Day ahead pizza dough

One advantage to making your own pizza dough is that it is room temperature and much easier to work with as you are rolling it out. This pizza dough bakes flatter than others yet comes out crispy and sweet. Little kneading needed.
3 cups flour
1/2 teaspoon active dry yeast
3/4 tsp salt
1 1/4 cups 2% milk
2 tablespoons olive oil
Whisk the flour, yeast & salt together in a large bowl, then pour in the milk and oil. Mix all the above using a fork or large spoon then knead briefly to form a ball. Dough will be sticky. Oil another bowl & set dough in it. Cover bowl containing dough with plastic wrap and also a towel. Leave bowl undisturbed for 24 hours. Three hours before rolling the dough, knead for 5 minutes and replace it as it was. When ready to roll out dough, flour a board and roll dough out. Makes 1 large pie or cut dough in half for two smaller crusts. Cornmeal can be used in place of flour; mandatory if you are using a pizza stone.