Dough

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).

To make this savory master pie dough without a food processor, use your fingers or a pastry cutter to work the butter into the flour.

Too-cold doughs can crack and split when rolled; we recommend letting this recipe sit at room temperature for five minutes first for optimal tart crust.

The second rise is key to the finished pie’s texture; if baked too soon, the dough will be firm and too chewy. Make sure it feels floppy, with plenty of puffy air bubbles.

Step-by-step instructions for kneading and cutting the dough for Hannukah Sufganiyot

Adding egg yolks, cream, and sugar transforms a standard crust into something almost cookie-like. Freeze the second crust for later use.

Because this dough is eggless, it has great al dente texture. If you can’t find durum wheat flour, all-purpose will work well, too.

You can use this easy dough for just about any dessert that requires a buttery crust.

Expand your baking repertoire with a single, simple recipe that's the building block for six distinctive desserts. From Sunday brunch to Easter treats, we've got you covered.

This pizza dough recipe is by no-knead king Jim Lahey. It's only 3 ingredients—you've got this.

This versatile dough recipe is ideally made in a stand mixer, but a food processor works surprisingly well, too. Use the dough to make sweet rolls, pretzels, and more.