Dough

This homemade pasta dough is easy, texturally resilient, and versatile enough to form into any shape.

This never-fail pie crust recipe takes all the mystery out of perfectly tender, flaky, crisp homemade pie dough with one simple technique.

An overnight rest in the refrigerator gives this easy no-knead homemade pizza dough an airy lift and bready chew.

Turn your kitchen into a Swedish bakery with this oversized take on the classic cardamom bun known as kardemummabulle.

The secret behind many great breads is something called a preferment, a portion of the dough that ferments separately from (and for more time than) the rest of the ingredients. A preferment increases the strength of your dough (improving its final crumb structure) and contributes to aroma and flavor. In baker Bryan Ford’s cookbook New World Sourdough, the preferment is a sourdough starter; in this recipe, however, his preferment is the lower-maintenance poolish—a mixture of flour, water, and active dry yeast that grows overnight. Mix the poolish with more flour, water, and yeast as well as a touch of olive oil, sugar, and salt, and you get a resilient, flavorful dough that can be used in a nearly infinite number of ways. This is an instance when you really do need a kitchen scale—Ford encourages all bakers, especially beginners, to use one. The master dough can also be scaled up or down as desired.

And why kneading matters in the first place.

Nobody—nobody!—likes a soggy pie crust. That’s where blind-baking comes in.

This is our be-all, end-all recipe for perfect, ultraflaky galette (or pie!) crust every time, no equipment needed.

An argument for the $4 investment.

When this buttery, flakey puff pastry comes out of the oven, chances are you'll be shocked to remember you made it yourself.

Both are made with pizza dough and stuffed with cheese, but you'd be a fool to call them the same.

You could also use dried tart cherries or whole dried figs in place of the cranberries.

The pupusa, a Salvadoran hand food, is way easier to make than you thought.

Pizzeria Beddia's Joe Beddia lets us in on his homemade pizza guidelines.

Use this puff as the base for anything from tarts to palmiers to turnovers.

3 steps to crispy golden phyllo, whether you're making spanakopita or baklava.

We tried this with a lot of different flours, but King Arthur was the best.

The pizza that'll make you want to eat your greens—even in the dead of winter.

Apple cider helps hydrate the dough without activating too much gluten; the results are ultraflaky. Use this crust for Blueberry-Buttermilk Chess Pie.

If using beans or rice as pie weights, use a lot.

Pre-baked pizza is supposed to make your life better. But not if all you're doing is scorching it beyond recognition. Here's how to never burn it ever again.

This pasta dough recipe can be used to make any filled shapes, such as ravioli or tortellini.

The best pie crust doesn't require special equipment. Using your hands is the best way to ensure that the butter ends up in irregular pieces and the dough doesn’t get overworked. Use the force!

This recipe yields a thin, crisp pizza crust (as opposed to puffy and chewy).