Sourdough Pizza Bombs (With Customizable Fillings!)

If you love pizza and sourdough, you’re in for a treat! These sourdough pizza bombs are tangy, chewy and gooey, full of savory fillings. Make them for parties, weeknight dinners, or snack attacks – they’re easy to put together and even easier to devour. Plus, using sourdough gives them a unique depth of flavor that sets them apart from ordinary pizza rolls. If you’re a fan of classic pepperoni and mozzarella, or crave veggie-packed options, or want to experiment with bold flavors like BBQ chicken or pesto, these bite-sized delights are endlessly customizable – which I think is the best part! You can create YOUR perfect handheld bites that are crispy on the outside and filled with deliciousness inside.

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Why Sourdough Makes These Special

Let’s talk about what makes these different from regular pizza bombs.

The natural fermentation of sourdough doesn’t just add that characteristic tang – it creates layers of flavor that plain yeast simply can’t match. The long fermentation also breaks down the flour proteins, making these bombs easier to digest than their conventional counterparts.

Plus, that signature sourdough chew adds an irresistible texture that’ll keep everyone coming back for more.

Why You’ll Love These Pizza Bombs

They’re heavy enough to serve as a meal but perfectly sized for party nibbles.

I recently brought a batch to a neighborhood potluck, and they disappeared faster than I could say “sourdough starter.”

Also! They stay warm for ages, and even when they cool down, they maintain their delicious flavor profile.

These aren’t just party food – they’re meal prep champs. I often make a double batch and freeze half for busy weeknight dinners. They reheat beautifully, and there’s something deeply satisfying about having homemade sourdough pizza bombs ready

The Secret to Perfect Pizza Bombs

• First, don’t rush the fermentation – those hours of waiting are what develop the complex flavors that make these bombs so special.
• Second, be generous with sealing the dough. There’s nothing more disappointing than cheese leaking out during baking (though if this happens, those crispy cheese bits are admittedly delicious).

My Kitchen Tips

• Keep the filling amount modest to prevent bursting
• If the dough feels too sticky during shaping, chill it for 30 minutes
• Let the bombs cool for 5 minutes before serving to prevent burning
• For extra flavor, brush with garlic butter right after baking
• Score the top of each bomb lightly before baking for a decorative touch

Sourdough Pizza Bombs Recipe

These delightful sourdough pizza bombs combine the tangy complexity of sourdough with classic pizza flavors, creating yummy handheld bites that are crispy outside and gooey inside.

This recipe makes 16 pizza bombs that you can use for either entertaining or meal prep. They’re best enjoyed fresh from the oven when the cheese is perfectly melted and the crust is crispy, but they also reheat beautifully.

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 Parmesan for topping

How to Make

1. Mix the starter, water, and olive oil in a large bowl. Gradually incorporate the flour and salt until you have a shaggy dough. Cover and let rest for 30 minutes.
2. Perform 3-4 stretch and folds over 2 hours, then bulk ferment for 4-6 hours at room temperature until doubled.
3. Divide the dough into 16 equal portions (about 65g each). Flatten each piece into a circle.
4. Mix the pepperoni, herbs, and garlic powder into the pizza sauce. Place a cube of mozzarella in the center of each dough circle, top with a spoonful of seasoned pizza sauce.
5. Carefully seal each bomb by pinching the edges together firmly, ensuring there are no gaps where cheese could leak.
6. Place seam-side down on a parchment-lined baking sheet. Cover and proof for 1-2 hours.
7. Preheat oven to 425°F (220°C). Brush bombs with olive oil and sprinkle with Parmesan.
8. Bake for 18-22 minutes until golden brown and cheese is melted.

Serving Suggestions

Now, these are fantastic on their own, but I’ve found that creating a simple “pizza bomb bar” with various dipping sauces takes them to the next level. Warm marinara, garlic butter, and pesto are my go-to options, but ranch dressing has surprisingly become a family favorite.

Other ideas you should try:

• Serve with extra warm pizza sauce for dipping
• Create a grazing board with various dipping sauces (pesto, garlic butter, ranch)
• Include them in lunch boxes (they’re great at room temperature)
• Serve alongside a crisp garden salad for a complete meal

Perfect Pairings

• Light Italian red wines like Chianti
• Craft beer, particularly IPAs or lagers
• Antipasto platter with marinated vegetables
• Tomato soup for a cozy meal
• Caesar salad for a classic combination

Making These Pizza Bombs Your Own

The classic pepperoni and mozzarella filling is a crowd-pleaser, but as I’ve mentioned already, you can make these your own way.

I’ve made vegetarian versions packed with spinach and feta that even the most staunch meat-lovers devoured. The BBQ pulled pork variation has become my teenage nephew’s favorite Friday night dinner request.

Alternative Fillings

• Pesto, mozzarella, and cherry tomatoes
• Buffalo chicken with blue cheese
• Spinach, feta, and sun-dried tomatoes
• BBQ pulled pork with smoked gouda
• Mushroom, truffle oil, and fontina

How to Make in Advance

• After shaping, refrigerate for up to 24 hours before baking
• Freeze unbaked bombs for up to 3 months; bake straight from frozen, adding 5-7 minutes to baking time
• Fully baked bombs can be frozen and reheated in a 350°F oven

The Party Bite You Never Knew You Needed

Let these sourdough pizza bombs are your secret weapon. Plus, they’re a brilliant way to use up excess sourdough starter – something every sourdough baker knows all too well.

Print

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

1. 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.
2. Perform 3-4 stretch-and-folds over 2 hours, then bulk ferment for 4-6 hours at room temperature until doubled.
3. Divide into 16 equal pieces (about 65g each) and flatten into circles.
4. 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.
5. Pinch edges together firmly to seal, ensuring no gaps for leaks.
6. Place seam-side down on a parchment-lined baking sheet. Cover and proof for 1-2 hours.
7. 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.