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Artisan No-Knead Pepperoni Pizza Bread Recipe

Bake up a fresh loaf of Artisan No-Knead Pepperoni Pizza Bread. Full of cheesy and pepperoni flavors for everyone to enjoy.

We started with the original, a plain, but oh so delicious Artisan Bread. Sharp White Cheddar No-Knead Bread was a hit. 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!

Artisan No-Knead Pepperoni Pizza Bread

Pepperoni Pizza No-Knead Bread Notes

  • I use parchment paper so that the loaf can easily be lifted out of the pan. If any cheese happens to come through, this makes for easy cleanup.
  • 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 Pepperoni Pizza Bread

Artisan No-Knead Pepperoni Pizza Bread Recipe

Bake up a fresh loaf of Artisan No-Knead Pepperoni Pizza Bread. Full of cheesy and pepperoni flavors for everyone to enjoy.
4.50 from 2 votes
Prep Time 10 minutes
Rest Time 8 hours
Total Time 8 hours 10 minutes
Course Snack
Cuisine American
Servings 12 slices, one loaf total
Calories 153 kcal

Equipment

  • Dutch Oven
  • Parchment Paper Sheets

Ingredients
  

  • 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
  • optional: 4 tsp. Pizza dough flavor This is a powdered cheese and garlic blend 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

Instructions
 

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

Nutrition

Calories: 153kcalCarbohydrates: 25gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 8mgSodium: 433mgPotassium: 49mgFiber: 1gSugar: 1gVitamin A: 61IUVitamin C: 1mgCalcium: 61mgIron: 2mg
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Recipe adapted from Simply So Good.

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13 Comments

  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!
    Laurie

    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! 🙂

  4. This looks absolutely delicious. Can you possibly post a picture of the pizza dough flavoring? Do you know if they still sell it?
    Thank you

  5. This looks absolutely delicious. Can you possibly post a picture of the pizza dough flavoring? Do you know if they still sell it?
    Thank you

  6. This may be a strange question but do you think this would work…. make as recipe states but make 4 small rounds that would still fit in Dutch oven and bake? if so, would time be shortened?