America's Test Kitchen French Bread Pizza Recipe: Crispy Crust, Chewy Center, Copycat Perfection

America’s Test Kitchen’s French bread pizza recipe delivers the perfect marriage of crispy, airy crust and chewy interior—just like the iconic New York-style pizza you crave. 🔥 This isn’t your average thin crust; it’s a fusion of French baguette technique and pizza artistry, baked to golden perfection in the oven.

The secret lies in a high-hydration dough that develops a crackly exterior while staying tender inside, all topped with your favorite sauce, cheese, and toppings.

What makes this recipe stand out is the foolproof method for achieving that signature French bread texture—no special equipment needed. We’ll guide you through shaping the dough into a perfect pizza base, ensuring even baking for a crispy yet chewy result every time.

The dough’s long fermentation (or overnight rise) is key to developing flavor and structure, while the baking process mimics a wood-fired oven for that authentic touch.

By the time you pull this pizza from the oven, you’ll have a restaurant-quality dish with a crackling crust, a soft center, and all the melty, bubbly goodness of classic pizza. The high-hydration dough absorbs sauce and toppings beautifully, creating a harmonious blend of textures and flavors.

Whether you’re feeding a crowd or treating yourself to a personal slice, this recipe delivers copycat perfection.

The best part? This method is versatile—swap out toppings for anything from classic margherita to loaded meat lovers, and the crust will hold up perfectly. Let’s get started on creating your own ATK-approved French bread pizza at home.

Ingredients for america's test kitchen french bread pizza

High-hydration dough meets iconic pizza flavors—this is your ATK-approved French bread pizza starter kit.

The flour is where magic happens. King Arthur or Gold Medal are my go-tos—they handle high hydration like champs. Instant yeast is a game-changer here (no waiting for it to dissolve), but active dry works if you're in a pinch. The water needs to be lukewarm—110°F is perfect. Too hot? It'll kill the yeast. Too cold? It won't activate. Pro tip: Test it by dipping your finger in—should feel like bathwater. The olive oil you use matters too—California avocado oil has a neutral taste that lets the dough shine, while fruity EVOO adds character.

No pizza sauce on hand? Crushed tomatoes with garlic, olive oil, and a pinch of sugar works in a bind. Mozzarella getting clumpy? Microwave it for 30 seconds to soften first. Swapping toppings? Keep it light—the high-hydration dough absorbs sauce like a sponge. Want extra crunch? Toast the semolina in a dry pan for 2 minutes before using. The basil can be dried if needed (use half the amount), but fresh is worth hunting down at Whole Foods or your local farmers market—it makes all the difference.

This dough is a beast—it needs time. Overnight fermentation in the fridge is ideal, but room temp works for 2-3 hours. Store unused dough wrapped tight in plastic for up to 3 days in the fridge. For the sauce, I double it and freeze half in ice cube trays—perfect for quick meals. The pizza peel? Cornmeal is your friend—dust it well to prevent sticking. And if you're making two pizzas? Divide the dough now—it keeps better that way.

Step-by-step instructions for america's Test Kitchen French bread pizza

Here's how to nail that iconic crispy crust with a chewy center—just like the pros.

In a stand mixer fitted with the dough hook, combine the 3 cups all-purpose flour, 0.25 tsp instant-read yeast, 0.5 tsp granulated sugar, and 1 tsp salt. Mix on low speed for 30 seconds to blend the dry ingredients completely. This ensures even distribution of yeast and salt throughout the dough.

Next, add the 1.5 cups lukewarm water (about 110°F) and 0.5 cup extra-virgin olive oil. Mix on low speed for 1 minute until the dough comes together, then increase to medium speed for 5 minutes until it's smooth and elastic. The dough should pull away from the sides of the bowl and form a tight, shiny ball. If it's too sticky, add 1 tablespoon more flour.

Here's the thing—don't skip the olive oil. It creates that signature French bread flavor and helps develop a crispy crust. The dough should be soft but not wet; if it's too sticky, you'll struggle to shape it later.

Turn the dough out onto a lightly floured surface and knead gently for 2-3 minutes until smooth. This final kneading step develops gluten for that perfect chewy texture. Shape the dough into a ball and place it in a lightly oiled bowl.

Cover the bowl with a damp towel and let the dough rise at room temperature for 1-2 hours, or until it has nearly doubled in size. You'll know it's ready when you poke it gently and it springs back slowly. I press my finger into the dough—if it leaves a slight indentation that doesn't fill back in immediately, it's ready. Don't rush this step; proper rising is what gives French bread pizza its signature texture.

Preheat your oven to 425°F and line a baking sheet with parchment paper. Lightly dust a pizza peel with the 0.25 cup cornmeal and the 0.25 cup semolina flour. This creates that perfect crispy, golden crust we're after.

Punch down the risen dough and divide it into 2 equal pieces (for two 12-inch pizzas). Roll each piece into a 12-inch round on the floured surface. I like to keep the edges slightly thicker than the center—this creates that signature French bread crust with a chewy middle. Transfer the dough to the prepared peel and gently stretch it into shape if needed.

Bake the crusts for 10-12 minutes until they're golden brown and slightly puffed. Remove them from the oven and let them cool for 2 minutes before adding toppings. This pre-baking step is crucial—it creates that crispy crust while keeping the center chewy.

Spread ¾ cup pizza sauce (about ½ cup per pizza) over each pre-baked crust, leaving a ½-inch border for the crispy edge. Sprinkle with ¾ cup shredded mozzarella cheese (about ⅔ cup per pizza) and the 4 minced garlic cloves. I like to distribute the cheese evenly but leave some gaps for that classic pizza look.

Return the pizzas to the oven and bake for 8-10 minutes until the cheese is bubbly and golden brown. The crust should be deep golden brown with crispy edges. Watch closely in the last minute—you want that perfect balance of crispy crust and melted cheese.

Remove the pizzas from the oven and let them cool for 1-2 minutes before slicing. Garnish with the 0.25 cup chopped fresh basil leaves right before serving. The basil adds that fresh, aromatic finish that makes this pizza truly special.

Slice each pizza into 8 pieces and serve immediately. The crust should be crispy on the outside with a soft, chewy center, and the cheese should be perfectly melted with a slight pull. This is where all the hard work pays off—each bite delivers that perfect balance of textures and flavors that makes French bread pizza so addictive.

Dietary considerations for this dish

Gluten-Free Adaptations

For a gluten-free version, replace the 3 cups all-purpose flour with a 1:1 gluten-free flour blend like Bob’s Red Mill or King Arthur, which mimics the texture well. Add 1 extra tablespoon of xanthan gum to improve elasticity and structure—this is non-negotiable for that signature chewy crust.

Use 1.25 cups of water instead of 1.5 cups since gluten-free doughs absorb less liquid. Let the dough rest for 30 minutes after mixing to hydrate properly before shaping. 🌾

Dairy-Free Options

Swap the 1.5 cups shredded mozzarella for 1.5 cups dairy-free mozzarella shreds, like Miyoko’s or Violife, which melt beautifully. For extra creaminess, mix in 2 tablespoons nutritional yeast to mimic the umami depth of cheese.

Use dairy-free butter (like Earth Balance) in your pizza sauce to keep flavors cohesive. The crust will still hold up well, but expect slightly less browning—watch it closely in the oven.

Lower-Carb Adjustments

Cut the 3 cups all-purpose flour to 2 cups and add 1 cup almond flour for a lower-carb crust. Increase the extra-virgin olive oil to ⅔ cup to compensate for the almond flour’s dryness.

For the sauce, use 1 cup sugar-free marinara (like Rao’s Low-Sugar) and top with ½ cup shredded part-skim mozzarella to reduce carbs while keeping flavor. This version still delivers that crispy-chewy contrast but with fewer carbs per slice.

Nut-Free Considerations

If nut allergies are a concern, stick with the original all-purpose flour and avoid almond flour alternatives. For extra protein without nuts, add 2 tablespoons vital wheat gluten to the dough (if gluten isn’t an issue) or use a chickpea flour blend like Bob’s Red Mill.

Ensure all toppings—like pepperoni or sausage—are certified nut-free. The dough’s structure will remain intact without nuts, but monitor hydration closely as chickpea flour absorbs differently.

Vegan Modifications

Replace the instant-read yeast with 0.25 tsp nutritional yeast for a vegan-friendly dough. Use 1.5 cups water and 0.5 cup olive oil as written, but add 1 tablespoon apple cider vinegar to mimic the tang of yeast activation.

For the sauce, use a vegan marinara (like Barilla’s) and top with vegan mozzarella shreds. The crust will still achieve that crispy texture, though it may brown slightly faster—keep an eye on it in the oven.

Frequently asked questions