Anybody ever try using corn flour as part of your dough recipe?
Some of our local pizza places have a crust with a toasted corn flavor to it. Could they be using some of this??
I use a small amount of corn flour in my pizza's and find that it softens the crust.
I like it in small amounts, too much and the dough tears too easily ( for me )
so I'll typically add about a tablespoon to a small batch.