Ingredients
Scale
For the Dough
- 300g active sourdough starter (100% hydration)
- 500g bread flour
- 275g water
- 10g salt
- 15g olive oil
For the Filling
- 200g mozzarella cheese, cubed
- 150g pizza sauce
- 100g pepperoni, finely diced
- 2 tbsp dried Italian herbs
- 1 tbsp garlic powder
- Olive oil for brushing
- Grated cheese for topping
Instructions
- Combine starter, water, and olive oil in a large bowl. Gradually mix in flour and salt until a shaggy dough forms. Cover and rest for 30 minutes.
- Perform 3-4 stretch-and-folds over 2 hours, then bulk ferment for 4-6 hours at room temperature until doubled.
- Divide into 16 equal pieces (about 65g each) and flatten into circles.
- Mix pepperoni, herbs, and garlic powder into pizza sauce. Place a mozzarella cube in the center of each dough circle and top with seasoned sauce.
- Pinch edges together firmly to seal, ensuring no gaps for leaks.
- Place seam-side down on a parchment-lined baking sheet. Cover and proof for 1-2 hours.
- Preheat oven to 425°F (220°C). Brush bombs with olive oil, sprinkle with Parmesan, and bake for 18-22 minutes until golden brown and melty.
Notes
- Don’t rush the fermentation; it’s key to developing rich, complex flavors.
- Ensure the dough is tightly sealed to prevent cheese from leaking (though crispy cheese bits can be a bonus!).
- Use a modest amount of filling to avoid bursting.
- Chill the dough for 30 minutes if it feels too sticky to handle.
- Let the bombs cool for 5 minutes before serving to avoid burns.
- Brush with garlic butter after baking for extra flavor.
- Lightly score the tops before baking for a stylish presentation.