The dough is the basis of many culinary dishes, plastic mass obtained by mixing flour with liquid. The test is also called any thick mass, resembling the consistency of the dough, and is usually obtained by mixing solid and liquid. There is a yeast and yeast-free dough, bread and butter dough, pancake, sand, unleavened, puff, custard, biscuit, Vienna dough... depending on the product for which the dough is made, there are pizza dough, dough for pies, dough for chebureks, for dumplings, lasagna, pies, buns, pastry dough and others. The quality of the culinary product is highly dependent on the ability to work with the test, the success of the selected test recipe. In our collection of recipes more than five hundred dough recipes.