Name: Flaky Puff Crust Pizza Recipe
Prep time: 45 min
Cook time: 17 min
Total time: 1 h 2 min
Cuisine: Italian
Ingredients: 4 tablespoons (57g) butter, cold; 2 1/2 cups plus 1 tablespoon (300g) King Arthur ‘00’ Pizza Flour or 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) shredded mozzarella cheese, preferably whole milk (about 2 cups); 4 ounces (114g) fresh mozzarella cheese, cubed into 1/4″ pieces (about 1 cup); 1/4 cup (50g) extra-virgin olive oil; 2 heaping tablespoons (10g) fresh basil, 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

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Introduction

This flaky puff crust pizza combines the light, buttery layers of laminated dough with rich, melty cheese and vibrant basil-garlic oil for a truly indulgent homemade treat. Perfect for a weekend baking project that yields impressive results, it’s a fresh twist on classic pizza that’s sure to delight your family and friends.

A rectangular pizza cut into 12 square slices is placed on a white wooden board on a white marbled surface. The pizza has a golden-brown crust with a thick layer of melted yellow cheese and small patches of red tomato sauce beneath it. Green herb bits are sprinkled evenly on top, adding a fresh touch of color. Two woman's hands are seen reaching to pick up slices from opposite corners. To the left, there is a white bowl filled with a green herb oil mixture with a spoon inside it, and below that, a small white plate holding a wedge of hard cheese with some grated cheese around it. Part of a plain white plate is visible to the right, completing the clean presentation. 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 using the large holes of a box grater 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 in advance.
Step 2: In a large bowl, whisk together the flour, yeast, salt, and sugar. Add lukewarm water and olive oil, stirring with a flexible spatula until a few dry patches remain.
Step 3: Knead the dough in the bowl to bring it together, then turn it onto a lightly floured surface. Knead for 1-2 minutes until smooth but slightly craggy. Cover and let rise at room temperature for 30 minutes until puffy.
Step 4: Roll the risen dough on a lightly floured surface into a roughly 10″ x 13″ rectangle with the short side closest to you.
Step 5: Quickly sprinkle most of the frozen grated butter over the dough, reserving about 1 tablespoon. Press the butter gently into the dough. Fold the left third toward the center, then the right third over it (letter fold). Press gently to widen the rectangle to about 4″.
Step 6: Sprinkle the remaining grated butter over the dough, press to adhere, then fold the top third down and the bottom third up over it. Pinch the seam gently to seal without pinching the sides, pressing the dough into a 1″ thick rectangle.
Step 7: Roll the dough into a large rectangle until it resists and snaps back. Cover and rest for 15 minutes.
Step 8: Preheat the oven to 475°F with a rack in the center.
Step 9: Roll the dough to about 13″ x 18″, the size of your pizza pan. Pop any bubbles with a sharp knife and dust buttery spots with flour. If dough warms or becomes sticky, chill for 10-15 minutes.
Step 10: Transfer dough to an ungreased 13″ x 18″ pizza pan, stretch to edges, cover, and rest for 15 minutes.
Step 11: Stretch dough again to reach edges and halfway up sides. Cover and rest for another 15 to 30 minutes until puffy at edges.
Step 12: Spread pizza sauce evenly over dough to near edges. Sprinkle Parmesan, then evenly top with shredded and cubed mozzarella cheeses.
Step 13: Bake on center rack for 15 to 17 minutes until cheese melts and browns, and crust is golden. Pop large bubbles if needed halfway through baking.
Step 14: While baking, combine olive oil, basil, lemon juice, garlic, salt, and red pepper flakes (if using) in a small bowl to make garlic-basil oil.
Step 15: Remove pizza from oven and loosen cheese edges from pan with a spatula.
Step 16: Transfer pizza to a wire rack. Sprinkle more 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 cold, grated butter to create flaky layers like puff pastry in your dough for a unique texture.
Add your favorite toppings such as pepperoni, sautéed vegetables, or mushrooms after the cheese layer before baking.
If the dough gets too warm and sticky during rolling, chill it briefly to make handling easier.
For an extra crisp crust, bake the pizza on a preheated pizza stone instead of a pan.

Storage

Store leftover pizza slices wrapped in aluminum foil in the refrigerator for up to 3 days. To reheat, place wrapped slices in a 350°F oven for about 10 minutes until warmed through, ensuring the crust stays flaky and crisp.

How to Serve

A single slice of cheese pizza with a bite taken out of the side rests on a white plate, showing a golden brown crust with slightly crispy edges. The pizza has a layer of melted, bubbly cheese with some browned spots, topped with small pieces of green herbs and scattered grated cheese on top. The plate sits on a white marbled surface with some crumbs around it. In the background, there is a wooden board holding more pizza slices, and a glass of light amber beer with foam at the top, next to a bottle cap. A white dish with a green herb oil sauce and a spoon is partially visible near the lower left corner, and a cloth with a green edge is in the lower right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and butter in advance. The grated butter can be frozen for several days, and the dough can be refrigerated after the first rise for up to 24 hours before lamination and shaping.

What if I don’t have ’00’ flour?

You can substitute with unbleached all-purpose flour for this recipe. While ’00’ flour gives a slightly softer, tender crust, all-purpose flour will still produce a delicious flaky pizza.