Neapolitan Pizza Dough
A 60% hydration lean dough leavened slowly with commercial yeast. The structure relies on long autolyse and gluten…
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New York Bagels
Dense, chewy, irreducibly satisfying — the NY bagel's singular texture comes from a high-gluten dough, an overnigh…
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Pain au Lait
French milk bread rolls so impossibly pillowy that pulling one apart from the tray releases a cloud of buttery ste…
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Pain de Campagne
A classic French country loaf with a burnished flour-dusted crust that shatters at the first cut — mild tang from …
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Pajeon (Scallion Pancake)
A thin, crispy-edged savory pancake loaded with whole scallions — golden underneath, tender within, served with a …
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Plain Paratha
A whole-wheat pan-fried flatbread with a shatteringly crisp outer crust and a tender, layered interior built by fo…
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Parker House Roll
An American enriched dinner roll — buttery, pillowy, and slightly sweet — that tears apart along a butter-dipped f…
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Parker House Rolls
Buttery, milk-enriched dinner rolls folded and pressed before their final proof, creating a soft seam that tears o…
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Pâte à Choux
A paradox of a dough — cooked twice, enriched with eggs added one at a time, it bakes into hollow golden shells th…
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Pâte Brisée (Shortcrust Tart Pastry)
A tender, crumbly French shortcrust — barely any water, cold butter rubbed to sand — that bakes to a pale, biscuit…
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Pierogi Dough
A supple, silky dumpling dough that rolls impossibly thin without tearing — pale and smooth as chamois leather, pl…
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Pierogi
Poland's answer to the dumpling: a thin, yielding dough pocket sealed around a filling of farmer's cheese and pota…
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