Why corn flour on the peel?

The theory is that the larger particles of corn meal(or semolina, which is often also suggested) acts as a layer of "ball bearings", allowing the pizza/loaf to slide off without sticking to the surface.

I actually, usually work in a good coating of flour on the (wooden)peel first, to sort of (possibly) fill in tiny, unseen cracks and pits. Then also use the corn meal(I actually use semolina, almost exclusively).

I also find that the larger particles don't seem to burn, whereas the flours havea higher tendancy to do so.

Grace and peace,

  tim

I use Semolina (Durum Grind) for the "ball bearing effect and the authentic flavor.  Toasted wheat on the baking stone is more condusive to pizza flavor than parched corn.  In a pinch I will use polenta grind corn meal or liberally rub my peel w/ flour (try not to rest the dough too long on flour)

Corn flour like rice flour lacks gluten and it's the gluten that will try and bond with a dough. I use a mixture of rice flour and AP flour for dusting bannetons and cloths. AP flour when used by itself will tend to stick. I know bakers who use corn flour for dusting their cloths and transfer boards as it is cheaper.

Cheers,
Phil