Get the recipe for Flaky Puff Crust Pizza: https://bakewith.us/4r8ke51q
Martin’s making the brand-new Recipe of the Year for YOU! It’s a truly groundbreaking sheet-pan pizza with a shatteringly flaky, pastry-like crust that puts it in a category all its own. The distinct layers are made by incorporating frozen grated butter into the dough as it’s rolled and folded several times; this creates sheets of butter that puff and separate the layers as the butter steams. It’s similar to the process of lamination used to make croissants, but in a streamlined, less exacting form. You’ll need to stick around the kitchen to tend to this dough on-and-off for two hours, but the result is a crust that’s rich yet light and crispy (no baking steel necessary!) and like no pizza you’ve tasted before.
Shop this recipe:
Crispiest Crust Pizza Pan: https://bakewith.us/tu1675ug
King Arthur ‘00’ Pizza Flour: https://bakewith.us/cd0ixzj1
All-Purpose Flour: https://bakewith.us/y6qs4h2v
French Rolling Pin: https://bakewith.us/laotdnsq
Giant Spatula: https://bakewith.us/wmkv2ehv
Garlic Oil: https://bakewith.us/dnfy8z6m
Pizza Seasoning: https://bakewith.us/czd89dly
Credits
Host: Martin Philip
Senior Producer: Tucker Adams
Producer: Cecile Dyer
Culinary Producer: Kat Boytsova
Editor: Robert Strype
Multimedia Designer: Matthew Johnson
Editorial Coordinator: Rachel Burcham
Social Media Marketing Manager: Ben Rapson
Executive Producer: Chris McLeod
Chapters
0:00 Intro to Recipe of the Year 2026
0:26 Grate Butter and Mix the Dough
2:12 Fold in Butter and Roll Out Dough
5:20 Transfer to Pan and Rest
6:19 Add Sauce and Cheese
7:14 Bake the Pizza at 475°
7:39 Make the Basil Oil
8:53 Top Pizza with Parmesan and Oil
9:51 Slice and Enjoy Flaky Puff Crust Pizza
26 Comments
A 🤏 early for “______ of the Year.” 🤔🤷♂️
I’m on a diet, so thanks for making me hungry. And no this is not a new years resolution, it’s been over 6 months
I'd love to see this attempted in an actual home kitchen w/o infinite counter space, where there are other actual kitchen appliances, etc., nearby. Throwing the flour around for dusting is downright comical to me. I hope I discover that one of my neighbors is trying this recipe, or maybe it'll be featured one day at KAF HQ, which is a 20 minute drive from me.
I really like the Lloyds pan, but I can't find the lid that you use when resting the dough. Where can I find it?
Yummy. Some people poke holes in the crust with a fork (or a dough docker) before baking so it doesn't create bubbles. Some people like the bubbles. I add some tomato paste to my sauce to thicken it up and not make the crust soggy. I like extra sauce but not soggy crust.
How will it work with your high protein flour?
It would be great if you had a version of this with a 2 to 3-day could proof so the dough tastes like more than just white flour. Once I started doing that with my pizza dough there was no turning back. The difference in flavor and character is night and day.
How would you make this in a round version?
Meh… I prefer thick crust. You got a recipe for that?
Is it still considered pizza when you are making a pastry crust with butter? And don't say you butter believe it! 😅
10:00 who you trying to convince, bro? Just pick up some store-bought puffed pastry.
Could someone please help me with this recipe? I prepared it last night and the dough wasn't flaky nor crispy. When I mixed all the ingredients for the dough, I ended up with a ball that was craggy, like the website describes, but it was falling apart a bit as I kneaded it. After letting it rest for half an hour, I tried rolling it out, but it was pretty tough and not as flexible as the one in this video. What did I do wrong? Why was the dough so firm and tough to roll out? Additionally, I baked it for 17 mins @ 475 degrees and while the pizza was fully cooked, it didn't resemble the one in this video. It tasted good but I didn't get anything close to the flakiness or crisp that I saw in this video. Felt a little discouraged but eager to figure out my error and try again. Any and all advice is welcome!
De-li-cious, yum – yummy! Thanks for sharing your recipe. 😊
Made it tonight, crispy and delicious.
Wow that looks fantastic ..I see lamination was very minimal and the results were super I put a light layer of olive oil and tomato puree then sun-dried tomato with basil and thin caramelized sweet onion spicy peppers, asiago, parmesan, Romano, and a few pieces of shitakie mushroom .. Abodonza
um…hope it is good, but traditional rome pizza is not puff crust. learn essentials before mapping out people to buy puff crust.
It looks amazing and also similar to Me-n-Ed's pizza. Gonna make this very soon. Nice one Martin
This was a fantastic recipe. I made quite a few mistakes including using convection bake instead of regular bake. So my cheese browned before crust could crisp up. Had to take the pizza out in 12 mins. However it tasted fabulous, that oil added so much flavor. I can’t wait to make this again and fix the mistakes
I made this tonight…! Mine was a little doughy in the middle. Any tips? (no, I didn't have the pizza pan, but I used the tips in the recipe download)
A nice twist on a Chicago thin… not a fan of the laminated structure, tried it both docked and un-docked. Docking does bring it together better.
50 to 70 minutes baking time… no thanks
I don't have the right PAN to do this. Can you make a round Pizza with this crust?
It's surprising that the ingredient list is a mixture of mass and volume. Why not list everything in grams?
I used 7g instant yeast and 2.1g granulated sugar.
🎯Wow
I am waiting for the dough to rest, then topping the pizza & putting it in the oven. I assume I'll love it, hoping anyhow!!!!!
Just made this last night. It's rare that my first attempt at a recipe, especially related to bread and baking, goes well, but not only did my attempt at this go well, it looked just like the pizza in the video. I was also impressed with how much flavor the crust has. One of the best pizzas I've ever made at home. If you're on the fence about trying this, do yourself a favor and give it a go. If I could get this good of a result on my first attempt, anyone can. You won't regret it and you might even find another favorite for an at-home pizza night. I know I sure have.