Mix the flour, yeast and salt together in a large mixing bowl and stir in the olive oil and milk. Gradually add the water, mixing well to form a soft dough.
Turn the dough out on to a floured work surface and knead for about five minutes, until smooth and elastic. Transfer to a clean bowl, cover with cling film and leave to rise for about 1½ hours or until doubled in size.
When the dough has risen, knock it back, then knead again until smooth, roll into a ball.
Divide the dough into six balls and roll each out onto a lightly floured work surface until 20cm/8in in diameter - for a perfect round shape, use the lid of a saucepan as a template.
Spread a thin layer around the circumstance of the pizza and fold over. Add your desired filling. Set aside for 30 minutes until risen again.
Preheat the oven to 220°C/ 425°F/ gas mark 7.
Bake for 10 minutes or until the topping is cooked and the crust is crispy.
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