Flaky Puff Crust

Frozen grated butter folded into the dough for a crisp, flaky, buttery sheet-pan crust.

PanSame day, about 1½ hrsCompare with other doughs

Pan size

Number of pizzas

110

Thickness

Yeast

Keep it cold

If the dough gets warm or sticky while rolling, chill it 10–15 min so the butter stays in layers.

Dough per pan

556

grams

Total flour

300

grams

Total water

170

grams

Hydration

56.7

1 pizza · 13×18" pan · regular crust

Ingredient	Amount	Baker's %
00 pizza flour Or all-purpose	300g	100%
Water Lukewarm, 98–110°F	170g	56.7%
Yeast Instant	7.0g	2.3%
Butter Cold; grated and frozen, folded in later	57g	19%
Salt Table salt	8g	2.7%
Sugar	2.0g	0.67%
Olive oil Extra virgin	12g	4%

Instructions

01Grate the cold butter onto parchment, fold the paper over it, and freeze at least 30 min
02Whisk the flour, yeast, salt, and sugar; stir in the water and olive oil
03Knead 1–2 min into a craggy dough; cover and rise 30 min
04Roll to about 10×13", scatter most of the frozen butter over it, press it in, and fold in thirds
05Scatter the rest of the butter, press it in, fold in thirds the other way, and press about 1" thick
06Roll into a large rectangle; when it starts to resist, cover and rest 15 min
07Preheat oven to 475°F with a rack in the center
08Roll to fit the pan and transfer; rest 15 min, stretch into the corners, and rest 15–30 min more
09Top and bake 15–17 min, popping any big bubbles halfway

The yeast (2¼ tsp) and sugar (½ tsp) are given by volume, converted at King Arthur’s 7g per 2¼ tsp of instant yeast and 4g per tsp of sugar.
The butter isn’t mixed into the dough. It’s grated, frozen, and folded in after the first rise, so keep it separate.

See the original at King Arthur Baking.