# What You'll Need:
→ Dough
01 - 3 1/2 cups bread flour
02 - 2 tablespoons granulated sugar
03 - 2 1/4 teaspoons active dry yeast (1 packet)
04 - 1 1/2 teaspoons fine sea salt
05 - 1 cup whole milk, warmed to 110°F
06 - 1/2 cup warm water
07 - 3 tablespoons unsalted butter, melted
08 - 1 large egg, room temperature
→ For Dusting
09 - 1/4 cup cornmeal
# Directions:
01 - Whisk bread flour, sugar, yeast, and salt together in a large mixing bowl.
02 - In a separate bowl, combine warm milk, warm water, melted butter, and egg; whisk until homogenous.
03 - Pour wet ingredients into dry; mix until a shaggy dough forms. Knead by hand or stand mixer with dough hook for 6 to 8 minutes until smooth and elastic.
04 - Cover dough and let it rise in a warm spot until doubled in size, approximately 1 hour.
05 - Lightly grease a rimmed 13x9 inch sheet pan and evenly sprinkle cornmeal over the bottom.
06 - Transfer risen dough to the pan and gently press into an even layer, reaching all corners; sprinkle additional cornmeal on top.
07 - Cover loosely with plastic wrap or clean towel and let dough rise until puffy, about 30 to 40 minutes.
08 - Heat oven to 375°F.
09 - Bake until golden brown and set, approximately 18 to 22 minutes.
10 - Allow to cool in pan for 10 minutes, then transfer to wire rack to cool completely.
11 - Cut into 12 squares, split horizontally with a fork or serrated knife, toast, and serve with preferred toppings.
