11/06/2025
From pillowy rise to buttery layers. Four textures, each waiting to become something delicious.
1️⃣ Puff Pastry Dough
Ingredients:
- 2 cups all-purpose flour (240 g)
- ¼ teaspoon salt (1.25 g)
- 1¼ cups cold salted butter, cubed (285 g)
- ½ cup very cold water (120 ml)
Steps:
1. Make the dough:
- In a large bowl, whisk flour and salt.
- Add ¾ cup (170g) cold butter cubes. Cut into the flour with a pastry cutter or your fingers until it looks like coarse crumbs.
- Add the rest of the butter and gently mix, leave some chunks for flakiness.
- Add cold water and stir with a fork until it starts to come together. Press into a ball with your hands. Don’t overwork.
2. Roll and fold:
- Lightly flour your surface. Knead the dough about 10 times.
- Roll into a 12 x 18 inch (30 x 45 cm) rectangle.
- Fold like an envelope, then fold in half.
3. Chill:
- Wrap in plastic and refrigerate for at least 2 hours before using.
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2️⃣ Pie Crust (Makes 2)
Ingredients:
- 2½ cups all-purpose flour (312 g)
- 1 tsp kosher salt (5 g)
- 6 Tbsp cold unsalted butter (85 g)
- ¾ cup chilled vegetable shortening (150 g)
- ½ cup ice water (120 ml)
Steps:
1. Stir flour and salt in a large bowl.
2. Grate frozen butter or chop finely. Add with shortening. Cut into flour using a pastry blender or fork until crumbly.
3. Mix in ice water, 1 spoonful at a time, just until dough forms. Don’t overwork. Shape into a ball.
4. Split dough in half, flatten into disks, wrap, and chill 2 hours (or freeze 30 min). Cold dough = flaky crust.
5. On a floured surface (or parchment over a damp towel), roll each disk into a circle 1 inch (2.5 cm) wider than your pie dish. Roll from center outward.
6. Transfer to pie dish, smooth into bottom and sides, trim and crimp edges.
Storage:
Wrap tightly and freeze up to 3 months.
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3️⃣ Pizza Dough
Ingredients:
- 1¾ cups (400 ml) warm water
- 1.5 tbsp (20ml) extra virgin olive oil
- 2¼ tsp (7g) instant yeast
- 2.5 tsp (15g) salt
- 1.5 tbsp (20g) granulated sugar
- 5.5 cups (680g) all-purpose flour
Instructions:
1. Mix warm water, olive oil, yeast, salt, and sugar. Gradually add flour and mix until a dough forms.
2. Knead with a wet hand until smooth.
3. Rest covered at room temp for 30 min.
4. Fold dough 3-4 times using wet hands.
5. Shape into a ball, flip seam-side down, and let rest covered for 60 min.
6. Divide into 4 equal pieces (280g each).
7. Form balls, place on an oiled tray, cover, and rest 15 min.
8. Shape pizza, pressing outward to leave a 1/2-inch crust. Stretch to 10-12 inches.
9. Top & Bake with sauce/toppings at 550°F (285°C) for 10-12 min.
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4️⃣ Croissants Dough
Ingredients:
- 4 cups plain flour (500 g)
- ¼ cup sugar (50 g)
- 2¼ tsp dry yeast (7 g)
- 1½ tsp salt (9 g)
- 1¼ cups warm milk (300 ml)
- 2 tbsp unsalted butter, softened (30 g)
- 1 cup unsalted butter, cold for laminating (225 g)
Steps:
1. Mix warm milk (110°F / 43°C) with yeast and a pinch of sugar. Let sit 5–10 min until foamy.
2. Whisk flour, sugar, and salt. Add softened butter and yeast mix. Knead until smooth. Chill 1 hour.
3. Pound cold butter into a 7x7-inch square. Chill until firm but pliable.
4. Roll dough to 10x10 inches. Place butter diagonally, fold corners to seal.
5. Roll to 10x20 inches, fold in thirds (like a business letter). Chill 30 min. Repeat twice (3 turns total).
6. Wrap and chill dough at least 4 hours or overnight before shaping.
