Flour and a liquid mixed together to form a thick, malleable substance.

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1answer
1k views

Why do some pie crust recipes include vinegar?

I experiment some with pie crusts and have seen recipes that include vinegar as well as eggs. What does the vinegar do and what does the egg do. I have heard the vinegar promotes tenderness but have ...
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3answers
2k views

How long will eggless pasta dough last in the fridge?

I made some fresh pasta for myself, but the recipe made double the amount I need. I didn't have time to make the rest of the pasta and dry it, so I just wrapped the dough ball in plastic wrap and ...
6
votes
1answer
616 views

How can I improve my gluten-free pizza dough?

I've been making pizza dough for years, and recently found that I have a gluten allergy, and can no longer eat wheat flour! Very sad news, indeed. So... I bought Bob's Red Mill Gluten Free Pizza ...
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votes
2answers
984 views

Can I refreeze defrosted crumb topping?

I have a crumb topping (margarine + brown sugar + flour) that I usually make double or triple the recipe of and then freeze. Sometimes I don't divide it evenly and end up with extra dough when I ...
2
votes
2answers
435 views

Why does my German nut strudel fall apart?

I have a recipe for nut strudel, which calls for the following: 2 cups flour 1 stick butter 8 oz cream cheese. I have made it twice, and both times the crust is all crumbly and does not roll well. ...
10
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2answers
574 views

How to prepare gnocchi dough for mixed ingredients?

After reading a recent post on incorporating vegetables into gnocchi (and presumably of potato/flour based pastas), I tried my own mixture of veggies and it came out great. Here is where the ...
5
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2answers
9k views

Does salt interfere with the yeast in the dough swelling process?

I was told by a friend that, when making pizza dough, I should add the salt at a later stage than the yeast, because it might disturbe the yeast from doing its thing... I apologize for not having ...
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1answer
1k views

What herbs would be effective in Pizza dough? [closed]

I have had very good luck making pizza dough in my bread maker and have started adding some spices such as chilli flakes and italian seasoning in the dough itself. I can taste the heat from the chilli ...
3
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1answer
1k views

Can I use thicker pastry dough in place of fillo / wonton wrappers / lumpia wrappers?

I just concluded making bourek (sp. var.) yesterday and everyone commented how great it was. I have also made the Filipino appetizer lumpia, and some sort of triangle pastry with pine nuts (I forget ...
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vote
2answers
298 views

What is this dough called?

Tonight I was playing around with pate a choux for the first time, and was delighted by it, splitting the batch between Parisian gnocchi and funnel cake. However, I couldn't resist sneaking small ...
4
votes
2answers
1k views

Adding butter to pizza recipe

I like to experiment with my pizza recipe, and I love the taste of butter. Right now my pizza dough recipe is something like this: 2 cups of flower 3/4 cup of water 1 ts of yeast 2 ts of ...
2
votes
1answer
162 views

How to treat brik dough?

I have no experience at all with brik dough. This is a very thin and fragile dough that's mostly used for frying and baking. Once the package is opened it should be used as the dough dries out really ...
11
votes
4answers
12k views

What flour and technique do I need for hand pulled noodles?

I can't get the dough I tried to be good enough so that I can pulled it and make noodles out of it. What kind of flour exactly do I need? What are other things do I need? I have used self raising ...
2
votes
1answer
505 views

How to adapt recipes to hard wheat flour

Unlike in the USA, flour in most European countries isn't differentiated by protein content. The distinction criteria in Germany are "type", which concerns the proportion of bran contained, and, (for ...
10
votes
2answers
6k views

How much warm is warm water?

I'm following a recipe for making dough for a challah recipe, and the recipe calls for warm water. How warm should the water be (in degrees)? Do I need to heat it, or is room-temperature good enough? ...
6
votes
6answers
4k views

Knife to Cut Dough

What's the best type of knife [and/or method] for cutting raw bread dough? Is a special dough blade necessary, or will any blade suffice?
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4answers
104 views

Identifying Strands of Dough

I'm trying to write up a how-to guide for braiding six strands of dough. I figured that for comprehension I would instruct the cook to move the pieces of dough based on a color-coding scheme. E.g. I ...
8
votes
4answers
3k views

100% Rye Pizza Base Recipes?

I'm looking for a 100% rye pizza base recipe. The recipes I can find all combine the rye with other flours (typically wheat based). I know it is possible to create 100% rye based pizza bases as I know ...
2
votes
1answer
325 views

Prevent the dough from “oxidizing”?

I was practicing and trying to make an apple pie depending on this source: http://allrecipes.com/howto/perfect-pie-crusts/detail.aspx In the Liquid section, it's said: "A little bit of acid--vinegar ...
10
votes
1answer
8k views

What does it mean when dough is referred to as “short”?

I saw this term pop up in a quiche recipe concerning the crust - How can you tell if the problem is too little/too much shortening, or too little/too much liquid? If it's out of proportion, can it be ...
12
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2answers
3k views

How to throw a pizza dough?

If there are different instructions for different sizes, those would be appreciated as well.
7
votes
2answers
1k views

Prevent thin pizza dough sticking

Last time I made Pizza I used the same recipe as always to make the dough, but this time I rolled out the dough really thin to get a nice thin pizza. As I put the pizza in the over I thought, "this ...
7
votes
2answers
979 views

Shaping thick crust pizza dough

One of my favorite pizza styles is a nice thick, chewy crust around the outside - but of course thin enough crust under the toppings to cook properly. How does one work the dough into that shape?
2
votes
1answer
943 views

How to make pizza that has a fat outer rim? [duplicate]

Possible Duplicate: Shaping thick crust pizza dough When I make pizza, I stretch my dough to the wanted size and shape, with even thickness all around... I'm finding it difficult to ...
6
votes
2answers
5k views

Can I store extra pizza dough in fridge?

I kneaded some pizza dough and it turned out that I have done this double the amount I wanted to. This is my first time. Can I store this dough in fridge? And for how many days?
4
votes
5answers
3k views

How to use pie weights?

Should something be placed between pie weights (whether using rice, beans, or metal/ceramic beads) and the pie dough? Should the dough still be pricked with a fork? How do you remove the weights? ...
4
votes
2answers
527 views

How do I hand-roll homemade pasta made with egg?

I have a very simple recipe for homemade pasta dough (one egg to 100g flour, some oil), and found this worked great on my first small batch. I mixed it in a stand mixer and immediately rolled it out, ...
11
votes
6answers
6k views

How to lighten (or make less dense) pizza dough

We're currently using 500g strong flour 1tsp salt 1tsp yeast 325ml water This produces a usable / edible dough, but we're finding it very "dense" or "heavy". It's very filling when eaten, and has ...
5
votes
3answers
4k views

Why did mold develop on the top of my sourdough?

I made some sourdough starter from scratch, using garden grapes, flour and water. It was wonderful for the first few batches. Today, I was going to get another bread batch going, and when I looked ...
2
votes
3answers
967 views

Is salt important to the texture of dough?

Does salt have any effect on the texture of doughs? My mother in law has gone on an ultra low salt kick and has taken to not putting salt in anything. This includes her pierogi dough (you know the ...
2
votes
4answers
349 views

Secret component to make spray dough

Is there any kind of dough that can be sprayed to make it any form and extra thin? EDIT: I mean that dough was prepared with some liquid fast evaporated component to make it available for spraying.
4
votes
4answers
2k views

Good techniques for stirring dough

Is there any particular technique for stirring dough (particularly cake dough) that is to be recommended? When I stir dough, I find that I develop too much gluten (i.e. it gets too chewy) and don't ...
4
votes
2answers
2k views

Low Carb Pizza Dough Recipe - How Will This Make Dough?

I have found a low-carb pizza dough recipe where you add 6oz of Cream Cheese and 6 eggs to make the dough (also includes some garlic, spices, and cheese). The recipe claims to be deep-dish, but I ...
3
votes
3answers
768 views

pita bread crust too hard

I've baked my first pita bread in home, the pockets was almost well formed but the crust is hard, crunchy. I've applied some variations because of time/number/ingredients restrictions, in particular: ...
5
votes
1answer
752 views

How to properly freeze calzones

In an attempt to streamline my weeknights I plan on baking several mini calzones and freezing them for later. How would I go about this without ruining the crust? Should I bake them before I freeze ...
11
votes
3answers
854 views

Thick, moist, fluffy, flavorful pitas

Are there tricks for baking thick and fluffy pita bread? The ones I make come out fine, with an even puff and nice pockets, but they are on the thin side. I would really love to be able to make ...
6
votes
5answers
238 views

Dough(s) to hold moist oven dish contents

I have a recipe at home that creates an oven dish with fairly moist contents (curry sauce, creme fraiche, cherries from a can). This specific recipe calls for ready-to-use croissant dough, which I ...
8
votes
2answers
2k views

Why does my pizza dough rise so inconsistently?

I've been trying to make pizza dough from scratch for a while now, but I have real problems getting it to rise... Sometimes it works fine and the dough is good, but sometimes it never rises and is ...
4
votes
1answer
122 views

What's the easiest dough for a Lemon Pie that still tastes good?

What dough would you recommend for when you need to wrap up a lemon pie fairly quickly?
8
votes
2answers
157 views

When multiplying in baking, should I follow directions all-at-once or batches?

If I am making pie dough, for instance, is there a reason to prefer doing things in batches, besides it being more manageable for my tools/hands? This would help answer this question (two good answers ...
7
votes
3answers
562 views

How to prepare pie dough in bulk at home?

Common knowledge dictates keeping the fats cool and the tools chilled. But when you are preparing more than 8X quantity, this poses some difficulties, or at least some stress. The ambient air, the ...
7
votes
6answers
1k views

Flaky pie crust for sweet fruit pie: butter, shortening, lard, or combination?

I specify sweet fruit here because I think there would different good answers for a savory or a custard based pie.