On Wed, 11 May 2011 14:25:22 -0700, sf > wrote:

>I used to use cornmeal, then I switched to flour to see how that
>worked. I couldn't find coarse ground cornmeal/polenta for a long
>time, but I bought some and used it when I finally found it.
>Conclusion: I prefer flour now.

As I understand it, cornmeal is used solely to allow the pizza to
slide from peel to stone easily, like tiny ball bearings. I don't
care for the gritty texture of cornmeal---even after it's been baked
it feels like sand to me--- so I switched to semolina flour. It's
softer than cornmeal.
--
Best -- Terry