In a large bowl, combine 2 cups flour, yeast and salt.
Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment.
Using a wooden spoon, stir in as much of the remaining flour as you can.
On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic.
Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once.
Cover, and let rise in a warm place until doubled.
Punch dough down, and divide in half.
Turn out onto a lightly floured surface.
Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side.
Moisten edge with water and seal. Taper ends.
Grease a large baking sheet.
Sprinkle with cornmeal.
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