Introduction

This crusty no-knead pizza bread combines the best flavors of classic pizza toppings with an easy, hands-off method. It’s perfect for home bakers who want a flavorful, chewy bread loaded with pepperoni, sun-dried tomatoes, olives, and mozzarella. Serve it warm with a luscious hot honey butter for a truly comforting treat.

The image shows a rustic loaf of bread partially sliced on a white plate with a white marbled texture underneath. The bread crust is golden brown with a slightly rough texture, sprinkled with small bits of red sun-dried tomatoes and dark olives. Inside the bread, the soft crumb is light beige with visible pieces of sun-dried tomatoes and olives scattered throughout, creating a colorful pattern inside the airy texture. There are three thick slices cut from the loaf, resting on top of the bread and plate, showing the detailed mix of ingredients inside. Nearby, a small bowl of creamy butter with a drizzle of honey sits on the white marbled surface, next to a butter knife with a gold blade and a white handle. Photo taken with an iphone --ar 4:5 --v 7

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, see Note)
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 at 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

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. Mix in the chopped pepperoni, sun-dried tomatoes, olives, and shredded mozzarella cheese with a silicone spatula or wooden spoon. 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 and shape into a ball inside the bowl.
Step 2: Cover the bowl tightly with plastic wrap or foil and let the dough rise on the counter at room temperature for 3 hours. It should nearly double in size and show many air bubbles. Then place the covered dough in the refrigerator for at least 12 hours and up to 3 days.
Step 3: Turn the chilled dough onto a lightly floured surface. Using well-floured hands, shape it into a rough ball. Transfer it to a large piece of parchment paper and place inside a medium mixing bowl to rest for 30 minutes, covered.
Step 4: While the dough rests, preheat your oven to 450°F (232°C). Put a 6-quart or larger Dutch oven with its lid inside to heat for 30 minutes.
Step 5: Score the rested dough with a sharp knife or bread lame, making an X about 1/2 inch deep. Carefully remove the hot Dutch oven and lift the dough by the parchment paper into the pot. Cover with the lid.
Step 6: Bake covered for 25 minutes, then remove the lid and bake another 10–15 minutes until the bread is golden brown. Test doneness by tapping the bread—it should sound hollow. An instant-read thermometer inserted in the center should read 195°F (90°C).
Step 7: Remove the bread from the pot and cool on a rack for at least 20 minutes before slicing. This pizza bread will be flatter than regular boules due to the heavy add-ins, providing a delightful crust-to-crumb ratio.
Step 8: To make the hot honey butter, beat the softened butter in a large bowl with a mixer until smooth and creamy. Add honey, confectioners’ sugar, salt starting with 1/8 teaspoon, and a small pinch of crushed red pepper flakes. Beat until smooth, taste, and adjust salt or pepper flakes as desired.
Step 9: Serve slices of warm pizza bread with a generous spread of hot honey butter for a sweet, spicy complement.

Tips & Variations

Use honey instead of granulated sugar in the dough for a subtle sweetness and enhanced flavor.
Add your favorite pizza toppings like roasted peppers or mushrooms to the dough for extra variety.
If you don’t have a Dutch oven, use any heavy pot safe for oven use with a tight-fitting lid.
Adjust the amount of crushed red pepper flakes in the butter to control the heat level.

Storage

Store leftover bread loosely covered at room temperature for up to 3 days or refrigerate for up to 1 week. To reheat, warm slices in a toaster oven or conventional oven to restore crustiness. Keep hot honey butter tightly covered at room temperature for up to 2 days or refrigerate for 2–3 months, bringing it to room temperature before serving for easy spreading.

How to Serve

A golden-brown round loaf of bread with a rough, crispy crust full of sun-dried tomato pieces and small dark spots of olives. The bread is cut in half, showing a soft, light beige inside with scattered sun-dried tomatoes in a rich red color. Two small slices lie in front with visible swirls of butter melting on top, adding a creamy white glossy texture. The bread rests on a white marbled round board with some crumbs and a small green leaf scattered around. Nearby, a small bowl holds a light, creamy spread with a golden drizzle, next to a knife with a beige handle and golden blade that has some butter on it. In the background, a stack of white plates and a folded beige and white checkered cloth lie on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 will be less chewy and have a softer crust. Bread flour’s higher protein content gives better structure and crust development.

Do I have to refrigerate the dough overnight?

The overnight refrigeration improves flavor and texture but is optional. You can bake the bread after the initial 3-hour rise, though the crust and crumb won’t be as developed.