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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!
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.
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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.
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.
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!
Is there a substitution for a cast iron pan??
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.
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.
Thank you so much for the tips!
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
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! 🙂
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
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
Hi Toni! – Try this link:
https://shop.kingarthurbaking.com/items/pizza-seasoning
If that doesn’t work, you can google “King Arthur Flour Pizza Seasoning” and it should take you right to it
Perfect! Thank you
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?
Hi- I have never tried making bread that way, so I am sorry that I can’t offer any suggestions. If you try it, please let us know how it turned out 🙂