Combine milk, starter, and salt in a large mixing bowl and whisk
begin mixing in flour, starting with 1½ cups and adding another ½cup at a time until the dough forms into a shaggy ball
turn the dough out onto a floured surface and knead into a smooth ball
oil the bowl used to mix the dough and place the dough back in, cover and let rise for 12-24 hours or until doubled. See the post for notes on rise times.
Once the dough has doubled, turn it out onto a floured surface and knead
Roll the dough out into a 12-16" circle depending on the size skillet or stone to be used, once again make sure the surface is generously floured so the dough doesn't stick. Cover the dough with a tea towel and let it rest while the oven pre-heats.
Pre-heat the oven to 425°F with the skillet or stone to be used inside
Once the oven is pre-heated and the skillet is piping hot - remove it and transfer the dough into the hot skillet. If the skillet is well seasoned the dough will not stick at all
If you like, drizzle EVOO over the dough and then sprinkle it with sea salt & herbs prior to cooking
Cook the pizza crust on the middle rack for 10-12 minutes
Remove the par-baked crust from the oven and either add toppings and cook immediately for another 10-12 minutes at 425°F OR freeze the crust for later use.
Let the finished pizza cool and set for at least 5 minutes prior to serving.