Stop Using Cornmeal On Your Pizza Peel (2024)

FAQs

Stop Using Cornmeal On Your Pizza Peel? ›

So, generously flour your peel, and say hello to pizza launch success! Our mantra “less is always more” holds true in this instance as well, UNLESS you are just learning to launch correctly. If you are a newbie, more flour on the peel is actually better!

Ultimately, it is up to the individual baker to decide which type of dough they prefer. However, according to us, you should pick semolina over cornmeal for authentic Italian pizza.

When it comes to keeping your dough from sticking to the pan, either flour or cornmeal will work.

We get asked about cornmeal every week in pizza class. Is it ok to use cornmeal on my pizza peel for the launch? The short answer is yes, it will help accomplish the goal of getting the pizza into the oven and onto your steel.

Cornmeal: Cornmeal isn't in the dough, but it's used to dust the pizza pan. Cornmeal gives the pizza crust a little extra flavor and crisp. Most delivery pizzas you enjoy have cornmeal on the bottom crust!

Semolina or cornmeal: the ball bearings of baking

Like ball bearings, cornmeal or semolina on the peel prevent dough from sticking and make it easier to slide the uncooked pizza off the peel. They also add an element of flavor and crunch as they toast. While either will work, I use semolina.

Pizza peels require the right finish for longevity and function, and when it comes to both, food-safe oils like Pure Tung Oil win out over mineral oil hands down. While tung oil confers great resistance to water, mineral oil doesn't. It also doesn't harden or penetrate deeply like tung oil.

Please note that because our hand tossed pizzas are hand stretched using cornmeal, there is no airborne wheat flour in our stores.

Additional substitutes. There are some additional foods you can use in place of cornmeal. If you don't have any of the options above, you can consider ground oats, masa harina, bread crumbs, ground flaxseed, polenta flour, smashed cornflakes, homemade cornmeal, or hominy grits.

What do real Italians put on pizza? ›

Instead, a generous portion of prosciutto, large chunks of mozzarella, a variety of hand-picked herbs and greens such as rosemary, basil, arugula, and capers. Eggplant, garlic, and green peppers are also popular Italian choices for pizza toppings. Traditionally, Italian pizzas are hearty, flavorful, and savory.

Made from durum wheat, semolina flour is coarser than regular flour so it's slower to absorb water. Other types of flour such as rye, rice, corn, and whole wheat (or a combination of two or more) can also be used as peel dust.

Use parchment paper on the pizza stone. If you are having sticking issues when using a pizza stone with fresh dough, you can place a sheet of parchment between the pizza stone and the pizza.

While either will work, I use semolina. I've found it doesn't burn as easily as cornmeal, and the finer grind allows me to use less and distribute it more evenly.

Before transferring your pizza onto a pan, make sure you have flour in the pan. Then, coat the edges with 1/2 cup of flour. Then, rotate the pan and make sure the dough is coated on all sides. Another option is to use a pizza peel made of wood to prevent sticking to the pan.

Made from durum wheat, semolina flour is coarser than regular flour so it's slower to absorb water. Other types of flour such as rye, rice, corn, and whole wheat (or a combination of two or more) can also be used as peel dust.