Flaky Puff Crust Pizza Recipe

Introduction

This flaky puff crust pizza offers a delightful twist on the classic pie, featuring a buttery, laminated dough that bakes up crisp and tender. Topped with rich mozzarella and Parmesan cheeses, fresh basil, and a flavorful garlic-infused oil, it’s a homemade treat worth savoring.

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

1. 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 and freeze for at least 30 minutes or up to several days.
2. Step 2: Weigh or measure your flour, then whisk together the flour, yeast, salt, and sugar in a large bowl. Add the lukewarm water and olive oil, stirring with a flexible spatula until just combined with some dry flour patches remaining.
3. Step 3: Knead the dough in the bowl to bring it together, then transfer to a lightly floured surface. Knead lightly for 1 to 2 minutes until homogenous but still slightly rough. Cover and let it rise at room temperature for 30 minutes until noticeably puffy.
4. Step 4: Roll the risen dough on a floured surface into a rectangle about 10″ x 13″.
5. Step 5: Quickly sprinkle most of the frozen grated butter over the dough, reserving about 1 tablespoon, and gently press it in. Fold the left third of the dough toward the center, then fold the right third over it (letter fold). Press the dough wider to about 4″.
6. Step 6: Sprinkle the remaining butter on top, press gently, then fold the top third down and the bottom third up to cover, pinching the seam lightly without sealing the sides. Press the dough into a 1″-thick rectangle.
7. Step 7: Roll the dough into a large rectangle until it resists and snaps back, then rest covered for 15 minutes.
8. Step 8: Preheat the oven to 475°F with a rack in the center.
9. Step 9: Continue rolling the dough to about 13″ x 18″. Pop any bubbles with a sharp knife and dust buttery spots with flour. Chill briefly if it becomes too warm or sticky.
10. Step 10: Transfer the dough to an ungreased 13″ x 18″ pizza pan and push it toward the edges. Cover and rest for 15 minutes.
11. Step 11: Stretch the dough to touch all pan edges and corners, reaching halfway up the side walls. Cover and rest 15 to 30 minutes until puffy at the edges.
12. Step 12: Spread pizza sauce evenly over the dough, sprinkle Parmesan, then layer grated mozzarella and cubed mozzarella evenly. Add additional toppings if desired.
13. Step 13: Bake on the center rack for 15 to 17 minutes until cheese is melted and golden brown and dough is crisp. Pop any large bubbles halfway through baking.
14. Step 14: While baking, combine olive oil, basil, lemon juice, grated garlic, salt, and optional red pepper flakes in a small bowl for the garlic-basil oil.
15. Step 15: Remove pizza from the oven and loosen any cheese stuck to the pan edges with a spatula.
16. Step 16: Transfer pizza to a wire rack. Sprinkle with extra Parmesan and drizzle 1 to 2 tablespoons of garlic-basil oil on top. Let cool 3 to 5 minutes before slicing. To reheat leftovers, wrap slices in foil and warm in a 350°F oven for about 10 minutes.

Tips & Variations

• Keep the butter cold and grated to help create layers for that perfect flaky puff crust.
• If you don’t have a Crispiest Crust Pizza Pan, use a half-sheet baking pan or a rimmed baking sheet instead.
• For extra flavor, add toppings like pepperoni, sautéed vegetables, or mushrooms before baking.
• Use whole milk mozzarella for creamier cheese melt and better texture.
• If the dough warms during rolling, chill it briefly to maintain the laminate layers.

Storage

Store leftover pizza slices wrapped tightly in aluminum foil in the refrigerator for up to 3 days. Reheat in a 350°F oven wrapped in foil for about 10 minutes until warmed through to preserve the crust’s crispness and cheese melt.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of ‘00’ pizza flour?

Yes, regular unbleached all-purpose flour works well and produces a delicious crust, though the texture may be slightly different but still excellent.

Why is the dough laminated with butter?

Laminating the dough with cold butter creates layers that puff and flake during baking, resulting in a light, crispy, and tender crust unlike traditional pizza dough.

Flaky Puff Crust Pizza Recipe

Print Recipe

★★★★★

5 from 90 reviews

This Flaky Puff Crust Pizza recipe features a uniquely laminated dough technique incorporating cold grated butter for an exceptionally flaky and tender crust. Topped with a flavorful pizza sauce, a blend of grated and cubed mozzarella cheeses, and finished with a fresh garlic-basil olive oil drizzle, this pizza offers a deliciously crispy yet tender texture and rich, savory flavor. The method combines yeast-risen dough with lamination inspired by pastry techniques, baked to golden perfection in the oven.

• Author: Yana
• Prep Time: 1 hour 10 minutes
• Cook Time: 15-17 minutes
• Total Time: 1 hour 25-30 minutes
• Yield: 1 large 13″ x 18″ pizza (8 slices) 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Dough and 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

For the Topping

• 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)

For the 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: Using the large holes of a box grater, grate the cold butter onto parchment or wax paper in an even layer. Fold the parchment over the butter and freeze for at least 30 minutes or up to several days until ready to laminate.
2. Make the dough: Weigh or measure the flour, then whisk together in a large bowl with yeast, salt, and sugar. Add lukewarm water and olive oil, stirring until just combined with some dry patches remaining.
3. Knead the dough: Knead the dough in the bowl briefly to bring it together. Transfer to a lightly floured surface and knead 1-2 minutes until a homogenous but craggy dough forms. Cover and let rise at room temperature for 30 minutes until visibly puffy.
4. Lamination step 1: Roll the risen dough into a roughly 10″ x 13″ rectangle. Sprinkle most of the frozen grated butter over the dough and press it gently to adhere. Fold one-third of the dough from the left toward the center, then fold the right third over it (letter fold). Roll or press into a 4″ wide rectangle.
5. Lamination step 2: Sprinkle remaining grated butter over the dough and press it gently in. Fold the dough in thirds vertically (top third to center, bottom third over top), seal the seam gently, and press into about a 1″ thick rectangle.
6. Rest the dough: Roll the dough into a large rectangle until it resists and snaps back. Cover and rest for 15 minutes.
7. Preheat oven and continue rolling: While dough rests, preheat oven to 475°F and position rack in center. Then roll dough to roughly 13″ x 18″, popping any air bubbles with a knife and dusting buttery spots with flour as needed. If dough becomes sticky or warm, chill it briefly.
8. Prepare the pan and proof dough: Transfer dough to an ungreased 13″ x 18″ pizza pan, stretching it to edges and halfway up the side walls. Cover and let rest 15 minutes. Then push/stretch to edges again, cover and rest 15-30 more minutes until puffy at edges.
9. Top the pizza: Spread pizza sauce evenly over the dough almost to the edges. Sprinkle grated Parmesan, then evenly distribute shredded mozzarella and cubed fresh mozzarella on top.
10. Bake the pizza: Bake on center rack for 15 to 17 minutes until cheese is melted, bubbly, and browned in spots, and crust is golden. Pop any large bubbles with a knife halfway through baking if needed.
11. Make garlic-basil oil: While pizza bakes, combine olive oil, minced basil, lemon juice, grated garlic, salt, and optional red pepper flakes in a small bowl and set aside.
12. Remove and loosen pizza: Remove pizza from oven and use a spatula to unstick any cheese that attached to pan edges.
13. Finish and serve: Transfer pizza to a wire rack, sprinkle additional Parmesan, and drizzle 1-2 tablespoons of garlic-basil oil over the top. Let cool 3-5 minutes before slicing and serving. Reheat leftovers wrapped in foil at 350°F for about 10 minutes.

Notes

• Grating the butter cold and freezing it allows for easy lamination to create the flaky puff crust.
• If the dough becomes too sticky or warm during rolling, chill it briefly in the refrigerator to firm up.
• This recipe uses a letter fold lamination technique similar to puff pastry to develop flakiness.
• The pizza pan size (13″ x 18″) is important for shaping; a half-sheet pan can be used as an alternative.
• Adding fresh garlic-basil oil after baking adds brightness and flavor contrast to the rich cheese and buttery crust.
• For extra toppings like pepperoni or vegetables, add them on top of the cheeses before baking.
• To reheat, wrap leftover slices in foil and warm at 350°F for about 10 minutes to avoid sogginess.

Keywords: puff crust pizza, flaky pizza dough, laminated pizza dough, homemade pizza, cheesy pizza, garlic basil oil, Italian pizza recipe