Mix the flour, yeast, and salt in a large bowl and stir in the oil and milk.
Gradually add the water and mix to form a soft dough.
Knead the dough on a floured surface for five minutes until smooth and elastic.
Place in a clean bowl, cover with a damp cloth, and rise for 90 minutes until doubled.
Knock back the dough, knead again until smooth, and rest for 30 to 60 minutes.
Preheat the oven to its highest setting.
Divide into six balls and roll each into a 20cm diameter circle.
Apply passata and desired toppings to each base.
Bake until the bases are crisp and the edges are golden-brown.