For the Dough:

Scald milk. Add butter, sugar and salt. Allow milk mixture to cool to "warm." Add yeast and mix thoroughly.

In a heavy-duty mixer (e.g., KitchenAid), add milk mixture. Slowly add flour until the dough pulls away from the side of the bowl and forms a ball. Add water, a little at a time, until the dough combines. Knead dough for 5-10 minutes. Cover and allow dough to rise for 2 hours. Punch down the dough, knead briefly, and allow to rise and additional 2 hours until approximately doubled in bulk.

For the sauce:

In a medium pan add the olive oil. Over medium heat, saute the onion and garlic until tender. Add in the crushed red pepper and fennel. Saute for one minute.

Stir in the tomato sauce, diced tomatoes, and tomato paste. Stir well. Season with pinch of sugar, salt, pepper, oregano, and fresh basil. Simmer for 30 minutes.

Assembly & Baking the Pizza:

Grease a 10" deep-dish pizza pan or cast iron skillet. Roll the crust to fit the pan. The edges should come to the top of the pan. Take a little bit of sauce and put it on the bottom. Put some cheese on the bottom. Take some of the sauce and spread it on the cheese. Add whatever toppings you like. Take more of the cheese and spread a layer. Add a lot of sauce to the top. Sprinkle with extra cheese if you wish.

Bake 45 minutes at 425 degrees F or until bubbly!