Can you use cornmeal for shaping?

[censored]

I've seen it recommended to use a 50/50 AP and semolina blend, but is it alright to use half AP and half fine cornmeal to form my dough? I use a Superpeel, so I don't need anything for the peel itself, just for shaping only. I will also be baking on a stone at 550, and I heard cornmeal can burn and smoke, is 550 enough to experience this? Thanks.

Jeff

[android]

you can use cornmeal if you want to, i just like semolina because it reduces the contribution of 'crunchiness' that cornmeal lends. i think cornmeal will work fine though.

[censored]

Thanks android. That might not be a bad thing for me actually, my top crusts have been notoriously white and soft, so maybe the cornmeal will toughen it up a little? Thanks.

Jeff

[vwbpizza]

I've used cornmeal initially for shaping but I now prefer semolina if available.