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Crusty No-Knead Pizza Bread with Hot Honey Butter Recipe

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4.2 from 13 reviews

This no-knead pizza bread offers a deliciously crispy golden crust and a soft, chewy interior studded with pepperoni, sun-dried tomatoes, olives, and mozzarella cheese. With minimal hands-on time, the dough rises overnight, allowing you to enjoy a bakery-style loaf with big pizza-inspired flavors. Serve warm slices with pizza sauce, tomato soup, or a luscious hot honey butter for a perfect sweet and spicy finish.

Ingredients

For the Pizza Bread

  • 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)
  • 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 (about 70°F / 21°C)

For the Optional Hot Honey Butter

  • 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
  • Pinch of crushed red pepper flakes, to taste

Instructions

  1. Mix Dry Ingredients and Add Mix-ins: In a large mixing bowl, whisk together bread flour, yeast, coarse salt, sugar, oregano, basil, garlic powder, and crushed red pepper flakes (if using). Add the chopped pepperoni, sun-dried tomatoes, olives, and shredded mozzarella cheese, mixing gently to distribute.
  2. Add Water and Form Dough: Pour in the water and stir gently with a silicone spatula or wooden spoon. The dough will appear dry and shaggy at first. Continue mixing until all the flour is moistened, using your hands if necessary. The dough will be sticky. Shape it into a ball in the bowl.
  3. First Rise: Cover the bowl tightly with plastic wrap or foil and leave it at room temperature for 3 hours. The dough should nearly double in size, develop air bubbles, and stick to the sides of the bowl.
  4. Cold Fermentation: Without disturbing the dough, place the covered bowl into the refrigerator for at least 12 hours and up to 3 days. The dough will puff up initially and may deflate slightly after two days, which is normal.
  5. Shape the Dough: Turn the chilled dough onto a lightly floured surface. Using floured hands, shape it loosely into a ball. Place the dough ball on a large piece of parchment paper that fits inside your baking pot. Place the dough inside a medium mixing bowl (to prevent spreading), cover, and let rest for 30 minutes.
  6. Preheat Oven and Dutch Oven: While the dough rests, preheat your oven to 450°F (232°C). Place a 6-quart or larger Dutch oven with its lid inside the oven for 30 minutes to get it thoroughly heated.
  7. Score the Dough: After resting, use a sharp knife or bread lame to score an ‘X’ about 1/2 inch deep on the top of the dough. This allows the bread to expand properly during baking.
  8. Bake with Lid: Carefully remove the hot Dutch oven from the oven. Lift the dough using the parchment paper and place both inside the pot. Cover with the lid and bake for 25 minutes.
  9. Bake without Lid: Remove the lid and bake the bread for an additional 10–15 minutes until the crust is golden brown and crisp.
  10. Check Doneness: Tap the bottom of the bread; it should sound hollow. For precision, use an instant-read thermometer to ensure the internal temperature reaches 195°F (90°C).
  11. Cool the Bread: Remove the bread from the Dutch oven and cool it on a wire rack for at least 20 minutes before slicing to allow the crumb to set.
  12. Prepare Hot Honey Butter (Optional): In a bowl, beat softened butter with a handheld or stand mixer until smooth and creamy, about 1 minute. Add honey, confectioners’ sugar, sea salt, and a pinch of red pepper flakes. Beat on medium-high speed until fully combined and smooth. Adjust salt and heat to taste. Serve alongside bread.
  13. Store Leftovers: Keep leftover bread loosely covered at room temperature for up to 3 days or refrigerated for up to 1 week. Store hot honey butter tightly covered at room temperature for up to 2 days or refrigerated for 2–3 months.

Notes

  • Use coarse salt for the dough for better texture and flavor.
  • You can substitute granulated sugar with honey in the dough.
  • The dough will be very sticky and shaggy; avoid using a mixer.
  • The long, cold fermentation enhances flavor and texture.
  • Use a preheated Dutch oven to mimic professional bread ovens and get a crispy crust.
  • Scoring the dough helps control how it expands in the oven.
  • Check bread doneness by tapping the bottom for a hollow sound or measuring internal temperature.
  • Adjust hot honey butter seasoning to personal taste preference.
  • Leftover bread freezes well if wrapped tightly.

Find it online: https://recipesbyliza.com/crusty-no-knead-pizza-bread-with-hot-honey-butter-recipe/