Artisan No-Knead Pizza Bread

We started with the original, a plain, but oh so delicious Artisan Bread. Then we tried a sweet Chocolate and Orange Artisan Bread variation. This time around I tried out a pizza bread with my kids in mind. They loved it, I loved it. It is hard to go wrong with this bread recipe. Enjoy!

My notes:
-I add 1 Tbsp. sugar to my dough. I read a comment at another site where a reader mentioned she adds sugar to get the bread to rise higher. I am not a professional baker so I can’t vouch for how how legit this tip is, but I added sugar and my loaf turned out wonderful and rose well, so I add it.
-I use parchment paper so that the loaf can easily be lifted out of the pan.
-The time for letting the dough rise is lenient. I make the dough sometime in the late evening and bake it sometime in the late morning.

Artisan No-Knead Pizza Bread
Makes one loaf

  • 3 cups unbleached all purpose flour
  • 1 3/4 teaspoons salt
  • 1/2 teaspoon yeast
  • 1 Tablespoon sugar (optional, see notes)
  • 1/4 cup grated Parmesan (I used Parmesan & Red Pepper Fiero blend by Mama Francesca)
  • 4 tsp. Pizza dough flavor (Available from King Arthur Flour)
  • 1 1/2 cups cool tap water
  • 2/3 cup shredded mozzarella cheese
  • 1/8 cup cubed pepperoni, or slices diced small

1. In a large mixing bowl, whisk together flour, salt, yeast, sugar (if using), grated Parmesan and pizza dough flavor.  Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 – 18 hours.  Overnight works great.

2. Heat oven to 450-f degrees.  When the oven has reached 450-f degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.

3. Meanwhile, pour dough onto a heavily floured surface. Add the shredded cheese and pepperoni and fold over onto itself a few times to incorporate. Shape into a ball.  Cover with plastic wrap and let set while the pot is heating.

4. Remove hot pot from the oven and drop in the dough.  Cover and return to oven for 30 minutes.  After 30 minutes remove the lid and bake an additional 10-15 minutes.  Remove bread from oven and place on a cooling rack to cool.

Recipe adapted from Simply So Good.

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  1. I love it!! I make an artisan bread similar to this, and you've given me some great ideas! Thanks so much for sharing! Have a great TGD! HUGS!

    1. Kathy – Yes. Please check the link to Simply So Good that I have at the end of the recipe. She has a list of all of the types of dishes used to cook this. The main thing is a tight fitting lid and that there are no plastic components on the bakeware.

  2. Hi. First I always add sugar to help the yeast.
    And, I have added pizza (pepperoni, grated mozzarella, Parmesan, onion, olives) to my bread before but add them to the flour mix then the water. Then I have pizza sauce dip on the side for dipping the bread into. OMG. Sooo good.
    I have also put olives, sundries tomatoes and feta cheese. Rosemary and garlic. You name it you can add to the base recipe. This recipe has a great base.

  3. I have found that if I use less than 1tsp in any no knead bread that it doesn't rise well at all. Am I missing something? I always do the overnight rise as well. Thank you!

    1. Hi Laurie,
      I'm honestly not sure why that is. How tall of a bread are you getting when you use 1/2 tsp compared to over a teaspoon? I'm curious too now what the difference would be. I don't make bread all that often, so it is hard for me to know immediately why that would be. Maybe it is just too little, maybe a difference in brand, or freshness in the instant yeast? Next time I make no knead bread I will up the amount and update with my experiences on the rise. Thank you for the comment! 🙂