This no-knead pizza bread delivers massive taste with barely any effort. The dough rests and rises in a single day, so many of the course of is totally hands-off—no kneading or difficult shaping required. The result’s a bakery-style loaf with a crispy golden crust and a comfortable, chewy inside, full of pepperoni, sun-dried tomatoes, olives, and mozzarella. Add a sprinkle of crushed pink pepper for pizzeria-style warmth, then serve it heat with pizza sauce or tomato soup for dipping, or slathered in sizzling honey butter for an additional kick.
Right this moment’s recipe, like my do-it-yourself artisan bread, seeded oat bread, asiago-crusted bread, cranberry nut bread, jalapeño cheddar bread, and olive bread, has all of the bells and whistles of a fresh-from-the-bakery loaf, but it takes little or no effort. If you’re new to working with yeast, or are merely within the temper to bake a low-effort bread, this recipe is for you.
A Flavorful Bread Recipe for Rookies
For those who’re nervous to strive do-it-yourself bread, this recipe is a superb introduction. Despite the fact that the recipe is simple, the bread does NOT skimp on taste. It’s only a easy manner of baking do-it-yourself bread impressed by the no-knead approach originating from bread knowledgeable Jim Lahey. Right here’s why it’s so easy:
- Completely no kneading (identical to do-it-yourself English muffins)
- Zero difficult shaping
- No mixer required
- 90% of the time is completely palms off
- Can bake in a Dutch oven or on a baking sheet, pizza stone, or forged iron skillet (all directions are under!)
Yeast Bread Success Ideas
For those who’re a bread newbie, reference this Baking with Yeast Information for useful, easy-to-understand solutions to many yeast FAQs.
Key Elements You Want & Why
- Bread Flour: I strongly suggest utilizing bread flour as an alternative of all-purpose flour. Bread flour produces a stronger, chewier bread and that makes an enormous distinction in an artisan-style loaf like this pizza bread or in a recipe like do-it-yourself ciabatta bread.
- Immediate Yeast: Whereas you should use lively dry yeast if that’s all you could have, any quick-rise or prompt yeast will produce flavorful leads to much less time. I exploit extra yeast on this recipe in comparison with my cranberry nut no-knead bread and no-knead jalapeño cheddar bread. Why? These doughs relaxation and rise at room temperature. Nonetheless, for extra taste and simply as a lot rise, I exploit extra yeast and let this dough relaxation within the fridge. (Cool air slows the fermentation course of and helps develop higher taste.) Moreover, the mix-ins in at this time’s bread are heavy, so we want slightly further oomph!
- Salt: I like to recommend utilizing coarse salt as a result of I discover the bread’s taste missing with common desk salt.
- Sugar: Just a bit sugar helps stability all of the savory, salty flavors, and in addition will increase yeast exercise. You can use honey as an alternative if desired.
- Seasonings: Dried oregano, basil, and garlic powder add taste to the dough. For slightly pizzeria-style warmth, add some crushed pink pepper flakes. How spicy you want your pizza bread is as much as you!
- Combine-ins: That is the place you’ll be able to mess around together with your favourite pizza toppings. See under for my suggestions.
- Mozzarella Cheese: You should utilize both shredded mozzarella, or diced recent mozzarella cheese. In our testing, we discovered that the bread with the chunks of recent mozzarella unfold slightly extra. However each methods tasted scrumptious.
- Water: I usually encourage you to make use of heat liquid with yeast, like we do in no-knead seeded oat bread, as a result of heat liquid helps the yeast work sooner. Nonetheless, use cool or room-temperature water right here. 70°F (21°C) is nice, however the precise temperature doesn’t matter so long as it’s not heat. We use the identical cool-water technique for no-knead honey oat bread.
Select Your Pizza Toppings to Combine Into the Dough
In our recipe testing, the group favourite pizza bread included a mixture of pepperoni, sun-dried tomatoes, and olives.
However you’ll be able to adapt the mix-ins to your style—simply maintain them to a couple of heaping cup altogether. For those who don’t like olives, for instance, merely substitute them with extra pepperoni and sun-dried tomatoes. (And if you happen to LOVE olives, do this related recipe for no-knead olive bread!) You too can strive cooked and crumbled sausage, caramelized onions, and/or diced ham.
Along with these pizza toppings, we’ll additionally add mozzarella cheese.
In Photographs: Making No-Knead Pizza Bread
Combine the dry substances collectively after which combine within the pizza toppings and water. Use a spatula at first after which swap to your palms, if wanted, to make sure all the flour is moistened.
The dough is sticky after it’s totally combined:
Let it rise. Cowl the dough and let it rise at room temperature for 3 hours.
The dough will rise OUT as an alternative of rising UP. After 3 hours, place the dough within the fridge for not less than 12 hours and as much as 3 days. Right here is the dough after 24 hours of refrigeration:
After the dough rises and rests within the fridge, use generously floured palms to form the dough right into a spherical boule or ball-like form. Let it relaxation for half-hour because the oven preheats, after which rating the floor with a bread lame or sharp knife. Scoring permits the moist, ethereal dough to “breathe” and develop because it bakes.
Use a Dutch Oven, Baking Sheet, or Solid Iron Skillet
You’ll bake the pizza bread in a pre-heated (super-hot!) coated Dutch oven, which traps steam contained in the pot, serving to to create that completely crusty, shiny exterior. For those who plan to bake a number of bread sooner or later, you received’t remorse selecting up a Dutch oven.
No Dutch oven? No downside. Whereas baking the bread in a Dutch oven is vital to this bread’s texture, you may get round it. Listed below are just a few different choices:
- Baking Sheet: Not like a Dutch oven, forged iron skillet, or pizza stone, a baking sheet doesn’t retain warmth as nicely, and because it doesn’t entice steam, the bread received’t develop fairly the identical crisp, crusty exterior (arguably one of the best half!). That mentioned, a baking sheet is probably the most handy choice for a lot of residence bakers. To enhance the crust, I recommend including steam to your oven, and I clarify how within the recipe Word under. This can be a trick I exploit when baking my 4-ingredient artisan bread.
- Pizza Stone or Solid Iron Skillet: These choices are unbelievable if you happen to don’t have a Dutch oven. They maintain extra warmth than a baking sheet, however once more, there’s no trapped steam contained in the oven. To enhance the crust, add steam to the oven utilizing the strategy described within the Word under.
The bread is unbelievable when it’s recent from the oven—heat, crispy, crusty, and comfortable and chewy inside!
Due to the sticky dough and cheese, this bread is flatter than most boules. However this simply means a better crust-to-interior ratio! Excellent for dunking.
What Can I Serve With This Pizza Bread?
Actually, it’s unbelievable all by itself. With all the add-ins, cheese, garlic, and herbs, there’s SO a lot taste in each single chew. Nonetheless, right here’s what we loved:
- Heat pizza or marinara sauce for dipping
- Tomato soup or minestrone soup
- Flavorful dipping oil: Combine collectively 3 Tablespoons further virgin olive oil and a couple of minced garlic cloves plus a sprinkle every of pink pepper flakes, recent or dried thyme leaves, dried oregano, salt, and pepper.
- Sizzling honey butter! A selection of sweet-and-spicy sizzling honey butter on a heat slice of this pizza bread isn’t strictly vital… however when you’ve tasted it, you’ll probably agree with us that it really is vital. It’s fast and straightforward to make, identical to my traditional do-it-yourself honey butter. I included the recipe under!
Description
This no-knead pizza bread delivers massive taste with barely any effort. The dough rests and rises in a single day, so many of the course of is totally hands-off—no kneading or difficult shaping required. The result’s a bakery-style loaf with a crispy golden crust and a comfortable, chewy inside, full of bits of pepperoni, sun-dried tomatoes, olives, and mozzarella. Serve slices heat with pizza sauce or tomato soup for dipping, or slathered in sizzling honey butter for a contact of candy warmth! For those who’re new to working with yeast, reference my Baking with Yeast Information for solutions to frequent yeast FAQs.
- 3 and 1/3 cups (about 440g) bread flour (spooned & leveled), plus extra as wanted for shaping and pan
- 2 teaspoons prompt or lively dry yeast
- 2 teaspoons coarse salt*
- 1 teaspoon granulated sugar (or honey, see Word)
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 and 1/2 teaspoons garlic powder
- 1/4 teaspoon crushed pink pepper flakes, optionally available
- 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, near room temperature at about 70°F (21°C)
Optionally available Sizzling Honey Butter
- *No must grease the bowl, and don’t use a mixer on this step as a result of the dough is simply too sticky for a mixer.* In a big mixing bowl, whisk collectively the flour, yeast, salt, sugar, oregano, basil, garlic powder, and crushed pink pepper (if utilizing). Utilizing a silicone spatula or picket spoon, combine within the chopped add-ins (pepperoni, sun-dried tomatoes, olives) and mozzarella cheese. Pour within the water and gently combine collectively. The dough will appear dry and shaggy, however maintain working it till all of the flour is moistened. If wanted, use your palms to work the dough substances collectively till all of the flour is moistened. The dough might be sticky. Form right into a ball within the bowl as greatest you’ll be able to.
- Cowl the bowl tightly with plastic wrap or aluminum foil and set on the counter at room temperature. Enable to rise for 3 hours. The dough will nearly double in measurement, keep on with the perimeters of the bowl, and have a number of air bubbles. Place the risen dough, nonetheless coated, within the fridge for not less than 12 hours and as much as 3 days. The dough will puff up throughout this time, however might start to deflate after 2 days. That’s regular.
- Flip the dough out onto a calmly floured work floor and, utilizing generously floured palms, form right into a ball as greatest you’ll be able to. It doesn’t need to be good. Switch the dough to a big piece of parchment paper. (Giant sufficient to suit inside your pot and one that’s protected for prime warmth. I exploit this parchment and it’s by no means been a problem.) Place the ball of dough + parchment inside a medium-size mixing bowl so the dough doesn’t unfold out because it rests. Cowl and let it relaxation for half-hour.
- Throughout this relaxation, preheat the oven to 450°F (232°C). (Sure, very popular!) Place a 6-quart or bigger Dutch oven (with the lid) or heavy-duty pot within the oven for half-hour in order that it’s extraordinarily sizzling earlier than the dough is positioned inside.
- After half-hour, utilizing a really sharp knife or bread lame (some even use kitchen shears), rating the dough with an X, about 1/2 inch deep. (“Rating” = shallow lower.) Take away the Dutch oven from the oven and punctiliously place the scored dough inside by lifting it up with the parchment paper and inserting all of it—the parchment paper included—contained in the pot. Cowl with the lid.
- Bake for 25 minutes with the lid on. Fastidiously take away the lid and proceed baking for round 10–quarter-hour extra till the bread is golden brown. Easy methods to take a look at for doneness: Give the nice and cozy bread a light-weight faucet. If it sounds hole, it’s carried out. For a extra correct take a look at, the bread is completed when an instant-read thermometer reads the middle of the loaf as 195°F (90°C).
- Take away pot from the oven, rigorously take away the bread from the pot, and permit to chill on a cooling rack for not less than 20 minutes earlier than slicing. Due to the heavy add-ins and cheese, this bread is flatter than most boules. However this simply means a better crust to inside ratio! Slice and serve with do-it-yourself sizzling honey butter, if desired.
- Make the new honey butter: In a big bowl utilizing a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter on medium pace till fully clean and creamy, about 1 minute. Add the remaining substances, beginning with only one/8 teaspoon of salt and a small pinch of pink pepper flakes. Beat on medium-high pace till fully clean, about 1 minute. Scrape down the perimeters of the bowl with a silicone spatula and beat once more as wanted to mix. Style. Add extra salt and/or crushed pink pepper flakes if desired.
- Retailer leftovers loosely coated at room temperature for as much as 3 days or within the fridge for as much as 1 week. Tightly cowl leftover sizzling honey butter and retailer at room temperature for as much as 2 days or within the fridge for as much as 2–3 months.
Notes
- Make Forward & Freezing Directions: The dough can sit within the fridge for as much as 3 days, so this can be a great recipe to start forward of time. You too can bake the bread, enable it to chill, wrap it tightly and freeze for as much as 3 months. Thaw within the fridge and permit to return to room temperature earlier than serving. You too can freeze the dough. Full the recipe by means of step 2. Wrap in plastic wrap and place in a freezer-friendly container or zip-top bag. Freeze for as much as 3 months. To bake, enable dough to thaw in a single day within the fridge, or for two–3 hours at room temperature. Proceed with step 3 and the remainder of the recipe directions. You’ll be able to freeze sizzling honey butter for as much as 6 months. Thaw within the fridge earlier than utilizing. If desired, after it has thawed, you’ll be able to deliver it to room temperature and beat with a mixer till it’s further creamy.
- Particular Instruments (affiliate hyperlinks): Glass Mixing Bowls | Wood Spoon or Silicone Spatula | Dutch Oven | 2-Cup Measuring Cup | Parchment Paper | Bread Lame | Immediate-Learn Thermometer | Electrical Mixer (Handheld or Stand) | Coarse Sea Salt | Flaky Sea Salt
- Flour: For very best taste and chewy texture, I strongly suggest utilizing bread flour. You should utilize a 1:1 substitution of all-purpose flour in a pinch with no different adjustments to the recipe. I like to recommend avoiding entire wheat flour on this dough. The bread might be extraordinarily dense and heavy. As a substitute, strive my entire wheat bread.
- Yeast: You should utilize prompt or lively dry yeast, however I extremely suggest an prompt (aka “speedy rise” or “fast rise” yeast). The bread will rise sooner. 2 teaspoons is rather less than 1 commonplace packet. If utilizing lively dry yeast, there aren’t any adjustments wanted to the recipe. The rise time in step 2 might take longer. Reference my Baking with Yeast Information for solutions to frequent yeast FAQs.
- Salt: Use a rough salt, reminiscent of coarse sea salt, on this bread. I discover the flavour barely missing when utilizing common desk fantastic salt. For those who solely have fantastic salt, cut back to 1 and 1/2 teaspoons.
- Sugar: Slightly sugar helps stability all of the sturdy savory and salty flavors on this bread. As a substitute of granulated sugar, you should use honey. If utilizing honey, as an alternative of blending it into the dry substances such as you would the sugar, whisk it into the water you utilize within the dough.
- Garlic & Herbs: Be happy to make use of 2–3 teaspoons chopped recent oregano and/or recent basil as an alternative of dried. As a substitute of garlic powder, you should use 2 teaspoons minced recent garlic or roasted garlic.
- Directions If You Don’t Have a Dutch Oven: For those who don’t have a Dutch oven, you’ll be able to nonetheless bake this bread on a baking sheet, pizza stone, or forged iron skillet. Baking Sheet: Place the formed dough on a parchment-lined or generously floured (or cornmeal-dusted) baking sheet in step 3, cowl, and let relaxation for half-hour. Whereas the oven preheats (step 4), deliver a kettle of water to a boil. As soon as the dough is scored (step 5), place the baking sheet on the middle rack and a shallow metallic pan (not glass) on the underside rack. Fastidiously pour 3–4 cups of boiling water into the pan to create steam, then rapidly shut the oven door. The steam helps give the bread a crisper crust such as you’d get in a Dutch oven. Bake for round 35–38 minutes and examine for doneness with an instant-read thermometer as described in step 6. Pizza Stone or Solid Iron Skillet (10–12-inch): You’ll be able to preheat the stone or forged iron skillet within the oven in step 4 for a barely crisper crust (or skip preheating if you happen to favor) and you can even add steam to the oven, as described within the baking sheet technique. After scoring the dough in step 5, switch it (on parchment, for the reason that dough may be very sticky) onto the new stone or skillet. Bake as directed, however be aware that the bread might end slightly sooner, so control it and examine for doneness with an instant-read thermometer as described in step 6.
