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Dough

Discover Pinterest’s 10 best ideas and inspiration for Dough. Get inspired and try out new things.

Homemade Pizza Dough

16 · 50 minutes · This homemade pizza dough is easy AND delicious. You'll want to ditch delivery and have a pizza making night with your family with this simple and soft pizza dough recipe that everyone loves.

6 ingredients

Baking & Spices
  • 3 tbsp Active dry yeast
  • 6 cups Flour
  • 1 tbsp Salt
  • 2 tbsp Sugar
Oils & Vinegars
  • 6 tbsp Oil
Liquids
  • 3 cups Water
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Quick Puff Pastry Dough Recipe (+Video)

Think you can make puff pastry at home? With this puff pastry dough recipe, you can have fresh homemade puff pastry anytime.

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Secret to BEST Pizza Dough

The Secret to Perfect Pizza Dough! Easy to follow step by step photos that will give you the perfect pizza dough!

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Healthy Chocolate Chip Cookie Dough

13 · This Healthy Chocolate Chip Cookie Dough is the perfect way to get your cookie dough fix! This cookie dough is gluten-free, dairy-free, vegan, and low calorie!

7 ingredients

Refrigerated
  • 3 tbsp Almond milk, Unsweetened
Baking & Spices
  • 1/2 cup Coconut sugar
  • 1/3 cup Enjoy life semi-sweet chocolate chips
  • 1 1/2 cups Oat flour
  • 1/4 tsp Sea salt, Fine
  • 1 tbsp Vanilla extract, Pure
Other
  • 2 Tbsp Coconut oil (melted and cooled slightly)
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Homemade Pizza Dough

16 · 50 minutes · This homemade pizza dough is easy AND delicious. You'll want to ditch delivery and have a pizza making night with your family with this simple and soft pizza dough recipe that everyone loves.

6 ingredients

Baking & Spices
  • 3 tbsp Active dry yeast
  • 6 cups Flour
  • 1 tbsp Salt
  • 2 tbsp Sugar
Oils & Vinegars
  • 6 tbsp Oil
Liquids
  • 3 cups Water
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Homemade Pizza Dough Recipe (Tons of Tips!) | Alexandra’s Kitchen

75 · 35 minutes · This is a double recipe of the peasant pizza dough in my cookbook, Bread Toast Crumbs. NOTES: This recipe yields 4 rounds of dough. Recipe can be halved; dough can be refrigerated for up to three days. I refrigerate individual rounds of dough in quart containers. Dough can be frozen, too. After the first rise and after you transfer the portioned rounds to quart containers, this is your opportunity to freeze. Transfer the quart containers to the freezer for as long as 3 months. To thaw, remove a container (or more) and let thaw in the refrigerator for 2 days or thaw at room temperature for 1 day. Then, proceed with the recipe. Yeast: If you need to use active dry yeast instead of instant, sprinkle it over the lukewarm water and let it stand for about 10 minutes or until it gets foamy before adding to the other ingredients. Warm place to rise:  Here's a trick for making the perfect warm spot for the dough to rise. Turn the oven on and let it preheat for 1 minute; then shut it off. The temperature will be between 80° F and 100° F. you should be able to place your hand on the oven grates without burning them. Flour: You can use bread flour and all-purpose flour here but if you live in a humid environment, I would consider using bread flour if you can get your hands on it. If you are in Canada or the UK, also consider using bread flour or consider holding back some of the water (see next paragraph). Reference the video for how the texture of the bread should look; then add water back as needed. Water: As noted above, this is a variation of the peasant pizza dough recipe in my cookbook. If you are unfamiliar, the peasant bread dough is a very wet, no-knead dough. The key when handling it, is to use as much flour as necessary to keep it from sticking to the board and your hands. That said, you absolutely can start with less water to make the dough more manageable. If you live in a humid environment, if you live abroad, if you are using all-purpose flour, if you dislike handling wet doughs, consider starting with 425 grams of water. Add water as needed to get it to the right consistency (reference the video).  Toppings: Below is a recipe for a kale, parmesan, and crème fraîche pizza. See above for 6 other favorite pizza recipes. Note: In the video I make this a little bit differently than the way it is written below. In the video I use mozzarella; in the instructions I do not. My preferred way of making the pizza is reflected in the recipe — I am constantly experimenting with various topping combinations; use this topping combination as a guide and adapt to your liking.

9 ingredients

Produce
  • 2 handfuls Baby kale
  • 1 cloves Garlic
Baking & Spices
  • 4 cups Bread flour or all-purpose flour
  • 1 tsp Instant yeast
  • 2 tsp Kosher salt
  • 1 Sea salt
Oils & Vinegars
  • 1 Olive oil, extra-virgin
Dairy
  • 2 tbsp Creme fraiche
  • 1/4 cup Parmigiano reggiano, grated
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The Secret To The Perfect Pizza Dough Recipe

The Secret to Perfect Pizza Dough! Easy to follow step by step photos that will give you the perfect pizza dough!

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Sturdy Pasty Dough Recipe

This Pasty Dough Recipe does it all. It tastes great, stays together, doesn't crumble in your hand, AND makes 10 pasties.

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