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Flaky Puff Crust Pizza Recipe

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★★★★★

4.9 from 146 reviews

This Flaky Puff Crust Pizza recipe delivers a crispy, buttery pizza base made with a laminated dough technique using cold grated butter. The crust is puffed and flaky, topped with savory pizza sauce, a blend of shredded and fresh mozzarella, and Parmesan cheese. A fragrant garlic-basil oil is drizzled on top after baking to enhance the flavors. Ideal for pizza lovers who want a textured, flavorful crust paired with classic toppings.

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 Butter for Lamination: Grate the cold butter using the large holes of a box grater onto a sheet of parchment or wax paper in an even layer. Fold the parchment in half to cover the butter and place the packet in the freezer for at least 30 minutes or up to several days in advance.
  2. Make the Dough: Weigh or measure the flour and whisk it with the instant yeast, salt, and sugar in a large bowl. Add the lukewarm water and olive oil, stirring with a spatula until just combined with a few dry flour spots remaining.
  3. Knead the Dough: Knead in the bowl briefly, then transfer to a floured surface. Knead lightly for 1–2 minutes to form a homogenous but textured dough. Cover and let rise at room temperature for 30 minutes until puffy but not doubled.
  4. Roll Dough for Lamination: On a floured surface, roll dough to about 10″ x 13″, with a short side nearest you.
  5. First Butter Layer and Letter Fold: Sprinkle most of the frozen grated butter over the dough, reserving 1 tablespoon in the freezer. Press butter into the dough, fold the left third over center, then the right third over that (letter fold). Roll gently to widen to about 4″.
  6. Second Butter Layer and Fold: Sprinkle remaining butter on top, press to adhere. Fold top third down, bottom third up, pinch the seam together, and press into a 1″ thick rectangle.
  7. Roll and Rest Dough: Roll dough into a large rectangle until resistance is felt. Cover and rest for 15 minutes.
  8. Preheat Oven: Preheat the oven to 475°F placing a rack in the center.
  9. Continue Rolling Dough: Uncover and roll dough to roughly 13″ x 18″. Pop any bubbles with a knife and dust butter spots with flour. Chill briefly if dough becomes too warm or sticky.
  10. Transfer and Rest Dough on Pan: Transfer dough to an ungreased 13″ x 18″ Crispiest Crust Pizza Pan, stretch to edges. Cover and rest 15 minutes.
  11. Final Dough Stretch and Rest: Stretch dough to touch all pan edges and halfway up side walls. Cover and rest 15–30 minutes until puffy around edges.
  12. Add Toppings: Spread pizza sauce nearly to edges, sprinkle Parmesan, then evenly distribute shredded and cubed mozzarella cheeses. Optionally add other toppings at this stage.
  13. Bake the Pizza: Bake on center rack for 15–17 minutes until cheese is melted and browned and dough is golden. Pop any large bubbles halfway through baking if needed.
  14. Prepare Garlic-Basil Oil: While baking, combine olive oil, minced basil, lemon juice, grated garlic, salt, and optional red pepper flakes in a small bowl. Set aside.
  15. Remove Pizza and Loosen Edges: Take pizza from oven and use a spatula to unstick any cheese from pan edges.
  16. Finish and Serve: Transfer pizza to a wire rack, sprinkle extra Parmesan, and drizzle 1–2 tablespoons of garlic-basil oil over the top. Let cool 3–5 minutes before slicing. Reserve leftover oil for other uses. Reheat leftover slices wrapped in foil at 350°F for about 10 minutes.

Notes

  • Butter must be cold to create a flaky laminated dough texture.
  • The lamination process involves folding butter into dough to create layers, similar to puff pastry techniques.
  • Using a ‘00’ pizza flour yields a slightly different texture than all-purpose; both work well.
  • If dough becomes sticky during rolling, chill briefly in the fridge to firm up.
  • For alternate pan types, adjust dough size and resting times accordingly.
  • Leftover garlic-basil oil can be used as a flavorful drizzle on salads or vegetables.
  • Reheat leftover pizza in the oven wrapped in foil to maintain crispness.
  • Optional red pepper flakes add a mild heat, adjust to taste.

Keywords: puff crust pizza, laminated dough pizza, flaky pizza crust, homemade pizza, garlic basil oil pizza, pizza with mozzarella, pizza with Parmesan

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