Step 1 : Making the Dough
first, heat ¾ cup nonfat milk up in a small saucepan until it is not warm or cool to the touch (around 80 or 90°).
Step 2 : pour the milk into a mixing bowl, sprinkle 1 tablespoon of dry active yeast over the milk, stir to dissolve the yeast with a wooden spoon, and then add 1 1/3 cups all-purpose flour. mix until a smooth batter forms. cover the bowl with cheesecloth and let the mixture rise until almost doubled in volume, about 2-3 hours at room temperature or overnight in the refrigerator.
Step 3 : before making the dough, measure out all the ingredients and place them near at hand.
Step 4 : transfer the preferment and then the yeast to the the large bowl of a stand mixer fitted with a dough hook. mix on low speed until the yeast is incorporated into the batter, which will take a minute or two. stop the mixer as needed and use a spatula to clean the sides of the bowl, folding the loosened portion into the mixture to incorporate all the elements fully. when the mixture has come together into an even, well-mixed mass, increase the speed to medium, and mix for a couple of minutes. slowly add half of the 1¾ cups of milk and continue to mix until the milk is fully incorporated.
Step 5 : reduce the speed to low, add 6 cups of flour, the rest of the milk, 1/3 cup sugar, 1 tablespoon + 1 teaspoon salt, and 1 tablespoon of melted butter. mix until the mass comes together in a loose dough, about 3 minutes. turn off the mixer and let the dough rest for 15 to 20 minutes.
Step 6 : turn the mixer on again on low speed and mix until the dough is smooth and elastic, a maximum of 4 minutes. take care not to overmix the dough- the less mixing you do, the better. cover the bowl with cheesecloth and let the dough rise in a cool place until the volume increases by half, about 1½ hours.
Step 7
lightly flour a countertop. transfer the dough to the floured surface and press into a rectangle 2 inches thick. wrap the rectangle in plastic wrap and place in the refrigerator for 4 to 6 hours.
about an hour before you are ready to start laminating the dough, put 2¾ cups of butter in the bowl of the mixer fitted with the paddle attachment. mix on medium speed until malleable but not warm or soft, about 3 minutes. remove from the bowl, wrap in plastic wrap, and place back in the refrigerator to chill but not resolidify.
Step 8
Take a 9 inch (22.9 cm) pan. Pour the oil to cover the pan.
Step 9
Roll the dough (in a circle shape). Place in the pan and leave for 30 minutes
Step 10
Take a small bowl and pour in the tomato sauce Then Add the oregano, garlic, dry basil, marjoram, and mix (with a fork)
Step 11
Baking and Finishing the Pizza Wait one hour and then preheat the oven to 425℉ (220℃). Spread the sauce on the dough evenly.
Step 12
Add the cheeses and toppings of your choice, then add more cheese.
Step 13
Place it in the oven for 20 minutes or until the dough is cooked thoroughly. Check that the dough, sauce, and toppings are thoroughly cooked prior to consumption.
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