Flaky Puff Crust Pizza Recipe

Introduction

This Flaky Puff Crust Pizza combines the rich, buttery layers of laminated dough with classic pizza toppings for an indulgently crisp and tender bite. Perfect for home cooks looking to elevate their pizza game with a delicate pastry-like crust.

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 using the large holes of a box grater onto a sheet of parchment or wax paper. Fold the parchment in half to cover the butter, then freeze for at least 30 minutes or up to several days.
2. Step 2: Measure your flour carefully. In a large bowl, whisk together the flour, yeast, salt, and sugar. Add lukewarm water and olive oil, then stir with a flexible spatula until only a few dry spots remain.
3. Step 3: Knead the dough gently in the bowl to combine, then transfer to a lightly floured surface. Continue kneading for 1 to 2 minutes to form a homogenous but slightly rough dough. Cover and let rise at room temperature for 30 minutes until puffy.
4. Step 4: Roll the risen dough into a roughly 10″ x 13″ rectangle, positioning one short side closest to you.
5. Step 5: Quickly sprinkle most of the frozen grated butter over the dough, reserving 1 tablespoon. Press the butter into the dough gently. Fold the left third of the dough to the center, then fold the right third over it (letter fold). Roll lightly to widen the dough to about 4″.
6. Step 6: Sprinkle the remaining butter on top, press to adhere. Fold the top third down to the center, then bring the bottom third up over it. Pinch the seam lightly and press the dough into a 1-inch thick rectangle.
7. Step 7: Roll the dough into a large rectangle until it resists and snaps back. Cover and rest for 15 minutes.
8. Step 8: Preheat your oven to 475°F with a rack in the center.
9. Step 9: Uncover the dough and continue rolling until about 13″ x 18″. Pop any bubbles gently with a knife and dust buttery spots with flour. If the dough warms or sticks, chill it covered for 10-15 minutes.
10. Step 10: Transfer the dough to an ungreased 13″ x 18″ pizza pan and stretch it gently toward the edges. Cover and rest for 15 minutes.
11. Step 11: Push the dough to cover the pan edges and halfway up the sides. Cover again and rest for 15 to 30 minutes until puffy at the edges.
12. Step 12: Spread pizza sauce evenly over the dough, nearly to the edges. Sprinkle Parmesan cheese followed by shredded mozzarella, then fresh mozzarella cubes.
13. Step 13: Bake on the center rack for 15 to 17 minutes until cheese melts and browns and exposed dough is golden. Pop large bubbles if needed halfway through baking.
14. Step 14: While baking, mix olive oil, minced basil, lemon juice, grated garlic, salt, and red pepper flakes in a small bowl for the garlic-basil oil. Set aside.
15. Step 15: Remove pizza from oven and loosen any cheese stuck to the pan edges with a spatula.
16. Step 16: Transfer pizza to a wire rack. Sprinkle extra Parmesan and drizzle generously with 1 to 2 tablespoons of garlic-basil oil. Let cool 3 to 5 minutes before slicing and serving.

Tips & Variations

• Keep the butter cold when laminating to ensure flaky layers in the crust.
• For extra toppings like pepperoni or vegetables, add them on top of the mozzarella before baking.
• If you don’t have a Crispiest Crust Pizza Pan, use a half-sheet baking pan as an alternative.
• Pop any large air bubbles during baking to prevent overly raised spots in the crust.

Storage

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

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 as a substitute, producing a slightly different but still delicious pizza crust.

How important is the butter lamination step?

Lamination creates the signature flaky puff in the crust by layering cold butter within the dough. Skipping this step will result in a more traditional pizza crust texture rather than a flaky one.

Flaky Puff Crust Pizza Recipe

Print Recipe

★★★★★

4.8 from 68 reviews

This Flaky Puff Crust Pizza recipe combines a beautifully laminated, buttery puff pastry-style crust with classic pizza toppings including rich tomato sauce, Parmesan, and a mix of shredded and fresh mozzarella. The dough is carefully prepared with layers of cold butter to create a light, crispy, and flaky base that bakes up golden and tender. Finished with a fragrant garlic-basil oil drizzle, this pizza offers a gourmet, homemade experience for pizza lovers wanting something special and flaky yet cheesy and satisfying.

• Author: Elias
• Prep Time: 40 minutes
• Cook Time: 17 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 large 13 x 18 inch pizza, serves 4-6 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

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

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: Using the large holes of a box grater, grate the cold butter onto a sheet of parchment or wax paper in an even layer. Fold the parchment in half to cover the butter, then transfer the packet to the freezer until you’re ready to laminate, at least 30 minutes or up to several days.
2. Make the dough: Weigh or measure the flour and whisk it together with yeast, salt, and sugar in a large bowl. Add lukewarm water and olive oil; stir with a flexible spatula until only a few dry patches of flour remain.
3. Knead the dough: Knead in the bowl to bring it together, then transfer to a lightly floured surface and knead 1 to 2 minutes until forming a homogenous but slightly craggy dough. Cover and let rise at room temperature for 30 minutes until noticeably puffy but not doubled in size.
4. Roll out dough for lamination: Transfer dough to floured surface and roll into approximately 10″ x 13″ rectangle with short side facing you.
5. First fold and butter application: Sprinkle most of the frozen grated butter over the dough, reserving about 1 tablespoon. Press butter lightly to adhere. Fold the left third of the dough toward the center, then fold the right third over to cover (letter fold). Gently roll or press to widen to about 4″.
6. Second butter layer and fold: Sprinkle the remaining butter over dough and press to adhere. Fold the top third down toward center, then fold the bottom third up over this. Pinch and press seam, forming a roughly 1″ thick rectangle.
7. Roll and rest the dough: Roll dough into a large rectangle until it begins to resist and snaps back. Cover and rest for 15 minutes.
8. Preheat oven: While dough rests, preheat oven to 475°F with rack in center position.
9. Roll out the dough to final size: Continue rolling the dough to approximately 13″ x 18″ (size of Crispiest Crust Pizza Pan or half-sheet pan). Pop any bubbles gently and dust buttery spots with flour. If dough becomes too warm or sticky, chill 10-15 minutes in fridge.
10. Transfer to pizza pan and rest: Transfer dough to an ungreased 13″ x 18″ pizza pan, stretching to edges. Cover and rest 15 minutes.
11. Stretch and final rest: Push dough to touch edges and corners, reaching halfway up side walls. Cover and rest additional 15-30 minutes until edges are puffed.
12. Top pizza: Spread pizza sauce evenly almost to edges. Sprinkle Parmesan cheese, then distribute shredded mozzarella followed by cubed fresh mozzarella evenly over the surface.
13. Bake the pizza: Bake on center rack for 15 to 17 minutes until cheese is melted, browned in spots, and exposed dough is golden. Pop any large bubbles halfway through baking if necessary.
14. Prepare garlic-basil oil: While pizza bakes, mix olive oil, fresh minced basil, lemon juice, grated garlic, pinch of salt, and optional red pepper flakes in a small bowl. Set aside.
15. Remove pizza from oven: Use a spatula to loosen any cheese stuck around pan edges.
16. Finish and serve: Transfer pizza to wire rack, sprinkle with additional Parmesan, and drizzle 1 to 2 tablespoons of garlic-basil oil evenly over the top. Let cool 3 to 5 minutes before slicing. Reserve remaining oil for future use. To reheat leftovers, wrap in foil and heat at 350°F for about 10 minutes.

Notes

• Ensure butter is very cold before grating and laminating for best flaky layers.
• If dough becomes too warm or sticky while rolling, chill in the fridge to ease handling.
• You can add additional toppings like pepperoni or vegetables after the cheeses before baking.
• Use a pizza pan with raised sides to help the dough develop height and crisp edges.
• To avoid large bubbles while baking, check halfway through and gently pop big bubbles with a knife tip.
• Leftover pizza reheats beautifully wrapped in foil at 350°F for about 10 minutes.

Keywords: Flaky puff crust pizza, laminated dough pizza, homemade pizza, Italian pizza, puff pastry pizza crust, mozzarella pizza, garlic basil oil pizza