Cornmeal, yes or no?

[CaptGreg]

I normally do not use cornmeal when I am cooking in the wood oven and for that matter rarely in the regular oven. Last night I made a pizza and for something different I dusted the pizza stone with cornmeal. After I did I got to thinking, how many others use cornmeal and how often?

[STEbbq]

Yes. Easier to maneuver the pizza!

[USMCCrashCrew89]

Nay, I use parchment paper and slip it out after the dough has set. You can get multiple pies ready and organized with just one peel that way.

[Thunder77]

I find that I always have a bit of the crust stick when I use cornmeal. I use those grill mats, then slide it out from under the pizza about halfway through the bake.

[SheilaAnn]

All the time

[Oak Smoke]

I use a ceramic pizza stone and parchment paper. I may be doing it wrong, but I get great browning leaving the paper in for the entire cook.

[RichardCullip]

Nope. I use rice flour which gives a nice slippery surface for the pizza

[Strat50]

I use cornmeal many times when I pizza. Same with semolina and regular flour. Whatever is close to hand. At work, we just use flour, but our ovens are not screaming hot. It does take a lot most times, however; especially if you are using a wetter dough.

[Jim White]

I use parchment paper and a dusting of semolina.

[Argoboy]

We use corn meal when we make a pizza and we have had good results.

[scottranda]

I use parchment paper in fear of scorching the corn meal.

[Attjack]

I use parchment paper trimmed to the pizza. After I lauch I give it about 60 seconds and then pull the pie and remove the parchment. Then I slide the pizza back into the oven to finish.

[shify]

I do the same but don’t trim the parchment and use the excess to yank it out and leave the pizza on the baking steel.

[Attjack]

shify My oven is too hot not to trim. If I don't trim the ashes end up on my pizza.

[jfmorris]

I do this as well when doing pizza on the kettle or kamado. If I don't trim, the excess catches fire due to the high heat!

[Attjack]

[Thunder77]

Yup! Just like that! Pulled pork pizza?

[Attjack]

Thunder77, you guessed it!

[58limited]

I use cornmeal and semolina - 50/50 of each.

[MBMorgan]

I use cornmeal most often. If flour is called for, I lean toward rice flour ‘caus it absorbs less moisture than wheat.

[IowaGirl]

I'll have to remember this. I totally understand why cornmeal is used and I do use it, but sometimes I don't care for the gritty texture of the cornmeal in/on my food, however slight. Rice flour would be a nice alternative.