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PdfIn a large bowl, whisk the flour, yeast, salt, sugar, oregano, basil, garlic powder, and crushed red pepper. Mix in the chopped add-ins and cheese. Pour in the water and mix together. Shape into a ball in the bowl as best you can.
Cover the bowl and allow to rise at room temp for 3 hours. Place the risen dough, still covered, in the refrigerator for at least 12 hours and up to 3 days.
Turn the dough out onto a floured work surface and, using floured hands, shape into a ball as best you can. Transfer the dough to a piece of parchment paper. Place the ball of dough + parchment inside a medium mixing bowl so the dough doesn't spread out as it rests. Cover and let rest for 30 minutes.
Preheat oven to 450°F (232°C). Place a 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, score the dough with an X. Carefully place the scored dough, still on the parchment, inside the hot pot and cover with lid.
Bake for 25 minutes. Carefully remove the lid and continue baking for 10-15 minutes more until the bread is golden brown.
Carefully remove the bread from the pot and allow to cool on a cooling rack for at least 20 minutes before slicing. Slice and serve with warm pizza sauce or hot honey butter for dipping.