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Crusty No-Knead Pizza Bread with Hot Honey Butter Recipe

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★★★★★

4.4 from 96 reviews

This Crusty No-Knead Pizza Bread combines the ease of a no-knead dough with flavorful Italian spices, cheese, and pepperoni for a savory bread perfect for any occasion. Baked in a Dutch oven for a crispy crust and tender crumb, it is served warm with a homemade hot honey butter that adds a sweet and spicy kick, making it an irresistible treat for bread lovers.

Ingredients

Scale

Dough and Bread 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)
  • 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)

Hot Honey Butter Ingredients

  • 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 the dough: In a large bowl, whisk together the bread flour, yeast, coarse salt, granulated sugar, dried oregano, dried basil, garlic powder, and crushed red pepper flakes if using. Add the chopped pepperoni, sun-dried tomatoes, olives, and shredded mozzarella cheese. Pour in the room temperature water and gently mix with a silicone spatula or wooden spoon until all the flour is moistened. The dough will be sticky and shaggy. Use your hands as needed to work the dough into a rough ball.
  2. First rise: Cover the bowl tightly with plastic wrap or foil and let it rise at room temperature for 3 hours, until the dough nearly doubles in size and develops air bubbles. Then transfer the covered bowl to the refrigerator and let it rest for at least 12 hours and up to 3 days; the dough may puff up and then deflate slightly which is normal.
  3. Shape the dough: Turn the cold dough onto a generously floured surface. Using floured hands, shape it into a rough ball. Place the dough on a large piece of parchment paper sized to fit in your Dutch oven. Place the dough and parchment inside a medium mixing bowl to help it keep its shape and cover. Let rest for 30 minutes.
  4. Preheat the 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 lid inside to heat for 30 minutes until very hot.
  5. Score and bake the dough: After resting, use a sharp knife or bread lame to score the dough with an X about 1/2 inch deep. Carefully remove the hot Dutch oven from the oven and transfer the dough with parchment paper into the pot. Cover with the lid and bake for 25 minutes.
  6. Finish baking uncovered: Remove the lid and continue baking for 10–15 more minutes until the bread is golden brown. Test for doneness by tapping the bottom of the bread—if it sounds hollow, or if an instant-read thermometer inserted into the center reads 195°F (90°C), it’s done.
  7. Cool the bread: Carefully remove the bread from the Dutch oven and transfer to a cooling rack. Cool at least 20 minutes before slicing. Because of the add-ins, the loaf will be somewhat flat but have a crispy crust and tender interior.
  8. Make hot honey butter: In a large bowl, use a handheld or stand mixer fitted with a paddle attachment to beat softened butter on medium speed until smooth and creamy, about 1 minute. Add honey, confectioners’ sugar, salt (starting with 1/8 teaspoon), and a pinch of crushed red pepper flakes. Beat on medium-high speed until completely combined and smooth, about 1 more minute. Taste and adjust salt or red pepper flakes if desired.
  9. Store leftovers: Keep leftover bread loosely covered at room temperature for up to 3 days or refrigerate for up to 1 week. Store the hot honey butter tightly covered at room temperature for up to 2 days or refrigerated for 2–3 months.

Notes

  • Use bread flour for best texture; all-purpose flour may work but yield softer crust.
  • The sugar can be substituted with honey in the dough.
  • Do not grease the bowl during mixing; the dough is too sticky for a mixer.
  • Use parchment paper safe for high heat to transfer dough to hot Dutch oven.
  • Be very careful when handling the hot Dutch oven and remove lid cautiously to avoid steam burns.
  • Scoring the dough helps control where the bread expands and prevents cracking.
  • The dough benefits from a long cold fermentation in the fridge for flavor development.
  • The bread will be flattened with higher crust-to-crumb ratio due to the dense fillings.
  • Hot honey butter adds a deliciously sweet and spicy complement to the savory bread.
  • Store dough in the fridge up to 3 days; it may puff and deflate slightly which is normal.

Keywords: no-knead bread, pizza bread, homemade bread, Dutch oven bread, hot honey butter, savory bread, easy bread recipe, pepperoni bread, cheesy bread

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