# What You Need:
→ Dough
01 - 3 1/2 cups bread flour
02 - 2 tbsp granulated sugar
03 - 2 1/4 tsp active dry yeast (1 packet)
04 - 1 1/2 tsp fine sea salt
05 - 1 cup whole milk, warmed to 110°F
06 - 1/2 cup warm water
07 - 3 tbsp unsalted butter, melted
08 - 1 large egg at room temperature
→ For Dusting
09 - 1/4 cup cornmeal
# How to Make It:
01 - In a large mixing bowl, whisk together bread flour, sugar, yeast, and salt.
02 - In a separate bowl, whisk warm milk, warm water, melted butter, and egg until fully incorporated.
03 - Pour wet ingredients into dry mixture and stir until a shaggy dough forms. Knead by hand or with stand mixer using dough hook for 6 to 8 minutes until dough is smooth and elastic.
04 - Cover the bowl and set the dough in a warm place to rise for 1 hour or until doubled in size.
05 - Lightly grease a rimmed sheet pan (13x9 inches) and evenly sprinkle cornmeal on the bottom.
06 - Transfer the risen dough to the prepared pan and gently press into an even layer reaching all corners. Sprinkle additional cornmeal over the top.
07 - Cover loosely with plastic wrap or a clean towel and let rise for 30 to 40 minutes until puffy.
08 - Preheat the oven to 375°F (190°C).
09 - Bake for 18 to 22 minutes until golden brown and set.
10 - Cool on the pan for 10 minutes, then transfer to a wire rack and cool completely.
11 - Once cooled, cut into 12 squares. Split each square horizontally with a fork or serrated knife. Toast and serve with desired toppings.
