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Crusty No-Knead Pizza Bread with Hot Honey Butter Recipe

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4.3 from 5 reviews

This Crusty No-Knead Pizza Bread with Hot Honey Butter is a flavorful, easy-to-make artisan-style bread combining the classic crustiness of no-knead baking with vibrant pizza-inspired add-ins like pepperoni, sun-dried tomatoes, olives, and mozzarella cheese. The bread requires minimal hands-on time but benefits from long fermentation for depth of flavor and an airy crumb. Served warm with a sweet and spicy hot honey butter, it makes a perfect snack, appetizer, or accompaniment to any meal.

  • Total Time: Approximately 14 hours (including rising and chilling time)
  • Yield: 1 large loaf (about 8-10 slices)

Ingredients

For the 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 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 the Dough: In a large mixing bowl, whisk together the bread flour, yeast, coarse salt, granulated sugar, dried oregano, dried basil, garlic powder, and crushed red pepper flakes if using. Stir in the chopped pepperoni, sun-dried tomatoes, olives, and shredded mozzarella cheese. Pour in the water and mix gently with a silicone spatula or wooden spoon until all flour is moistened. The dough will be sticky and shaggy; use your hands if needed to bring it together 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 it nearly doubles, showing air bubbles and sticking to the sides. Then, place the covered dough in the refrigerator for at least 12 hours and up to 3 days. Dough may puff and then deflate slightly; this is normal.
  3. Shape the Dough: Turn the dough out onto a lightly floured surface. Using floured hands, shape it gently into a ball without overworking. Transfer the dough ball to a large piece of parchment paper sized to fit inside your baking pot. Place the dough and parchment inside a medium mixing bowl to prevent spreading, cover, and let rest for 30 minutes.
  4. Preheat the Oven and Pot: While the dough rests, preheat your oven to 450°F (232°C). Place a 6-quart or larger Dutch oven or heavy-duty pot (with its lid) inside to preheat for the full 30 minutes, ensuring it is extremely hot before baking.
  5. Score the Dough: After resting, use a very sharp knife or bread lame to score an X about 1/2 inch deep on top of the dough. This helps control expansion during baking.
  6. Bake Covered: Carefully remove the preheated Dutch oven from the oven. Lift the dough with the parchment paper and place both into the pot. Cover with the lid and bake for 25 minutes to trap steam and create a crusty exterior.
  7. Bake Uncovered: Remove the lid and bake for an additional 10 to 15 minutes until the bread crust turns golden brown. Check doneness by tapping the loaf lightly; a hollow sound indicates it is done. Alternatively, use an instant-read thermometer to ensure the internal temperature reaches 195°F (90°C).
  8. Cool the Bread: Remove the bread carefully from the pot onto a cooling rack. Let it cool at least 20 minutes before slicing to set the crumb properly. Expect a slightly flatter loaf due to the cheese and add-ins, with a satisfying higher crust to interior ratio.
  9. Make Hot Honey Butter: In a large bowl, beat the softened unsalted butter on medium speed until creamy, about 1 minute. Add honey, confectioners’ sugar, starting salt (1/8 teaspoon), and crushed red pepper flakes (a small pinch). Beat on medium-high until fully combined and smooth, about 1 minute more. Scrape down the bowl and beat again if needed. Taste and adjust salt or red pepper flakes to your preference.
  10. Storage: Store leftover bread loosely covered at room temperature for up to 3 days or refrigerated for up to 1 week. Keep leftover hot honey butter tightly covered at room temperature for up to 2 days or refrigerated for 2 to 3 months.

Notes

  • You can substitute the granulated sugar in the dough with honey for a slightly different flavor profile.
  • Use parchment paper that is safe for high heat to prevent sticking and facilitate easy transfer into the pot.
  • The dough is very sticky and wet; avoid kneading or using a mixer as it is designed to develop gluten over long fermentation.
  • The flatness of the loaf is due to heavy add-ins and cheese, which is normal and results in a crusty, flavorful bread.
  • If you prefer less heat, omit or reduce crushed red pepper flakes in both dough and butter.
  • Author: Olivia
  • Prep Time: 15 minutes (active) plus 3 hours initial rise and 12-72 hours refrigerated fermentation
  • Cook Time: 40 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian-American

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