This is one of my favourite dough, it serves as many breads such as Italian loaf that you can sprinkle the top with herbs and spices.You can also use it as hoagie bread as well as pizza crust.
You’ll Need:
3 cups all purpose flour plus additional for kneading
1 cup of warm milk (105 degrees at least)
1/4 cup warm water
1 1/2 teaspoon vinegar
1 teaspoon salt
2 tablespoon sugar
1 package of active dry yeast
1/4 cup veggie oil (use olive oil when making pizza crust)
1. In a stand mixer fitted with the paddle attachment combine 1 1/2 cups flour, salt, sugar and yeast.
2. Add the milk, water, oil and vinegar. Mix on medium speed fr 3 minutes
3. Now add the remaining, a half cup at a time. Change your attachment to the dough hook and allow the dough to knead for 9 minutes. If the dough sticks to the side of the bowl too much add a little flour. You want the dough to be kind of sticky but pulled away from the sides of the bowl at the same time. It’s ok if it sticks to the bottom of the bowl a little.
4. Remove the dough and knead on a surface a few times. If the dough sticks to the surface add a little flour.
5. Place the dough into a oiled bowl, flipping the dough to make sure that the top and the bottom is coated with the oil. Allow the dough to rise for 1 1/2 hours or until doubled.
6. Punch down dough and shape to desired loaf or split the dough in half to make 2 12 inch pizza crusts. For deep dish pans that are 9 inch split the dough 4 ways.
7. Bake in a preheated 375-400 degree oven for 20-25 minutes.