Crusty No-Knead Pizza Bread with Hot Honey Butter
By Sally McKenney · sallysbakingaddiction.com
16 hrs+ (mostly hands-off)1 loaf; 10–12 servings
A no-knead pizza bread studded with pepperoni, sun-dried tomatoes, olives and mozzarella, baked in a Dutch oven until crusty, served with hot honey butter.
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| prepPreheat oven to 450°F / 232°C | |||||||||
| prepPlace Dutch oven with lid in oven for 30 minutes to preheat | |||||||||
| 440 g bread flour (spooned & leveled), plus more for shaping and pan | Whisk flour, yeast, salt, sugar, oregano, basil, garlic powder & red pepper flakes | Mix in pepperoni, mozzarella & water until all flour moistened | Shape into ball, cover & rise 3 hrs at room temperature | Refrigerate covered 12 hrs to 3 days | Turn out, shape into ball & rest on parchment 30 min | Score dough with X, 1/2 inch deep | Bake covered 25 min, then uncovered 10–15 min until golden & hollow-sounding | Cool on rack 20 min before slicing | Serve bread with hot honey butter |
| 2 teaspoons instant or active dry yeast | |||||||||
| 2 teaspoons coarse salt | |||||||||
| 1 teaspoon granulated sugar | |||||||||
| 2 teaspoons dried oregano | |||||||||
| 1 teaspoon dried basil | |||||||||
| 1 1/2 teaspoons garlic powder | |||||||||
| 1/4 teaspoon crushed red pepper flakes (optional) | |||||||||
| 1 heaping cup / 135 g chopped pepperoni, sun-dried tomatoes (packed in oil & drained), and/or olives | |||||||||
| 113 g shredded mozzarella cheese | |||||||||
| 360 ml water, close to room temperature | |||||||||
| 113 g unsalted butter, softened to room temperature | Beat butter until smooth & creamy | Beat in honey, confectioners' sugar, salt & red pepper flakes until smooth | |||||||
| 63 g 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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