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.
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.)
Just grab a pinch, dust your peel, and you’re ready to go. No more burnt cornmeal, no more grit.
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.
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.
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.
Pair it with a dough container to make managing and fermenting your dough easier, cleaner, and more pro-level.
FAQ: Common Questions About Pizza Peel Prep
Q: Can I use rice flour or something else?
A: Rice flour works great—it’s super fine and naturally non-stick. I like to mix it up sometimes for different textures.
Q: What if my dough still sticks?
A: Work quickly, use a little extra flour, and don’t overload the pizza with sauce or toppings. Remember, practice (and a good peel) makes perfect.
Q: Do you need to season a wooden peel?
A: Not like a cast iron skillet, but keep it clean and dry. Occasionally wiping it with mineral oil doesn’t hurt.
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
