Introduction

This flaky puff crust pizza is a delightful twist on the classic, featuring a buttery, laminated dough that creates airy, crisp layers with every bite. Topped with rich tomato sauce, creamy mozzarella, and a fragrant garlic-basil oil, it’s sure to impress at any meal.

A white rectangular board holds a pizza cut into twelve square pieces with golden brown crust edges, melted cheese covering the top that is slightly browned in spots, and small green herb sprinkles scattered evenly across each piece. Two woman's hands reach in from opposite sides, each holding a slice of pizza. Near the board on the white marbled surface are two white plates stacked with the middle one empty, a small white round dish with a large piece of cheese, and another white bowl filled with green herb oil and a spoon inside it. The whole scene is lit brightly, showing the pizza's crispy texture and melted cheese. 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. Fold the paper to cover the butter and freeze for at least 30 minutes.
Step 2: In a large bowl, whisk together the flour, yeast, salt, and sugar. Add lukewarm water and olive oil, then stir until mostly combined with a few dry patches remaining.
Step 3: Knead the dough in the bowl, then transfer it to a lightly floured surface. Knead for 1 to 2 minutes until a craggy, cohesive dough forms. Cover and let rise at room temperature for 30 minutes until puffy.
Step 4: Roll the dough into a roughly 10″ x 13″ rectangle on a floured surface with one short side closest to you.
Step 5: Sprinkle most of the frozen grated butter over the dough, reserving about 1 tablespoon for later. Press the butter into the dough, then fold the left third toward the center and the right third over it (letter fold). Roll gently to widen to about 4″.
Step 6: Sprinkle the remaining grated butter on top, press to adhere, and fold the dough into thirds again (top third to center, bottom third over top). Pinch the seam lightly and press 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 until about 13″ x 18″. Pop any bubbles and dust buttery spots with flour. If dough gets sticky, chill it briefly in the refrigerator.
Step 10: Transfer dough to an ungreased 13″ x 18″ pizza pan and stretch to edges. Cover and rest 15 minutes.
Step 11: Press dough again to touch all pan edges and sides, cover, and rest 15 to 30 more minutes until puffy at edges.
Step 12: Spread pizza sauce evenly over dough, sprinkle Parmesan, then layer shredded mozzarella followed by fresh mozzarella cubes.
Step 13: Bake on center rack for 15 to 17 minutes until cheese is melted and browned and any exposed dough is golden. Pop large bubbles if needed halfway through baking.
Step 14: While baking, combine extra-virgin olive oil, basil, lemon juice, garlic, salt, and red pepper flakes in a small bowl for the garlic-basil oil.
Step 15: Remove pizza from oven and loosen any cheese stuck to edges with a spatula.
Step 16: Transfer pizza to a wire rack, sprinkle with 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 butter grated finely for easier lamination and better flakiness.
If you don’t have a pizza pan, a half-sheet baking pan works well as an alternative.
Feel free to add toppings like pepperoni or vegetables after the cheese, but avoid overloading to preserve the crust’s crispness.
To reheat leftovers, wrap slices in foil and heat at 350°F for about 10 minutes to maintain texture.

Storage

Store leftover pizza slices in an airtight container in the refrigerator for up to 3 days. To reheat, wrap slices in aluminum foil and warm in a 350°F oven for about 10 minutes until heated through. This method helps preserve the crust’s flaky texture.

How to Serve

A single square slice of pizza with a bite taken from the side sits on a white plate. The pizza has a golden-brown crust with a layer of melted cheese that is bubbly and slightly browned on top, with specks of green herbs scattered across the surface. Crumbs and small shreds of cheese are scattered around the slice on the plate. Nearby, there is a glass of amber-colored beer with some foam at the top, a round white bowl containing olive oil with herbs, and a wooden board holding more slices of the same pizza, all set on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, regular unbleached all-purpose flour works well and will produce a slightly different texture but still delicious results.

Why is the butter grated and frozen before adding to the dough?

Grating and freezing the butter allows it to incorporate in thin layers during lamination, creating the dough’s signature flakiness and puffiness when baked.