In a small bowl, combine water, sugar, and yeast. Let proof for 10 minutes.
In the bowl of a stand mixer fitted with the dough hook, add flours, rosemary, Italian seasoning, and pepper. Mix to combine. Add in the yeast water and olive oil and mix until dough starts to form and starts to pull away from the bowl.
Knead for 5 minutes with the dough hook. If it feels too sticky, add a bit of flour to it, a tablespoon at a time.
Once it's been kneaded, place dough in a lightly greased bowl and place in a warm, draft-free place, and let rise for 1 hour.
After dough has risen and doubled in size, punch it down and form it into a round loaf. Using a pizza pan (or pizza peel, whatever you have), dust with cornmeal and place loaf on top. Cover and let rise for another 45 minutes.
In the meantime, put a pizza stone in the oven and preheat to 400 degrees.
Once the dough has risen, brush the top of it with the egg wash mixture then sprinkle rosemary on top.
Carefully slide the dough onto the pizza stone (it should slide off very easily with the cornmeal underneath it) and bake for 20-25 minutes until the top is nicely browned and there's a hollow sound when tapped.
Let cool slightly before slicing and dipping in olive oil and balsamic vinegar.
Store in an airtight container.
Notes
I highly suggest investing in a pizza stone. It makes all your breads (and pizzas) have that bakery style crispy bottom crust. It's just so much better to have that crunch!Source: A Hint of Honey