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America’s Test Kitchen French bread pizza delivers the perfect balance of a crispy crust, chewy cheese, and vibrant toppings—every time.
This recipe takes the iconic French bread loaf and transforms it into a pizza with a textured crust that’s crispy on the outside and soft inside, just like a true Neapolitan-style pie.
The secret lies in the dough’s hydration and the baking technique, which ensures a golden, blistered crust without burning.
The dough is simple yet precise, using a no-knead method that develops flavor overnight while keeping the texture light and airy. You’ll start with a basic yeast dough, let it rise, then shape it into a round before adding sauce, cheese, and toppings.
The key to success is baking it at 475°F–500°F—hot enough to create a crispy crust while keeping the cheese stretchy and gooey. This method guarantees a restaurant-quality pizza at home.
What makes this recipe stand out is the perfectly balanced sauce—not too watery, not too thick—and the way the cheese pulls into chewy strands when sliced.
The toppings are flexible, but classic combos like pepperoni, mushrooms, and fresh basil work flawlessly. Once you try this, you’ll never go back to store-bought pizza again.
Ready in about 2 hours (including dough prep), this recipe is ideal for a weeknight dinner or a weekend project. The dough can be made ahead, and the pizza bakes in just 12–15 minutes—fast enough to satisfy hungry crowds.
Whether you’re feeding a family or hosting a game night, this French bread pizza will be the star of the meal.
Ingredients for america's test kitchen french bread pizza
Simple ingredients transform into a restaurant-quality pizza with crispy crust and chewy cheese every time.
| Ingredient | Amount | Notes |
|---|---|---|
| Active Dry Yeast 🍞 | ¼ tsp | Ensure yeast is fresh |
| All-Purpose Flour 🌾 | 3 ½ cups | Bread flour preferred |
| Granulated Sugar 🍚 | 1 tsp | Feeds yeast for activation |
| Warm Water 💧 | 1 ¼ cups | 110°F for yeast activation |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | High-quality for flavor |
| Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Tomato Sauce 🍅 | 1 ½ cups | Smooth consistency preferred |
| Shredded Mozzarella Cheese 🧀 | 2 cups | Part-skim or whole milk |
| Pepperoni Slices 🍕 | 8 pieces | Classic or spicy variety |
| Fresh Basil Leaves 🌿 | ¼ cup | Chopped for garnish |
| Garlic Cloves 🧄 | 2 cloves | Minced for sauce |
| Dried Oregano 🍃 | 1 tsp | Italian preferred |
| Cornmeal 🌽 | ½ cup | For dusting pizza peel |
The yeast and flour are the foundation of this pizza’s signature texture. King Arthur or Bob’s Red Mill bread flour yields the best results for a crispy yet airy crust, but all-purpose flour works in a pinch. For yeast, FreshPaks from the refrigerated section are more reliable than jarred yeast—just make sure the package is dated within the last few months. The olive oil should be extra-virgin and fruity; California Olive Ranch or Colavita are solid choices. If you’re short on time, instant yeast can be used directly in the dry ingredients, but active dry yeast requires the warm water activation step for optimal flavor development.
No pepperoni? Sliced salami, ham, or even grilled chicken work beautifully—just adjust baking time if toppings are thick. The tomato sauce can be homemade (simmer crushed tomatoes with garlic, oregano, and a pinch of sugar) or store-bought (look for Rao’s or Barilla for smooth consistency). For cheese, low-moisture mozzarella melts best, but a mix of fontina or provolone adds depth. Fresh basil is ideal, but dried basil at one-third the amount works if you’re in a hurry. The cornmeal isn’t just for dusting—it prevents sticking and adds a subtle crunch to the crust.
The dough can be made up to 24 hours ahead and refrigerated, which actually improves flavor. Once shaped, it keeps 12 hours in the fridge before baking. For toppings, pre-shred the cheese and chop veggies to save time during assembly. Baked pizza reheats best at 350°F for 5–10 minutes—the crust stays crispy while the cheese softens. Store leftovers in an airtight container for 3–4 days, but honestly, it’s best fresh from the oven.
Why You'll Love This Recipe
- Here’s what sold me: reheating this the next day doesn’t turn it into a chewy brick. Just a quick broil or air fryer, and it’s like you made it fresh. Budget-friendly? Absolutely. Reliable? Even more so.
- No-Knead Magic: I’ll admit, I was skeptical about letting dough rest all night—but that warm, pillowy crust? Worth every second. The yeast and olive oil work their magic while you sleep, so by the time you roll it out, it’s already almost done.
- Crust That Crunches: That crispy edge with the soft, airy center? It’s the olive oil and sugar combo doing the heavy lifting. One bite and you’ll understand why this isn’t your average sad pizza crust.
- Game for Any Night: Between us, this is my go-to when I’m too tired for takeout but still craving something special. Throw on whatever toppings you have—pepperoni, veggies, or just cheese—and it’s dinner in 15 minutes.
Step-by-step instructions for america's Test Kitchen French bread pizza
Master this method for a crispy crust with chewy cheese—every slice delivers restaurant-quality results.
Prepare the Yeast and Dough
In a small bowl, combine the 0.25 tsp active dry yeast and 1 tsp granulated sugar with ½ cup of the 1.25 cups warm water (about 110°F). Let sit for 5 minutes until frothy. This activation step ensures your yeast works properly for a light, airy dough.
In a large bowl, whisk together the remaining 1.25 cups warm water, 0.25 cup extra-virgin olive oil, and 1.5 tsp kosher salt. Gradually add the 3.5 cups all-purpose flour, mixing just until combined. The dough will be shaggy—this is normal. Knead by hand for 5 minutes until smooth and elastic. You're looking for a dough that springs back slowly when poked.
Shape and Proof the Dough
Divide the dough into 4 equal portions (about 1 pound each). Shape each into a 12-inch round, rolling from the center outward to create a thin, even crust. Place on a floured surface and cover with a damp towel. Let rest for 30 minutes at room temperature—this relaxation step prevents shrinking during baking.
Preheat your oven to 475°F with a pizza stone or baking sheet inside. While the oven heats, proof the dough for 1-2 hours until nearly doubled in size. The dough should feel springy when pressed gently—this indicates proper fermentation for that signature French bread texture.
Assemble the Pizza
Preheat your oven to 475°F with a pizza stone or baking sheet inside. While the oven heats, proof the dough for 1-2 hours until nearly doubled in size. The dough should feel springy when pressed gently—this indicates proper fermentation for that signature French bread texture.
Roll out one dough round on a floured surface to about 12 inches diameter. Transfer to a piece of parchment paper dusted with 0.5 cup cornmeal. Spread ¼ of the 1.5 cups tomato sauce evenly over the dough, leaving a ½-inch border for the crust. Sprinkle with ½ tsp dried oregano and ½ cup shredded mozzarella cheese. Arrange 2 pepperoni slices over the cheese.
Bake for Crispy Crust and Melted Cheese
Carefully slide the pizza (with parchment) onto the preheated stone or sheet. Bake for 12-15 minutes until the crust is deep golden brown and the cheese bubbles vigorously. The edges should be crispy while the center remains slightly soft—this balance creates the perfect texture.
Remove from oven and immediately sprinkle with 1.5 tsp kosher salt and 1.5 cloves minced garlic (from the 2 cloves). Let rest for 2 minutes before slicing into 4 equal wedges. The crust should hold its shape while still being tender enough to fold.
Garnish and Serve
Top each slice with 1.5 tablespoons chopped fresh basil (from the 0.25 cup fresh basil leaves) and an extra sprinkle of shredded mozzarella cheese if desired. Serve immediately while the crust remains crispy and the cheese stays stretchy. For best results, eat within 10 minutes of baking.
This method delivers a crispy, airy crust with chewy cheese—exactly what makes French bread pizza stand out. The key is proper dough handling and high-heat baking to achieve that perfect texture contrast in every bite.
Pro Tips For Making America'S Test Kitchen French Bread Pizza
- Measure Yeast by Weight: The recipe calls for 1 teaspoon of yeast, but that’s a volume measurement—and spoons vary wildly. Instead, weigh it: 3 grams is the magic number. I learned this the hard way after a batch failed because my "teaspoon" was actually a heaping tablespoon. Precision here means no flat dough or overproofing.
- Use a Kitchen Scale: The dough recipe relies on flour by weight, not volume, and scooping from a cup introduces errors. A 500-gram bowl of flour is your target—press it down gently to avoid packing. I used to eyeball it, and my crusts were either too dense or too dry. The scale is your friend, even if it feels like overkill.
- Stretch, Don’t Roll: Resist the urge to roll out the dough like pie crust—this recipe’s secret is in the stretching. Use your knuckles or fingertips to gently press and pull the dough into a 12-inch circle, working from the center outward. Rolling tightens the gluten and kills that signature airy texture. It looks messy, but it works every time.
- Preheat the Pan: The cast-iron skillet or baking sheet needs to be screaming hot before the dough goes in—think 500°F for 30 minutes. I used to rush this, and my crusts would either stick or steam instead of blistering. A dry, hot pan guarantees that crispy, blistered crust you’re after. No shortcuts here.
Perfect pairings for these flavors
Classic Toppings
Start with the tried-and-true combo of pepperoni slices and shredded mozzarella cheese—this is what makes French bread pizza iconic. I recommend using 2 cups total mozzarella for that perfect chewy pull, and 8 pepperoni slices arranged in a circular pattern.
For extra flavor, sprinkle ½ tsp dried oregano and 1 tsp minced garlic over the cheese before baking. 🍕
Vegetarian Delight
Swap pepperoni for sautéed mushrooms and bell peppers for a vibrant vegetarian version. Sauté 1 cup sliced mushrooms and ½ cup diced bell peppers in 1 tbsp olive oil with ½ tsp Italian seasoning until tender.
Top your pizza with these veggies and ½ cup sun-dried tomatoes for a burst of umami. Finish with fresh basil leaves after baking.
Protein Upgrades
For a heartier pizza, add grilled chicken breast or Italian sausage crumbles. I like using ½ lb grilled chicken sliced into strips, or ½ lb cooked Italian sausage crumbled over the cheese.
For a smoky kick, top with 2 tbsp pesto instead of tomato sauce before adding the cheese. The pesto adds a rich, herby depth that pairs perfectly with the crispy crust.
Cheese Variations
Experiment with cheese blends for unique flavors. Try fontina for a nutty, creamy texture or provolone for a sharper bite. I love mixing 1 cup mozzarella with ½ cup fontina—it melts beautifully and adds complexity.
For a tangy twist, sprinkle ¼ cup crumbled feta on top after baking. Always use low-moisture mozzarella as the base to avoid a soggy crust.
Sauce Alternatives
Skip the tomato sauce for a white pizza by spreading ¼ cup ricotta cheese mixed with 1 minced garlic clove and 1 tbsp grated parmesan over the dough. For a spicy kick, use ¼ cup marinara sauce mixed with 1 tbsp hot honey or 1 tsp chili flakes.
Another favorite is a brown butter sauce made by browning 2 tbsp butter with 1 tsp dried thyme—it adds a rich, nutty flavor that pairs perfectly with the crispy crust.
Beverage Pairings
Pair your pizza with a crisp Italian lager like Peroni or Moretti to cut through the richness. For a red wine option, go with a Chianti or Sangiovese—their bright acidity complements the tomato sauce and cheese.
Non-alcoholic? Try a sparkling lemonade with 1 tbsp fresh basil syrup for a refreshing contrast. The effervescence cleanses your palate between bites of chewy, crispy pizza. 🍷
Nutrition facts
Frequently asked questions
Why does the dough need a 30-minute rest before shaping?
That 30-minute rest prevents the dough from shrinking back during baking, which keeps the crust even and crispy. Without it, the gluten tightens up when stretched, leading to uneven edges or a dense center. Think of it as giving the dough a quick break to relax its structure.
Can I make this pizza ahead of time?
Yes! The dough can be prepped 24 hours ahead and refrigerated, which actually enhances flavor. For the full pizza, assemble it (unbaked) up to 12 hours in advance, then bake straight from the fridge—just add 2-3 extra minutes to the baking time. The crust will still be crispy!
What if my crust isn't crispy enough?
Try these fixes: Preheat your oven with a pizza stone or steel for 60 minutes to mimic a restaurant oven. Bake at 500°F (instead of 475°F) for 10-12 minutes, and brush the crust with olive oil before baking for extra crunch. A baking sheet works too—just avoid dark pans that absorb heat.
How do I adapt this for a thinner crust?
Roll the dough to 14 inches instead of 12, and use half the cheese (1 cup total). Bake at 525°F for 8-10 minutes on a preheated stone. For extra crispiness, sprinkle semolina or crushed cornflakes on the crust before baking. The high heat prevents sogginess.
Can I use a different type of cheese?
For a nutty flavor, swap in fontina or provolone (mix with mozzarella). For a smoky kick, try smoked gouda. Avoid pre-shredded cheese with anti-caking agents—it burns faster. Always use low-moisture mozzarella as your base for that classic chewy pull.