5 c  Bread flour (or more)
3 tb Sugar
2 ts Salt
2 pk Dry yeast
2 c  Water
1/4 c  Oil or shortening
Cornmeal

Combine 2 cups flour, sugar, salt and yeast in large bowl of electric mixer
and blend well. Heat water and oil in small saucepan until very warm (120
to 130F). Add warm liquid to flour mixture. Blend at low speed until
moistened. Beat 3 minutes at medium speed. By hand stir in 2 1/2 to 3 cups
flour until dough pulls cleanly away from sides of bowl. On floured surface
knead in 1/2 to 1 cup flour until dough is smooth and elastic with blisters
under surface, about 10 minutes. Place dough in greased bowl, cover loosely
with plastic wrap and cloth towel. Let rise in warm place until light and
doubled in bulk, about 1 1/2 hours. Punch down dough, divide in 2 parts,
then mold into balls. Allow to rest on counter, covered with inverted bowl,
15 minutes. Divide dough in 14 equal pieces and shape into balls. On
lightly floured surface, roll each ball into 7-inch circle about 1/8-inch
thick. Place circles about 2 inches apart on cornmeal-sprinkled baking
sheets. Cover and let rise in warm place about 30 minutes. Bake at 450F 8
to 10 minutes, or until edges turn light golden brown.