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1
In a saucepan over medium heat, bring milk and butter to a simmer until an instant-read thermometer registers approximately 120 to 130F (50 to 55C), about 3 minutes.
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2
Do not let boil.
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3
Meanwhile, in work bowl fitted with metal dough blade, process 2 cups (500 mL) of the flour, sugar, salt and yeast until well combined, about 10 seconds.
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4
With the motor running, slowly pour hot milk mixture through the feed tube into work bowl.
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5
With the motor continuing to run, spoon additional flour through the feed tube, 1/4 cup (50 mL) at a time, until dough starts to pull away from sides and begins to gather.
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6
Remove from work bowl and place on a floured surface.
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7
Knead until dough is smooth and elastic, 3 to 5 minutes.
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8
Shape into a ball.
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9
Transfer to a large oiled bowl and turn to coat all over.
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10
Cover loosely with plastic wrap.
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11
Let dough rise in a warm, draft-free place until double in volume, about 45 to 90 minutes, depending on humidity and heat factors.
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12
Preheat oven to 425F (220C).
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13
Punch down dough and cut in half.
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14
Press each out to about 1/2 inch (1 cm) thick and 10 inches (25 cm) round.
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15
Transfer to prepared baking sheet.
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16
Add your favorite toppings.
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17
For a thin crust, bake right away; for a thicker crust, let rise for 15 to 20 minutes.
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18
Bake in preheated oven until the crust is light brown on bottom, 15 to 20 minutes.
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19
Variation: Replace half of the flour with whole wheat flour for a whole wheat crust.
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20
Dont replace all of the flour with whole wheat or you will have a brick.
