Since 2019, I have baked every King Arthur Baking's Recipe of the Year. However, 2025 wasn't actually baked in 2025---it took until early 2026 to finally getting around to baking that focaccia.
The signature of every King Arthur Recipe of the Year: perfection and fool-proof because of the extensive testing of each recipe.
2025's Recipe of the Year: Big and Bubbly Focaccia
The Results: Perfectly bubbled focaccia bread with a lovely salty bite. Sometimes I find focaccia too oily but this was not at all. And the process of dimpling the dough was quite soothing. 10/10
2026's Recipe of the Year: Flaky Puff Crust Pizza
The Results: Not super flaky or crispy but I felt hurried to get the dough in the oven that I didn't let the soft butter get cold again. (When cold butter in a pastry hits a hot oven, it results in a flaky texture--think pie and croissants).
Still buttery and delicious and I saw promises of what a flaky crust could be like with a few bites. I will need to make this again but summer kitchens yield warm dough so I will make sure not to skip the step about putting the dough in the fridge for 10-15 mins if it's warm.
I did love the basil oil that tops the pizza and the combo of the three cheeses--parmesan, fresh and shredded mozzarella, which created an elevated at-home pizza.
Even with a not 100% successful flakiness bake of the pizza, can you really say any pizza is bad pizza?!?
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