"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