Crusty No-Knead Pizza Bread

By Sally's Baking Recipes · 150 min

Ingredients

Instructions

1. In a large bowl, whisk together the flour, yeast, salt, sugar, oregano, basil, garlic powder and crushed red pepper if using.
2. Stir in the chopped add-ins and mozzarella with a spatula or wooden spoon. Pour in the water and mix gently. Keep working until all the flour is moistened, using your hands if needed. The dough will be sticky. Shape it into a ball in the bowl.
3. Cover the bowl tightly and let it rise at room temperature for 3 hours, until nearly doubled, sticky on the sides and full of air bubbles.
4. Refrigerate the covered dough for at least 12 hours and up to 3 days. It may puff up, then deflate after 2 days; this is normal.
5. Turn the dough onto a lightly floured surface and shape it into a ball with floured hands. Place the dough on a large sheet of high-heat parchment, then set it in a medium bowl, cover and rest for 30 minutes.
6. Meanwhile, preheat the oven to 230°C (450°F). Put a 6-quart or larger lidded Dutch oven or heavy pot in the oven for 30 minutes to get very hot.
7. After 30 minutes, score the dough with an X about 1.3 cm (½ inch) deep. Remove the pot, lift the dough on its parchment into it, parchment included, and cover with the lid.
8. Bake covered for 25 minutes. Remove the lid and bake a further 10–15 minutes until golden brown. The bread is done when it sounds hollow when tapped or reads 90°C (195°F) in the centre with an instant-read thermometer.
9. Remove the bread from the pot and cool on a rack for at least 20 minutes before slicing.
10. For the optional hot honey butter, beat the butter on medium speed until smooth, about 1 minute. Add the remaining ingredients, starting with 1/8 teaspoon salt and a small pinch of red pepper flakes. Beat on medium-high until smooth, about 1 minute, scraping the bowl as needed. Taste and adjust salt and/or red pepper flakes.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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