Why You’ll Love This Recipe
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No kneading or stand mixer required
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Hands-off rising time with overnight fermentation
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Crispy crust and chewy, flavorful crumb
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Customizable with your favorite pizza toppings
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Bakes beautifully in a Dutch oven or on a baking sheet
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Excellent for dipping in sauce or soup
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Perfect make-ahead recipe—freezes well
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Ideal for serving with savory spreads like hot honey butter
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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3 1/3 cups bread flour, plus more for shaping
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2 teaspoons instant or active dry yeast
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2 teaspoons coarse salt
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1 teaspoon granulated sugar (or honey)
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2 teaspoons dried oregano
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1 teaspoon dried basil
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1 1/2 teaspoons garlic powder
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1/4 teaspoon crushed red pepper flakes (optional)
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1 heaping cup chopped pepperoni, sun-dried tomatoes (drained), and/or olives
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1 cup shredded mozzarella cheese
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1 1/2 cups room-temperature water (about 70°F)
Optional Hot Honey Butter:
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1/2 cup unsalted butter, softened
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3 tablespoons honey
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1 tablespoon confectioners’ sugar
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1/8–1/4 teaspoon flaky salt
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Pinch of crushed red pepper flakes (to taste)
Directions
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In a large bowl, whisk together the flour, yeast, salt, sugar, oregano, basil, garlic powder, and red pepper flakes. Add the chopped toppings and mozzarella.
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Pour in the water and mix with a spatula or your hands until all flour is moistened. The dough will be sticky and shaggy. Shape into a rough ball in the bowl.
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Cover tightly and let rise at room temperature for 3 hours.
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Place the covered bowl in the refrigerator for 12 hours and up to 3 days.
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Turn the dough onto a floured surface, shape into a round loaf, and place on parchment. Rest for 30 minutes.
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While the dough rests, preheat the oven to 450°F and heat a Dutch oven (or alternative baking surface).
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Score the dough with a sharp knife. Transfer (with parchment) into the Dutch oven and cover.
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Bake for 25 minutes, uncover, and bake another 10–15 minutes until golden and crusty. The bread is done when the center reaches 195°F.
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Cool for at least 20 minutes before slicing.
To make hot honey butter: Beat softened butter with honey, sugar, salt, and pepper flakes until smooth.
Servings and Timing
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Yield: 1 loaf (10–12 servings)
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Prep Time: 30 minutes
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Cook Time: 35 minutes
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Total Time: 14 hours (includes rest time)
Variations
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Vegetarian: Skip pepperoni or use vegetarian alternatives.
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Extra cheesy: Add shredded cheddar or provolone to the dough.
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Spicy: Increase red pepper flakes or use spicy salami.
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Different toppings: Try caramelized onions, sausage, diced bell peppers, or ham.
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Herb twist: Add chopped fresh basil or rosemary to the dough.
Storage/Reheating
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Room temperature: Store loosely covered for up to 3 days.
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Refrigerate: Keep covered in the fridge for up to 1 week.
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Freeze: Wrap tightly and freeze the baked loaf for up to 3 months.
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Reheating: Warm in a 300°F oven for 10–15 minutes, or toast slices individually.
FAQs
Do I need a Dutch oven for this recipe?
No, you can use a cast iron skillet, pizza stone, or baking sheet. Steam helps create a crusty exterior, so consider adding steam when baking without a Dutch oven.
Can I use all-purpose flour instead of bread flour?
Yes, though bread flour gives a chewier texture. Substitute 1:1 with all-purpose flour if needed.
How long should the dough stay in the fridge?
At least 12 hours and up to 3 days. The longer it rests, the more flavorful it becomes.
What mix-ins work best?
A combo of pepperoni, sun-dried tomatoes, olives, and mozzarella is ideal, but feel free to customize with your favorite pizza toppings.
Can I make the dough ahead and freeze it?
Yes, freeze the dough after the first rise. Thaw overnight in the fridge, then proceed with shaping and baking.
Is the hot honey butter necessary?
It’s optional but adds a sweet-spicy contrast that enhances the bread’s flavor.
Why didn’t my dough rise?
Check your yeast’s freshness. Also, ensure the water isn’t too hot or cold—it should be around 70°F.
Can I make this bread without cheese?
Absolutely. Skip the mozzarella or replace it with another favorite cheese.
What’s the best way to slice the bread?
Use a serrated bread knife and let the loaf cool at least 20 minutes to avoid crumbling.
What’s the internal temperature for doneness?
195°F in the center of the loaf ensures the bread is fully cooked.
Conclusion
Crusty No-Knead Pizza Bread is the ultimate mash-up of artisan bread and pizza night. Whether served as a savory side, dunked in marinara, or spread with spicy-sweet hot honey butter, this recipe delivers flavor and texture with ease. Its no-fail method makes it perfect for bakers of all skill levels, and it’s sure to become a go-to favorite for family meals, game day snacks, or cozy weekends at home.
