Versatile Pizza/Bread Dough

This is one of my favorite doughs to make. You can turn it into pizza crust, a delicious Italian loaf with herbs and spices, or even hoagie rolls!

Total Time

2hr 30min

5.0

3 Ratings

Author: Cooking with Tovia

Servings:

Ingredients

•

3 cups

All-Purpose Flour

•

2 Tbsp

Granulated Sugar

•

1 tsp

Salt

•

1 pckg

Active Dry Yeast

•

1 cup

Warm Milk

•

4 Tbsp

Warm Water

•

4 Tbsp

Vegetable Oil

or Olive oil when making pizza crust

•

2 tsp

Distilled White Vinegar

Cooking Instructions

In a stand mixer fitted with the paddle attachment, combine half of the All-Purpose Flour (1 1/2 cups) , Granulated Sugar (2 Tbsp) , Salt (1 tsp) , and Active Dry Yeast (1 pckg) .

Add the Milk (1 cup) , Water (4 Tbsp) , Vegetable Oil (4 Tbsp) , and Distilled White Vinegar (2 tsp) . Mix on medium speed for 3 minutes.

Now add the remaining All-Purpose Flour (1 1/2 cups) , 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 the dough and shape it into 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.

Nutrition Per Serving

CALORIES

262

FAT

7.9 g

PROTEIN

6.4 g

CARBS

41.0 g