Homemade Italian Bread

This dough makes a large batch of Italian Bread (three loaves).  It is a pretty classic dough that can be shaped anyway you want.  The key to making a nice crispy crust and chewy inside it the misting you do while it's baking.  (another Allrecipes recipe)

3 cups warm water
1 tsp. white sugar
1 T. active yeast
1 T. salt
7 cups flour

Add sugar and yeast to the warm water and let proof.

Stir in 4 cups of flour and beat until smooth.  Cover and let rest for 15 minutes.

Beat in the salt and then add enough remaining flour to make a stiff dough.  Knead until it is smooth and soft.  Turn in a greased bowl, cover, and let double in size.

Once doubled, punch down and divide into three.  Place back in bowl, cover, and let rise.  Once doubled again, punch down and form into three fat footballs (or circles or ovals or rectangles or whatever you want).  Grease heavy cookie sheets (I like to use my baking stone, it gets really nice and hot when I pre-heat it) and sprinkle with corn meal.  Place the bread on the sheets, cover with a towel, and let rise.

Once rise, mist with water and place in a preheated 450 degree oven.  Mist loaves with water (about every 4-5 minutes) and turn occasionally while they bake.  Bread is done when golden brown and sounds hollow when tapped on the bottom.