Manda Ruby wrote:
> On Aug 23, 9:24 am, sf > wrote:
>> On Sat, 22 Aug 2009 22:54:12 -0400, Bob Muncie >
>> wrote:
>>
>>> Manda - Just referring to using the cornmeal as an interim between the
>>> dough, and stone (for the non-sticking touch).
>> flour works well too
> Good. I was about to ask "Do I have to buy corn meal then?"
>
>> --
>> I love cooking with wine.
>> Sometimes I even put it in the food.
>

Flour is "okay", but cornmeal is better as it is a rougher grind, and it
will keep the dough off the surface more easily.

Not knocking sf's idea.

Bob