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Cornmeal, yes or no?

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    Cornmeal, yes or no?

    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?

    #2
    Yes. Easier to maneuver the pizza!

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      #3
      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.

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        #4
        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.

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          #5
          All the time

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            #6
            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.

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              #7
              Nope. I use rice flour which gives a nice slippery surface for the pizza

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                #8
                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.

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                  #9
                  I use parchment paper and a dusting of semolina.

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                    #10
                    We use corn meal when we make a pizza and we have had good results.

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                      #11
                      I use parchment paper in fear of scorching the corn meal.

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                        #12
                        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.

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                        • shify
                          shify commented
                          Editing a comment
                          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
                          Attjack commented
                          Editing a comment
                          shify My oven is too hot not to trim. If I don't trim the ashes end up on my pizza.

                        • jfmorris
                          jfmorris commented
                          Editing a comment
                          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!

                        #13
                        Click image for larger version

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                        • Thunder77
                          Thunder77 commented
                          Editing a comment
                          Yup! Just like that! Pulled pork pizza?

                        • Attjack
                          Attjack commented
                          Editing a comment
                          Thunder77, you guessed it!

                        #14
                        I use cornmeal and semolina - 50/50 of each.

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                          #15
                          I use cornmeal most often. If flour is called for, I lean toward rice flour ‘caus it absorbs less moisture than wheat.

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                          • IowaGirl
                            IowaGirl commented
                            Editing a comment
                            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.

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