Sourdough Pizza Bombs Recipe (Using Active Starter)

There’s nothing quite like biting into a warm, fluffy pizza bomb and discovering melty cheese, savory sauce, and crispy pepperoni inside. Now imagine that, but with the added tang and texture of sourdough. Welcome to your new favorite snack: Sourdough Pizza Bombs — made with active sourdough starter for incredible flavor and lightness. Whether you're serving these at a game night, packing them in lunchboxes, or indulging in a cozy movie snack, they’re sure to be a hit.

This recipe makes a dozen soft, golden-brown pizza bombs, each one bursting with flavor and wrapped in pillowy sourdough dough. It's beginner-friendly and a fantastic way to put your active starter to use.

Why You'll Love This Recipe

• Naturally leavened: No commercial yeast, just your bubbling sourdough starter.

• Perfectly portable: Ideal for on-the-go snacks, school lunches, or party platters.

• Versatile fillings: Make them your own with endless customization.

• Freezer-friendly: Great for batch cooking and reheating later.

Ingredients

For the Dough:

• 100g active sourdough starter (fed and bubbly)

• 300g bread flour (or all-purpose)

• 180g water, room temperature

• 25g olive oil

• 8g fine sea salt

For the Filling (Customize to Your Taste):

• 12 tsp marinara or pizza sauce

• 12 small mozzarella cubes or shredded mozzarella (about 1 cup)

• 12 slices of pepperoni or mini pepperoni (optional)

• Italian seasoning or oregano (optional)

For the Topping:

• 1 tbsp melted butter

• 1/2 tsp garlic powder

• 1/2 tsp Italian seasoning

• 1 tbsp grated Parmesan (optional)

Step-by-Step Instructions

1. Mix the Dough

In a large bowl, combine your active sourdough starter, flour, water, olive oil, and salt. Mix with a spatula or your hands until no dry bits remain. The dough will be sticky at first — that’s okay!

Cover and let rest (autolyse) for 30 minutes.

2. Strengthen the Dough

Over the next 2 hours, perform 3–4 rounds of stretch and folds every 30 minutes to strengthen the dough:

• Stretch one side of the dough upward and fold it over.

• Rotate the bowl and repeat on all four sides.

After the final fold, cover and allow the dough to finish bulk fermenting until it has roughly doubled in size. Total bulk fermentation: 4–5 hours at 70–75°F.

3. Divide and Pre-Shape

Turn the dough out onto a lightly floured surface. Divide into 12 equal pieces (~50g each). Shape each into a rough ball and let rest for 10–15 minutes.

4. Shape and Fill the Pizza Bombs

Flatten one dough ball into a small circle (about 3 inches wide). Add:

• 1 tsp marinara sauce

• 1 cube (or tbsp) mozzarella

• 1 slice pepperoni (optional)

Pinch the edges tightly together to seal. Place seam-side down on a parchment-lined baking sheet.

Repeat for all 12.

5. Final Proof

Cover the tray lightly with plastic wrap or a damp towel and let the pizza bombs proof for 1–2 hours at room temperature. They should puff slightly.

Meanwhile, preheat oven to 425°F (220°C).

6. Add Toppings & Bake

Mix the melted butter, garlic powder, and Italian seasoning. Brush over each pizza bomb.

Optional: sprinkle with Parmesan for extra flavor.

Bake for 20–25 minutes until golden brown.

Let cool for 5–10 minutes before serving (the filling will be HOT!).

Variations & Flavor Twists

• Veggie Lovers: Use sautéed mushrooms, spinach, or bell peppers.

• Meat Supreme: Add cooked sausage or ham.

• Spicy: Use spicy marinara and a slice of jalapeño.

• BBQ Chicken: Swap marinara for BBQ sauce and use shredded chicken.

• Cheesy Explosion: Mix in provolone or cheddar for extra gooeyness.

Storage & Freezing

To Store: Keep in an airtight container at room temp for 1 day or in the fridge for up to 4 days.

To Reheat: Warm in the oven at 350°F for 10 minutes or microwave for 30 seconds.

To Freeze: Freeze individually on a baking sheet, then transfer to a bag. Reheat from frozen at 375°F for 15–18 minutes.

FAQs

Can I use sourdough discard instead of active starter? You can, but you'll need to add commercial yeast for lift and adjust hydration levels.

Can I make these ahead of time? Yes! Prepare and shape the pizza bombs, then refrigerate overnight and bake the next day.

Can I bake these in a muffin tin? Yes! It helps keep their shape and prevents leaks. Grease the tin well.

Pro Tips

• Use low-moisture mozzarella to avoid soggy centers.

• Don’t overfill, or the bombs may burst open.

• Seal tightly and place seam-side down to prevent leaks.

• Use a kitchen scale for consistent sizing.

Perfect For:

• Game Day

• Movie Night

• Lunchbox Surprise

• Kids’ Parties

• Freezer Meal Prepping