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Roll out the dough with a rolling pin, around 4.5 mm thickness Mix sugar and butter for the filling and spread this over the flat dough.
It's a simple food, really-cheese and tomato sauce on flat dough, sprinkled with meat 'n' veg-but as anyone knows, pizza is much more than the sum of its toppings.
By the 16th Century, modern-day pizza (from the Italian word pinsere, which means to pound or stamp – a reference to the flat dough) began to take shape in the Italian city of Naples.
The dough was rolled out to a thin flat dough sheet (approximately 4 mm thickness) and cut into small pieces (4 × 4 cm square).
Halve the circles, yielding semicircles of flat dough.
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Dry starch systems, containing varying amounts of asparagine and glucose, freeze-dried rye-based flat bread doughs, flat bread and bread, were baked at varying temperatures and times according to central composite designs.
In the starch system, freeze-dried flat bread doughs and flat breads, the amount of acrylamide formation went through a maximum at approximately 200 °C, depending on the system and the baking time.
In Italy, to judge by the way the word pitta is used by the few people in Calabria and Basilicata who still speak Greek, it meant either a flat bread or dough rolled out thin as for noodles.
Taj Mahal makes a specialty of fresh Indian breads and offers an impressive kulcha (flat bread, rather like pizza dough, stuffed with a tasty filling of onions and cilantro) as well as whole wheat paratha, and the keema naan, a chewy bread stuffed with spiced, minced lamb.
* Eating a beavertail – a flat, fried dough covered in sugar and cinnamon, not the furry critter – at the red shack in Byward Market.
Flatten the dough like a thin flat bread.
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