Corn meal substitute?

[Jules V.]

I only started making pizza because my daughter is a very picky eater and it happens that cheese pizza is one of the few things she likes to eat.  The problem is she hates the corn meal that gets stuck under the pizza crust. She claims of "sand" in the pizza. I always have to use a paper towel and a knife to scrape off as much of the corn meal at the bottom of the crust.  I currently use an aluminum peel.

Sorry folks it went to the wrong forum. Meant to go on the pizza instead of mod forum. 

[Tionoel]

I had the same exact problem...what solved for me was parchment paper. Make the pizza on top of parchment paper...then transfer it using the parchment right into the grill..or make the pizza and place it on the parchment paper and then transfer it to the stone and leave the paper with it...problem solved and no need to use the corn meal. U can even take out the paper after a few minutes in the heat.

[varekai]

@Jules V. , you could always cut some "rounds" out of parchment, it will help release from the peel and the bottoms won't burn as bad, or you could do as @MikeRocksTheRed did and buy 37 (or so, LOL) pizza screens and use those, I bought some but have yet to use them...

[MikeRocksTheRed]

I actually have yet to use my screens.  I never have had any cornmeal stuck in my pizza.  I'd try using a little more flour when you are stretching your pizza.  I think my pizzas are dry enough on the bottom that the corn meal acts like ball bearings but doesn't actually stick to my pizza. 


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[MikeRocksTheRed]

Just check some leftover pizza in my fridge to make sure I wasn't crazy.  No corn meal on the bottom of my leftover slices. 


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[Jules V.]

Thanks guys.   I would go with the parchment  paper  route although I'm still intrigued  with @MikeRocksTheRed  pizza screen. What exactly is it?

I've been only been using pre-made dough from trader joe but sometimes they are slightly too wet depending how fresh they are.  Aside from that they  are  also great for making  garlic bread  sticks  or just a  garlic flat bread. Not quite gotten to making my own dough yet.

[BertVentures]

Couple of things will help:

-Use wood pizza peel to load your pizza
-Dust your dough and wood pizza peel with flour
-Make your own dough with 62% water

[MikeRocksTheRed]

Couple of things will help:

-Use wood pizza peel to load your pizza
-Dust your dough and wood pizza peel with flour
-Make your own dough with 62% water

Yes on the first two!  I've never figured out the hydration rate of my dough, but I am sure you are correct on that as well.  I usually rub my wood peels with flour, but just enough to make it nice and dry, then put cornmeal on it.  I think its the flour under my pizzas that prevents the cornmeal from sticking.

I'd just search the group for "pizza screen" or "pizza screens" and see how others have used them.  Like I said, I bought a bunch of them, but never used them.  Kind of makes me wonder now where in the hell they are!

[Big Dawg]

Thanks guys.   I would go with the parchment  paper  route although I'm still intrigued  with @MikeRocksTheRed  pizza screen. What exactly is it?

I've been only been using pre-made dough from trader joe but sometimes they are slightly too wet depending how fresh they are.  Aside from that they  are  also great for making  garlic bread  sticks  or just a  garlic flat bread. Not quite gotten to making my own dough yet.

I cooked pizzas all through my college years.  We had two slate Blodgett Pizza Ovens running between 550º - 600º.  I used these types of screens.  I would start off on them and, depending on the cook of the pie, pull it off if the bottom crust needed more toasting.  No corn meal needed.





BD

[BertVentures]

Couple of things will help:

-Use wood pizza peel to load your pizza
-Dust your dough and wood pizza peel with flour
-Make your own dough with 62% water

Yes on the first two!  I've never figured out the hydration rate of my dough, but I am sure you are correct on that as well. 

I never had to use corn meal, to figure out the hydration level in your dough is really easy once you use baker's percentage for you dough recipe. Here's a post on my website about it http://www.mightypizzastone.com/2017/02/04/bakers-percentage/

And here's link to create your own recipe using baker's percentage, you jutst need a kitchen scale http://www.mightypizzastone.com/2017/02/04/pizza-and-bread-dough-recipe-creator/

[MikeRocksTheRed]

Couple of things will help:

-Use wood pizza peel to load your pizza
-Dust your dough and wood pizza peel with flour
-Make your own dough with 62% water

Yes on the first two!  I've never figured out the hydration rate of my dough, but I am sure you are correct on that as well. 

I never had to use corn meal, to figure out the hydration level in your dough is really easy once you use baker's percentage for you dough recipe. Here's a post on my website about it http://www.mightypizzastone.com/2017/02/04/bakers-percentage/

And here's link to create your own recipe using baker's percentage, you jutst need a kitchen scale http://www.mightypizzastone.com/2017/02/04/pizza-and-bread-dough-recipe-creator/

Shouldn't hydration rate change due to altitude and humidity or am I trying to get to fancy with my hydration rate thinking.   Suppose I should check out your recipe before asking questions.  Lol.


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[TartanAvenger]

I just put the pizza directly on the grill. Are you making fresh crust?

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[PotsieWeber]

Try bread crumbs instead of corn meal. 

[blksabbath]

Parchment paper and screens work great.  Or make a pan pizza which is great too.


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[Nate]

@Jules V.  Semolina is a good and better alternative than cornmeal. This is how I do it: I dust my countertop with AP flour (sometimes with semolina and AP flour) then push out and stretch my dough ball. Put on the toppings, then lightly dust my aluminum peel and quickly slide it under the pizza and I launch it into my pizza oven or whatever I'm cooking in at that time. Works great for me and nothing to scrape off the bottom. I put nothing on my pizza stone or my pizza oven floor, whatever I'm cooking on at the time. Practice is all it takes.