With a creamy texture and a nice hint of salt, this paste completes an assortment of flavors. It’s a versatile dough great for pizza, focaccia, calzones or even cut into strips, topped with crushed anise seeds and baked for a snack.
Game plan: To make this ahead of time, prepare the dough as directed, then cover and refrigerate. Take it out until a day later to cook it (making sure it comes to room temperature first).
- 3/4 cup lukewarm water (about 105°F to 115°F)
- 1/4 cup lukewarm whole milk (about 105°F to 115°F)
- 1/2 ounce active dry yeast (2 [1/4-ounce] packets)
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- Combine water and milk in the bowl of a stand mixer fitted with a dough hook and sprinkle with yeast. Let stand until mixture bubbles, about 5 minutes. (If the mixture does not bubble, either the liquid was not at the correct temperature or the yeast is old.)
- Combine flour and salt in a large bowl and whisk to aerate and break up lumps. When the yeast is ready, add the flour and mix on lowest speed until the dough begins to come together and looks shredded, about 2 minutes.
- Increase speed to medium and continue mixing until dough is elastic and smooth, about 5 to 7 minutes.
- Gather the dough into a ball, place in a large oiled mixing bowl and turn to coat. Cover with a clean, damp kitchen towel and let rest in a warm place until doubled in size, about 30 to 40 minutes. Once the dough has risen, degas it, then shape it and bake it as desired.