Fill an 8x8 baking dish halfway with hot water then carefully place it onto the bottom floor of the oven. Preheat the oven to 250 degrees then turn it off.

Start by adding water, oil sugar, and yeast to a mixing bowl; let us stand for 5 minutes. Whisk the flour and salt together and add to the bowl. Turn in the mixer to low speed and begin to scoop in the remaining flour. Knead with the dough hook until a soft dough is formed; about 8-10 minutes. Cover the bowl with a damp cloth to rise for about 20-30 minutes.

Punch the dough down then dust the kneading surface with flour. Divide the dough into 4ths. Knead each portion of dough into a ball. Sprinkle yellow cornmeal on a baking sheet and place the dough balls on the cornmeal. Cut x marks into each ball then brush with water. Cover the dough again with the damp cloth and set the baking sheet into the warmed oven for 20 minutes for the dough to double in size.

After 20 minutes, turn the oven to 400 degrees. Bake for 16-18 minutes until golden brown. Internal temperature should read at least 190 degrees.