A ball of dough is a term often used in baking recipes to refer to a rounded mass of mixed ingredients. However, in various countries and regions, different words and phrases are used to describe this culinary staple. In Italy, a ball of dough is commonly called "palla di pasta"; in France, it is known as "boule de pâte." In the United States, a "dough ball" or "flour ball" is often used, while in the Caribbean, a "flour lump" is used to refer to dough. Additionally, terms such as "dough baller" and "dough orb" have been used informally in culinary circles. Ultimately, no matter what it is called, a ball of dough remains a key ingredient in creating a wide range of baked goods.