Let’s talk about something I see all the time home pizza makers loading up their peel with cornmeal before launching their pizza. Hey, I used to do it too. It seems like a pro move, but here’s the truth: Cornmeal is holding your pizza back.
If you want to launch like a pizza ninja and make your crust taste even better I’m here to show you how to level up your game.
Why People Use Cornmeal (And Why You Shouldn’t)
Most of us grew up thinking you had to use cornmeal on your pizza peel to stop the dough from sticking. But here’s the catch:
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Cornmeal burns. You’ll get that weird, bitter flavor and little black pebbles on the bottom of your crust.
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It’s gritty. Nobody wants that sandy texture on their perfect pizza.
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It’s just not necessary. There’s a better way.
Still worried about dough sticking? That’s why I built the Baking Steel Peel sturdy, reliable, and ready for pro-level launches.” → Buy the Peel
The Real Secret: Use the Right Flour
Here’s what the pros (and your favorite neighborhood pizzerias) are actually doing they use a simple dusting of flour or semolina on the peel. That’s it.
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Bread flour or all-purpose flour: Light, smooth, and clean.
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Semolina flour: Tiny golden “ball bearings” that make your dough slide right off. (Pro tip: Try a 50/50 blend if you want to get fancy.)
- Rice Flour: Ultra fine and non-stick. An excellent alternative to cornmeal.
Just grab a pinch, dust your peel, and you’re ready to go. No more burnt cornmeal, no more grit.
Cornmeal vs. Flour vs. Semolina vs. Rice Flour
| Feature | Cornmeal | Flour | Semolina | Rice Flour |
|---|---|---|---|---|
| Texture | Gritty, sandy | Smooth, clean | Fine, granular | Ultra-fine, silky |
| Flavor | Can be bitter when burnt | Neutral | Slightly nutty | Neutral |
| Burn Point | Low (burns easily) | High | High | Very high |
| Non-Stick | Good | Good | Excellent | Excellent |
| Best For | Not recommended | Beginners, all-purpose | Pro-level launches | High-hydration doughs |
How to Launch Like a Pro (No Cornmeal Needed)
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Generously flour your hands, dough, and peel.
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Shape and top your pizza quickly. The longer the dough sits on the peel, the stickier it gets.
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Give it a little shake. If it slides easily, you’re golden. If not, gently lift and toss a bit more flour underneath.
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Launch with confidence. That’s it!
Still nervous about the dough sticking? Practice makes perfect and so does the right gear.
Need a reliable peel?
I use the Baking Steel Peel for every pizza sturdy, easy to handle, and perfect for getting those pies in and out of the oven like a pro.
Our Baking Steel 14" Pizza Peel
Why Your Peel (and Your Baking Steel) Matter
Not all pizza peels are created equal. A wooden peel is king for launching (it holds flour well and is less sticky). Metal peels? Great for turning and retrieving your pizza from the oven. We love wood for the launch, a wooden peel will absorb some water from the dough, making it easier to launch.
And let’s be real:
If you’re going through all this trouble to make killer pizza at home, do yourself a favor and use a Baking Steel. That insane, crispy bottom crust? That’s what we live for. Your oven’s not a pizzeria, but your results can be.
Not all pizza peels are created equal. A wooden peel is king for launching (it holds flour well and is less sticky). And if you’re serious about your crust, pairing your peel with a Baking Steel is a game changer. That crazy, crisp, pizzeria-style bottom? That’s all Baking Steel.
PRO TIP: Slice your pizza right on your wooden peel. It doubles as a serving tray — rustic, beautiful, and one less plate to wash when the night’s over.
Pair it with a dough container to make managing and fermenting your dough easier, cleaner, and more pro-level.
What can I use instead of cornmeal on my pizza peel?
Can I use rice flour on my pizza peel?
How do you keep pizza from sticking to the peel?
Should I use cornmeal or flour for my pizza peel?
What's the difference between a wooden and metal pizza peel?
Do you need to season a wooden pizza peel?
What is semolina flour?
Can I use parchment paper on my pizza peel?
Why does my pizza dough get sticky?
How much flour should I use on my pizza peel?
What's the best pizza peel?
Takeaway: Ditch the Cornmeal, Get Better Pizza
Here’s the bottom line ditch the cornmeal. You don’t need it, and your pizza will thank you. Stick with a light dusting of flour or semolina, practice your launch, and let the Baking Steel do its magic.
Ready to upgrade your setup?
And if you try this at home, tag us on Instagram nothing makes my day like seeing your pizza wins.
Happy baking (and launching),
Andris
About the Author
Andris Lagsdin is the founder of Baking Steel and co-author of Baking With Steel with Jesse Olson Moore. After years of dealing with gritty, burnt pizza crusts from cornmeal, Andris perfected the art of the clean launch using flour and semolina. His goal is to help home bakers make restaurant-quality pizza with simple, effective techniques.
