If using a mixer add proofed yeast water and milk to flours and knead until dough is soft and smooth and a golf ball sized piece can be stretched without tearing.
If kneading by hand make a well in center of flour and add proofed yeast water and milk. stir until a ball forms. Stir dough out of bowl with a wooden soiin and knead on a floured surface until golf ball sizd piece can be stretched without tearing.
Dough will be soft and smooth in either pricess.
Put dough in lightly oiled bowl and cover with a towel
Set aside in warm place and let rise until doubled.
PUnch down and turn out of bowl and knead by hand for two minutes.
Roll out dough with rolling pin until you have a circle about 13 inches in diamater and 1/8 inch thick.
Place on oiled flat pizza pan.
Crimp edges of crust all the way around to form a lip to hold sauce.
Set aside in warm place and let rise slightly.
For a thn crust let rise only for a few minutes. For a thicker crust, let rise a little longer. Remember, crust will rise in oven.
Bake in 425 degree oven top rack until crust is lightly brown.