Go-To Dough
This Go-To Dough is SO VERSATILE! Perfectly soft and elastic, it's your ideal base for breads, pizzas, and rolls — easy enough for beginners and flexible for pros.
Equipment
- Mixing Bowl
- Measuring cups and spoons
- Wooden Spoon or Spatula
- Dough hook (optional)
- Plastic wrap or kitchen towel
- Baking sheet or pizza stone
Ingredients
- 5 1/2 to 6 1/2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 packets Fleischmann's RapidRise Yeast
- 4 teaspoons fine sea salt
- 1 1/2 cups water warm
- 1/2 cup milk
- 2 tablespoons butter or margarine
Instructions
- Begin by mixing the warm water, sugar, and yeast in a small bowl. Let it sit for about 5-10 minutes until it becomes frothy.
- In a large mixing bowl, whisk together the flour and salt to ensure even distribution.
- In a separate bowl, combine the milk and melted butter or margarine. Let this cool slightly if it’s hot.
- Pour the yeast mixture into the dry ingredients along with the milk mixture. Stir with a wooden spoon until a shaggy dough begins to form.
- Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic, or knead with a stand mixer dough hook on low speed for 5-7 minutes.
- Place the dough in a lightly greased bowl, cover with plastic wrap or kitchen towel, and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
- Punch down the dough to release the air.
- Shape the dough as desired and place onto a prepared baking sheet or pizza stone. Cover and let it rise again for 30-45 minutes.
- Preheat oven as per your recipe and bake dough until golden brown and cooked through, typically 20-30 minutes.
Notes
- Adjust flour amount based on humidity and desired dough texture.
- You can substitute bread flour for a chewier texture or use plant-based milk for a dairy-free option.
- Store dough tightly wrapped in refrigerator up to 3 days or freeze up to 3 months.