Assorted Dough Recipes (Puff Pastry, Pie Crust, Pizza, Croissant)
Assorted Dough Recipes (Puff Pastry, Pie Crust, Pizza, Croissant)
Ingredients
For the Classic Puff Pastry
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup cold unsalted butter, cut into 1/2-inch cubes
- 3/4 cup ice water
- 1 pound cold unsalted butter, for butter block, 82% fat preferred
For the Flaky Pie Crust
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar, (optional, for sweet crust)
- 1 teaspoon salt
- 1 cup cold unsalted butter, cut into 1/2-inch cubes
- 1/2 cup ice water, plus 2 tablespoons, as needed
For the Neapolitan-Style Pizza Dough
- 1 1/2 cups warm water, (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 3 1/2 cups all-purpose flour, plus more for dusting
- 2 teaspoons salt
- 2 tablespoons olive oil, plus more for bowl
For the Authentic Croissant Dough
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons salt
- 2 1/4 teaspoons active dry yeast
- 3/4 cup cold milk
- 1/2 cup cold water
- 2 tablespoons unsalted butter, melted and cooled
- 12 ounces unsalted butter, for butter block, 82% fat preferred
Instructions
- 1
Begin with the Puff Pastry: In a large bowl, whisk together 2 1/2 cups all-purpose flour and 1 teaspoon salt. Cut 1/2 cup cold unsalted butter into the flour mixture using a pastry blender or your fingertips until it resembles coarse crumbs with some pea-sized pieces remaining.
⏱️ 5 min
- 2
Gradually add 3/4 cup ice water, mixing until the dough just comes together. Do not overmix. Form the dough into a flat rectangle, wrap tightly in plastic, and refrigerate for at least 30 minutes.
⏱️ 35 min
- 3
Prepare the butter block: Place 1 pound cold unsalted butter between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into an 8x8 inch square. Refrigerate until firm but pliable.
⏱️ 10 min
- 4
First Turn (Puff Pastry): On a lightly floured surface, roll the dough rectangle from Step 2 into a 16x8 inch rectangle. Place the butter block in the center of one half of the dough. Fold the other half of the dough over the butter, sealing the edges completely. Roll the dough into a 24x8 inch rectangle. Perform a 'book fold' (fold one end to the center, then the other end to meet it, then fold the whole thing in half like a book). Wrap and refrigerate for 30 minutes.
⏱️ 45 min
- 5
Repeat the rolling and book folding process (Steps 4) five more times, chilling for 30 minutes between each turn. This will result in a total of six turns. After the final turn, refrigerate the puff pastry for at least 1 hour before use.
⏱️ 210 min
- 6
Next, the Flaky Pie Crust: In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 tablespoon granulated sugar (if using), and 1 teaspoon salt. Add 1 cup cold unsalted butter cubes. Cut the butter into the flour using a pastry blender or your fingers until the mixture resembles coarse meal with some pea-sized pieces of butter remaining.
⏱️ 10 min
- 7
Gradually add 1/2 cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Be careful not to overmix. If needed, add up to 2 additional tablespoons of ice water. Divide the dough in half, form each half into a flat disk, wrap tightly in plastic, and refrigerate for at least 30 minutes.
⏱️ 40 min
- 8
Now, for the Neapolitan-Style Pizza Dough: In a small bowl, combine 1 1/2 cups warm water (105-115°F), 2 1/4 teaspoons active dry yeast, and 1 teaspoon granulated sugar. Let stand for 5-10 minutes until foamy.
⏱️ 10 min
- 9
In a large bowl, whisk together 3 1/2 cups all-purpose flour and 2 teaspoons salt. Pour the yeast mixture and 2 tablespoons olive oil into the flour mixture. Mix with a wooden spoon or your hands until a shaggy dough forms.
⏱️ 5 min
- 10
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Lightly oil a clean bowl, place the dough in the bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place for 1-1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 11
Punch down the dough, divide into 4 equal portions, and form each into a ball. Place on a lightly floured surface, cover with a clean towel, and let rest for 15-20 minutes before shaping and baking.
⏱️ 20 min
- 12
Finally, the Authentic Croissant Dough: In a large bowl, whisk together 3 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 1 1/2 teaspoons salt, and 2 1/4 teaspoons active dry yeast. Make a well in the center.
⏱️ 5 min
- 13
In a separate bowl, combine 3/4 cup cold milk, 1/2 cup cold water, and 2 tablespoons melted and cooled unsalted butter. Pour the wet ingredients into the well of the dry ingredients. Mix until a shaggy dough forms.
⏱️ 5 min
- 14
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth. Form into a flat rectangle, wrap tightly in plastic, and refrigerate for at least 1 hour.
⏱️ 65 min
- 15
Prepare the butter block: Place 12 ounces cold unsalted butter between two sheets of parchment paper. Pound and roll the butter into an 8x8 inch square. Refrigerate until firm but pliable.
⏱️ 10 min
- 16
First Turn (Croissant Dough): On a lightly floured surface, roll the dough rectangle from Step 14 into a 16x8 inch rectangle. Place the butter block in the center of one half of the dough. Fold the other half of the dough over the butter, sealing the edges. Roll the dough into a 24x8 inch rectangle. Perform a 'single fold' (fold one-third of the dough over the middle third, then fold the remaining third over that). Wrap and refrigerate for 30 minutes.
⏱️ 45 min
- 17
Repeat the rolling and single folding process (Step 16) two more times, chilling for 30 minutes between each turn. This will result in a total of three turns. After the final turn, refrigerate the croissant dough for at least 2 hours, or preferably overnight, before shaping and baking.
⏱️ 150 min
Kitchen Tools
Nutrition Facts (per serving)
Assorted Dough Recipes (Puff Pastry, Pie Crust, Pizza, Croissant)
Ingredients
For the Classic Puff Pastry
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup cold unsalted butter, cut into 1/2-inch cubes
- 3/4 cup ice water
- 1 pound cold unsalted butter, for butter block, 82% fat preferred
For the Flaky Pie Crust
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar, (optional, for sweet crust)
- 1 teaspoon salt
- 1 cup cold unsalted butter, cut into 1/2-inch cubes
- 1/2 cup ice water, plus 2 tablespoons, as needed
For the Neapolitan-Style Pizza Dough
- 1 1/2 cups warm water, (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 3 1/2 cups all-purpose flour, plus more for dusting
- 2 teaspoons salt
- 2 tablespoons olive oil, plus more for bowl
For the Authentic Croissant Dough
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons salt
- 2 1/4 teaspoons active dry yeast
- 3/4 cup cold milk
- 1/2 cup cold water
- 2 tablespoons unsalted butter, melted and cooled
- 12 ounces unsalted butter, for butter block, 82% fat preferred
Instructions
- 1
Begin with the Puff Pastry: In a large bowl, whisk together 2 1/2 cups all-purpose flour and 1 teaspoon salt. Cut 1/2 cup cold unsalted butter into the flour mixture using a pastry blender or your fingertips until it resembles coarse crumbs with some pea-sized pieces remaining.
⏱️ 5 min - 2
Gradually add 3/4 cup ice water, mixing until the dough just comes together. Do not overmix. Form the dough into a flat rectangle, wrap tightly in plastic, and refrigerate for at least 30 minutes.
⏱️ 35 min - 3
Prepare the butter block: Place 1 pound cold unsalted butter between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into an 8x8 inch square. Refrigerate until firm but pliable.
⏱️ 10 min - 4
First Turn (Puff Pastry): On a lightly floured surface, roll the dough rectangle from Step 2 into a 16x8 inch rectangle. Place the butter block in the center of one half of the dough. Fold the other half of the dough over the butter, sealing the edges completely. Roll the dough into a 24x8 inch rectangle. Perform a 'book fold' (fold one end to the center, then the other end to meet it, then fold the whole thing in half like a book). Wrap and refrigerate for 30 minutes.
⏱️ 45 min - 5
Repeat the rolling and book folding process (Steps 4) five more times, chilling for 30 minutes between each turn. This will result in a total of six turns. After the final turn, refrigerate the puff pastry for at least 1 hour before use.
⏱️ 210 min - 6
Next, the Flaky Pie Crust: In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 tablespoon granulated sugar (if using), and 1 teaspoon salt. Add 1 cup cold unsalted butter cubes. Cut the butter into the flour using a pastry blender or your fingers until the mixture resembles coarse meal with some pea-sized pieces of butter remaining.
⏱️ 10 min - 7
Gradually add 1/2 cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Be careful not to overmix. If needed, add up to 2 additional tablespoons of ice water. Divide the dough in half, form each half into a flat disk, wrap tightly in plastic, and refrigerate for at least 30 minutes.
⏱️ 40 min - 8
Now, for the Neapolitan-Style Pizza Dough: In a small bowl, combine 1 1/2 cups warm water (105-115°F), 2 1/4 teaspoons active dry yeast, and 1 teaspoon granulated sugar. Let stand for 5-10 minutes until foamy.
⏱️ 10 min - 9
In a large bowl, whisk together 3 1/2 cups all-purpose flour and 2 teaspoons salt. Pour the yeast mixture and 2 tablespoons olive oil into the flour mixture. Mix with a wooden spoon or your hands until a shaggy dough forms.
⏱️ 5 min - 10
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Lightly oil a clean bowl, place the dough in the bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place for 1-1 1/2 hours, or until doubled in size.
⏱️ 90 min - 11
Punch down the dough, divide into 4 equal portions, and form each into a ball. Place on a lightly floured surface, cover with a clean towel, and let rest for 15-20 minutes before shaping and baking.
⏱️ 20 min - 12
Finally, the Authentic Croissant Dough: In a large bowl, whisk together 3 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 1 1/2 teaspoons salt, and 2 1/4 teaspoons active dry yeast. Make a well in the center.
⏱️ 5 min - 13
In a separate bowl, combine 3/4 cup cold milk, 1/2 cup cold water, and 2 tablespoons melted and cooled unsalted butter. Pour the wet ingredients into the well of the dry ingredients. Mix until a shaggy dough forms.
⏱️ 5 min - 14
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth. Form into a flat rectangle, wrap tightly in plastic, and refrigerate for at least 1 hour.
⏱️ 65 min - 15
Prepare the butter block: Place 12 ounces cold unsalted butter between two sheets of parchment paper. Pound and roll the butter into an 8x8 inch square. Refrigerate until firm but pliable.
⏱️ 10 min - 16
First Turn (Croissant Dough): On a lightly floured surface, roll the dough rectangle from Step 14 into a 16x8 inch rectangle. Place the butter block in the center of one half of the dough. Fold the other half of the dough over the butter, sealing the edges. Roll the dough into a 24x8 inch rectangle. Perform a 'single fold' (fold one-third of the dough over the middle third, then fold the remaining third over that). Wrap and refrigerate for 30 minutes.
⏱️ 45 min - 17
Repeat the rolling and single folding process (Step 16) two more times, chilling for 30 minutes between each turn. This will result in a total of three turns. After the final turn, refrigerate the croissant dough for at least 2 hours, or preferably overnight, before shaping and baking.
⏱️ 150 min