Dusting Your Pizza Dough: Flour, or Cornmeal?
You can bet that whether you’re currently dusting the bottom of your wholesale pizza dough with flour or cornmeal, your customers notice. And they have a preference. Whichever one is most authentic is debatable, but which one is tastiest is not. That’s cornmeal, hands down.
The main reason you sprinkle cornmeal or flour onto the bottom of your pizza tray or pizza stone is so that it will stick to the bottom of the pizza dough. This way when it cooks it won’t stick to the pan. But if you use just regular flour, that’s the only benefit you’ll get from dusting the dough.
Cornmeal has its own distinctive taste and texture; and it pairs perfectly wih pizza dough. Customers that are looking for the best pizza often times base their opinion on whether or not there’s cornmeal on the bottom. One reason they look for it is because, while flour doesn’t have much flavor of its own, some find that when there’s a thin layer on the dough it can affect the taste.
When it comes to keeping your dough from sticking to the pan, either flour or cornmeal will work. But if you want to add even more taste, and make it an even better experience for your customers, try cornmeal instead!