Using a stand mixer, pour in wet ingredients at room temperature. And then add the dry with the yeast not touching the salt. Start mixing at speed one.

Mix at speed 2 to 3 until mixed and you can form a windowpane.

Scale into 4 equal parts and place in oiled containers.

Cover and let proof until doubled in size.

Lightly sprinkle pan with cornmeal and place dough on pan, forming to full size once on the pan.

Top and bake in a preheated oven at 450°F for 14 to 20 minutes depending upon your pan, oven, and topping.