This pizza bread is everything you love about homemade bread, with the added bonus of gooey cheese and zesty pizza ingredients baked right in. The no-knead method means no complicated steps or equipment, making it ideal for beginners and busy bakers alike. It’s a show-stopper side dish, a fun party appetizer, or even a satisfying snack all on its own.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Instant yeast
Salt
Warm water
Olive oil
Mozzarella cheese, shredded
Pepperoni slices or chopped (optional)
Grated Parmesan cheese
Italian seasoning
Crushed red pepper flakes (optional)
Minced garlic or garlic powder
Directions
In a large bowl, combine flour, instant yeast, and salt. Stir in warm water until a sticky dough forms.
Add in olive oil, shredded mozzarella, pepperoni (if using), Parmesan cheese, garlic, and Italian seasoning. Stir until evenly distributed.
Cover the bowl with plastic wrap or a kitchen towel and let the dough rise at room temperature for 8–12 hours, or until doubled in size and bubbly.
Preheat your oven to 450°F (230°C). Place a Dutch oven or oven-safe pot with a lid inside to preheat for at least 30 minutes.
Lightly flour your work surface and gently shape the dough into a round loaf (do not knead). Let rest while the pot finishes heating.
Carefully remove the hot pot from the oven, place the dough inside, and cover with the lid.
Bake covered for 30 minutes. Remove the lid and bake an additional 10–15 minutes, until the crust is deep golden brown.
Let cool on a wire rack for at least 15 minutes before slicing.
Servings and timing
This recipe makes 1 loaf, serving about 8–10 slices. Prep Time: 10 minutes Rise Time: 8–12 hours Bake Time: 40–45 minutes Cooling Time: 15 minutes Total Time: Approximately 9–13 hours
Variations
Veggie version: Add chopped olives, sun-dried tomatoes, and bell peppers.
Spicy kick: Mix in jalapeños or extra red pepper flakes.
Cheese lovers: Use a blend of mozzarella, provolone, and cheddar.
Margherita style: Add chunks of fresh tomato and fresh basil after baking.
Storage/Reheating
Store the cooled bread in an airtight container or wrapped in foil at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, place slices in a 350°F oven for 8–10 minutes until warm and crisp. For a quicker option, microwave individual slices for 20–30 seconds, though the crust will soften.
FAQs
Can I use active dry yeast instead of instant yeast?
Yes, but you’ll need to activate it in warm water for 5–10 minutes before mixing with the flour.
Do I really not need to knead the dough?
Correct—no kneading is required. The long fermentation time develops gluten naturally, giving you a chewy texture with minimal effort.
Can I make this bread without a Dutch oven?
Yes, use a heavy oven-safe pot with a lid or bake on a baking sheet with a pan of water in the oven to create steam.
How do I know when the bread is fully baked?
The crust should be deep golden brown, and the loaf should sound hollow when tapped on the bottom. You can also check for an internal temperature of around 200°F (93°C).
Can I prepare the dough ahead of time?
Yes, after mixing, refrigerate the dough for up to 24 hours. Let it come to room temperature before baking.
Is it okay to skip the pepperoni?
Absolutely. The recipe works just as well without meat or with your choice of add-ins.
What kind of cheese works best?
Mozzarella is classic for pizza flavor, but feel free to use a mix of cheeses like cheddar, provolone, or fontina for added richness.
Why is my crust too hard?
Overbaking or not allowing the bread to cool properly can make the crust tough. Try reducing the uncovered baking time slightly and allow the bread to cool on a rack.
Can I freeze the bread?
Yes, wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature before reheating.
What’s the best way to serve this bread?
It’s great on its own, or serve with marinara or garlic butter for dipping. It also makes a delicious base for open-faced sandwiches.
Conclusion
Crusty No-Knead Pizza Bread is a fun, flavorful twist on traditional artisan bread, combining the ease of no-knead baking with the irresistible taste of pizza. Whether you’re serving it at a party, alongside a pasta dinner, or just slicing off a piece for a snack, this bread delivers big flavor with very little work. Once you try it, you’ll be hooked.
Crusty No-Knead Pizza Bread is an easy, flavorful artisan-style bread packed with gooey cheese, zesty pepperoni, and classic pizza seasonings. With a crispy crust and soft interior, it’s perfect as a snack, appetizer, or side—and requires no kneading or special equipment.
Ingredients
3 cups all-purpose flour
2 teaspoons instant yeast
1 1/2 teaspoons salt
1 1/4 cups warm water
2 tablespoons olive oil
1 1/2 cups shredded mozzarella cheese
1/2 cup pepperoni slices or chopped (optional)
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes (optional)
2 cloves garlic, minced or 1/2 teaspoon garlic powder
Instructions
In a large bowl, combine flour, instant yeast, and salt.
Stir in warm water until a sticky dough forms.
Add olive oil, mozzarella, pepperoni (if using), Parmesan, garlic, Italian seasoning, and red pepper flakes. Stir until well mixed.
Cover the bowl with plastic wrap or a towel and let rise at room temperature for 8–12 hours, until doubled and bubbly.
Preheat oven to 450°F (230°C). Place a Dutch oven or oven-safe pot with lid inside to preheat for 30 minutes.
Lightly flour a surface and gently shape the dough into a round loaf. Let it rest while the pot finishes heating.
Carefully place the dough into the hot pot and cover with the lid.
Bake covered for 30 minutes. Remove the lid and bake for an additional 10–15 minutes until the crust is deep golden brown.
Remove from the pot and cool on a wire rack for at least 15 minutes before slicing.
Notes
For a veggie version, add chopped bell peppers, olives, or sun-dried tomatoes.Use a cheese blend like provolone or cheddar for added depth.Can be made without pepperoni for a vegetarian option.Top with fresh basil and tomatoes for a Margherita-style finish.Store tightly wrapped and reheat in the oven to restore crustiness.
