Versatile Dough Recipe

This is my ultimate go-to recipe for an incredibly versatile dough. The beauty lies in its adaptability for various culinary creations, with minor adjustments. On Preparation days, it serves as the foundation for a delightful evening pizza, capable of being transformed into either a thin crust or a deep pan delight.

I'll be covering the Pizza recipe today, but feel free to experiment with this dough.

Preparation Time:
30 minutes (including post-prep cleanup)

Ingredients:
- 1 cup of strong/bread flour
- 3 cups of plain/all purpose flour (extra for kneading)
- 1 tablespoon of plain white sugar
- 1 tablespoon of olive oil (extra for coating the rising dough; any oil is suitable, but olive oil imparts a deeper flavor)
- 100ml of water
- 300ml of whole milk
- 1 teaspoon of salt
- 2 teaspoons of dried yeast

Yields:
- 4 thin crusts (10" each)
or
- 4 deep pan crusts (8" each)

Instructions:
1. Warm the milk and water to lukewarm.
2. Combine all dry ingredients in a bowl.
3. Introduce the oil to the dry mix and incorporate it using a fork. Ensure thorough blending of the yeast and flour.
4. Add the lukewarm milk/water mixture to the dry ingredients using a fork.
*** Remember, it's simpler to thicken a soft dough than to moisten a dry one, so opt for a softer dough initially if possible.
5. Once thoroughly mixed, transfer the amalgamated ingredients to a flat surface and knead until achieving a soft consistency, typically around 10 minutes. Dust your hands with extra flour to prevent excessive sticking. Slight stickiness during kneading is acceptable, as a too-hard dough isn't desirable.
6. Fold the dough onto itself to achieve a smooth outer surface.
7. Return the dough to the mixing bowl and coat the surface with olive oil to prevent drying.
8. Allow the dough to rise for approximately an hour or until it doubles in size.

Baking:
Thin Crust:
- Divide the dough into 4 portions and roll each out on a baking tray.
- Add your preferred toppings.
- Baking time and temperature depend on your oven type. Do remember to preheat your oven for uniform baking.

Deep Pan:
- Divide the dough into 4 sections and roll each ball large enough to cover your baking tin.
- Grease the tin with a generous layer of butter to ensure a crispy crust.
- Lay the rolled-out dough in the tin, stretching it to fully cover the inside and up the sides.
- Cover the tins and leave the dough to rise for another 30-60 minutes until it doubles in height and fills the tin.
- Gently flatten the dough's interior area with a fork or your fingers, avoiding pressing down on the dough touching the sides.
- Add your chosen toppings.
- Baking time, temperature, and possibly mid-bake turning depend on your oven's characteristics.

Do you have any suggestions to enhance this recipe or perhaps a sourdough variation to share? Your input is highly appreciated!

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