As I read thru some of the threads ut seemed people were leaning away from the semolina and cornmeal so I did not add that, maybe next time and decide wich I like. And at 18"....let the edge get thick
Was thinking of freasing the pan with lard and maybe sprinkle a little semolina in the pan, kinda like a can pan dusting, what do you think? Maybe 1.2 the pan and try a piece from each side, or will the semolina tend to burn??