Full Recipe
Author
King Arthur Baking | 2025-09-15
Description
Recipe by Sarah Jampel and Molly Marzalek-KellyThere are thin pizzas and thick pizzas, but this sheet-pan pizza — with its shatteringly flaky, pastry-like crust — is in a category all its own, which is why we've crowned it our 2026 Recipe of the Year. The distinct layers are made by incorporating grated frozen butter into the dough as it's rolled out, folded up, and rolled again to create sheets of butter that puff up as the butter steams. This is the same sort 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.Want to top this unique crust with something just as inventive? Try our BLT Pizza, which uses the same butter-laminated crust and features BLT-inspired toppings.
