Crusty No-Knead Pizza Bread with Hot Honey Butter

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 174.

	this recipe	typical
liquid	81%	83%
fat	26%	4%
salt	2%	2%
yeast	1%	1%
total sugar	18%	2%
flour strength	2.0	1.0

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

440 g	3 and 1/3 cups (about 440g) bread flour (spooned & leveled), plus more as needed for shaping and pan
6 g	2 teaspoons instant or active dry yeast
8 g	2 teaspoons coarse salt*
4 g	1 teaspoon granulated sugar (or honey, see Note)
2 g	2 teaspoons dried oregano
2 g	1 teaspoon dried basil
4 g	1 and 1/2 teaspoons garlic powder
1 g	1/4 teaspoon crushed red pepper flakes, optional
135 g	1 heaping cup (about 135g) chopped pepperoni, sun-dried tomatoes (packed in oil & drained), and/or olives
113 g	1 cup (113g) shredded mozzarella cheese
355 g	1 and 1/2 cups (360ml) water, close to room temperature at about 70°F (21°C)
113 g	1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature*
63 g	3 Tablespoons (63g) honey
12 g	1 Tablespoon confectioners’ sugar
0 g	1/8–1/4 teaspoon flaky sea salt or coarse salt
	pinch of crushed red pepper flakes, to taste

Method: 9 steps, published by sallysbakingaddiction.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“While the bread itself is tasty, I don’t think I’d make again for a couple of reasons: 1) it’s got a lot going on with the add ins. It felt heavy and dense to me. 2) the amount of time it takes to make it is just too long for my impatient self (and kids). Cert” — a cook

“Tl;dr: Turned out wonderfully, but needed to bake for longer (cold kitchen?). Slightly longer: Dough went together very easily with a spatula even without using the stand mixer. Initial rise went fine and into the fridge overnight. Shaping the next morning was” — a cook