Cornmeal on crust outside? Or?

[EHF]

Hello pizza makers. My question is about a sprikle on the outside of the crust that a local, now closed restaurant used to do. I believe Shaky's used to do this also, but that was a long time ago, so I could be wrong.

My best guess would be some kind of cornmeal / poppi seed, or small small black seed of some sort. It really gave the thin crust a nice crunchy texture and I would like to try it out.

I do loves me a good thin crust, though I have yet to make the ultimate thin crust, I am getting closer. I can see I need to be a lot more scientific in my measurements, from reading around here. I seem to get better thin crust results on the perforated pizza pan than I do on a pizza stone.

Oh well , tried to attach a jpeg of a recent pie, but no luck. Thanks for any info.

[censored]

Not sure what exactly your question is, but it is fairly common to use cornmeal or semolina, usually mixed half and half with flour to shape dough. Cornmeal is usually applied to a peel to get it off the peel and into the oven. I don't think they would purposely sprinkle cornmeal on the pizza, probably just residual from the peel and shaping.

[Tscarborough]

When I go for a thin and crispy crust, I usually use white cornmeal on the bench.  It gives a nice color and texture to the pizza.  Here is one from this weekend showing you the cornmeal on the crust:

[Pete-zza]

The one and only time that I can recall cornmeal being used on a skin rather than under it is in the Mellow Mushroom video at

<a href="http://www.youtube.com/watch?v=lvixfngmz-g&amp;feature=related" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=lvixfngmz-g&amp;feature=related</a>

. What is not clear from the video is how much of the cornmeal on the skin remains after the dough ball is fully opened and the skin is stretched and tossed. For all we know, the cornmeal might land at the feet of the pizza maker.

Peter

[Tscarborough]

Most of it does, but enough of it sticks to make a difference.