Which statement about puff pastry is incorrect?

Puff pastry is a type of laminated dough that relies on physical processes rather than fermentation for its leavening. While yeast can produce a rise in various pastries and breads through fermentation, puff pastry specifically uses the steam created during baking to achieve its signature puff and flaky texture. This steam is generated by the layers of fat (typically butter) melting and vaporizing in the oven, leading to the separation of layers in the dough.

The other statements are accurate and reflect the characteristics and composition of puff pastry. It is indeed made with layers of butter and dough, which is essential for creating its flaky texture. Additionally, chemical leaveners are not utilized in puff pastry; instead, the rise comes solely from the steam during the baking process.