America's Test Kitchen French Bread Pizza Recipe: Crispy Crust, Chewy Crust, Cheese-Pull Magic

America's Test Kitchen's French bread pizza recipe delivers the perfect balance of crispy crust and chewy interior—just like your favorite pizzeria. This isn't your average frozen pizza; it's a methodically crafted dish that transforms simple ingredients into a restaurant-quality experience.

The secret lies in the dough's hydration and baking technique, which creates that signature crispy-chewy texture we all crave.

The recipe starts with a classic French bread dough, proofed just right to develop flavor and structure. You'll spread a tangy tomato sauce, sprinkle melted mozzarella, and add your choice of toppings—then bake it to golden perfection.

What sets this apart is the high-heat baking method, which ensures the crust gets that coveted crisp while the cheese pulls into stretchy, gooey strands. It's the kind of pizza that makes you want to take a second slice.

By the time you pull this pizza from the oven, you'll have a dish that's crisp on the outside, chewy inside, and topped with melted cheese that practically pulls apart with every bite.

The aroma alone will have everyone gathering around the table. This recipe proves you don't need fancy equipment—just a pizza stone or baking sheet and your oven—to create something truly special.

Whether you're feeding a crowd or treating yourself to a solo dinner, this French bread pizza delivers on flavor and texture. The best part? It's easier to make than you think, and the results are worth every minute. Let's get started on creating your perfect slice.

Ingredients for america's test kitchen french bread pizza

Simple ingredients, extraordinary pizza—this is your perfect slice made easy.

The dough is where the magic happens. King Arthur Bread Flour from Amazon or your local grocery store gives that perfect chewy texture, but all-purpose works in a pinch. Instant yeast is a game-changer—no waiting for it to dissolve. Bulk bins at Whole Foods have the freshest yeast if you want to splurge. For the olive oil, California Olive Ranch is my go-to—it's affordable and adds great flavor. Don't skimp on the mozzarella though; fresh mozzarella from the deli section melts like a dream, but good low-moisture shredded cheese is fine if you're short on time. The San Marzano tomatoes? Worth the splurge for that authentic Italian flavor, but any good canned tomato sauce will work.

No San Marzano? Any canned crushed tomatoes with a pinch of sugar will do the trick. Fresh mozzarella too pricey? Part-skim mozzarella shredded yourself (the pre-shredded kind gets rubbery) is a solid backup. The garlic can be roasted for a sweeter flavor—just toss whole cloves on a baking sheet at 400°F for 10 minutes. Dried oregano is a must, but if you've got fresh basil or thyme, toss those in too. For toppings, keep it classic: pepperoni, mushrooms, or whatever you're craving. The cornmeal is key for that crispy crust—don't skip it! And if you're feeling fancy, a sprinkle of flaky sea salt after baking takes it to the next level.

This dough keeps for 3 days in the fridge wrapped tightly in plastic, or you can freeze it for up to 3 months for lazy pizza nights. The sauce? It reheats beautifully—just warm it in a saucepan or microwave. Mozzarella melts best at room temperature, so take it out of the fridge 30 minutes before baking. Leftovers? Slice and reheat in a 400°F oven for 5-7 minutes—the crust gets crispy all over again. And trust me, there will be leftovers.

Step-by-step instructions for america's test kitchen French bread pizza

Here's how to create that perfect balance of crispy crust and chewy interior with cheese-pull magic.

In a large bowl, whisk together the 3.5 cups all-purpose flour, 0.25 tsp instant yeast, 0.25 tsp granulated sugar, and 1 tsp salt. This dry mix is your foundation - the yeast and sugar will activate later to create that signature airy texture. In a separate small bowl, combine the 0.5 cup olive oil and 1 cup warm water (around 110°F). The water should feel warm to the touch but not hot to the point of steaming.

Make a well in the center of your dry ingredients and pour in the oil-water mixture. Using a wooden spoon, gently stir until the dough begins to come together. Then, switch to your hands and knead for about 5 minutes until smooth and elastic. You'll know it's ready when it springs back slightly when poked. This kneading develops the gluten that gives your pizza that perfect chewy texture. If the dough feels too sticky, add just a tablespoon or two of flour at a time until it's workable.

Lightly oil a large bowl and place your dough inside. Cover it with a clean kitchen towel or plastic wrap and let it rise at room temperature for 1 to 1.5 hours. You're looking for the dough to nearly double in size - it should feel light and airy when you press it gently with a fingertip. This first rise is crucial for developing those flavorful air pockets that make French bread pizza so special.

Here's the thing - don't rush this step. The longer the rise (up to 2 hours), the more flavorful your dough will be. If you're short on time, you can place the dough in a warm spot like near your oven with the light on, but it won't develop as much flavor. Once it's properly risen, punch it down gently to release any air bubbles before shaping.

Preheat your oven to 425°F and place a pizza stone or baking sheet on the middle rack. This high heat is what creates that signature crispy crust. While the oven heats, divide your dough into 4 equal portions (about 8 ounces each) and roll each piece into a 12-inch round on a lightly floured surface. Keep the edges slightly thicker than the center - this creates that beautiful crust variation.

Transfer each shaped dough round to a piece of parchment paper. Brush the tops lightly with olive oil and sprinkle with 0.5 cup cornmeal - this prevents sticking and adds that classic French bread texture. Bake the crusts for 8-10 minutes until they're golden brown at the edges but still slightly soft in the center. This pre-baking step is key - it creates that perfect foundation for your toppings while keeping the interior chewy.

While the crusts bake, prepare your sauce by combining 1.5 cups San Marzano tomato sauce, 3 minced garlic cloves, 1 tsp dried oregano, and 0.5 tsp black pepper in a small saucepan. Simmer for 5 minutes until heated through. Then, tear the 16 oz fresh mozzarella cheese into 1-inch pieces - this creates those perfect cheese strings when baked.

Once your crusts are pre-baked, remove them from the oven and quickly spread about 1/3 cup of sauce on each one. This is where the magic happens - distribute the cheese pieces evenly, leaving a 1-inch border around the edges. Then add your 1 cup pizza toppings, keeping them within that cheese border. The key is to work quickly - you want to maintain that perfect temperature for maximum cheese pull.

Return your assembled pizzas to the 425°F oven and bake for 12-15 minutes until the cheese is bubbly and golden brown, and the crust edges are deeply crispy. You'll know it's done when you see those beautiful cheese strings forming and the crust has that perfect balance of crispy and chewy textures. The center should still be slightly soft - this is what gives French bread pizza its signature texture.

Let each pizza rest for 2-3 minutes before slicing. This resting time allows the cheese to set slightly and makes for cleaner cuts. Serve immediately with extra sauce on the side if desired. The result should be a pizza with a crispy, golden crust that gives way to a chewy interior, topped with that perfect cheese pull that makes every bite irresistible.

Essential equipment for this recipe

Pizza Stone Essentials

For that signature crispy-chewy texture, a pizza stone is my non-negotiable tool. I swear by the Ooni Pizza Stone—it mimics a wood-fired oven and heats up evenly. If you're on a budget, the StoneOven Pizza Steel from Amazon works wonders too.

Preheat your stone for at least 30 minutes before baking to ensure even heat distribution. Place it directly on the oven rack for maximum heat transfer. 🌡️

Baking Sheet Backups

No pizza stone? No problem. A heavy-duty baking sheet (like the Nordic Ware Natural Aluminum) is your next best friend. It conducts heat well and prevents soggy crusts. Just make sure it’s preheated alongside your pizza—this helps create that crispy edge.

For extra crunch, sprinkle cornmeal before adding the dough. I keep one in my oven at all times for impromptu pizza nights.

Dough Tools for Precision

A pizza peel makes transferring dough in and out of the oven effortless. The Ooni Pizza Peel is my favorite, but a sturdy wooden peel works too. For shaping, I use a rolling pin with a smooth surface—no dimples, as they can tear the dough.

If you’re feeling fancy, a bench scraper helps divide dough evenly into perfect portions. Trust me, these small tools make a huge difference in the final result.

Cheese Pull Hacks

Fresh mozzarella is key for that perfect cheese pull, but a cheese slicer or sharp knife makes all the difference. I tear the cheese into 1-inch chunks—this ensures even melting and those iconic strings.

For extra stretch, sprinkle a pinch of semolina flour on the cheese before baking. Pro tip: Use low-moisture mozzarella if fresh isn’t available—it melts just as beautifully without making the crust soggy. 🧀

Temperature Control

An oven thermometer is a game-changer—your oven’s temperature gauge is often inaccurate. I use the Thermoworks Thermapen to confirm my oven hits 425°F before baking. For even heat, place a wire rack over the pizza stone or baking sheet.

This lifts the pizza slightly, allowing heat to circulate underneath for that perfect crispy bottom. No rack? A cooling rack works in a pinch.

Topping Prep Tools

Keep toppings prepped and ready to go while your dough bakes. A small mixing bowl for sauce, a cutting board for chopping veggies, and a microplane for garlic are my go-tos. For pepperoni, I use a sharp knife to slice them thin—this ensures they crisp up perfectly.

Pro move: Pre-chop all toppings while the crust pre-bakes so you’re not scrambling during assembly. Every second counts when the oven’s hot! ⏱️

Frequently asked questions