Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We may still be full from Thanksgiving, but that doesn’t mean we’re not already looking forward to a delicious Christmas dinner, too! Keep our Holiday Entertaining Publication handy throughout December for all your holiday dinner needs. But you can also find some of our favorites on our Country Christmas page, including Christmas Ham and Peach Cobbler. Happy cooking!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Nix on the corn meal?

Nu-GuyNu-Guy Posts: 136
edited 6:39AM in EggHead Forum
Do I recall somebody stating not to use corn meal on the pizza stone? If not, what do you suggest?[p]Thanks!


  • SpinSpin Posts: 1,375
    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

  • EarlEarl Posts: 468
    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

  • Nu-GuyNu-Guy Posts: 136
    Thanks Earl. P.S. made some of your rub this afternoon for future use. :)

  • EarlEarl Posts: 468
    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

  • GfwGfw Posts: 1,598
    Earl... I thought I as the only one that did things like that!

  • Nu-GuyNu-Guy Posts: 136

    Yup, Elder is what I ment.

  • EpondaEponda Posts: 21
    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.

  • MaryMary Posts: 190
    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

Sign In or Register to comment.