2 1/2 c. milk
1/2 c. butter
5 1/2 c. flour
1/2 c. cornmeal
3 tbsp. sugar
1 pkg. dry yeast
1 tsp. salt
4 eggs, beaten
2-3 c. flour
Olive oil
Yellow cornmeal

1. Place milk and butter in medium saucepan. Heat to scalding, stirring occasionally; remove from heat and cool to 115 degrees.

2. Mix 5 1/2 cups flour, 1/2 cup cornmeal, sugar, yeast and salt in large bowl. Stir in cooled milk and add eggs. Add enough of the remaining flour to make the dough easy to handle.

3. Turn dough onto lightly floured board and knead until smooth and elastic (about 15 minutes). Place in greased bowl; turn greased side up and cover. Let rise in warm place until double (about 1 1/2 hours).

4. Grease bottoms of 2 round pans (13 inch diameter x 2 inch deep) with oil; sprinkle with cornmeal. Divide dough in 1/2. Roll each 1/2 of dough on lightly floured board into circle 16 inch in diameter. Transfer dough to prepared pans, filling into bottom and partially up the sides of pans.

Add toppings, sauce, cheese, etc. Bake at 400 degrees 25 minutes (crust brown, cheese melted).