Crusty No-Knead Pizza Bread
A simple and delicious no-knead pizza bread, enriched with herbs, cheese, and served with homemade hot honey butter for a delightful treat.
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.
Notes
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. 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.