dough

One bite into the dense dough, laced with allspice and cinnamon, dotted with red cherries, blueberries and dried ginger, and topped with a white sugar glaze, and it becomes more than a tasty snack — it’s a 200-year-old piece of history.

He added, "The goal is for it to become flexible when laminating, but not to warm it up and have it melt or leech out of the dough. If your butter warms up too much while you are working with the dough, letting it rest for five to ten minutes covered in the refrigerator can be extremely helpful."

As for the salted vs. unsalted debate, Vu had a lighthearted response: "Most baking recipes ask for unsalted butter so that you can add a controlled amount of salt. But to be honest, if all I have on hand is salted butter, I’m going to go ahead and make that chocolate chip cookie dough anyway and it will 100% be delicious."

One poster suggested it looked like dough used to make 'Toutons' - a regional dish of dough often fried in pork fat.

As I looked down at the smoked salmon-topped slice of admittedly livened-up Domino’s pizza, I couldn’t help but wish it had a base more inviting than the franchise’s weighty mess of chewy dough.