I used to frequent a place in upsate NY called Ye Ol Pizza Pub. It's in the Colgate college town of Hamilton, NY. I noticed they seemed to have some kind of corn meal on the bottom their crust. The cornmeal I find in the store is way to fine and I tried some polenta and it was too coarse and hard. I've noticed other pizza places use a similar thing on the bottom of their crust. Can anyone give me a clue on how to reproduce this?
If anyone here has been to the Pizza Pub and knows how to reproduce it (crust, sauce, etc..) PLEASE let me know. I now live in the South and only make it back there every few years. I sure do miss it.
Thanks in advance,
-E
