In the bowl of a stand mixer, combine the warm water, sugar, and instant yeast. Mix just to combine and set aside for 5-10 minutes, until frothy.

Add the olive oil, milk, salt, and 3 cups flour to the stand mixer bowl. Using the hook attachment, mix on LOW speed for 2-3 minutes, until a shaggy dough. Increase speed to Medium to knead with the dough 3-5 minutes, until smooth and pliable. When you press a finger into the dough, it should slowly bounce back.

Cover to rest 20 minutes.

Divide the dough into 2-3 pieces. Place in a greased baking pan, drizzle the tops with a little olive oil, then cover with plastic wrap. Set aside in a warm environment for 1.5 - 3 hours, depending on how cold your kitchen is. The dough should be doubled in size when ready to use.

Preheat the oven to 500F for 30 minutes. Place the pizza rack in the oven to heat, as well.

Carefully remove the pizza rack from the oven and place on a heat-safe surface. Add the stretched-out pizza dough onto the pizza rack.

Drizzle lightly with olive oil, then spoon a thin layer of the pizza sauce on top.

Add about 3/4 cups shredded mozzarella, 3-4 fresh mozzarella slices, and freshly grated pecorino or parmesan.

Bake for 8-12 minutes, until golden and crispy to desired preference.

Garnish with more freshly grated pecorino or parmesan, chopped basil, and cracked black pepper. Repeat with the remaining pizza doughs. Enjoy warm!