I'm trying to avoid cornmeal, although it used to be the ideal choice since the dough tasted too much like flour when I used corn flour.
But now I've moved on to using a steel surface to bake.
Should I worry about adding semolina, flour, or cornmeal to the steel in the oven? Or will the pizza not stick to the steel platform?
I saw this thread, any reason to put cornmeal/semolina on hot pizza stone or steel?, but it sounded like it depends on the dough hydration, and I'm clueless as to how to determine that.
Would putting the dough on parchment paper, then sliding it in work?
Best Answer
I ended up skipping the parchment paper. I had 6 small-medium pizza worth of dough, and padded all pizza-dough with semolina, as well as padded peel with semolina prior to each slide-in-to-oven.
Prior to first pizza I put some semolina on the steel in the oven (though it might've been unnecessary... yet to confirm)
All 6 pizzas turned out great, with quality crust.
It wasn't really messy, might've been two three burnt spots, simply before the steel cooled off, I grabbed a wooden cooking spoon, lightly scratch, and pushed it out onto another plate.
Update
Confirmed you don't have to add anysemolina flour or anything to the steel, pizza won't stick.