In a very large bowl, mix yeast together with a warm mixture of milk and water. The milk and water mixture should be warm, but not hot. “Just a warm enuffa so you can a smear it uppa witta you hands,” was how Mom described it. (About 110-120 degrees) Make sure the yeast dissolves by mixing it with your hands. (Be careful because if the water is too hot it will kill the yeast and your bread won’t rise.) Then add sugar and salt to the warm liquid mixture and stir until it dissolves. Add oil and melted butter. Add several cups of flour and mix until the dough becomes sticky. Then pour the dough mixture onto a well-floured surface.
Continue adding flour, and knead the bread until it no longer picks up the remaining flour – about ten minutes. Then place it in an oiled container covered with a clean cloth. Place it in a warm space and let it rise.
After the dough doubles in size, remove it from the bowl and knead it again on a well-floured surface. Once the dough is kneaded for about five minutes take some dough (about 3 cups) and roll it out to make a pizza. Use the rest of the dough to make another pizza or a loaf of bread.
Progresso or Cento peeled tomatoes with basil (pomodori pelati) are the closest you'll come to Moms. Seed the tomatoes, then puree the seeded tomatoes and pour tomato sauce on the dough. Just enough to cover it, not too much. Then very lightly sprinkle on the oregano. Not too much, just enough to season. Then place sliced pepperoni on top and sprinkle some grated (Parmesan or Romano) cheese — again, just a little, not too much. Bake the pizza in the oven at 200 for about 5 minutes then raise the temperature to 350 and bake for another 15 to 20 minutes or until the crust looks golden and done. Note: The shredded mozzarella cheese which goes on top of the pizza should be added during the final five minutes.
Check the bottom to make sure it's lightly browned, then slice it up and enjoy!
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