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Crusty No-Knead Pizza Bread with Hot Honey Butter Recipe

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★★★★★

4.8 from 113 reviews

This Crusty No-Knead Pizza Bread with Hot Honey Butter combines the ease of no-knead bread making with the savory flavors of pepperoni, sun-dried tomatoes, olives, and mozzarella. The bread boasts a golden, crispy crust and a tender, flavorful interior, enhanced by herbs and spices. Paired perfectly with a sweet and spicy homemade hot honey butter, this bread is an irresistible treat ideal for sharing or enjoying on its own.

Ingredients

Scale

Dough 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 Dry Ingredients and Add-ins: In a large mixing bowl, whisk together the bread flour, yeast, coarse salt, 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 to evenly distribute the add-ins within the flour mixture.
  2. Add Water and Combine: Pour in the room temperature water and mix gently using a silicone spatula or wooden spoon. Work the dough until all the flour is moistened. The dough will be sticky and shaggy; use your hands if needed to bring it together into a rough ball shape in the bowl. Do not knead the dough.
  3. First Rise at Room Temperature: Cover the bowl tightly with plastic wrap or foil. Let it rise on the counter at room temperature for 3 hours. The dough should almost double in size and develop many air bubbles.
  4. Cold Fermentation: After the initial rise, place the covered bowl in the refrigerator for at least 12 hours and up to 3 days for flavor development and dough maturation. The dough may puff up and then slightly deflate over time, which is normal.
  5. Shape the Dough: Lightly flour a work surface and generously flour your hands. Turn the chilled dough out onto the surface and shape it into a ball as best as possible, without deflating it too much. Transfer the dough ball to a large piece of parchment paper sized to fit your Dutch oven or heavy pot.
  6. Rest the Dough: Place the dough on parchment inside a medium mixing bowl to keep it contained as it rests. Cover and let it rest for 30 minutes at room temperature to relax the gluten.
  7. Preheat Oven and Dutch Oven: During the rest, preheat your oven to 450°F (232°C). Place a 6-quart or larger Dutch oven with its lid on the middle rack to heat for 30 minutes until very hot.
  8. Score the Dough: Using a very sharp knife or bread lame, score an X about 1/2 inch deep on the top of the dough. This allows for proper expansion during baking.
  9. Bake Covered: Carefully remove the hot Dutch oven from the oven. Lift the dough by the parchment paper and lower it into the pot, keeping the parchment inside. Cover with the lid and bake for 25 minutes. This traps steam for a crusty exterior.
  10. Bake Uncovered: Remove the lid carefully and continue baking the bread uncovered for an additional 10 to 15 minutes until the crust is deep golden brown. Check doneness by tapping the bottom or using a thermometer to ensure the internal temperature reaches 195°F (90°C).
  11. Cool the Bread: Remove the pot from the oven and carefully take out the bread. Transfer it to a cooling rack and let cool for at least 20 minutes before slicing. The bread will be somewhat flatter than typical boules due to the heavy fillings.
  12. Prepare Hot Honey Butter: In a large bowl, beat the softened butter with a handheld or stand mixer fitted with a paddle attachment on medium speed for about 1 minute until smooth and creamy. Add honey, confectioners’ sugar, 1/8 teaspoon flaky sea salt, and a pinch of crushed red pepper flakes. Beat on medium-high speed for another minute until fully combined. Scrape down the sides and beat again if necessary. Taste and adjust salt and red pepper flakes according to preference.
  13. Serve and Store: Slice the bread and serve with the hot honey butter spread. Store leftover bread loosely covered at room temperature for up to 3 days or refrigerated up to 1 week. Keep leftover hot honey butter tightly covered at room temperature for up to 2 days or refrigerated for 2–3 months.

Notes

  • You can substitute granulated sugar with honey in the dough for a slightly different flavor profile.
  • The dough is very sticky; avoid adding too much extra flour to preserve the bread’s crust and texture.
  • Using a Dutch oven creates steam which is essential for a crispy crust.
  • Score the dough to allow it to rise properly while baking.
  • You can customize the add-ins (pepperoni, sun-dried tomatoes, olives) according to taste or dietary preference.
  • Ensure the butter for the hot honey butter is at room temperature for easy whipping and smooth texture.
  • The bread will be flatter than a traditional boule due to heavy add-ins but expect a higher crust to crumb ratio.
  • Do not knead the dough; the no-knead method gives a better airy texture and crust.

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

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