These Sourdough Pizza Bombs are little pockets of fun! Made with chewy sourdough, they’re filled with gooey cheese and your favorite pizza toppings. Perfect for snacking!
Honestly, who can resist biting into a warm pizza surprise? I love making a big batch and sharing them—if I manage not to eat them all first! 🍕
Ingredients & Substitutions
Sourdough starter: It should be active and bubbly for the best results. If you don’t have it, you can use store-bought pizza dough as a quicker substitute, although the flavor will differ.
Cheeses: Mozzarella is key for that gooey texture, but feel free to experiment with other cheeses like provolone or gouda. For a sharper flavor, you might prefer more cheddar.
Meat toppings: Pepperoni and bacon are classic, but you can switch to turkey pepperoni for a healthier option or even omit meat for a veggie version with mushrooms or bell peppers.
Herbs & spices: Fresh herbs like basil can enhance flavors. If you only have dried, that’s fine, but I recommend using fresh herbs when possible for a more vibrant taste.
What’s the Best Way to Knead Dough for Perfect Pizza Bombs?
Kneading is crucial for developing the dough’s structure. Here’s how to knead effectively:
- Flour your surface lightly to prevent sticking, but don’t overdo it.
- Use the heel of your hand to push the dough away from you, then fold it back over itself.
- Repeat this motion, turning the dough a quarter turn every few folds to ensure even texture.
- Knead for 8-10 minutes until the dough is smooth and elastic; it should bounce back when you poke it.
This technique helps to activate the gluten, giving your pizza bombs a chewy texture that compliments all the fillings.
How to Make Sourdough Pizza Bombs
Ingredients You’ll Need:
For the Dough:
- 2 cups sourdough starter (active and bubbly)
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp olive oil
- 1 tsp instant yeast (optional, for faster rise)
For the Filling:
- 1 cup shredded mozzarella cheese (plus extra for stuffing)
- ½ cup shredded cheddar cheese
- ½ cup pepperoni slices or chopped bacon
- ½ cup pizza sauce (plus extra for dipping)
For Seasoning and Topping:
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp garlic powder
- Fresh parsley or dried parsley flakes (for garnish)
- Olive oil or melted butter (for brushing)
How Much Time Will You Need?
This recipe takes about 10 minutes of active prep time, plus 3-4 hours for the dough to rise and 15-20 minutes for baking. So, plan for a total of about 4 hours and 30 minutes from start to finish, mostly allowing the dough time to rise.
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the sourdough starter, flour, salt, sugar, olive oil, and instant yeast if you’re using it. Stir everything together until you have a sticky dough. That’s the base for your pizza bombs!
2. Knead the Dough:
Turn the sticky dough onto a lightly floured surface. Knead it for about 8-10 minutes. You want it to be smooth and elastic. When you poke it, it should bounce back! Once done, place it in a lightly oiled bowl and cover it with a damp cloth. Let it rise for 3-4 hours or until it doubles in size. If you’re using the instant yeast, it will rise a bit faster than the sourdough alone.
3. Preheat Oven:
While the dough is rising, preheat your oven to 400°F (200°C). Also, line a baking sheet with parchment paper to make cleaning up easier later!
4. Prepare the Filling:
In a bowl, mix the shredded mozzarella, cheddar, and chopped pepperoni or bacon along with ½ cup of pizza sauce. This will be the delicious filling inside your pizza bombs!
5. Form the Bombs:
Once the dough has risen, punch it down to let out the air. Divide the dough into 8-10 equal portions. Roll each piece into a ball, then flatten it into a small disc, about 4 inches across.
6. Stuff the Bombs:
Take a spoonful of the cheese and pepperoni mixture and place it in the center of each disc. If you’re feeling cheesy, add a little extra mozzarella right in the middle for that gooey surprise!
7. Seal the Dough Balls:
Carefully pull the edges of the dough up around the filling. Pinch it all together at the top to completely seal it. You want these to be fully stuffed, so no filling escapes!
8. Place on Baking Sheet:
Put the sealed dough balls seam side down on your prepared baking sheet. Make sure to give them a little room to puff up while baking!
9. Add Toppings:
Brush the tops with olive oil or melted butter. Then sprinkle them with garlic powder, dried oregano, and dried basil. For fun, add some pepperoni or bacon pieces on top!
10. Bake:
Slide the baking sheet into the oven and bake for 15-20 minutes. They should come out golden brown and puffed up—just perfect!
11. Serve:
Let the pizza bombs cool for a few minutes before enjoying. Serve them warm with extra pizza sauce on the side for dipping!
Enjoy your hot, cheesy sourdough pizza bombs with stretchy mozzarella centers and delicious pepperoni or bacon bites!
Can I Use Store-Bought Pizza Dough Instead of Sourdough Starter?
Yes, you can! Store-bought pizza dough is a great alternative if you’re short on time. Just roll it out and fill it as directed in the recipe. Keep in mind that the flavor will differ from the homemade sourdough version.
How Can I Make These Pizza Bombs Vegetarian?
Absolutely! Simply substitute the meat with your favorite vegetables like mushrooms, bell peppers, or spinach. You can also add some olives or artichokes for extra flavor. Just ensure that your filling is on the drier side to prevent sogginess.
What’s the Best Way to Store Leftovers?
Store any leftover pizza bombs in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes to keep the outside crispy.
Can I Freeze Pizza Bombs Before Baking?
Yes, you can freeze them! After forming the stuffed dough balls, place them on a baking sheet and freeze until solid. Then transfer them to a zip-top bag and store them in the freezer. When ready to bake, no need to thaw—just add a few extra minutes to the baking time!