Copycat Papa John’s Croissant Pizza Recipe

If you’ve ever bitten into a buttery, flaky pastry and thought, this needs cheese and pepperoni, then Papa John’s Croissant Pizza probably stopped you in your tracks. With its crackling croissant base, pillowy layers in the crust, and that signature ring of braided golden dough, this pizza feels like a Parisian detour on the way to a pepperoni party. It’s part comfort food, part crispy indulgence, and every bite tastes like something dreamed up by a very hungry pastry chef.

This copycat Papa John’s Croissant Pizza hits those same buttery highs. You get the ultra-thin laminated base that stays light and crisp, the twisty croissant braid that rises tall and proud, and just the right amount of stretchy cheese and spicy pepperoni to bring it all together. It’s a little more effort than your average Friday night pie, but worth every fold and turn.

Best part? You can make it anytime, no UAE delivery zone required.

How to Make Papa John’s Croissant Pizza

Start by preparing a classic croissant dough: enriched with milk and butter, then folded around a cold butter slab and laminated into paper-thin layers. After your third turn and a good overnight rest, you’ll roll the dough into a round, trim the edges for the crust braid, then par-bake the base before adding sauce, cheese, and pepperoni. It bakes up golden, flaky, and impossible to stop eating. That braid? Pure magic.

Nutrition Facts (per 1 slice, based on 8 slices)

• Calories: 365
• Total Fat: 22 g
• Saturated Fat: 12 g
• Carbohydrates: 26 g
• Sugars: 2 g
• Protein: 12 g

Ingredients

Prep Time: 3 hours active (plus chill time)
Cook Time: 10–12 minutes
Total Time: Overnight recommended
Servings: 1 large 13-inch pizza (8 slices)

For the croissant dough

• 300 g bread flour (about 2¼ cups)
• 140 g cold whole milk (about ½ cup + 1 tbsp)
• 60 g cold water (¼ cup)
• 25 g sugar (2 tbsp)
• 6 g instant yeast (2 tsp)
• 6 g fine sea salt (1¼ tsp)
• 25 g unsalted butter, softened (2 tbsp)

For the butter slab (lamination)

• 120 g cold European-style unsalted butter (82% fat)

For the toppings

• 150 g pizza sauce (⅔ cup)
• 280 g shredded mozzarella (2½ cups)
• 30 slices pepperoni (or to cover, not overlapped)
• Clarified butter or olive oil (for brushing)
• Optional: dried oregano or garlic powder for crust

Tools You’ll Need

• Stand mixer (or hands and patience)
• Rolling pin
• Bench scraper
• Pastry brush
• Parchment paper
• Pizza stone or steel
• Sharp knife or pizza wheel
• Digital scale (strongly recommended)

Instructions

Step 1: Make the croissant dough (Detrempe)

Mix flour, sugar, yeast, and salt in a bowl. Add cold milk and water, then softened butter. Mix until smooth but not overworked. Chill 45 minutes.

Step 2: Prepare the butter block

Shape your cold butter into a 12×12 cm square between parchment. Chill until firm.

Step 3: Laminate the dough

Roll the dough into a 25 cm square. Place the butter block inside and fold dough over it like an envelope. Roll into a long rectangle and do a single letter fold. Chill 30 mins.
Repeat two more single folds, chilling between each. Chill final dough overnight for best layers.

Step 4: Shape the pizza base

Roll chilled dough into a 35 cm circle (13–14 inches). Dock the center with a fork.
Trim two long 2.5 cm wide strips from the edge. Twist them together to form a braid and place around the perimeter as your crust.

Step 5: Par-bake the base

Transfer dough to a parchment-lined pizza peel or pan. Bake at 245°C (475°F) on a hot stone or steel for 4–5 minutes until just set and puffed.

Step 6: Add toppings

Spread pizza sauce evenly over the base, avoiding the braided edge. Add mozzarella, then arrange pepperoni in a single layer.

Step 7: Final bake

Return to oven for 6–9 minutes, rotating once. The braid should be golden and flaky, cheese bubbly and spotted brown.

Step 8: Finish and serve

Brush crust lightly with clarified butter. Sprinkle with oregano if desired. Let rest 2–3 minutes before slicing.

Tips

• Don’t skip chilling time between folds. It’s what keeps the butter from melting and ensures visible layers.
• Par-baking helps prevent a soggy center under the sauce and cheese.
• A pizza steel or stone is crucial for that crisp, golden undercarriage Papa John’s promises.
• Clarified butter adds flavor without softening the crust. Brush it hot from the oven.
• For a shortcut version, use store-bought all-butter puff pastry just for the braided ring (but you’ll miss the yeasty chew of true croissant dough).

What to Serve With

Light & Fresh

• Garlic roasted green beans – Tossed with olive oil and sea salt, they bring crunch and cut through the butteriness of the croissant layers.
• Tomato basil salad – A sharp, herby brightness that cleanses the palate after each cheesy, flaky bite.
• Chilled sparkling lemonade – That cold citrus pop brings just enough acidity to balance every slice.

Comfort-style pairings

• Papa John’s garlic sauce clone – Dip the braid crust into a silky blend of garlic, butter, and parmesan for full nostalgia points.
• Mini Caesar salad – Crisp romaine, creamy dressing, and black pepper do wonders beside the rich pizza.
• Potato wedges – Golden and crispy, they make a carby sidekick that plays well with a flaky crust.

Bigger meal ideas

• Creamy tomato soup – A bowl of velvety soup plus a flaky slice makes a dream cold-weather meal.
• Prosciutto-wrapped asparagus – Elegant, salty, and a touch fancy. Pairs especially well with a plain cheese version.
• Sparkling rosé or a citrusy IPA – If you’re going the grown-up route, these drinks cut through the richness with a little sparkle or bite.

Variations

Cheese Lover’s Version
Swap pepperoni for extra mozzarella, provolone, and a dusting of parmesan. Finish with a sprinkle of Italian herbs before baking.

Breakfast Croissant Pizza
Top the par-baked crust with scrambled eggs, crispy bacon, and cheddar. Bake until golden, then drizzle with a little hot honey.

Mushroom Truffle Version
Use white sauce or garlic oil, add sautéed mushrooms and mozzarella. Finish with a drizzle of truffle oil after baking.

Sweet & Savory Twist
Use fig jam as the sauce base, top with mozzarella, goat cheese, and prosciutto. Bake as usual and garnish with arugula.

Mini Croissant Pizzas
Divide dough into four rounds. Top and braid individually for personal-sized flaky pies. Great for parties or portion control.

Ingredient Substitutes

Bread Flour
Original: Bread flour (12% protein)
Substitutes: All-purpose flour (will be softer, less elastic), or a mix of AP and vital wheat gluten for similar protein

Whole Milk
Original: Cold whole milk
Substitutes: 2% milk, oat milk, evaporated milk, or almond milk (results may vary in richness)

European-style Butter
Original: 82% butterfat unsalted butter
Substitutes: American unsalted butter (layers may not hold as well), or plant-based butter with high fat content for vegan test

Mozzarella Cheese
Original: Low-moisture part-skim mozzarella
Substitutes: Whole milk mozzarella (richer), provolone, vegan mozzarella (but test melt quality first)

Pizza Sauce
Original: Classic oregano-forward pizza sauce
Substitutes: Marinara (sweeter), white sauce, garlic butter base, or even a thin layer of pesto

Pepperoni
Original: Large coin-cut pepperoni
Substitutes: Turkey pepperoni, salami, or vegan pepperoni slices. For spice, add a pinch of red chili flakes

Clarified Butter
Original: Brushed after baking
Substitutes: Olive oil, melted ghee, garlic-infused oil, or skip if watching fats