Grammy's Kitchen · No-Knead Bread · Crusty No-Knead Pizza Bread with Hot Honey B
One of 37 no-knead bread recipes we measured
from sallysbakingaddiction.com
It ranks #2 of 37 for flavour depth among the no-knead bread recipes we compared. 362 cooks on sallysbakingaddiction.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 37.
| this recipe | typical | |
|---|---|---|
| liquid | 81% | 99% |
| fat | 26% | 0% |
| salt | 3% | 2% |
| yeast | 1% | 1% |
| total sugar | 18% | 0% |
| flour strength | 2.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
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 |
| 12 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 |
| 1 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.
“Sally, I adore this recipe it is one of the best ever and we love it. I was thinking to make this recipe into 10-12 rolls. I could use your thoughts on temp and bake time and if they would need covering or just straight bake uncovered. If you would be able ” — a cook, 5.0★
“Not sure what I did wrong, but after an additional 12 minutes my bread had still not reached 195°! I had to take it out of the oven as the top was getting too dark. And when I removed from the Dutch oven after cooling, I saw that the bottom was burned. Inside ” — a cook, 4.0★