On Sat, 21 Feb 2004 23:32:16 -0600, "Brian Macke"
> wrote:

> On Sat, 21 Feb 2004 13:53:56 -0500, Bob (this one) wrote:
>
> > The corn meal used for the purpose is fine-ground, sorta like what's
> > used in shuffleboard wax.
>
> I use coarse-ground cornmeal on my peel. It's less likely to stick to the
> bottom of the pizza so you have a clean finish on the bottom without
> having to worry about sticking to the stone.
>
I used to do that too (polenta grind)... and I always had to
be very careful about cleaning off my tiles.

A couple of years ago, someone posted that they just used a
flour. I tried it and surprise, surprise... it doesn't burn
like cornmeal does, yet the crust bottom is still as crispy
as when I used cornmeal because I'm baking it on tile.

I still use cornmeal because I like it, but I'm not a slave
to it anymore.

<smile>


Practice safe eating - always use condiments