Terry wrote:
>
> 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.

Mixing a bit of powdered garlic into the cornmeal improves the smell as
the pizza bakes. Not much because it tends to burn but a tiny bit mixed
in seems to do okay and the grains under the pizza don't seem to burn or
end up lost in the noise.