In the oven, depending on which dough recipe I’m using, I’ll either use plain flour or parchment paper which I pull after ~1 min if the dough is particularly higher hydration.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
I use a dusting of semolina, which I keep on hand to use as part of my pizza dough recipe. In a pinch, cornmeal would work in much the same way on a peel or pan.
About Me
My name is Josh, not Joey (surprise), and I reside in Central Ohio. I have been grilling since I could drive, and smoking for around 15 years. Over the past couple of years I have gotten more into just cooking, and really enjoy sous vide and the flat top. I find myself experimenting with different foods and new ways of cooking as an outlet to work stress. I use every piece of equipment I own regularly, with the exception of the electric smoker. That only gets brought out on occasion to make jerky.
My favorite beverage is bourbon. I typically have at least 8-10 bottles open at any given time. While I have favorites, I enjoy sampling new and different varieties.
I used to also use cornmeal to assist in getting the dough into the oven/cooker/smoker, but discovered masa harina does the same job without the texture issue. I wasn't a big fan of the noticeable cornmeal graininess on the bottom of the crust. Masa harina is not at all noticeable and works just as effectively.
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