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Common names and forms

  1. Croissant Dough
  2. For Dough
  3. For Frankie dough
  4. For Making Dough :
  5. For pie dough
  6. For roti dough
  7. For the Dough
  8. Ingredients for making dough
  9. Pizza Dough
  10. Roti dough
  11. Wheat dough


Dough is a thick mixture of flour and other ingredients that can be kneaded, baked, and eaten. ... Many baked goods begin their lives as dough, including bread, rolls, and some cookies. Dough is stiff enough that you can shape it, pull pieces off of it, stretch it and knead it. Traditionally, there are two categories: leavened and unleavened doughs. Leavened Dough is the dough that has risen to its final form. It achieves this rise due to fermentation or the addition of leaveners (like baking soda). For example; doughs of pizzas and breads of all kinds Unleavened doughs belong to all of those baked treats that don’t rise in the oven (or pot), but rather stay thin or flaky. For example; Short crust pastry and sweet crust pastry doughs.

Selection Guide

Before making the dough make sure to check if the flour being used is fresh.

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