Ingredients:
6 cups flour
2 teaspoons yeast
2 Tablespoons kosher salt (or 1-11/2 Tablespoons table salt)
1 Tablespoon Italian Seasoning
1 Tablespoon Pizza Seasoning (Alternately: 1 tsp Italian + 1 tsp crushed red pepper flakes + 1 tsp dehydrated garlic or garlic powder)
3 cups cold water
8 oz. shredded mozzarella cheese
2 cubes softened butter
2 Tablespoons pesto
Dutch oven or heavy, oven proof pot and foil.
Mix together dry ingredients in large bowl. Add 3 cups of cold water and stir with wooden spoon until dough has a shaggy, moist appearance and all dry ingredients are well incorporated. Add more water if needed.
Lightly cover bowl and let sit for 24 hours.
Generously flour a piece of parchment paper and turn dough out onto it, using floured hands. Fold shredded cheese in three layers, reserved 1 cup for the top. Tuck the dough into a ball, keeping seam side down. Let rise for 1 hour. Half and hour into the rise period, place a dutch oven in the oven and preheat to 425*. After the dough has risen for an hour, take the hot dutch oven from the oven and turn the dough into the pot. (Be sure that the seam in the dough is faced up when flipping the dough into the dutch oven) Cover dutch oven with lid (or tightly fitting foil, if using a large pot.) Bake at 425* for 35 minutes. Remove lid, sprinkle the remaining cheese on the top of the bread and continue cooking bread for another 15 minutes. Remove bread from dutch oven and cool on a rack for at least 20 minutes before slicing.
mix softened butter and pesto together until fully incorporated.