America’s Test Kitchen French Bread Pizza Recipe: Crispy Crust, Chewy Dough Magic

America’s Test Kitchen’s French bread pizza recipe delivers the perfect balance of crispy crust and chewy dough—a game-changer for homemade pizza night. 💛 The secret lies in a high-hydration dough that develops deep flavor during a slow fermentation, while the sauce and cheese are carefully layered for maximum melt and texture.

This isn’t just pizza; it’s a restaurant-quality experience you can recreate at home with precision and patience.

The dough starts with a precise blend of flour, yeast, and water, shaped into a thick, sturdy crust that bakes up with a satisfying crack and golden-brown edges.

The sauce—simmered with garlic, olive oil, and a touch of sugar—adds depth without overpowering the toppings, while the cheese melts into a bubbly, stretchy blanket. Every element is designed to work together, ensuring a pizza that’s both impressive and foolproof.

What sets this recipe apart is the attention to detail: the dough’s fermentation time, the sauce’s reduction, and the baking technique all combine to create a pizza with crispy yet tender crust, a chewy interior, and toppings that stay perfectly cooked.

Whether you’re a seasoned home cook or a beginner, this method delivers professional results every time. Let’s get started on creating your next perfect pizza.

Ready in about 30 minutes of prep plus fermentation time, this recipe scales easily for parties or leftovers. Customize with classic toppings like pepperoni and mushrooms or experiment with gourmet options like prosciutto and arugula. The possibilities are endless, but the foundation remains the same—crispy, chewy, and utterly delicious.

Ingredients for america’s test kitchen french bread pizza

Precision ingredients for restaurant-quality French bread pizza with crispy crust and chewy interior.

The flour choice is critical—King Arthur Bread Flour delivers the ideal protein structure for that signature chewy yet crispy texture. Whole Foods or specialty baking stores carry it, but King Arthur’s website ships quickly if local options are limited. For yeast, Saf-Instant eliminates activation time, but traditional active dry yeast works perfectly with the 10-minute proofing. The San Marzano tomatoes are non-negotiable; their natural sweetness and low acidity create a sauce with depth without overpowering the dough. Look for the 28-ounce can size at Trader Joe’s or Italian markets—their flavor profile is unmatched by standard brands.

No San Marzano? Crushed tomatoes labeled ‘no salt added’ work in a pinch, but you’ll need to add an extra pinch of Diamond Crystal kosher salt to compensate. Fresh basil is ideal, but dried basil at half the amount suffices if you’re short. For the olive oil, California Avocado Ranch or Bertolli brands offer excellent flavor without breaking the bank. The mozzarella should be fresh, not low-moisture—it melts more beautifully, though the latter works if you’re in a hurry. Pre-shredded cheese contains anti-caking agents that prevent proper melting, so block cheese is essential.

The dough ferments best at 75°F for 2 hours, but if your kitchen is cooler, extend to 4 hours. Store unused dough in an airtight container with a damp towel for up to 3 days in the fridge. The sauce keeps for 5 days refrigerated or 3 months frozen in ice cube trays. Cheese portions freeze well for 6 months—just thaw overnight in the fridge before using. For optimal results, bake pizzas fresh from the fridge to maintain dough structure.

Step-by-step instructions for French bread pizza with crispy crust

This method delivers the perfect balance of chewy dough and crispy crust—just like America’s Test Kitchen’s signature approach.

In a large mixing bowl, combine the 3 cups King Arthur Bread Flour, 1.5 tsp Diamond Crystal Kosher Salt, and 0.25 tsp Granulated Sugar. Create a well in the center and add the 0.25 tsp Active Dry Yeast. Here’s the thing—yeast needs warmth to activate, so I always test the 1.25 cups Warm Water (should be around 105°F) before adding it to the well.

Gradually pour in the water while mixing with a wooden spoon until a shaggy dough forms. Add the 0.5 cup Extra-Virgin Olive Oil and continue mixing until fully incorporated. The dough should be soft but not sticky—if it’s too wet, add 1 tablespoon of the King Arthur Bread Flour until it comes together. Transfer to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. This kneading develops gluten, which gives that signature chewy texture.

Divide the dough into 4 equal portions (about 8 ounces each) and shape each into a smooth ball. Place them on a lightly floured surface, cover with a clean kitchen towel, and let rest for 30 minutes at room temperature. This rest period relaxes the gluten, making the dough easier to handle.

After resting, roll each ball into a 12-inch round (about ¼-inch thick). Here’s where technique matters: stretch the dough gently from the center outward, rotating as you go, to create an even thickness. This ensures consistent baking and that crispy crust you’re after. Transfer the shaped dough to a parchment-lined baking sheet, cover again, and let proof for 1-2 hours until nearly doubled in size. The dough should spring back slowly when gently pressed—this is your cue it’s ready for the oven.

Preheat your oven to 425°F with a pizza stone or baking sheet inside for at least 30 minutes. This step is critical for that crispy crust—you want the stone piping hot when the dough goes in. Once preheated, carefully transfer the proofed dough (with parchment) to the hot stone. Bake for 12-15 minutes until the edges are deep golden brown and the crust sounds hollow when tapped.

Remove the crust from the oven and immediately brush the surface with the 1 tbsp Extra-Virgin Olive Oil using the back of a spoon. This creates a barrier that prevents the sauce from making the crust soggy. Keep the baked crusts warm while you prepare the toppings—this is the moment that matters: the contrast between the crispy crust and chewy interior.

In a small saucepan, combine the 14.5 oz San Marzano Crushed Tomatoes, 3 cloves Garlic Cloves (minced), 1 tsp Granulated Sugar, and 0.5 tsp Diamond Crystal Kosher Salt. Simmer over medium heat for 10 minutes until slightly thickened. Remove from heat and stir in the 0.25 cup Fresh Basil Leaves, reserving a few for garnish. Let the sauce cool slightly before spreading.

Spread an even layer of the tomato sauce over each baked crust, leaving a ½-inch border for the crispy edge. Sprinkle 2 ounces of the Mozzarella Cheese and 2 tablespoons of the Parmesan Cheese over each pizza. Here’s the trick: don’t overcrowd the cheese or it’ll slide off during baking. Dust the surface with 0.5 cup All-Purpose Flour (divided evenly) to help the cheese melt smoothly and create a crispy top layer.

Return the assembled pizzas to the 425°F oven and bake for 8-10 minutes until the cheese is fully melted and bubbly. For the final touch, transfer the pizzas to a broiler-safe tray and broil for 1-2 minutes until the cheese is golden brown and the edges are extra crispy. Watch closely—broilers can work fast and burn cheese quickly.

Remove from the broiler, garnish with the reserved Fresh Basil Leaves, and let rest for 2 minutes before slicing. The crust should be crispy on the edges and chewy in the center, with a perfectly melted cheese topping. Serve immediately while the crust is at its peak texture—this is where all the hard work pays off.

Serving suggestions for america’s test kitchen french bread pizza

Classic Topping Combinations

Start with the classic Margherita—fresh San Marzano tomatoes, fresh mozzarella, basil leaves, and a drizzle of extra-virgin olive oil. For a heartier option, add pepperoni slices and mushrooms sautéed with garlic and thyme until golden. I always pre-cook toppings to prevent soggy crusts. 🍕

Try a white pizza variation by swapping the tomato sauce for a blend of ricotta, garlic-infused olive oil, and shredded mozzarella. Top with prosciutto, roasted red peppers, and fresh arugula for a bright, tangy contrast. The high-hydration dough handles these toppings beautifully without becoming dense.

Gourmet Upgrades

Elevate your pizza with truffle oil—just a few drops on freshly baked pizzas add an earthy depth that pairs perfectly with fontina cheese and caramelized onions.

For seafood lovers, top with seared scallops, cherry tomatoes, and burrata after baking to keep the toppings warm and gooey. 💫

Add crispy prosciutto and buratta for a luxurious touch. Fold the prosciutto into the dough before baking for extra flavor infusion, then add a dollop of buratta on top after baking. Finish with fresh basil and a crack of black pepper for a restaurant-worthy dish.

Presentation Tips

Slice pizzas with a sharp pizza wheel or serrated knife for clean cuts. Serve immediately on a wooden board or slate platter to enhance the rustic appeal. Garnish with fresh herbs like basil or oregano right before serving to keep them vibrant. 🌿

For a dramatic presentation, arrange slices on a cast-iron skillet and drizzle with hot honey or balsamic glaze. This not only looks stunning but also adds a sweet-savory contrast that complements the chewy dough and crispy crust.

Side Dish Pairings

Pair your pizza with a simple arugula salad dressed with lemon vinaigrette—the peppery bite cuts through the richness. For a heartier option, serve with garlic bread made from the same dough recipe (just shape it into a loaf and bake until golden). 🥖

Add roasted Brussels sprouts with crispy pancetta for a balanced meal. The caramelized sprouts and salty pancetta complement the pizza’s cheesy, savory flavors without overpowering them. Keep sides warm in a 200°F oven until serving.

Drink Pairings

A crisp Italian lager like Peroni or Moretti cleanses the palate between bites. For red wine lovers, a Chianti or Sangiovese offers bright acidity that pairs beautifully with tomato-based pizzas. 🍷

For white wine enthusiasts, a dry Pinot Grigio from Alto Adige provides a refreshing contrast. Sparkling options like Prosecco also work well, especially with lighter toppings like goat cheese and pears. Avoid heavy, oaky wines that can clash with the pizza’s bright flavors.

Frequently asked questions