This is the secret weapon you’ve been ignoring. Sprinkle your peel or parchment paper with a 50/50 mix of cornmeal and semolina flour. This creates tiny ball bearings for your dough to slide on, and those gritty bits? They toast into little flavor rocks that add texture and prevent sticking. It’s like giving your pizza a bed of gravel, but in a good way.
How to get a crispy pizza crust - All For Pizza
Don’t have semolina? Use coarse cornmeal alone. But don’t use regular flour—it just makes paste. And paste is what you’re trying to avoid.
One final, weird fact: some professional pizzerias actually par-bake their crusts halfway, then add toppings and finish in a hotter oven. You can do this at home! Bake the naked dough for 3 minutes, let it cool, then load it up. It’s a pain, but it guarantees a crunch so loud your neighbors will applaud.
