• Warm the milk (around 100ºF). Pour the milk into the bowl of a stand mixer (or a bowl to knead by hand). Add the sugar, instant yeast, salt, garlic powder and oil. Then, a cup at a time, add the flour. Use the dough hook to mix. Continue adding flour until the dough clears the sides of the bowl but is still a little sticky. Knead for about five minutes.
• At this point you have two options:

  1. Cover the dough and let it rise for about 1 hour until doubled in size. Proceed with the recipe for making the pizzas.

  2. Cover the dough and stick in the refrigerator. Leave dough in the fridge overnight or up to 3 days. This provides the most flavor to the pizza dough.
• After the dough has risen, place a baking stone or baking sheet turned upside down in your oven. Pre-heat the oven to 475-500ºF - the higher the heat the better.
• Divide the dough into two balls for two large pizzas. Place each ball of dough on a piece of parchment paper. Use a little flour if necessary to roll out, stretch with your hands and shape your pizza. Let the dough rest for a minute and then continue rolling or stretching dough to your desired thickness.
• Top with pizza sauce, mozzarella cheese, favorite pizza toppings and bake. Large pizzas should bake in 8-10 minutes. Mini pizzas will take around 5-6 minutes. Enjoy!

Pizza Sauce

• To a small saucepan add the butter, olive and garlic over medium heat. Sautee garlic until fragrant, about 3 minutes. Add the oregano, salt & pepper and sautee 1 more minute. Add the crushed tomatoes and stir.
• Slice the onion in half and add to the sauce. Add two sprigs of fresh basil to the sauce. Simmer on low heat for about an hour until the sauce is reduced and concentrated. Remove the basil and onion. Season with a teaspoon of sugar and more salt if desired.
• Remove to container and let cool before using on pizza dough. Sauce can be refrigerated for a week or two if desired.