with a towel and let rest at room temperature for 1 hour.
- Prepare fillings by portioning shredded mozzarella, pepperoni slices, and thick marinara sauce into small bowls.
- Divide rested dough into 12 equal pieces. Roll each piece into a ball and flatten into 3-inch circles.
- Place 1 tsp marinara, 2 pepperoni slices, and 1 tbsp mozzarella in the center of each dough circle. Fold edges up and pinch to seal.
- Place sealed dough balls seam side down on a parchment-lined baking tray. Brush with beaten egg and sprinkle with oregano and optional parmesan.
- Bake at 400°F for 20 minutes or until golden and crisp.
- Allow pizza bombs to cool for 5-10 minutes before serving to avoid hot filling burns.
Notes
- Use thick marinara sauce to avoid leaks during baking.
- Chill pepperoni and cheese before assembling for easier stuffing.
- Egg wash ensures a golden, shiny crust.
- Store leftovers in an airtight container refrigerated for up to 4 days.
- Freeze unbaked bombs on a tray then bag for longer storage.
- Reheat in oven for best texture, avoid microwaving.
- Substitute pizza or crescent dough if no sourdough starter available.
- Experiment with fillings like sausage, mushrooms, or spinach.
- Add red pepper flakes for heat.
