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Cornmeal on Pizza Peel

You put cornmeal on a pizza peel to act as a barrier that prevents the pizza dough from sticking, allowing it to slide easily into the oven. The small, hard particles of cornmeal work like ball bearings, helping the dough to move instead of getting stuck. How it works "Ball bearing" effect: The coarse texture of cornmeal creates a layer of small, hard granules between the sticky dough and the peel. This reduces friction, making it much easier to launch the pizza into a hot oven. Prevents sticking: Regular flour can absorb moisture from the dough and become sticky, causing the pizza to become stuck to the peel. Cornmeal's larger particles don't absorb water as readily, preventing this problem. Aids in transfer: A jiggle test can confirm the pizza isn't stuck. If it moves freely, it's ready to be slid off the peel. Adds texture: Cornmeal can also add a nice crunch and flavor to the bottom of the crust as it toasts. Alternatives Semolina flour: Many pizza makers prefer semolina flour, which is less coarse than cornmeal but still provides a good non-stick surface. It also tends to burn less easily than cornmeal. Flour: A simple dusting of flour works but can become sticky if the dough is wet or left on the peel for too long. Rice flour: This is another good option, as it is naturally non-stick. Cornmeal is a coarse flour made by grinding dried corn kernels, available in various textures from fine to coarse. It comes in different colors depending on the corn used (such as yellow, white, or blue) and is a staple ingredient for dishes like cornbread, polenta, and tamales. Characteristics Grind: Ranges from fine to coarse, which affects how quickly it absorbs water and its final texture. Ingredients: Made from ground, dried field corn, not the sweet corn on the cob. Nutrition: Whole-grain cornmeal includes the hull and germ, making it more nutritious but also less shelf-stable than cornmeal that has had the germ and bran removed for commercial sale. Uses: Used to make a variety of foods, including cornbread, pancakes, and baked goods, as well as a dusting for pizza or as a coating for fried foods to prevent sticking and add texture. Related products Polenta: A dish made from boiling cornmeal, especially a coarser grind, often served as a side or a substitute for bread. Grits: Similar to polenta, grits are made from coarse ground corn and are often used to make a porridge-like dish. Masa harina: Cornmeal that has been treated with an alkaline solution (nixtamalization) and is used to make tortillas, tamales, and arepas. Corn flour: In the US, this is very finely ground cornmeal. (In the UK and Ireland, "cornflour" refers to what Americans call cornstarch). Cornmeal is a meal (coarse flour) ground from dried maize. It is a common staple food and is ground to coarse, medium, and fine