From flaky puff pastry and buttery croissant dough to classic pizza dough and tender pie crust, this guide breaks down the essentials for baking from scratch. Simple ingredients, big results, and endless sweet or savory possibilities. Perfect for beginners and seasoned bakers alike—save this for your next baking day!
1️⃣ Homemade Puff Pastry Dough
Ingredients
- 2 cups all-purpose flour (240 g)
- ¼ teaspoon salt (1.25 g)
- 1¼ cups cold salted butter, cut into cubes (285 g)
- ½ cup ice-cold water (120 ml)
Method
Make the dough
In a large bowl, combine the flour and salt. Add about ¾ cup (170 g) of the cold butter and work it into the flour using a pastry cutter or your fingertips until the mixture looks coarse and crumbly. Add the remaining butter and gently mix, keeping visible pieces for flakiness. Pour in the cold water and stir with a fork just until the dough starts coming together. Gently press into a ball without overworking.
Roll and fold
Lightly flour your surface and knead the dough briefly, about 10 turns. Roll it into a rectangle roughly 12 x 18 inches (30 x 45 cm). Fold it like an envelope, then fold once more in half.
Chill
Wrap tightly and refrigerate for at least 2 hours before using.
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2️⃣ Classic Homemade Pie Crust (Makes 2)
Ingredients
- 2½ cups all-purpose flour (312 g)
- 1 teaspoon kosher salt (5 g)
- 6 tablespoons cold unsalted butter (85 g)
- ¾ cup chilled vegetable shortening (150 g)
- ½ cup ice water (120 ml)
Method
Mix the flour and salt in a large bowl. Grate or finely chop the cold butter and add it along with the shortening. Cut everything into the flour until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time, mixing just until the dough holds together. Form into a ball without kneading.
Divide the dough in half, flatten into disks, wrap well, and chill for at least 2 hours (or freeze for 30 minutes). Cold dough is key to a flaky crust.
Roll each disk on a floured surface into a circle about 1 inch (2.5 cm) larger than your pie dish. Transfer gently, press into the base and sides, trim excess, and crimp the edges.
Storage
Wrapped tightly, the dough can be frozen for up to 3 months.
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3️⃣ Homemade Pizza Dough
Ingredients
- 1¾ cups warm water (400 ml)
- 1½ tablespoons extra virgin olive oil (20 ml)
- 2¼ teaspoons instant yeast (7 g)
- 2½ teaspoons salt (15 g)
- 1½ tablespoons sugar (20 g)
- 5½ cups all-purpose flour (680 g)
Method
Combine the warm water, olive oil, yeast, salt, and sugar in a bowl. Gradually add the flour and mix until a dough forms. Knead with slightly wet hands until smooth. Cover and let rest at room temperature for 30 minutes.
Fold the dough over itself 3–4 times, then shape into a ball. Place seam-side down, cover, and let rest for 1 hour.
Divide into four equal portions (about 280 g each). Shape into balls, place on a lightly oiled tray, cover, and rest another 15 minutes.
Stretch each ball into a 10–12 inch round, leaving a small edge for the crust. Add toppings and bake at 550°F (285°C) for 10–12 minutes.
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4️⃣ Homemade Croissant Dough
Ingredients
- 4 cups plain flour (500 g)
- ¼ cup sugar (50 g)
- 2¼ teaspoons dry yeast (7 g)
- 1½ teaspoons salt (9 g)
- 1¼ cups warm milk (300 ml)
- 2 tablespoons softened unsalted butter (30 g)
- 1 cup cold unsalted butter for laminating (225 g)
Method
Stir the yeast into warm milk (about 110°F / 43°C) with a pinch of sugar. Let sit 5–10 minutes until foamy.
In a bowl, mix the flour, sugar, and salt. Add the softened butter and yeast mixture, then knead until smooth. Cover and chill for 1 hour.
Flatten the cold butter into a 7 x 7-inch square and chill until firm but flexible.
Roll the dough into a 10 x 10-inch square. Place the butter diagonally in the center and fold the corners over to seal.
Roll into a 10 x 20-inch rectangle, fold into thirds like a letter, and chill for 30 minutes. Repeat this process two more times for a total of three folds.
Wrap well and refrigerate for at least 4 hours or overnight before shaping.
