Crusty No-Knead Pizza Bread with Hot Honey Butter Recipe

Introduction

This Crusty No-Knead Pizza Bread with Hot Honey Butter combines the best of artisan bread and bold pizza flavors in one easy recipe. With simple ingredients and minimal effort, you can enjoy a golden, crispy loaf filled with savory toppings and a sweet, spicy butter to spread on top.

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)
• 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. Step 1: In a large mixing bowl, whisk together the flour, yeast, salt, sugar, oregano, basil, garlic powder, and crushed red pepper flakes if using. Stir in the chopped pepperoni, sun-dried tomatoes, olives, and mozzarella cheese. Pour in the water and gently mix until all the flour is moistened. The dough will be sticky and shaggy; use your hands if needed to combine.
2. Step 2: Cover the bowl tightly with plastic wrap or aluminum foil and let the dough rise at room temperature for 3 hours, until it nearly doubles in size and is bubbly. Then refrigerate covered for at least 12 hours and up to 3 days.
3. Step 3: Turn the dough out onto a lightly floured surface and shape into a rough ball using floured hands. Transfer it to a large piece of parchment paper inside a medium mixing bowl to keep it from spreading. Cover and rest for 30 minutes.
4. Step 4: Meanwhile, preheat the oven to 450°F (232°C). Place a 6-quart Dutch oven or heavy pot with a lid inside the oven for 30 minutes to heat.
5. Step 5: After resting, score the dough with a sharp knife or bread lame by cutting an X about 1/2 inch deep. Carefully remove the hot pot from the oven, lift the dough with the parchment paper, and place it inside the pot. Cover with the lid.
6. Step 6: Bake with the lid on for 25 minutes. Remove the lid and bake an additional 10–15 minutes until the bread is golden brown and sounds hollow when tapped. An instant-read thermometer should register 195°F (90°C) in the center.
7. Step 7: Remove the bread from the pot and cool on a rack for at least 20 minutes before slicing.
8. Step 8: To make the hot honey butter, beat the softened butter until smooth using a handheld or stand mixer. Add honey, confectioners’ sugar, salt (start with 1/8 teaspoon), and a pinch of crushed red pepper flakes. Beat until creamy and well combined. Adjust seasoning to taste.
9. Step 9: Serve the warm pizza bread slices with a spread of hot honey butter.

Tips & Variations

• Use different add-ins like cooked sausage, roasted red peppers, or caramelized onions for new flavor combinations.
• For a softer crust, brush the top lightly with olive oil after baking.
• If you don’t have a Dutch oven, use any heavy pot that is oven-safe and has a tight-fitting lid.
• Adjust the level of crushed red pepper flakes in the butter to control the heat according to your preference.

Storage

Store leftover pizza bread loosely covered at room temperature for up to 3 days or in the refrigerator for up to 1 week. Reheat slices in a hot oven or toaster oven to restore crispness. Keep the hot honey butter tightly covered; it can be stored at room temperature for up to 2 days or refrigerated for 2–3 months. Bring butter to room temperature before serving for easiest spreading.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour, but the bread may be slightly less chewy and have a less open crumb than when using bread flour.

Do I have to refrigerate the dough overnight?

The overnight refrigeration improves flavor and texture by allowing the dough to ferment slowly, but if short on time, you can bake after the initial 3-hour rise. Just expect a somewhat less developed flavor.

Crusty No-Knead Pizza Bread with Hot Honey Butter Recipe

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★★★★★

4.5 from 100 reviews

• Author: Harry
• Total Time: 15 hours (includes rising and refrigeration time)
• Yield: 1 large loaf, serving 8-10 slices 1x

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Description

This crusty no-knead pizza bread combines a chewy, flavorful dough filled with savory pepperoni, sun-dried tomatoes, olives, and mozzarella cheese, baked inside a hot Dutch oven for a golden, crunchy crust. Paired with a sweet and spicy hot honey butter, this bread is perfect for snacking or serving with meals. The slow rise and simple mixing method make it approachable for home bakers seeking an artisanal style bread without kneading.

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Ingredients

Scale 1x2x3x

For the No-Knead 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 as substitute)
• 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 (~70°F / 21°C)

For the 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

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Instructions

1. Mix Dry and Add-Ins: In a large bowl, whisk together bread flour, yeast, salt, sugar, oregano, basil, garlic powder, and crushed red pepper flakes if using. Add chopped pepperoni, sun-dried tomatoes, olives, and shredded mozzarella cheese. Gently combine.
2. Add Water and Form Dough: Pour in room temperature water and mix with a spatula or wooden spoon until dough is fully moistened but sticky. Shape into a rough ball in the bowl.
3. First Rise: Cover the bowl tightly with plastic wrap or foil and leave at room temperature for 3 hours until the dough nearly doubles in size and bubbles appear.
4. Cold Fermentation: Transfer the covered bowl to the refrigerator for at least 12 hours and up to 3 days to develop flavor and texture.
5. Shape and Rest: Remove dough from fridge, turn out onto a floured surface, and shape into a ball with floured hands. Place dough on a large parchment paper and inside a medium mixing bowl to maintain shape. Cover and let rest 30 minutes.
6. Preheat Oven and Dutch Oven: Preheat oven to 450°F (232°C). Place a 6-quart or larger Dutch oven with lid inside to heat for 30 minutes.
7. Score and Bake Covered: Using a sharp knife or bread lame, score a shallow X about 1/2 inch deep on the dough. Carefully transfer dough with parchment into hot Dutch oven, cover, and bake for 25 minutes.
8. Bake Uncovered: Remove lid and bake an additional 10–15 minutes until bread is golden brown and sounds hollow when tapped, or internal temperature reaches 195°F (90°C).
9. Cool Bread: Carefully remove bread from pot and cool on a rack for at least 20 minutes before slicing.
10. Make Hot Honey Butter: In a bowl, beat softened butter until smooth and creamy (about 1 minute). Add honey, confectioners’ sugar, salt, and crushed red pepper flakes starting with 1/8 teaspoon salt and a pinch of flakes. Beat until well combined and smooth. Adjust seasoning to taste.
11. Serve and Store: Slice the bread and serve with hot honey butter. Store leftover bread loosely covered at room temperature up to 3 days or refrigerated up to 1 week. Store butter tightly covered at room temperature 2 days or refrigerated 2–3 months.

Notes

• You can substitute honey for granulated sugar in the dough for a slight sweetness.
• Use parchment paper safe for high oven temperatures to avoid burning or smoke.
• Dough will be very sticky; avoid adding excessive flour to keep crumb moist and chewy.
• Don’t grease the bowl when mixing or rising the dough.
• The bread is flatter than typical boules due to heavy add-ins, resulting in a higher crust to crumb ratio.
• Adjust crushed red pepper flakes in hot honey butter according to your spice preference.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Bread
• Method: Baking
• Cuisine: Italian-American

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