On Sat, 28 Jun 2003 19:32:04 -0400, "contrapositive"
> wrote:

>
>"levelwave" > wrote in message
...
>> Did you dust your stone with Corn Meal before placing the pizza on the
>> it?...
>
>No. Parchment paper only. Do I need the cornmeal too?
>
NO. But I prefer cornmeal, sprinkled on the stone late and also on the
peel. COrnmeal on the stone early is likely to turn bitter, especially
above 450 dF. PP is good, and I use it for breads, but watch your
temperatures, for safety's sake.

Alex

On Wed, 11 May 2011 14:25:33 -0500, Chemiker
> wrote:

> On Sat, 28 Jun 2003 19:32:04 -0400, "contrapositive"
> > wrote:
>
> >
> >"levelwave" > wrote in message
> ...
> >> Did you dust your stone with Corn Meal before placing the pizza on the
> >> it?...
> >
> >No. Parchment paper only. Do I need the cornmeal too?
> >
> NO. But I prefer cornmeal, sprinkled on the stone late and also on the
> peel. COrnmeal on the stone early is likely to turn bitter, especially
> above 450 dF. PP is good, and I use it for breads, but watch your
> temperatures, for safety's sake.
>
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.

--
I love cooking with wine.
Sometimes I even put it in the food.

"sf" > wrote in message
...
> On Wed, 11 May 2011 14:25:33 -0500, Chemiker
> > wrote:
>
>> On Sat, 28 Jun 2003 19:32:04 -0400, "contrapositive"
>> > wrote:
>>
>> >
>> >"levelwave" > wrote in message
>> ...
>> >> Did you dust your stone with Corn Meal before placing the pizza on the
>> >> it?...
>> >
>> >No. Parchment paper only. Do I need the cornmeal too?
>> >
>> NO. But I prefer cornmeal, sprinkled on the stone late and also on the
>> peel. COrnmeal on the stone early is likely to turn bitter, especially
>> above 450 dF. PP is good, and I use it for breads, but watch your
>> temperatures, for safety's sake.
>>
> 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.
>
> --
>
Heat 16" heavy pizza stone @550F for 45 minutes in oven on bottom rack.

1. sprinkle flour on pizza paddle
2. place dough round on paddle over sprinkled flour
3. assemble pizza and TEST to make certain pizza will slide back and
forth on the paddle.
4. slide onto 550F stone
5.` spray water into oven 3 times in the first minute to mimick baker's
oven
5. 8 minutes later take pizza out, cut on paddle, slide to round, carry
to table.

Kent

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

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.

On Tue, 17 May 2011 05:03:41 -0500, Terry >
wrote:

> 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.

I actually like the crunch of coarse cornmeal, but flour works just as
well for sliding purposes. So, I can make multiple pizzas w/o needing
to brush cornmeal off the tiles to keep it from burning.

--
I love cooking with wine.
Sometimes I even put it in the food.