Truly the best pizza dough

I thought that I already had the best pizza dough recipe until I tried this one from epicurious.  It's easier to roll out so you can make a thinner crust.  It does have milk in it, which is a plus when we are swimming in milk.  We'll probably use the other crust recipe still for times when the goats arent producing enough milk.

Pizza Dough
makes enough for 4 thin, rectangular pizzas on half sheets

2 1/4 teaspoons dry active yeast
1/2 warm water (between 100 and 110 degrees)
1/8 teaspoon sugar
3/4 cup cold milk
2 tablespoons olive oil
3 cups flour
1 teaspoon kosher salt
extra olive oil for the proofing bowl

In a stand mixer, combine the warm water, sugar, and yeast.  Cover and let proof 5 minutes.

Add milk and olive oil

Add flour and salt, mixing on low, then increase the speed and mix for 7 minutes.

Let the dough rest on a floured surface for 2 minutes then knead 20 times and roll into a ball.

Oil a bowl, roll the dough in it, then cover the bowl with a cloth to rise for 1 hour.

Preheat oven to 450 degrees.  Divide the dough into 4 balls (extra dough can be frozen).  Roll or stretch the dough.

Cook the dough for about 4 minutes before garnishing.