1. Whisk the topping ingredients until smooth and creamy. The consistency should be between a slurry and a paste. Set aside for 15 minutes before applying to shaped dough.
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2. Proof the shaped dough to about 50 percent to 60 percent (about 35 minutes). Pour the topping over the dough, and finish proofing. This creates an irregular, crackled appearance.
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3. Bake at 375ﾰF until the topping is mottled and browned.
