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
47 Comments
Made it tonight. Overall on the first attempt it was pretty good. I am not allowed to buy another Loyd's pan, so I used the darkest sheet pan I had. So I didn't get the brown crust I usually get with my Loyd's Grandma or Detroit pans. I even used the turn the oven off and used the oven racks for a few minutes. Crispy yes, browned no. (Also my wall oven heats from the top so I preheated my pizza stone to 500, and then turned it down to 475 at launch). I will have to reformulate the dough recipe to fit my Loyd's Grandma pans. I loved the flaky crust, but the dough lacked a lot of flavor of traditional pan style crusts, more like white flour pie crust. Maybe a cold ferment over night or an small addition of some of my spent starter. Overall I really liked it. Will make it again and experiment and try to dial it in for my oven and kitchen environment. Great job King Arthur team.
Made this tonight and it was one of the best pizzas I've ever made. Super tasty!! Thank you for an easy to follow recipe!
Made it today. Didn't have a dark pan so I just used a regular cookie sheet but I did put it on a pre heated pizza Steele. Did have to let the dough relax a bit like the directions say. Really happy with how it turned out. very crackery crust. I will perhaps add a touch more salt next time. Will be making this again. Also a big bonus that you can get the craving and be having pizza in a few hours.
I also liked "how it performs right out of the oven."
Looks amazing; I’m going to make it this week!!
Made it last night! My wife said “this is the only pizza you should make now”! Will be great for a Super Bowl Sunday party.
Can I mix and knead the dough in my stand mixer? If so, for how long. Any difference in the outcome of the finished dough? Thanks!
second pizza recipe of the year. I'll have to be getting some 00 flour
My 12 year old daughter makes this kind of pizza regularly with frozen puff pastry. If you aerate the internal base with a fork before you put the sauce on it won’t bubble up and displace all the toppings and still comes out super crunchy.
Although it's a bit blasphemous, and I wouldn’t dare to call it pizza in my sane mind. Butter is a hardcore no go in pizza, that makes it totally different. Not everything with dough, sauce, cheese and other toppings is a pizza, inspired by yes. But a whole different creature. It still looks delicious and probably tastes good.
omg my new pizza. thank you.
Horrible video—at least for people who are just getting into baking or pizza making. So much “you’ll just know,” without doing the explanatory work to help viewers understand the signals of that knowing.
I don't care what you're peddling, you can't claim recipe of the year 2 days into the year.
lmao recipe of the year. 😅
bravo
Lost me when he said ‘Flour’. Cause it rhymes with ‘Work’.
Looks and sounds incredible! Will be trying this out soon, with my Lloyd’s Al Taglio Pizza Pan…
I will have to try this and looks like it will be in my list of pizza style that I will offer to friends and family
I have a 12”x18” Lloyd’s pan that is 1.5” deep. Is that okay to use for this recipe?
Looks incredible. maybe a bit of a variant of Chicago Tavern Style? Im gonna make it this week. Thanks for all the education Martin!!!!
Can I use a Lloyds pan that I usually use for Detroit style or will the extra height of the pan screw it up?
Should we dock the dough before bake? Or is it intentional to let it bubble like that? Thanks! Looks great.
Even if you mess up the timing, this is the best pizza I ever made.
I'm making this today. Can't wait. Thank You Martin.
I'm going to make this, the flaky, the crispness…. That's my kind of pizza😊 thank you for showing us💯💯💯
It's a good idea to make flaky pizza crust, as I like it better than the gluey one.
I’m going to make this soon.
Heard dat crunch. Hit download.
Ooo I bet a compound butter like with herbs would be perfect for this!
Das ist alles nur kein pizzateig. Und die dumme ki Übersetzung. 👎👎🇩🇪
wow! this crust reminds me of small town southern illinois! Loved it and we are making it again. thanks!
Didn't I already watch Martin make the recipe of the year?
Just ordered the 00 while watching you. Awesome info!😛
It'd taste even better if the dough proofs in the fridge for at least 24hrs
Ok, now preheat your oven to 425. (1 hour 15 mins later) Ok, We're ready to cook!
Just say no.
Looks fantastic! Question: could you do this with regular flour and have it come out well?
How to make with gluten free øø flour?
Ive been making pizzas for a couple years. Sicilian is my fav. . But I do NY style as well. Ive been wanting to do one of these styles. This will be the one. Great explanation and filming!!
Just 💖 B E A U T I F U L 💖
Hello Martin. The pizza looks great and cannot wait to try it. Does the LLoyd half sheet pan come with the lid or can it be purchased separately?
Made lots of taglio pizzas, on the stone but I would have to use a carbon steel baking pan for this recipie. Will give it a shot, looks good! Not a big fan of K.A 00 but will try with Italian farina! Grazie.
Would this dough work in a Grandma pizza pan?
Sounds good thanks
What if I don’t have that kind of pan? Will it matter if I use a regular sheet pan?
BRAVO 🙌🏻 Can’t wait to get going!!! It’s genius
Could you possibly make this using olive oil that you freeze?
A 🤏 early for “______ of the Year.” 🤔🤷♂️