dough

dough used as the base for pizza

dough specifically for making bread

dough for making cookies, often eaten raw in some cultures

dough used for making pies, tarts, and other pastries

dough with an even, non-lumpy texture

dough that is pliable and easy to handle

dough that adheres to surfaces, often before kneading is complete

dough that is solid and not too soft

when dough expands due to the action of yeast or leavening agents

dough shaped into a sphere

a part or section of dough

an irregularly shaped mass of dough

to prepare dough by mixing ingredients

to work dough with the hands to develop gluten

to flatten dough with a rolling pin

to form dough into a specific shape before baking

to remove dough from a bowl, typically onto a surface