Ingredients
For the Dough
- 3 cups (375g) bread flour
- 1½ teaspoons salt
- ½ teaspoon instant yeast
- 1½ cups (360ml) warm water
For the Pizza Filling
- 1½ cups (170g) shredded mozzarella cheese
- ½ cup (50g) grated Parmesan cheese
- ¾ cup (75g) mini pepperoni or chopped pepperoni
- 2 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 teaspoon dried oregano
- 1 tablespoon chopped fresh basil (optional)
- 1 tablespoon olive oil
Optional Toppings
- Extra Parmesan cheese
- Fresh basil leaves
- Crushed red pepper flakes
- Garlic butter for brushing
Equipment
- Large mixing bowl
- Rubber spatula
- Plastic wrap or kitchen towel
- Dutch oven with lid
- Parchment paper
- Cooling rack
Instructions
Step 1: Make the Dough
In a large mixing bowl, combine the bread flour, salt, and instant yeast.
Pour in the warm water and stir until a shaggy, sticky dough forms. No kneading is required.
Cover the bowl tightly with plastic wrap or a kitchen towel and let the dough rise at room temperature for 12–18 hours, or until doubled in size and bubbly.
Step 2: Prepare the Filling
In a bowl, combine the mozzarella, Parmesan, pepperoni, garlic, Italian seasoning, oregano, basil, and olive oil.
Mix until evenly coated.
Step 3: Shape the Dough
Lightly flour your work surface.
Turn out the risen dough and gently stretch it into a rectangle without deflating it completely.
Evenly sprinkle the pizza filling over the dough.
Fold the dough over itself several times to enclose the filling, shaping it into a round loaf.
Transfer the dough onto a piece of parchment paper, cover loosely, and let it rest for 30–45 minutes.
Step 4: Preheat the Dutch Oven
About 30 minutes before baking, place the Dutch oven with its lid into the oven.
Preheat to 450°F (230°C).
Step 5: Bake
Carefully remove the hot Dutch oven.
Using the parchment paper, lower the dough into the Dutch oven.
Cover with the lid and bake for 30 minutes.
Remove the lid and continue baking for 15 minutes, or until the crust is deep golden brown and crisp.
If desired, brush the top with garlic butter immediately after baking.
Step 6: Cool
Transfer the bread to a wire rack and let it cool for at least 20 minutes before slicing.
This allows the crumb to set and makes slicing easier.
Tips for Success
- Use bread flour for a chewier texture and better crust.
- Resist adding extra flour to the sticky dough—it helps create an open, airy crumb.
- Allow the full overnight rise for the best flavor.
- Let the Dutch oven fully preheat for maximum oven spring and a crisp crust.
- Customize the filling with cooked sausage, olives, roasted peppers, mushrooms, or sun-dried tomatoes.
Serving Suggestions
Serve Crusty No-Knead Pizza Bread with:
- Warm marinara sauce
- Garlic butter
- Olive oil and balsamic vinegar
- Caesar salad
- Tomato soup
- Pasta dishes
- Antipasto platter
Storage
Store leftover bread in an airtight container or bread bag at room temperature for up to 3 days. Reheat slices in a 350°F (175°C) oven for 8–10 minutes to restore the crisp crust. Freeze the whole loaf or individual slices for up to 3 months, then thaw and reheat before serving.
Nutrition (Per Slice, Approximate)
- Calories: 275
- Carbohydrates: 29g
- Protein: 12g
- Fat: 12g
- Saturated Fat: 5g
- Fiber: 1g
- Sugar: 1g
- Sodium: 540mg
