King Arthur’s Puff Pastry Pizza, named Recipe of the Year 2026, is unlike any pizza you’ve ever made at home. This copycat version recreates the bakery-style magic: a laminated, buttery dough that bakes up shatteringly crisp on the outside with airy, flaky layers inside—somewhere between croissant dough and pan pizza. Finished with classic mozzarella, Parmesan, and a bright garlic-basil oil, it’s indulgent, dramatic, and absolutely worth the effort.
Why Everyone Will Love This Pizza
- Ultra-crispy, buttery laminated crust
- Puff-pastry texture without store-bought pastry
- Sheet-pan style = perfect for sharing
- Rich but balanced with fresh basil and lemon
- Restaurant-quality results at home
What Makes This Pizza Special?
This pizza uses a lamination technique—grated frozen butter folded directly into the dough—to create visible layers that puff and crisp in the oven. Unlike traditional pizza dough, this method traps steam between butter layers, giving the crust its signature flake and crunch. The result is a pizza that crackles when sliced and stays crisp even under sauce and cheese.
Key Tips Before You Start
- Freeze the grated butter completely—this is essential
- Work quickly during lamination to keep butter cold
- Rest the dough whenever it resists rolling
- Use a metal pan for maximum crispiness
- Don’t overload with toppings; let the crust shine
Frequently Asked Questions
Is this the same as puff pastry?
Not exactly. It’s a laminated yeast dough, which combines pizza dough structure with puff-style layering.
Can I use regular all-purpose flour?
Yes. ‘00’ pizza flour gives extra tenderness, but all-purpose flour works perfectly.
Can I make the dough ahead?
Yes. The laminated dough can be refrigerated overnight before final rolling.
What pan works best?
A 13″ x 18″ sheet pan or King Arthur’s Crispiest Crust Pizza Pan is ideal.
Can I add toppings like pepperoni?
Yes—add sparingly so the crust stays crisp.
How to Store
Store leftover pizza slices wrapped tightly in foil in the refrigerator for up to 3 days.
How to Reheat
Wrap slices in foil and heat in a 350°F oven for 10 minutes until hot and crisp again. Avoid the microwave.
Ingredients
Dough
- 4 Tbsp (57g) cold butter, grated and frozen
- 2½ cups + 1 Tbsp (300g) ‘00’ pizza flour or all-purpose flour
- 2¼ tsp instant yeast
- 1¼ tsp table salt
- ½ tsp granulated sugar
- ¾ cup (170g) lukewarm water (98–110°F)
- 1 Tbsp extra-virgin olive oil
Toppings
- ⅔ cup pizza sauce
- ¼ cup grated Parmesan, plus more for finishing
- 8 oz shredded whole-milk mozzarella (about 2 cups)
- 4 oz fresh mozzarella, cubed
Garlic-Basil Oil
- ¼ cup extra-virgin olive oil
- 2 Tbsp fresh basil, minced
- ½–1 tsp lemon juice, to taste
- ½ clove garlic, grated
- Pinch of salt
- Pinch of red pepper flakes (optional)
How to Make King Arthur’s Puff Pastry Pizza
- Grate the cold butter using the large holes of a box grater. Spread evenly on parchment, fold to enclose, and freeze for at least 30 minutes (or up to several days).
- In a large bowl, whisk flour, yeast, salt, and sugar. Add water and olive oil. Stir until mostly combined with a few dry patches remaining.
- Knead briefly (1–2 minutes) until a rough, craggy dough forms. Cover and let rise at room temperature for 30 minutes, until puffy.
- Roll dough into a rough 10″ x 13″ rectangle. Sprinkle most of the frozen butter evenly over the surface and press gently to adhere.
- Fold the dough like a letter: left third over center, right third over that. Gently press or roll to widen slightly.
- Sprinkle remaining butter over dough. Fold top third down, bottom third up. Press gently into a 1-inch-thick rectangle.
- Roll dough into a larger rectangle. If it resists or snaps back, cover and rest 15 minutes. Continue until dough reaches 13″ x 18″.
- If butter softens or leaks, refrigerate for 10–15 minutes.
- Transfer dough to an ungreased sheet pan. Stretch gently to edges. Cover and rest 15 minutes, then stretch again to fill pan and reach halfway up the sides. Rest another 15–30 minutes, until puffy.
- Preheat oven to 475°F, rack in center.
- Spread sauce nearly to edges. Sprinkle Parmesan, then shredded mozzarella, followed by cubed fresh mozzarella.
- Bake for 15–17 minutes, until cheese is bubbling and crust is deeply golden. Pop large bubbles if needed.
- Stir all oil ingredients together while pizza bakes.
- Transfer pizza to a wire rack. Sprinkle with Parmesan and drizzle 1–2 Tbsp garlic-basil oil over the top. Cool 3–5 minutes, then slice and serve.
Flavor Variations
- Pepperoni: Add thin slices under the cheese
- White pizza: Skip sauce, add ricotta and lemon zest
- Veggie: Mushrooms, olives, or roasted peppers (sparingly)
- Spicy: Extra chili flakes or hot honey drizzle
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