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If you love a crispy artisan crust and the flavors of homemade pizza, this No Knead Pizza Dutch Oven Artisan Bread is going to become a regular in your kitchen.
It’s loaded with melty cheese, bold pizza seasoning, and bites of pepperoni, all baked into a rustic Dutch oven loaf with a golden crust and soft, cheesy interior. Serve it warm with marinara for dipping or alongside pasta for an easy, comforting dinner.
This recipe builds off my No Knead Dutch Oven Bread base and follows the same simple method — mix, rise, and bake. No kneading required.
Want something with a little more kick? Try my No Knead Jalapeño Cheddar Dutch Oven Bread
Why You’ll Love This Recipe
- No kneading required
- Bakes in a Dutch oven for bakery-style crust
- Loaded with classic pizza flavors
- Perfect for dipping in homemade marinara
- Easy enough for weeknight dinners
- A fun twist on artisan bread
If you’ve made my Jalapeño Cheddar Dutch Oven Bread or Garlic Parmesan Dutch Oven Bread, this pizza version fits right into that same no knead bread series. Browse all my Bread Recipes!
Ingredients
- All-purpose flour
- Warm water
- Instant yeast
- Pizza seasoning (with garlic salt)
- Pizza blend shredded cheese
- Grated Parmesan cheese
- Chopped pepperoni (patted dry)
For serving (optional):
- Warm marinara sauce or spaghetti sauce
Equipment Needed
- 5–6 quart Dutch oven – This is what creates the signature artisan crust. Preheating the Dutch oven traps steam during the first part of baking, which allows the bread to rise properly and develop that crisp, golden exterior.
- Large mixing bowl – You only need one bowl for this no knead dough. A large bowl gives the dough enough space to rise comfortably without overflowing.
- Wooden spoon or silicone spatula – Since this is a no knead recipe, you’re simply stirring until a shaggy dough forms. A sturdy spoon or spatula makes it easy to combine everything without overworking the dough.
- Parchment paper – Parchment acts as a sling so you can safely lower the dough into the hot Dutch oven without deflating it. It also prevents sticking and makes cleanup easier.
- Glass measuring cup – Helpful for mixing the warm water and yeast together before adding it to the dry ingredients, ensuring even distribution throughout the dough.
A heavy Dutch oven is what creates the crisp crust and soft interior that gives this bread its artisan-style texture. If you regularly make my Dutch oven breads, investing in a quality Dutch oven makes a noticeable difference in crust development and overall structure.
How to Make No Knead Pizza Dutch Oven Artisan Bread
This loaf comes together the same way all of my no knead Dutch oven breads do — simple ingredients, one bowl, and no complicated technique.
Start by adding your flour to a large mixing bowl. Sprinkle in the pizza seasoning, grated Parmesan, shredded cheese (saving some for the top), and most of the chopped pepperoni.
Lightly toss the chopped pepperoni with 1 tsp of flour before adding it to the dough. This helps absorb excess grease and keeps the pepperoni from sinking into the loaf. I like to stir the cheeses, pepperoni, and the seasoning into the flour first so everything is evenly distributed before adding the water.
In a glass measuring cup, stir the instant yeast into the warm water. Then pour it straight into the bowl.
Using a wooden spoon or silicone spatula, stir just until the dough comes together. It will look shaggy and feel sticky — that’s exactly how a good no knead artisan dough should look. There’s no kneading here. Just mix until there are no dry streaks of flour left.
Cover the bowl and let it rest in a warm spot for about an hour to an hour and a half. Because this dough has cheese and pepperoni mixed in, it may rise a little slower than plain bread dough, but you’re looking for it to be puffed and nearly doubled.
Toward the end of the rise, place your Dutch oven (with the lid on) into the oven and preheat to 450°F. Heating the pot is what creates that crisp, bakery-style crust.
Once the dough has risen, gently turn it out onto parchment paper. Don’t overwork it — just shape it lightly into a round loaf with your silicone spatula or spoon. Sprinkle the reserved pepperoni, cheese, and Parmesan over the top.
Carefully lower the dough (using the parchment as a sling) into the hot Dutch oven. Cover and bake for 20 minutes. This covered bake time traps steam and helps develop that artisan crust.
Then remove the lid, reduce the oven temperature to 425°F, and continue baking until the top is golden brown and the crust feels firm and crisp.
Let the loaf cool before slicing. It’s tempting to cut into it right away, but giving it a few minutes allows the cheesy interior to set so you get clean slices instead of a soft collapse.
Dip in some Homemade Marinara Sauce and your appetizer is complete!
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
PrintNo Knead Pizza Dutch Oven Bread
This No Knead Pizza Dutch Oven Bread is loaded with pizza blend cheese, pepperoni, and bold seasoning, then baked in a hot Dutch oven for a crispy crust and soft, cheesy interior.
- Prep Time: 15 minutes
- Rise Time: 60-90 minutes
- Cook Time: 30 minutes
- Total Time: about 2 hours
- Category: Bread
- Method: Baking, Dutch Oven
- Cuisine: American
Ingredients
- 3½ cups all-purpose flour
- 2 cups warm water
- 1 TBSP instant yeast
- 2 TBSP pizza seasoning
- (If using a salt free pizza seasoning add 1/2 tsp salt)
- 2 cups pizza blend shredded cheese, – reserve 1/4 cup for topping
- You can make this with 1 cup low moisture mozzarella & 1 cup mild cheddar
- 1/4 cup grated Parmesan cheese – ( plus an additional 1/2 tbsp for topping)
- 3 oz chopped pepperoni, (patted dry) – reserve 1/4 cup for topping
Instructions
- In a large mixing bowl, combine flour, instant yeast, parmesan cheese, shredded cheese blend, most of your diced pepperoni (patted dry) and pizza seasoning.
- In a glass measuring cup combine 2 cups of warm water and instant yeast.
- Pour in warm water and with a wooden spoon or silicone spatula, stir until a shaggy dough forms.
- Cover and let rise in a warm place for 60–90 minutes, or until nearly doubled in size.
- During the last 15 minutes of rise time, preheat oven to 450°F with a Dutch oven and lid inside
- (Remove the Dutch oven as soon as temperature is reached)
- Turn dough onto parchment paper and gently shape into a round loaf.
- Sprinkle the remaining 1/4 cup shredded cheese, 1/2 TBSP grated parmesan cheese, and the reserved pepperoni over the top.
- Carefully transfer the dough (with parchment) into the hot Dutch oven.
- Cover and bake for 20 minutes at 450.
- Remove lid and DROP TEMP to 425, bake an additional 10–15 minutes, until crust is golden brown.
- If you forget to drop the temp here, your bottom crust may become stiff.
- Remove from Dutch oven and cool before slicing.
Notes
-
Patting the pepperoni dry helps prevent excess grease from affecting the crumb.
-
Dough will be sticky — this is normal for high-hydration no knead bread.
-
Do not add additional salt UNLESS your pizza seasoning is salt free, then add 1/2 tsp salt. Since the seasoning blend we’re using contains garlic salt, the seasoning, cheese, and pepperoni provide sufficient salt.
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Allow bread to cool at least 20 minutes before slicing for best structure.
- Serve with warm marinara or spaghetti sauce for dipping.
Notes & Tips
- Patting the pepperoni dry helps prevent excess grease from affecting the crumb.
- Do not add additional salt since the seasoning blend, cheese, and pepperoni provide sufficient salt. However, if you are using a salt free seasoning blend, you can add 1/2 tsp salt to this recipe.
- The dough will be slightly sticky — this is normal for no knead artisan bread.
- Allow bread to cool at least 20 minutes before slicing.
- Serve warm with homemade marinara or spaghetti sauce for dipping.
Storage
Store cooled bread wrapped tightly at room temperature for up to 2 days.
For longer storage, slice and freeze. Reheat in a 350°F oven for best texture.
Variations & Serving Ideas
It pairs perfectly with Homemade Marinara Sauce for dipping.
Serve this pizza artisan bread alongside Garlic Butter Pasta or your favorite pasta dishes.
Top with my savory Garlic Butter for a dreamy appetizer!
You can also use leftovers to make toasted pizza bread sandwiches the next day.
Final Thoughts
This loaf brings together everything we love about homemade bread and pizza in one simple, no knead recipe. This bread is hearty and comforting. In fact, it’s one of those recipes you’ll reach for again and again.
& while you’re here, browse all of my Bread Recipes!
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