Mrs. Smith, I got the idea for croissant dough from a pizza shop in a tiny town in Iowa. They had a Hawaiian pizza, which was terrible. But the crust was a flaky croissant style.
You start by rolling out your dough, spreading lard over it, then folding it several times before putting it in the freezer. The next night you take it out, thaw, press it out again, spread lard, then fold it several times and freeze.
I made the tomato sauce from scratch using a certain type of Italian tomatoes (forget the name) that are really sweet and delicious. I'd saute the mushrooms, and use mozzarella cheese that I'd aged myself. I'd use prosciutto, pepperoni and another meat (I'd change the third from one week to the next).
I'd start the crust first until it had risen, then brush the top with whipped egg white and broil it. This put a glaze over the top that kept the sauce and other juices from seeping into the crust and ruining the croissant flakiness.
I think I was a little obsessive.