Dough

• Used as the foundation for baking bread, where it is kneaded and proofed to create a light, airy texture.
• Rolled out and shaped to make pizza crusts, offering a chewy or crispy base for toppings.
• Prepared as pastry dough for pies, tarts, and quiches, delivering a flaky or buttery crust.
• Shaped into cookies, biscuits, or scones for sweet or savory baked treats.
• Used to make pasta or noodles by rolling and cutting the dough into desired shapes.
• Fried or baked to create doughnuts, pretzels, or other snacks with a golden, crispy exterior.

• Dough is a versatile base for many recipes, including bread, pizza, pastries, and pasta, making it a staple in diverse cuisines.
• It provides carbohydrates, which are a primary energy source for the body, especially when made from whole-grain flours.
• Homemade dough allows control over ingredients, enabling healthier options like reduced sugar or added fiber.
• Fermented dough, such as sourdough, can offer probiotics and improved digestibility.
• Dough can be enriched with seeds, nuts, or herbs for added nutrients and flavor.
• It is a creative medium for shaping and flavoring, making it ideal for both savory and sweet dishes.

To store dough, wrap it tightly in plastic wrap or place it in an airtight container to prevent drying out. Refrigerate fresh dough if you plan to use it within 1-3 days, or freeze it for longer storage (up to 3 months). Allow frozen dough to thaw in the refrigerator before use. For yeast-based dough, ensure it has risen before freezing to preserve its texture and rise during baking.