So I finally got to try the dough wiht the 1/3 milk substitution you guys were discussing.
It was much better with the milk. I eyeballed the 1/3 amount, and mixed the milk and water in the same amount (by weight) I would normally use water. I thought it browned a little bit better, the inside was a little more "airy", more crispy, and seemed to have more air pockets. Very good, I'll probably use milk every time now.
BTW, I am cooking these in a 14" cutter pan from pizzatools, I have not tried a stone yet, maybe when the weather, and kitchen is a little cooler.
I also tried a 12 hour rise in the fridge. The 12 hours in the fridge didn't do much for flavor, I had much better results with 20 hours in the fridge.
One question with adding the milk... is there any problem in doing a longer room temp. rise? The reason I ask is I was worried about the milk going bad, or does it not matter when it's mixed in dough. I want to try some longer room-temp rises in a sealed container. I made this thin crust last weekend (without the milk) and let it rise for 8 hours and got better flavor, I'd like to try it with milk and an even longer room temp rise.