If you’re looking for a delicious and easy bread recipe, you’re in for a treat with Crusty No-Knead Pizza Bread. This bread combines the comforting flavors of pizza with the simplicity of no-knead dough, making it perfect for any meal or snack. Plus, when paired with homemade hot honey butter, it takes this recipe to the next level!
Why Make This Recipe
Making your own bread can seem daunting, but this no-knead recipe makes it fun and approachable. It requires little hands-on effort, and the results are incredibly rewarding. The flavor of the bread is rich with herbs and spices, plus the addition of cheese and other toppings gives it a unique twist. Enjoying warm slices with hot honey butter is an experience you don’t want to miss!
How to Make Crusty No-Knead Pizza Bread
Making this delicious bread involves simple steps and natural ingredients. Here’s how to do it:
Ingredients:
- 3 and 1/3 cups (about 440g) bread flour (spooned & leveled), plus more as needed for shaping and pan
- 2 teaspoons instant or active dry yeast
- 2 teaspoons coarse salt
- 1 teaspoon granulated sugar (or honey, see Note)
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 and 1/2 teaspoons garlic powder
- 1/4 teaspoon crushed red pepper flakes, optional
- 1 heaping cup (about 135g) chopped pepperoni, sun-dried tomatoes (packed in oil & drained), and/or olives
- 1 cup (113g) shredded mozzarella cheese
- 1 and 1/2 cups (360ml) water, close to room temperature at about 70°F (21°C)
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3 Tablespoons (63g) honey
- 1 Tablespoon confectioners’ sugar
- 1/8–1/4 teaspoon flaky sea salt or coarse salt, to taste
- Pinch of crushed red pepper flakes, to taste
Directions:
- In a large mixing bowl, whisk together the flour, yeast, salt, sugar, oregano, basil, garlic powder, and crushed red pepper (if using).
- Mix in the chopped add-ins (pepperoni, sun-dried tomatoes, olives) and mozzarella cheese using a silicone spatula or wooden spoon.
- Pour in the water and gently mix together. The dough will seem dry and shaggy at first, but keep working it until all the flour is moistened. If needed, use your hands to work the dough until fully mixed. It will be sticky. Shape into a ball in the bowl as best you can.
- Cover the bowl tightly with plastic wrap or aluminum foil and set it on the counter at room temperature. Let it rise for 3 hours. The dough will double in size and have air bubbles.
- Once risen, place the dough in the refrigerator for at least 12 hours and up to 3 days.
- On a lightly floured surface, shape the dough into a ball and transfer it to a large piece of parchment paper.
- Cover and let it rest for 30 minutes, while preheating the oven to 450°F (232°C).
- Place a Dutch oven or heavy duty pot in the oven to heat for 30 minutes.
- After 30 minutes, carefully remove the pot, score the dough with a sharp knife, and place the parchment and dough into the pot.
- Cover with the lid and bake for 25 minutes. Remove the lid and bake for an additional 10-15 minutes until golden brown.
- Allow to cool on a rack for at least 20 minutes before slicing.
To make the hot honey butter:
- In a large bowl, beat the softened butter until smooth.
- Add honey, confectioners’ sugar, and salt. Mix until fully combined. Adjust salt and red pepper flakes to taste.
How to Serve Crusty No-Knead Pizza Bread
Enjoy this bread warm, sliced, and spread with hot honey butter for a delightful treat. It pairs wonderfully with soups, salads, or as a side to your favorite pasta dish.
How to Store Crusty No-Knead Pizza Bread
Store leftovers loosely covered at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. Keep hot honey butter tightly covered at room temperature for 2 days, or in the fridge for 2-3 months.
Tips to Make Crusty No-Knead Pizza Bread
- Use a kitchen scale to measure ingredients accurately if possible.
- Experiment with different toppings in the dough, like different cheeses or vegetables.
- Allow the dough to rise in a warm place for the best results.
Variation
You can customize this recipe by adding different herbs or using whole wheat flour for a nuttier flavor. Additionally, try different cheeses like provolone or fontina for a unique taste.
FAQs
1. Can I use all-purpose flour instead of bread flour?
Yes, you can, but the bread may not have the same chewy texture.
2. How long can I keep the dough in the fridge?
You can keep it in the fridge for up to 3 days. Just remember the dough may start to deflate after 2 days.
3. Can I add fresh ingredients like vegetables or fresh herbs?
Yes, you can add fresh ingredients, but be mindful that too much moisture can impact the dough’s structure.
Enjoy making and sharing this special bread!
Crusty No-Knead Pizza Bread
Ingredients
For the Pizza Bread
- 3 1/3 cups 3 and 1/3 cups (about 440g) bread flour (spooned & leveled), plus more as needed for shaping and pan
- 2 teaspoons 2 teaspoons instant or active dry yeast
- 2 teaspoons 2 teaspoons coarse salt
- 1 teaspoon 1 teaspoon granulated sugar (or honey, see Note)
- 2 teaspoons 2 teaspoons dried oregano
- 1 teaspoon 1 teaspoon dried basil
- 1 1/2 teaspoons 1 and 1/2 teaspoons garlic powder
- 1/4 teaspoon 1/4 teaspoon crushed red pepper flakes, optional
- 1 heaping cup 1 heaping cup (about 135g) chopped pepperoni, sun-dried tomatoes (packed in oil & drained), and/or olives
- 1 cup 1 cup (113g) shredded mozzarella cheese
- 1 1/2 cups 1 and 1/2 cups (360ml) water, close to room temperature at about 70°F (21°C)
For the Hot Honey Butter
- 1/2 cup 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3 Tablespoons 3 Tablespoons (63g) honey
- 1 Tablespoon 1 Tablespoon confectioners’ sugar
- 1/8–1/4 teaspoon 1/8–1/4 teaspoon flaky sea salt or coarse salt, to taste
- 1 pinch Pinch of crushed red pepper flakes, to taste
Instructions
Preparation
- In a large mixing bowl, whisk together the flour, yeast, salt, sugar, oregano, basil, garlic powder, and crushed red pepper (if using).
- Mix in the chopped add-ins (pepperoni, sun-dried tomatoes, olives) and mozzarella cheese using a silicone spatula or wooden spoon.
- Pour in the water and gently mix together. The dough will seem dry and shaggy at first, but keep working it until all the flour is moistened. If needed, use your hands to work the dough until fully mixed. It will be sticky.
- Shape into a ball in the bowl as best you can.
- Cover the bowl tightly with plastic wrap or aluminum foil and set it on the counter at room temperature. Let it rise for 3 hours.
- Once risen, place the dough in the refrigerator for at least 12 hours and up to 3 days.
- On a lightly floured surface, shape the dough into a ball and transfer it to a large piece of parchment paper.
- Cover and let it rest for 30 minutes, while preheating the oven to 450°F (232°C).
- Place a Dutch oven or heavy-duty pot in the oven to heat for 30 minutes.
Baking
- After 30 minutes, carefully remove the pot, score the dough with a sharp knife, and place the parchment and dough into the pot.
- Cover with the lid and bake for 25 minutes.
- Remove the lid and bake for an additional 10-15 minutes until golden brown.
- Allow to cool on a rack for at least 20 minutes before slicing.
Making the Hot Honey Butter
- In a large bowl, beat the softened butter until smooth.
- Add honey, confectioners’ sugar, and salt. Mix until fully combined. Adjust salt and red pepper flakes to taste.
