160 grams warm water (90-100 F)
 1.25 tsp instant yeast
 15 grams dry milk powder
 0.5 tbsp sugar
 1 tbsp olive oil
 0.5 tsp salt
 2 cups AP flour
 6 tbsp butter

Mix the first four ingredients together in the bowl of a stand mixer. Let it sit until it gets foamy, about 5 minutes. Then add the olive oil and salt. Turn the mixer on low (with dough hook) and slowly add the flour. When it starts coming together, turn it up to medium low and let it go maybe 5 minutes or so, until the dough is pretty smooth and it’s cleaned itself off the sides of the bowl.

Put in a bowl, cover and let rise in a warm spot for 90 minutes.

Melt the butter and put half of it in a 9x13 pan.

Punch the dough down and shape it into a rectangle to fill the pan. Put it in the buttered pan and cover with another tbsp of melted butter. Cover and let rise another hour.

Preheat oven to 475 F.

Uncover the dough, and if you want, you can score the dough with a knife to make little indentations showing you where to cut later.

Bake until it’s golden across the top, about 13-15 minutes.

Immediately brush with the remaining melted butter. Then use as much topping as you’d like.

The topping was about 1.5 tbsp of Parmesan, 1/2 tbsp onion powder, a tsp garlic powder, 1/2 tsp oregano, and 1/2 tsp basil. This makes what ended up being too much topping, so I’d reduce everything a little or just don’t use the whole thing.