To prevent the pizza dough from sticking to the peel, many recipes advise using cornmeal or bread crumbs. While both coatings work, they also leave a gritty or crunchy residue on the bottom of the pizza. We typically call for a generous dusting of flour, but even this isn’t the perfect solution, as too much flour on the peel can lend a dusty, raw-flour taste to the crust, while too little will allow the dough to stick. The best approach is to spring for a bag of semolina flour. This coarsely ground wheat doesn’t char as easily as all-purpose flour, so you can make two pies in succession without brushing off the stone. And almost any amount of semolina will allow pizza to release easily without leaving too gritty a residue.
A Better Dust for Your Peel: Semolina | Cook's Illustrated (2024)
Top Articles
Most profitable forex trading strategies | LiteFinance
Staff Directory • City Council
Cream Of Coconut Jewel
Edict Of Force Poe
Telescopic Crawler Cranes | Telescopic Crawler Crane Hire | 25 - 40 - 50 - 55 - 65 - 70
The Best Social Media Site Still Looks Like It Was Made in the 1990s
Our Mission | Kappa Delta Sorority
San Diego State University - SDSU - Delta Gamma Sorority Ratings - Greekrank
Iron Bull 8.5x16 14K Deckover Dump Trailer - DDP - trailers - by dealer - vehicle automotive sale - craigslist
Purrloin Qr Code
Craigslist Southwest Va Personals
Post-Tribune Obits
Latest Posts
Article information
Author: Terence Hammes MD
Last Updated:
Views: 6407
Rating: 4.9 / 5 (69 voted)
Reviews: 92% of readers found this page helpful
Author information
Name: Terence Hammes MD
Birthday: 1992-04-11
Address: Suite 408 9446 Mercy Mews, West Roxie, CT 04904
Phone: +50312511349175
Job: Product Consulting Liaison
Hobby: Jogging, Motor sports, Nordic skating, Jigsaw puzzles, Bird watching, Nordic skating, Sculpting
Introduction: My name is Terence Hammes MD, I am a inexpensive, energetic, jolly, faithful, cheerful, proud, rich person who loves writing and wants to share my knowledge and understanding with you.