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Flaky Puff Crust Pizza Recipe

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★★★★★

4.6 from 85 reviews

This Flaky Puff Crust Pizza features a buttery, laminated dough that creates a beautifully crisp and flaky crust, topped with a rich blend of pizza and Parmesan cheeses, a fresh tomato sauce, and finished with a flavorful garlic-basil oil drizzle. The multilayered dough technique gives the pizza a unique lightness and texture, making it a delightful homemade pizza experience.

Ingredients

Scale

Dough and Butter Lamination

  • 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

Toppings

  • 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)

Garlic-Basil Oil

  • 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

  1. Prepare the butter for lamination: Grate the cold butter using the large holes of a box grater onto parchment or wax paper in an even layer. Fold the paper over the butter and freeze for at least 30 minutes or up to several days until ready to laminate.
  2. Make the dough: Whisk together the flour, instant yeast, salt, and sugar in a large bowl. Add lukewarm water and olive oil, stirring with a flexible spatula until a few dry patches remain. Knead inside the bowl and then on a floured surface for 1 to 2 minutes until a cohesive, craggy dough forms. Cover and let rise at room temperature for 30 minutes until puffy.
  3. Lamination step one: Roll risen dough on a floured surface to roughly 10″ x 13″. Sprinkle most of the frozen grated butter over the dough, gently pressing it to adhere. Fold the left third over the center, then the right third over to create a letter fold. Roll lightly to widen to about 4″.
  4. Lamination step two: Sprinkle remaining grated butter over the dough, pressing to adhere. Fold the top third down, then the bottom third over it. Pinch the seam gently and press into a 1″ thick rectangle.
  5. First rest and rolling: Roll the dough into a large rectangle until resistance and snapping back is felt. Cover and rest for 15 minutes.
  6. Final rolling and shaping: Roll dough to approximately 13″ x 18″ (size of pizza pan). Pop any surface bubbles and dust buttery spots with flour as needed. If dough becomes too warm or sticky, chill in refrigerator for 10-15 minutes. Transfer dough to ungreased pizza pan and stretch to edges. Cover and rest 15 minutes.
  7. Final proof: Stretch dough to touch all edges and sides of pan, reaching halfway up the side walls. Cover and rest an additional 15 to 30 minutes until visibly puffy around edges.
  8. Apply toppings: Spread pizza sauce evenly nearly to edges. Sprinkle Parmesan cheese over sauce, then distribute shredded mozzarella followed by cubed fresh mozzarella evenly.
  9. Bake the pizza: Preheat oven to 475°F with rack in center. Bake pizza for 15 to 17 minutes until cheese melts and browns in spots and exposed crust is golden. Pop large bubbles mid-bake if needed.
  10. Prepare garlic-basil oil: While baking, mix olive oil, minced basil, lemon juice, grated garlic, salt, and optional red pepper flakes in a small bowl. Set aside.
  11. Finish the pizza: Remove pizza from oven and loosen any cheese stuck to pan edges. Transfer pizza to a wire rack. Sprinkle extra Parmesan and generously drizzle 1 to 2 tablespoons of garlic-basil oil over the top. Let cool 3 to 5 minutes before slicing.
  12. Reheating leftovers: Wrap leftover pizza slices in aluminum foil and warm in a 350°F oven for about 10 minutes until heated through.

Notes

  • Use cold butter and keep it frozen until lamination to achieve a flaky puff crust.
  • If your dough becomes too soft or sticky while rolling, refrigerate it briefly to firm up.
  • For best results, use a Crispiest Crust Pizza Pan or a half-sheet pan sized 13″ x 18″.
  • Pop large bubbles with a knife during rolling or halfway through baking to ensure even crust thickness.
  • You can add toppings like pepperoni or vegetables before baking, but keep in mind the recipe’s original balance of cheeses and sauce.
  • The garlic-basil oil adds fresh flavor and a finishing touch, don’t skip it.
  • Let the pizza cool slightly on a wire rack to prevent soggy crust from steam.

Keywords: Flaky puff crust pizza, laminated dough pizza, homemade pizza, crispy pizza crust, garlic basil oil pizza

Find it online: https://frommamamaya.com/flaky-puff-crust-pizza-recipe/