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Nix on the corn meal?
Do I recall somebody stating not to use corn meal on the pizza stone? If not, what do you suggest?[p]Thanks!
Nu-Guy,[p]Cornmeal is only used to help the unfinished pie (raw dough) slide off the peel (or whatever takes the pizza to the Egg) and onto the pizza stone. Cornmeal is not necessary for the cook of the pie. Once cooked, the pizza will slide easily on its own. Any cornmeal added to the stone will add a gritiness and/or burnt flavor to the finished pizza.[p]Spin
Nu-Guy,[p] That was Char-Woody. I use it also & have not had a problem
yet. First thing in don't let the dough get too warm.
can't help with anything else to use, sorry.[p] Earl
Thanks Earl. P.S. made some of your rub this afternoon for future use.
Nu-Guy,[p] You must mean Elder's rub. I hope you did not make up my
rub. I made a mistake one night & instead of using JJ.s
rub from the fridge, I covered my beautiful brisket with
some our cats powdered food supplement, Barb leaves that in the fridge also. Fortunately i picked up on my mistake before we cooked it. Brings a new meaning to the word bris-cat. Hee Hee[p] Earl
Earl... I thought I as the only one that did things like that!
Yup, Elder is what I ment.
An alternative to cornmeal is semolina, the same stuff used for pasta making. I use it on my peel and also occasionally in the dough, replacing 25% of the flour in the recipe. It is less gritty than cornmeal, and works well for transferring pizza or bread dough from the peel to the stone. The cornmeal I use is a fairly course grind so it can be a hazard to my dental work if baked to a crisp. I can usually find semolina in the pasta section at the market or at natural food stores.
It's a preference thing. I don't use it, I use a liberal dusting of flour and sometimes rice flour. Some people like semolina flour. As Spin says, cornmeal adds a grittiness and often burns.[p]Mary
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