*No need to grease the bowl, and do not use a mixer in this step because the dough is too sticky for a mixer.* In a large mixing bowl, whisk together the flour, yeast, salt, sugar, oregano, basil, garlic powder, and crushed red pepper (if using). Using a silicone spatula or wooden spoon, mix in the chopped add-ins (pepperoni, sun-dried tomatoes, olives) and mozzarella cheese. Pour in the water and gently mix together. The dough will seem dry and shaggy, but keep working it until all the flour is moistened. If needed, use your hands to work the dough ingredients together until all the flour is moistened. The dough will be sticky. Shape into a ball in the bowl as best you can.

Cover the bowl tightly with plastic wrap or aluminum foil and set on the counter at room temperature. Allow to rise for 3 hours. The dough will just about double in size, stick to the sides of the bowl, and have a lot of air bubbles. Place the risen dough, still covered, in the refrigerator for at least 12 hours and up to 3 days. The dough will puff up during this time, but may begin to deflate after 2 days. That’s normal.

Turn the dough out onto a lightly floured work surface and, using generously floured hands, shape into a ball as best you can. It doesn’t have to be perfect. Transfer the dough to a large piece of parchment paper. (Large enough to fit inside your pot and one that is safe for high heat. I use this parchment and it’s never been an issue.) Place the ball of dough + parchment inside a medium-size mixing bowl so the dough doesn’t spread out as it rests. Cover and let it rest for 30 minutes.

During this rest, preheat the oven to 450°F (232°C). (Yes, very hot!) Place a 6-quart or larger Dutch oven (with the lid) or heavy-duty pot in the oven for 30 minutes so that it’s extremely hot before the dough is placed inside.

After 30 minutes, using a very sharp knife or bread lame (some even use kitchen shears), score the dough with an X, about 1/2 inch deep. (“Score” = shallow cut.) Remove the Dutch oven from the oven and carefully place the scored dough inside by lifting it up with the parchment paper and placing it all—the parchment paper included—inside the pot. Cover with the lid.

Bake for 25 minutes with the lid on. Carefully remove the lid and continue baking for around 10–15 minutes more until the bread is golden brown. How to test for doneness: Give the warm bread a light tap. If it sounds hollow, it’s done. For a more accurate test, the bread is done when an instant-read thermometer reads the center of the loaf as 195°F (90°C).

Remove pot from the oven, carefully remove the bread from the pot, and allow to cool on a cooling rack for at least 20 minutes before slicing. Because of the heavy add-ins and cheese, this bread is flatter than most boules. But this just means a higher crust to interior ratio! Slice and serve with homemade hot honey butter, if desired.

In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter on medium speed until completely smooth and creamy, about 1 minute. Add the remaining ingredients, starting with only 1/8 teaspoon of salt and a small pinch of red pepper flakes. Beat on medium-high speed until completely smooth, about 1 minute. Scrape down the sides of the bowl with a silicone spatula and beat again as needed to combine. Taste. Add more salt and/or crushed red pepper flakes if desired.

Store leftovers loosely covered at room temperature for up to 3 days or in the refrigerator for up to 1 week. Tightly cover leftover hot honey butter and store at room temperature for up to 2 days or in the refrigerator for up to 2–3 months.