In warm milk dissolve sugar and yeast and let stand for 10 minutes.If you do in a bread maker:
Sift the flour, pour the milk with yeast, butter, salt and put on the "Pizza" mode (two 10-minute kneading, alternating with two 10-minute climbs)If you manually:
Salt sift with flour, add the liquid mixture, pour the oil at the end. Knead for 5 minutes until smooth dough.
Grease the container with oil for lifting, roll the dough with a ball and put it in a warm place for half an hour in the container. Cover the container with a film.Ready divide the dough in half and stretch with hands into a thin 2 circles (you can roll).
Put the filling on the dough (the filling should be completely ready, not raw).
Heat oven to 250-270 C-the higher the temperature, the more crispy the base will be. Heat the pan as well.
Remove the baking sheet, brush with olive oil (so that the bottom crunches after baking). Put the semi-finished pizza on a baking sheet, turn on (if any) in the oven fan. Bake until Golden colored bumpers or as you like. It took me 15 minutes.