In a large mixer bowl combine 2 1/2 cups warm water with the yeast and sugar and allow to stand 10 minutes.

Add the oil, salt and 1 1/2 cups flour and mix on low speed until moistened. Attach dough hook and start adding additional flour one cup at a time for a total of 5 cups. Increase speed to medium/low and continue adding flour 1/2 cup at a time until the dough starts to pull away from the sides of the bowl. Do not add more than 7 cups total. Continue to knead with mixer an additional 6 minutes. You may also knead by hand on a surface lightly dusted with flour.

Lightly oil a large bowl. Shape the dough into a ball and place in the bowl turning over once to coat with oil. Cover with a clean dishtowel and allow to rise in a warm, draft free place until doubled.

Lightly grease a large baking sheet and sprinkle with cornmeal. Set aside. Punch the dough down and divide into 6 equal pieces. Shape each piece into a smooth ball pulling the sides down and under with palms of the hands. Pinch edges together underneath and place on the prepared baking sheet. Cover with towel and allow to rise until doubled.

Preheat oven to 400 degrees F. In a small bowl combine the egg white and 1 Tablespoon of water. Brush half the mixture on the top of the dough balls. Bake for 15 minutes then brush the remaining egg wash over and continue baking for 15 additional minutes until golden brown. Your oven may vary. Remove from the oven and allow to cool enough to handle.

To make bowls for soup or dip, slice off the top 1/2 inch with a serrated knife. Using your hands, scoop out the interior leaving approximately 3/4 inch shell. Reserve the centers for another use such as bread crumbs or croutons. Fill bowls with hot soup or your favorite dip and enjoy!