Pizza with tomato sauce... and more!

1 kg of flour ' 00 '
500 ml warm water
50 ml soy milk
50 ml extra virgin olive oil
2 sachets dried yeast (or 2 cubes of pressed yeast)
2 teaspoons granulated sugar
2 teaspoons fine sea salt (like ' table ')

To stuff
750 ml of tomato sauce, compact, elongated with 500 ml of water
50 ml extra virgin olive oil
salt
chili powder, hot type
Tabasco sauce (if you like)
oregano

Pour into a large bowl the flour and add oil, salt, sugar, yeast, lukewarm water and milk.
Stir vigorously, first with a fork, then with your hand; Finally, when all the water is absorbed, always by hand, lift the dough and rub it into the bowl.
Repeat several times (5 or 6): the dough should be a little soggy and sticky.
Now put it in a warm place and protected against changes in temperature, the oven slightly warmed and then turned off is a great place.
After about thirty minutes, the dough has doubled in volume. Now divide all the dough into six portions, about 200 g each and lay them out in as many low-stick pans from 30 cm in diameter, greased with oil.
Cover in previously seasoned tomato sauce and possibly other ingredients to taste:
mushrooms sautéed with parsley and cherry tomatoes;
grilled vegetables;
heat vegetables (endives, Escarole, spinach, asparagus, etc.)

Bake in hot oven (max temperature possible) for about 15 minutes.
Put the pizza on a wooden cutting board, cut into wedges and serve. WITH COLD BEER!!!