Homemade Croissant Dough

From flaky layers to golden crusts—homemade doughs made with love: croissants, puff pastry, pizza, and pie.

🥐 Homemade Croissant Dough

Ingredients
4 cups (500 g) all-purpose flour
¼ cup (50 g) sugar
2 ¼ tsp (1 packet) active dry yeast
1 ½ tsp salt
1 ¼ cups (300 ml) warm milk
2 tbsp (30 g) unsalted butter, softened
1 cup (225 g) unsalted butter, cold (for laminating)

Instructions

1. Activate Yeast. In a small bowl, combine warm milk (110°F/43°C) with yeast and a pinch of sugar. Let sit 5–10 minutes until foamy.
2. Make Dough. In a large bowl, whisk flour, sugar, and salt. Add softened butter and yeast mixture. Mix until a shaggy dough forms. Knead (by hand 8–10 min or with mixer 5–6 min) until smooth and elastic. Shape into a ball, cover, and refrigerate for 1 hour.
3. Prepare Butter Block. Place cold butter between two sheets of parchment. Pound and roll into a 7×7-inch (18×18 cm) square. Chill until firm but pliable.
4. Encasing the Butter. Roll dough into a 10×10-inch (25×25 cm) square. Place butter block diagonally in the center. Fold dough corners over butter to enclose it completely.
5. Lamination Folds. Roll dough into a 10×20-inch rectangle. Fold into thirds like a letter (first turn). Wrap and chill 30 minutes. Repeat rolling and folding two more times (total 3 turns), chilling 30 minutes between each.
6. Rest Dough. After final fold, wrap tightly and refrigerate at least 4 hours or overnight before shaping into croissants.

Baking:
Preheat oven to 400°F (200°C).
Brush with egg wash (1 egg + 1 tbsp milk or water).
Bake 15–20 minutes, or until deep golden brown.
Cool slightly before serving.

🥐 Homemade Puff Pastry Dough

Ingredients
2 ½ cups (315 g) all-purpose flour
1 tsp salt
1 cup (225 g) cold unsalted butter
⅔ cup (160 ml) ice-cold water

Instructions

1. Mix Dry Ingredients. In a large bowl, whisk flour and salt.
2. Cut in Butter. Cut butter into cubes. Add to flour and toss so each cube is coated. Using your hands or a pastry cutter, flatten the butter cubes slightly but keep them visible—this gives puff layers.
3. Add Water. Gradually add ice water, mixing just until dough comes together. Don’t overwork; it should look shaggy with visible butter pieces.
4. Shape and Chill. Turn dough onto a lightly floured surface, shape into a rough rectangle. Wrap and chill 30 minutes.
5. First Roll + Fold (Turn 1). Roll chilled dough into a 10×20-inch rectangle. Fold into thirds like a letter. Rotate 90°, wrap, and chill 30 minutes.
6. Repeat Folds. Roll out and fold 4–6 times total, chilling 30 minutes between each fold. The more folds, the flakier the pastry.
7. Final Rest. After last fold, chill at least 1 hour before using.

Baking:
Preheat oven to 400–425°F (200–220°C).
Chill shaped pastry for 15 minutes before baking (helps layers stay defined).
Bake 15–25 minutes, depending on size/thickness, until puffed and golden.

Tips:
For smaller pastries 12–15 minutes.
For larger pastries 20–25 minutes.

Key Rule: Hot oven + cold dough = maximum puff.

🍕 Homemade Pizza Dough

Ingredients (makes 2 medium pizzas)
3 ½ cups (440 g) all-purpose flour (or bread flour for chewier crust)
1 ½ tsp salt
2 tsp sugar
2 ¼ tsp (1 packet, 7 g) active dry yeast
1 ¼ cups (300 ml) warm water
2 tbsp olive oil

Instructions

1. Activate Yeast. In a small bowl, combine warm water, yeast, and sugar. Let sit 5–10 minutes until foamy.
2. Mix Dough. In a large bowl, whisk flour and salt. Add yeast mixture and olive oil. Mix until dough forms.
3. Knead. Knead on a floured surface (8–10 minutes) or with a dough hook (5–6 minutes) until smooth and elastic.
4. First Rise. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1–1 ½ hours, or until doubled in size.
5. Shape Dough. Punch down, divide into 2 portions. Roll out to desired thickness.
6. Second Rise (optional for fluffier crust). Let shaped dough rest 15–20 minutes before topping.
7. Bake. Preheat oven to 475°F (245°C). Add sauce, cheese, and toppings. Bake 12–15 minutes, until crust is golden and cheese bubbly.

🥧 Homemade Pie Crust (Double Crust)

Ingredients
2 ½ cups (315 g) all-purpose flour
1 tsp salt
1 tbsp sugar (optional, for sweet pies)
1 cup (225 g) cold unsalted butter, cubed
6–8 tbsp ice-cold water

Instructions

1. Mix Dry Ingredients. In a large bowl, whisk flour, salt, and sugar (if using).
2. Cut in Butter. Add cold butter cubes. Using a pastry cutter (or fingers), work butter into flour until it resembles pea-sized crumbs with some larger chunks.
3. Add Water. Sprinkle in ice water, 1 tbsp at a time, mixing gently until dough just comes together. Don’t overwork.
4. Divide and Chill. Divide dough in half, shape into discs, wrap in plastic. Chill at least 1 hour (or up to 2 days).
5. Roll Out. On a floured surface, roll one disc into a 12-inch circle. Fit into a 9-inch pie dish. Trim edges. Roll second disc for top crust (if needed) or cut into strips for a lattice.
6. Use as Needed. For pre-baked (blind-baked) crusts: Dock with a fork, line with parchment, fill with pie weights, and bake at 375°F (190°C) for 15–20 minutes.
   For filled pies: Add filling, cover with top crust, and bake according to recipe.