• Add warm milk to a medium bowl. Sprinkle the quick-rise yeast over the top and let it sit for 5 minutes until foamy and activated.
• In the bowl of a stand mixer fitted with the dough hook (or in a large mixing bowl if kneading by hand), combine the flour and salt.
• Pour in the milk and yeast mixture, then add the olive oil.
• Mix on low speed until the dough comes together. Then, increase to medium speed and knead for 5–6 minutes, or until smooth and elastic. (If kneading by hand, knead on a lightly floured surface for 7–8 minutes.)
• Form the dough into a smooth ball and place it in a large, lightly oiled bowl. Cover with plastic wrap or a clean kitchen towel.
• Let the dough rest in a warm place, covered, for 1 to 2 hours, or until it has doubled in size.
• Punch down the dough gently. Then, turn it out onto a lightly floured surface.
• Shape the dough into a round ball. Stretch or roll into a 12 to 14-inch circle, lightly flouring the surface if needed to prevent sticking.
• Preheat oven to 450°F.
• Place the crust onto a parchment-lined baking sheet or pizza pan. Use a fork to lightly dock the surface (poke a few holes) to prevent bubbling.
• Parbake in the oven for 6–8 minutes, or until the crust is set but not browned.
• Remove from the oven. Let cool slightly before topping with your favorite sauce, cheese, and toppings.
• Return to the oven and bake at 450°F for 10–15 minutes, or until the crust is golden and the cheese is bubbly and browned to your liking.

To Freeze

• Allow the crust to cool completely, then top with sauce, cheese, and your desired toppings. (Or, you can freeze just the crust.)
• Place on a baking sheet and freeze uncovered for 1 to 2 hours, or until the toppings are firm.
• Once frozen solid, wrap the pizza tightly in plastic wrap, followed by a layer of aluminum foil. Label with the date and store flat in the freezer for up to 3 months.

To Bake

• To bake from frozen, unwrap the pizza and place it directly on a baking sheet or pizza stone in a preheated 450°F oven. Bake for 13–17 minutes, or until the crust is golden and the cheese is melted and bubbling.