2 1/2 c. milk
1/2 c. butter
5 1/2 c. all-purpose flour
1/2 c. yellow corn meal
3 tbsp. sugar
1 pkg. active dry yeast
1 tsp. salt
4 eggs, beaten
2-3 c. flour
Olive oil and corn meal

Place milk and butter in medium saucepan. Heat to scalding, stirring occasionally. Remove from heat and cool to 115 degrees. Mix 5 1/2 cups flour, 1/2 cup corn meal, sugar, yeast and salt in large bowl. Stir in cooled milk; add eggs. Add enough of remaining four to make dough easy to handle.

Turn dough onto lightly floured board. Knead until smooth and elastic, about 15 minutes. Place in greased bowl; turn greased side up and cover. Let rise in warm place until doubled, about 1 1/2 hours. Punch down dough. (May be frozen at this point.) Let rise, covered, until double, about 1 hour.

Grease bottoms of 2 round pans, 13 inches in diameter and 2 inches deep, with olive oil. Sprinkle with corn meal. Divide dough in half. Roll dough on lightly floured bowl into a 16-inch circle. Transfer dough to pans.