Print

Flaky Puff Crust Pizza Recipe

Print Recipe

★★★★★

4.5 from 82 reviews

This Flaky Puff Crust Pizza recipe features a buttery, laminated dough that creates an irresistibly flaky and tender crust with a crispy exterior. Topped with classic pizza sauce, Parmesan, shredded and fresh mozzarella cheeses, and finished with a fragrant garlic-basil oil, this pizza combines rich flavors and textures for a delightful homemade pie.

Ingredients

Scale

Dough and Butter

  • 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

Toppings

  • 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)

Garlic-Basil Oil

  • 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

Instructions

  1. Prepare the Butter for Lamination: Using the large holes of a box grater, grate the cold butter evenly onto parchment or wax paper, fold to cover, and freeze for at least 30 minutes or up to several days. This step readies the butter for lamination creating layers in the dough.
  2. Make the Dough: Weigh or spoon the flour into a large bowl and whisk together with yeast, salt, and sugar. Add lukewarm water and olive oil, stirring until mostly combined with a few dry spots remaining. Knead briefly in the bowl and then on a floured surface until the dough is uniform but somewhat craggy, about 1 to 2 minutes. Cover and let rise at room temperature for 30 minutes until puffy.
  3. Lamination – First Fold: Roll the risen dough to about 10″ x 13″ on a floured surface. Quickly sprinkle most of the frozen grated butter over the dough and gently press it to adhere. Fold the left third of the dough toward the center, then fold the right side over it (letter fold). Pat or roll to widen to approximately 4″.
  4. Lamination – Second Fold: Sprinkle the remaining butter evenly over the dough and press to adhere. Fold the dough into thirds, bringing the top third to center and folding the bottom third over the top. Pinch the seam gently and press the dough into a 1″ thick rectangle.
  5. Rolling and Resting: Roll the dough into a large rectangle until it resists and snaps back. Cover and rest for 15 minutes to relax the gluten.
  6. Preheat Oven: While resting, preheat your oven to 475°F and place a rack in the center.
  7. Final Roll Out: Uncover the dough and roll it out to roughly 13″ x 18″, the size of your pizza pan or half-sheet pan. Pop any surface bubbles with a sharp tool and dust buttery spots with flour to prevent sticking. Chill if too warm or sticky.
  8. Transfer and Rest Again: Place the dough on an ungreased 13″ x 18″ pizza pan and gently stretch it to cover the pan, extending halfway up the side walls. Cover and let rest for 15 minutes, then gently stretch to fit edges and cover again for another 15 to 30 minutes until puffy around edges.
  9. Top the Pizza: Spread pizza sauce evenly near the edges, sprinkle with Parmesan, then layer shredded mozzarella and cubed fresh mozzarella evenly over the top.
  10. Bake the Pizza: Bake on the center oven rack for 15 to 17 minutes until the cheese is melted and browned in spots and the crust is golden brown. Pop large bubbles during baking to prevent excessive puffing.
  11. 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 and set aside for finishing the pizza.
  12. Finish the Pizza: Remove pizza from oven and use a spatula to loosen cheese at edges. Transfer to a wire rack and sprinkle additional Parmesan cheese. Drizzle 1 to 2 tablespoons of garlic-basil oil generously over the top. Let cool for 3 to 5 minutes before slicing and serving.
  13. Reheat Leftovers: To reheat leftover slices, wrap them in aluminum foil and heat in a 350°F oven for about 10 minutes until warmed through.

Notes

  • Use cold butter and freeze it grated for easy lamination.
  • ‘00’ pizza flour is preferred, but all-purpose flour works well.
  • Maintain lukewarm water temperature for optimal yeast activation.
  • Handle the dough gently to maintain layers without overworking.
  • If dough gets too warm while rolling, chill it to firm up for easier handling.
  • Bubbles that form during baking can be popped to avoid large uneven pockets.
  • Garlic-basil oil adds a fresh, flavorful finish but reserve some for other uses.
  • Fresh mozzarella should be cubed small to distribute evenly and melt well.
  • Stretching dough to edges and resting creates a puffy crust edge typical of this style.

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

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