In a food processor, pulse flour, baking powder and salt. Add butter, pulse until coarse crumbs form.
With the motor running, add milk slowly until a firm dough forms. Divide the dough into quarters and chill for at least one hour.
On a floured surface, roll each quarter of dough into an 8 inch circle.
Top each pizza with ¼ of the pepperoni and tomato slices, sprinkle with ¼ of the shredded cheese, basil and oregano.
Since I like mushrooms, I sometimes sauté several mushrooms and also spread these on the pizza. (or add whatever other toppings you like). I have also tried sprinkling the pizza with Paul Prodhomme's Pizza & Pasta Magic.
Place the dough on a wooden pile sprinkled with yellow cornmeal and place pizza in a preheated 425°F oven on a pizza stone. Bake for 10 to 12 minutes or until the cheese is melted and crust is browned.
Moving the pizza once in a while during the baking will make the crust crisp up quickly.