Mix yeast, sugar, dry milk, and water in a large bowl or mixer. Allow to sit for 5 minutes or until mixture starts to get bubbly.

Add 2 tablespoon olive oil, salt, and flour and mix until combined. Continue to knead for about 5 minutes or until dough is smooth.

Cover bowl with plastic wrap and allow dough to rise until doubled in size, about 1 hour.

Combine tomato sauce with herbs and garlic salt and set aside.

In a separate bowl, combine Parmesan cheese with herbs for topping and set aside.

Once the dough has risen, remove from bowl and divide into 3 equal portions.

Prepare pans by adding about a tablespoon of both olive oil and canola oil to the bottom of each pan, making sure the bottom is covered. Add more oil if necessary.

Using a rolling pin, roll each round of dough until it’s about ¼? thick and will cover the bottom of the pan completely.

Top each pizza with about 2 oz of mozzarella cheese and any other desired toppings.

Brush the outer edges of the crust with olive oil and sprinkle with the herb and cheese mixture.

Bake at 475-500° until the cheese is bubbling and outer crust is browned, about 12-15 minutes.