In a small saucepan, heat the milk, over medium heat, just until small bubbles start to form around the edge of the pan.
Pour the milk into the bowl of a stand mixer fitted with the dough hook or into a large bowl.
Add the butter and let it melt.
Stir in the sugar and salt until dissolved; allow the mixture to cool to lukewarm.
Sprinkle the yeast over the lukewarm milk mixture; stir and let stand until foamy; 5 to 10 minutes.
Add the flour; if using a stand mixer, go straight into kneading on medium-low speed for about 10 minutes or until the dough becomes light and springy; if kneading by hand, first beat the mixture to combine; turn out onto a floured surface and knead until light and springy.
Place the dough in an oiled bowl; cover with a towel and let rise in a warm place until doubled; 1 to 2 hours.
Make a fist and gently press down on the dough with your knuckles to release some gas; transfer to a cutting board or other clean surface; divide and form into two balls.
Put each ball in an 8-inch or 9-inch metal cake pan generously greased with olive oil; cover with plastic wrap.
If not using right away, refrigerate for up to 48 hours.
When ready to use, remove from the refrigerator; bring the dough to room temperature; about 1 hour, before using.
Let the dough rise a second time, still covered, until doubled in size; 1 to 2 hours.
Pre-heat the oven to 450°F; position a rack in the bottom of the oven.
