Introduction

This flaky puff crust pizza combines the rich, buttery layers of laminated dough with classic pizza toppings for a delightful twist on a favorite dish. The result is a crisp, airy crust that perfectly complements the sauce and melty cheeses. It’s a fun recipe for home cooks who want to impress with a unique pizza experience.

A rectangular pizza cut into ten square slices is placed on a white rectangular board. The pizza has a thick golden-brown crust with a slightly crispy texture. Each slice is topped with melted cheese that is lightly browned in spots, with visible red tomato sauce peeking through underneath. Small green herb pieces are sprinkled evenly across the top. Two woman's hands are holding slices of pizza on opposite corners of the board. Nearby, a white bowl with green herb oil and a spoon sits on the white marbled surface next to a small white plate holding a chunk of hard cheese with some grated cheese scattered around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tablespoons (57g) butter, cold*
2 1/2 cups plus 1 tablespoon (300g) King Arthur ‘00’ Pizza Flour or 2 1/2 cups (300g) King Arthur Unbleached All-Purpose Flour
2 1/4 teaspoons instant yeast
1 1/4 teaspoons (8g) table salt
1/2 teaspoon granulated sugar
3/4 cup (170g) water, lukewarm (98°F to 110°F)
1 tablespoon (12g) extra-virgin olive oil
2/3 cup (151g) pizza sauce
1/4 cup (25g) Parmesan cheese, grated; plus more for sprinkling
8 ounces (227g) mozzarella cheese, shredded; preferably whole milk (about 2 cups)
4 ounces (114g) mozzarella cheese, fresh; cubed into 1/4″ pieces (about 1 cup)
1/4 cup (50g) extra-virgin olive oil
2 heaping tablespoons (10g) basil, fresh and minced
1/2 to 1 teaspoon lemon juice, to taste
1/2 clove garlic, grated
Pinch of table salt
Pinch of red pepper flakes, optional

Instructions

Step 1: Prepare the butter for lamination by grating it with the large holes of a box grater onto parchment or wax paper in an even layer. Fold the parchment to cover the butter and freeze for at least 30 minutes or up to several days.
Step 2: Weigh or measure the flour and whisk it with yeast, salt, and sugar in a large bowl. Add lukewarm water and olive oil, stirring until a few dry patches remain.
Step 3: Knead the dough briefly in the bowl, then on a lightly floured surface, kneading until homogeneous but still somewhat craggy, about 1 to 2 minutes. Cover and let rise at room temperature for 30 minutes until puffy.
Step 4: Roll the risen dough on a floured surface into a 10″ x 13″ rectangle, positioning a short side nearest you.
Step 5: Quickly sprinkle most of the frozen grated butter over the dough, reserving about 1 tablespoon. Press the butter into the dough gently with floured hands. Fold the dough in thirds like a letter, pressing to widen it to around 4″.
Step 6: Spread the remaining frozen butter on top, press to adhere, then fold the dough again into thirds from top and bottom. Pinch the seam but do not seal the sides and flatten into a 1″-thick rectangle.
Step 7: Roll the dough into a large rectangle until it resists or snaps back. Cover and rest for 15 minutes.
Step 8: Preheat the oven to 475°F with a rack in the center during the dough rest.
Step 9: Uncover and roll the dough to about 13″ x 18″. Pop any bubbles that form with a knife and dust buttery spots with flour. If sticky or warm, chill for 10 to 15 minutes.
Step 10: Transfer the dough to an ungreased 13″ x 18″ pizza pan. Stretch it toward the edges, cover, and rest for 15 minutes.
Step 11: Push and stretch dough to touch all edges and halfway up the sides. Cover again and rest 15 to 30 minutes until puffy around edges.
Step 12: Spread pizza sauce evenly nearly to edges. Sprinkle Parmesan, then evenly top with shredded mozzarella and cubed mozzarella.
Step 13: Bake on the center rack for 15 to 17 minutes until cheese is melted and browned and crust is golden. Pop any large bubbles halfway through baking if needed.
Step 14: While baking, mix olive oil, basil, lemon juice, garlic, salt, and red pepper flakes (if using) in a small bowl to make the garlic-basil oil. Set aside.
Step 15: Remove pizza from oven and loosen any cheese stuck to the pan edges with a spatula.
Step 16: Transfer pizza to a wire rack. Sprinkle with additional Parmesan and drizzle 1 to 2 tablespoons of garlic-basil oil over the top. Let cool 3 to 5 minutes before slicing and serving.

Tips & Variations

Use a mix of shredded and fresh mozzarella for the best texture and melt.
Chilling the dough if it gets too warm helps maintain the layers and flakiness.
Additional toppings like pepperoni or vegetables can be added before baking to customize your pizza.
If you don’t have a Crispiest Crust Pizza Pan, a half-sheet pan works well as an alternative.

Storage

Store leftover pizza slices wrapped in aluminum foil in the refrigerator for up to 3 days. To reheat, place the wrapped slices in a 350°F oven for about 10 minutes until warmed through. This helps maintain the crust’s flakiness and cheese melt.

How to Serve

A small square slice of pizza with a golden brown crust sits on a white plate, topped with melted cheese that is lightly browned and bubbly, patches of red tomato sauce, and bits of green herbs scattered on top. Crumbs and small cheese shavings are scattered on the plate. Nearby, a tall glass of amber-colored beer with a foamy head is placed on a white marbled surface, along with a white bowl containing a green herb oil mixture with a spoon resting inside. Part of a wooden board with more pizza slices is visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of pizza flour?

Yes, King Arthur Unbleached All-Purpose Flour works well too and yields great results with this recipe.

Why is the butter grated and frozen before mixing?

Grating cold butter and keeping it frozen allows you to quickly laminate the dough, creating distinct flaky layers similar to puff pastry.