In a large bowl, combine warm water, milk, yeast, sugar, salt, and olive oil. Whisk to blend.

Add flour and mix with a spatula until a dough forms. Knead by hand for 8–10 minutes or with a mixer for 4–5 minutes until smooth.

Roll dough into a log, cut into 4–6 portions depending on desired size, shape each into a ball, and let rest covered for 20–30 minutes until doubled.

Grate cheeses and prep toppings. Drain buffalo mozzarella to remove excess moisture.

Heat an oven-safe pan on medium heat for 10–15 minutes. Preheat oven to broil.

Flatten and roll out each dough ball on a floured surface. Keep rolled dough covered with parchment between layers.

Brush hot pan with ghee, lay dough down, and cook for 1 minute. Add cheese and toppings, pressing gently.

Check browning underneath, cook up to 40 more seconds if needed.

Transfer to oven and broil for 1 minute. Check and broil 20–30 seconds longer if desired.

Remove and cool on wire rack. Sprinkle sesame or black seeds while warm.