Preheat oven to 375 degrees F (190 degrees C).
In a stand mixer fitted with the paddle attachment combine half of the All-Purpose Flour (1 1/2 cup), Granulated Sugar (2 tablespoon), Salt (1 teaspoon), and Active Dry Yeast (1 package).
Add the Milk (1 cup), Water (1/4 cup), Vegetable Oil (1/4 cup), and Distilled White Vinegar (1 1/2 teaspoon). Mix on medium speed for 3 minutes.
Now add the remaining All-Purpose Flour (1 1/2 cup), a half cup at a time. Change your attachment to the dough hook and allow the dough to knead for 9 minutes.
Remove the dough and knead on a surface a few times. If the dough sticks to the surface add a little flour.
Place the dough into an 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.
Punch down dough and shape to the desired loaf, or split the dough in half to make two 12-inch pizza crusts. For 9-inch deep dish pans, split the dough 4 ways.
Bake for 20 to 25 minutes, enjoy!