This is going to be a short post.
When I first started making pizza at home I was using cornmeal to help with keeping my dough from sticking to my peel on launch into my oven.
But then I started watching more pizza content on YouTube and noticed that most people were using semolina flour to accomplish the same thing.
Enter Semolina flour. It was fine. I felt like it worked the same as the corn meal, maybe a tad more messy. But I was doing it all wrong. The Semolina was too coarse.
Everything changed when I got some finer ground Semolina Flour from the good folks at Caputo (via Amazon). The performance of this finer ground of flour for stretching and launching pizzas was a pure game changer. Honestly, I’m mad at myself for not knowing about this sooner.
So get yourself some finer Semolina flour for your stretching and launching needs. I’m partial to Caputo since I use their flours for the dough itself and I’m very brand loyal.
Give it a shot!