In article >,
Serene > wrote:

> On 15 Nov 2006 04:32:20 -0800, "stark" >
> wrote:
>
> >
> wrote:
> >
> >> * What prevents the dough from sticking to a piping hot pot?
> >
> >Nothing. Mine stuck horrendously. Don't know if it was the too-wet
> >dough or if the pot needed oiling.
>
> Mine didn't stick at all. The cornmeal and/or flour is my guess as to
> why.
>
> Serene


Corn meal has been working for me for decades. I usually bake a panna
rustica which uses moist dough and it's just not a problem. I don't use
corn meal with pizza but it's a somewhat stiffer dough and I use a
perforated pizza pan which is very well seasoned. Maybe you folks
aren't using enough corn meal?

D.M.