Place the milk, sugar and butter in a microwave-proof container and zap it for about 30 seconds. You want the milk to be warm, but not hot, and it’s fine if the butter is not melted. If you have a thermometer, it should be somewhere between 90-100 degrees.
Give it a good stir, then dump it into the bowl of your stand mixer. Sprinkle the yeast overtop and then allow it to sit for about 5 minutes to bloom.
You should notice a yeasty smell at the end of the 5 minutes. Give it a stir, then attach your dough hook.
Add 1 cup of the flour and mix for a couple of minutes, then add the second cup of flour, stir, and finally add the last cup of flour and the salt. Beat on low speed for a couple of minutes until the dough begins to come together, and then turn the speed up a little to medium and allow to knead for about 5-6 minutes, until the dough is coming together in one smooth, elastic ball that grips either your dough hook or the sides of the bowl.
Remove the bowl from your stand mixer, and add a few drops of cooking oil, covering the ball of dough. Cover the bowl with a clean towel (I like to use a disposable plastic shower cap) and stash it in a warm area for about an hour until the dough has doubled in size.
Punch the dough down and turn out onto a clean work surface. Using a rolling pin or a wine bottle, roll the dough out into a large rectangle, about ¼” thick.