Craving the bold flavors of pizza wrapped in a rustic, bakery-style crust? This Crusty No-Knead Pizza Bread is your answer. It skips the strenuous kneading yet delivers a shatteringly crisp crust, a soft and chewy crumb, and all the classic pizza goodness in a shareable loaf. Perfect for weeknight dinners or casual gatherings, it lets fermentation do the hard work—so you can enjoy artisanal flavor with minimal effort.
Ingredients (1 large loaf)
- 350g high-protein bread flour (plus extra for dusting)
- 235g lukewarm water (110–120°F/43–49°C)
- 7g instant yeast (1 packet)
- 6g fine sea salt
- 1 tbsp olive oil (plus extra for greasing)
- 60g pizza sauce (no added sugar, strained)
- 80g shredded mozzarella (plus extra for topping)
- 30g grated parmesan
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- Cornmeal (for dusting, prevents sticking)
Step-by-Step Instructions
1. Mix the Dough (5 minutes)
In a large bowl, whisk together the bread flour, instant yeast, and sea salt to distribute evenly. Add the lukewarm water and olive oil, then stir with a spatula until no dry flour remains. The dough will be sticky and shaggy—this is exactly how it should be! Do not add more flour.
2. First Rise (2–3 hours, or overnight)
Cover the bowl tightly with plastic wrap and a clean kitchen towel. Let it rise at room temperature for 2–3 hours until doubled in size, bubbly, and stretched. For deeper flavor, refrigerate it covered for 8–12 hours (up to 3 days) and let it come to room temperature for 30 minutes before shaping.
3. Preheat for a Crispy Crust (30 minutes)
Place a 6-quart Dutch oven (with the lid) in a cold oven. Preheat the oven to 450°F (230°C) and heat the pot for at least 30 minutes—this extreme heat creates the signature crispy crust.
4. Shape & Top (10 minutes)
Lightly dust a work surface with flour. Gently scrape the sticky dough out and fold the edges toward the center 4–5 times to form a loose ball (do not overwork it). Place it seam-side down on a piece of parchment paper dusted with cornmeal.
Gently press the dough into a 7–8 inch round, leaving a ½-inch border. Spread the pizza sauce evenly over the top, then sprinkle with mozzarella, parmesan, oregano, and red pepper flakes (if using).
5. Bake (35–40 minutes)
Carefully lift the dough (with parchment paper) into the preheated Dutch oven. Cover with the lid and bake for 25 minutes. Remove the lid and bake for 10–15 more minutes until the crust is deep golden brown and the cheese is bubbly and slightly browned.
6. Cool & Serve
Test for doneness: Tap the bottom of the bread—if it sounds hollow, it’s ready. Transfer it to a wire rack and let it cool for 10 minutes (this helps the crumb set). Slice and serve warm.
Taste & Texture Profile
The first bite says it all: a crackly, golden crust that shatters slightly, giving way to a soft, chewy crumb with irregular air pockets—thanks to the no-knead fermentation. The olive oil adds a subtle richness to the bread, while the slow rise develops a mild, wheaty depth that balances the bright, tangy pizza sauce.
The cheeses melt into a creamy layer, with the parmesan adding a nutty sharpness that cuts through the richness. The oregano and red pepper flakes (if used) lend a gentle, aromatic kick without overwhelming the bread’s natural flavor. The crust edge is the star—thick, crunchy, and full of toasted bread flavor, just like a perfect pizza crust. It’s hearty enough to stand alone but pairs beautifully with a side salad or a drizzle of olive oil.
