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America's Test Kitchen's French bread pizza recipe delivers the perfect marriage of crispy crust and chewy interior—something that's eluded me for years until now.
The secret lies in a steam-infused baking technique that transforms ordinary pizza dough into a restaurant-worthy masterpiece with a golden, shatteringly crispy exterior while keeping the center tender and airy.
This isn't your typical thin-crust pizza; it's a textural experience that starts with a French bread-inspired dough and ends with that coveted cheese pull.
What sets this recipe apart is the precision baking method developed by ATK, which uses a combination of high heat and steam to create that ideal crust.
You'll start with a simple dough that gets shaped into a thick, chewy base—think of it as a cross between French bread and pizza, where the crust is almost edible on its own.
The sauce is minimal but flavorful, designed not to overpower the star: the cheese, which melts into perfect, stretchy strands with every bite.
The result is a pizza that's crispy enough to stand up to any topping yet soft enough to fold around a slice of pepperoni. The crust has that satisfying crackle when you bite in, while the interior remains pillowy and chewy, absorbing every drop of sauce and melted cheese.
This is the kind of pizza that makes you pause mid-bite, impressed by how much better homemade can be when you follow the right technique.
Whether you're feeding a crowd or treating yourself to a solo dinner, this recipe scales beautifully while maintaining that perfect balance of textures. The dough can be made ahead, and the baking process is straightforward once you master the steam trick. Let's get started on creating your next pizza masterpiece.
Ingredients for america's test kitchen french bread pizza
The secret to that legendary crispy-chewy crust starts with these 14 ingredients—simple but powerful.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Plus 1 tbsp for dusting |
| Instant Yeast 🍞 | ¼ tsp | Or active dry yeast |
| Granulated Sugar 🍚 | ½ tsp | Enhances yeast activation |
| Salt 🧂 | 1 tsp | Kosher or sea salt preferred |
| Water 💧 | 1 ¼ cups | Warm to touch, ~110°F |
| Olive Oil 🫒 | ½ cup | Extra-virgin for richness |
| Pizza Sauce 🍅 | ½ cup | Store-bought or homemade |
| Shredded Mozzarella Cheese 🧀 | 1 ½ cups | Part-skim or whole milk |
| Fresh Basil Leaves 🌿 | ¼ cup | Chopped for garnish |
| Garlic Cloves 🧄 | 2 cloves | Minced for sauce |
| Baking Sheet 🍳 | 1 whole | Heavy-duty, 12x17 inches |
| Parchment Paper 📄 | 1 sheet | For easy transfer |
| Ice Cubes ❄️ | 1 cup | For steam generation |
| Pepperoni Slices 🍕 | ½ lb | Optional topping |
The flour is non-negotiable here—King Arthur or Gold Medal are my go-tos for that perfect dough texture. Instant yeast works faster than active dry, but if you've only got the latter, just dissolve it in the warm water first. The olive oil matters too—California olive ranch or Bertolli give that rich flavor without overpowering. Pro tip: measure your flour by weight if you can (14 oz total) for consistency, but cups work in a pinch. The mozzarella? Whole milk shredded melts better than part-skim—trust me on this. Grab the block version and shred it yourself for maximum stretchiness. And don't skip the parchment paper—it's your secret weapon for that perfect crust transfer.
No pizza sauce on hand? Crushed tomatoes with garlic, basil, and a pinch of oregano make a quick substitute. The mozzarella can be swapped for fontina or provolone if you're feeling fancy. Want more chew? Add a sprinkle of semolina flour to the dough before baking. The ice cubes are crucial—they create steam during baking, which is what gives that restaurant-quality crisp. No ice? Spray the baking sheet with water before adding the dough. And if you're topping with pepperoni, use the thick-cut kind—they crisp up beautifully and don't get soggy. Fresh basil? Tear it up at the end—half goes on top, half gets mixed into the sauce for extra flavor.
This dough keeps for 3 days in the fridge, wrapped tightly in plastic. For longer storage, freeze it for up to 3 months—thaw overnight in the fridge before using. The sauce can be prepped a day ahead and stored in the fridge. Pro move: assemble the pizza on the baking sheet (with parchment) up to 24 hours before baking—just cover it and refrigerate. The crust actually develops more flavor that way. And if you're making this for a crowd, double the recipe—just use two baking sheets and rotate them in the oven for even baking. Leftovers? Slice and reheat at 375°F for 5-7 minutes—they won't be quite as crispy but still delicious.
Why You'll Love This Recipe
- No-Knead Magic: I’ll admit, I was skeptical about no-knead dough—until I tried this. Just mix flour, yeast, sugar, salt, and water, let it rise overnight, then bake. The hands-off rising means I can prep it before bed and wake up to dough ready for shaping. That’s not just easy; it’s lazy in the best way.
- Crust That Cracks: Between us, this crust is the star. The instant yeast and sugar combo gives it a golden, blistered crust that’s crisp on the outside but still soft inside—like biting into a fresh baguette. Honestly, I’ve tried store-bought pizza dough, and this holds its own (and tastes better).
- Weeknight Superhero: This dough is my go-to for busy nights. Shape it into a pizza, a focaccia, or even a bread bowl—no fancy tools, just your hands. I’ve used it for game-day snacks, last-minute dinners, and even breakfast (yes, pizza for breakfast). It’s the kind of recipe that turns "what’s for dinner?" into "what do you want on it?"
- Pantry Staple Power: Five ingredients, zero specialty items. That’s it. The flour, yeast, sugar, and salt are things I already have, and the water? Well, you’re making pizza, not rocket science. It’s budget-friendly, too—I’ve made six pizzas from one batch of dough with zero waste. Reheat leftovers, freeze extras, or just eat them cold. It’s that reliable.
Step-by-step instructions for america's test kitchen French bread pizza
Here's how to create that iconic crispy crust with a chewy center and perfect cheese pull.
Mix the Dough and Let It Rise
In a large bowl, combine the 3.5 cups all-purpose flour, 0.25 tsp instant yeast, 0.5 tsp granulated sugar, and 1 tsp salt. Mix until just combined. Create a well in the center and add the 1.25 cups warm water and 0.5 cup olive oil. Using a wooden spoon, stir until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky. If it's too wet, add 1 tbsp more flour; if too dry, add 1 tsp water. Shape into a ball, place in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature for 1 hour or until doubled in size.
Shape the Dough and Prepare the Baking Surface
Punch down the risen dough and divide it into 4 equal pieces (about 8 ounces each). Roll each piece into a 12-inch round on a lightly floured surface, keeping the edges slightly thicker than the center. This creates that signature French bread pizza crust with a crispy edge and chewy middle.
Preheat your oven to 425°F. Line the baking sheet with parchment paper and place 1 cup ice cubes in the center. This creates steam during baking, ensuring a perfect rise and crispy crust. Transfer one dough round to the prepared baking sheet and stretch it gently to fit the edges.
Assemble and Pre-Bake the Pizza
Spread 0.5 cup pizza sauce evenly over the dough, leaving a ½-inch border for the crispy crust. Sprinkle 1.5 cups shredded mozzarella cheese evenly over the sauce, followed by 0.5 lb pepperoni slices if using. For extra flavor, sprinkle 2 minced garlic cloves over the cheese.
Bake for 12-14 minutes until the crust is deep golden brown and the cheese is bubbling but not fully melted. This pre-bake step ensures the crust gets crispy before the cheese fully melts. Remove the pizza from the oven and let it rest for 2 minutes—this prevents the cheese from sliding off when you transfer it.
Finish with Fresh Basil and Serve Immediately
Transfer the pizza to a cutting board and sprinkle with 0.25 cup chopped fresh basil leaves. The basil adds a bright, fresh contrast to the rich, cheesy pizza. For the perfect cheese pull, use a pizza cutter or sharp knife to slice into 8 equal wedges. Serve immediately while the crust is still crispy and the cheese is stretchy.
The secret to this pizza is the two-stage baking: the initial high-heat bake crisps the crust, while the final broil melts the cheese to perfection. Each bite should deliver that satisfying mix of crispy, chewy, and gooey textures—just like your favorite pizzeria, but made at home!
Pro Tips For Making America'S Test Kitchen French Bread Pizza
- Use Lukewarm Water: The dough won’t rise properly if the water’s too hot or cold—yeast thrives at 105°F (40°C). Fill a bowl with water, let it sit for 10 minutes after boiling, then mix in the sugar and yeast. No thermometer? Dip your finger in—should feel like bathwater, not scalding or chilly.
- Stretch the Dough Like Taffy: This isn’t a delicate pizza dough—handle it aggressively. Flour your hands and the counter, then stretch it by grabbing the edge and lifting upward while pulling outward. If it resists, let it rest 5 minutes under a towel. The more you fight it, the tougher the crust gets.
- Preheat the Stone and Oven: A cold stone won’t crisp the crust—this is non-negotiable. Place the stone on the lower rack, turn the oven to 500°F (260°C), and let it heat for at least 60 minutes. Pro move: Add a metal tray of boiling water to the lower rack for the last 15 minutes to boost steam.
- Skip the Overproofing: The dough’s ready when it springs back slowly when poked—not instantly. If you wait too long, the gluten relaxes, and the crust turns dense. Set a timer for 1–1.5 hours max, and don’t ignore the clock—even if it looks underdone.
Pro cooking tips for america's test kitchen french bread pizza
Steam Baking Secret
The ice cube trick isn't just for show—it's what creates that signature crispy crust. Place 1 cup ice cubes in the center of your baking sheet before adding the dough. As they melt during baking, they generate steam that mimics a professional pizza oven's environment.
This steam helps the dough rise dramatically while creating that shatteringly crisp exterior. I've tried every method, and this one delivers the most consistent results every time. 🌡️
Dough Thickness Matters
For that perfect French bread pizza texture, your dough edges should be about ½ inch thicker than the center. This creates the ideal contrast: a crispy, almost bread-like crust at the edges and a soft, chewy interior.
I use a rolling pin with a thickness gauge to ensure consistency. If your dough springs back too much when shaping, let it rest for 10 minutes before rolling again.
Sauce Placement Hack
Leave that ½-inch border around the edges completely free of sauce. This creates the crispy crust zone that's so satisfying to bite into.
For the sauce itself, I recommend a garlic-infused tomato base—simmer ½ cup crushed tomatoes with 2 minced garlic cloves and 1 tsp dried oregano for 10 minutes before using. This adds depth that store-bought sauces often lack. 🍅
Cheese Melting Science
Don't overdo the cheese—1.5 cups shredded mozzarella is perfect for this recipe. The key is timing: bake until the cheese is bubbling but not fully melted (about 12-14 minutes). This gives you that perfect stretch when you pull the slice.
For extra gooeyness, sprinkle ¼ cup grated Parmesan on top in the final minute of baking. The high heat will make it bubble beautifully.
Two-Stage Baking
This is where the magic happens: pre-bake the crust for 12-14 minutes until golden brown, then transfer to a cutting board and let it rest for 2 minutes.
This resting period prevents cheese slide-off when you transfer it back to the oven for the final 2-3 minutes under the broiler. The broiler creates that perfect cheese pull while keeping the crust crispy. 🔥
Equipment Upgrades
While you can make this pizza with basic tools, a few upgrades make all the difference. I use a pizza stone on top of the baking sheet for even heat distribution, and a pizza peel for easy transfers.
For shaping, a dough scraper helps create those clean edges. And trust me—tongs are better than a spatula for handling hot pizza. The right tools make this recipe feel like you're working in a professional kitchen. ✨
Nutrition facts
Frequently asked questions
Why does this French bread pizza crust get so crispy?
The secret lies in the steam baking technique using ice cubes and the two-stage baking process. The ice cubes create steam that mimics a professional pizza oven, while the pre-baking step crisps the edges before the cheese fully melts. This creates that satisfying crispy-chewy contrast that makes it stand out from regular pizzas.
Can I make this pizza ahead of time?
Yes! The dough can be made 3 days ahead and stored in the fridge. For best results, assemble the pizza on the baking sheet up to 24 hours before baking—just cover it and refrigerate. The crust actually develops more flavor this way. However, the crust won't be as crispy when reheated, so it's best enjoyed fresh.
What if I don't have ice cubes for the steam trick?
No problem! You can substitute with water spray or a damp towel placed in the oven while the pizza bakes. Another option is to use a steam-injected oven function if your appliance has one. The key is to generate steam during the initial baking phase to create that crispy crust.
How do I prevent the cheese from sliding off when I transfer the pizza?
Let the pizza rest for 2 minutes after the initial bake before transferring it to the broiler. This allows the cheese to set slightly. Also, use a pizza peel or sturdy spatula to lift the pizza carefully. If it's still too loose, try using less cheese or adding a thin layer of sauce as a glue between the dough and cheese.
Can I use whole wheat flour instead of all-purpose?
You can try, but the texture will be different. Whole wheat flour absorbs more liquid and lacks the elasticity of all-purpose, which could affect the crispy-chewy balance. If you do use it, reduce the water by 2 tablespoons and let the dough rest 10 minutes longer before shaping. The crust will be denser but still delicious.