• In a small pot over low heat, add the water and milk and heat until it is just warm, roughly 110℉. Set aside to cool slightly for 2-3 minutes.
• In the bowl of a stand-mixer fitted with a paddle attachment, add the sugar, salt, oil, and warmed water and milk mixture. Mix to combine.
• Next, add the flour and mix together on low speed until the flour is absorbed by the wet ingredients, then turn up the speed to medium-low and let the dough knead for 3-5 minutes until it comes together into a smooth ball.

  *note: If after 3-5 minutes the dough is too sticky to handle, add 1/4 cup more flour and mix again for 1-2 minutes.
• Drizzle avocado oil into a large bowl and place the ball of dough in the bowl, turning the dough to coat it in the oil.

  Cover with plastic wrap and allow the dough to bulk ferment for 3-5 hours in a warm spot, or slightly less time if using active starter (2-4 hours).
• After the bulk ferment, preheat the oven and a pizza stone (optional) to 375℉.

  Use a bench scraper to divide the dough into 2 portions. Roll the dough out until you get a circle 10-12" in size.

Par-bake the pizza crust before adding the toppings

• Once the crusts are rolled out, bake them for 10-12 minutes, then add your toppings, turn up the oven up to your desired temperature and bake until the pizza is light golden brown and bubbling. Enjoy!!