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Cornmeal Substitute For Pizza

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Making pizza at home may be an exhilarating experience for any home chef, but it can also be a difficult undertaking, owing to the fact that any little mistake might result in an epic disaster. The puffy dough and the hot oven, the pizza stone, the pizza peel, the pizza sauce, and, finally, the cornmeal are the secrets to a perfect pizza.

Yes, cornmeal may seem to be the least necessary ingredient in pizza baking, but it is essential in creating the ideal pizza crust. What is the best way to transfer a sticky pizza dough from the pizza peel to the pizza stone? Cornmeal is the solution, as it functions as a lubricant for the pizza dough.

Let’s assume you’re preparing pizza and you realize you’re out of cornmeal. You’d be disappointed, but before you abandon your pizza adventure, I’ve included several possible substitutes for cornmeal. Let’s start with cornmeal, how it’s utilized, and how it might be replaced.


CornmealNutrition Facts

Cornmeal Substitute For Pizza

What is Cornmeal?

Cornmeal is a coarse flour made from crushed dry corn. It is not finely ground like wheat flour, although it may be obtained in a coarse form, a medium consistency, or sometimes finely ground to some extent.

Nixtamalization is the process of soaking maize in an alkaline solution such as limewater to generate fine cornmeal. In Mexico, the resultant cornmeal is so finely crushed that it is referred to as cornflour. This finely ground cornmeal is also known as masa harina (masa flour), and it may be found in arepas, tamales, and tortilla recipes. Boiling cornmeal, also known as polenta in Italy, is the second most common variety of cornmeal; boiling cornmeal is a staple dish and bread alternative in Romania.

Uses of Cornmeal in Recipes

Cornmeal is a basic staple food that, due to its gluten-free nature, is often used to substitute flour in baking. Because cornmeal lacks gluten, the dough does not expand, resulting in a denser structure. Cornmeal is also used to make various traditional recipes, such as cornmeal porridge, a famous Jamaican breakfast, Cou-cou, a Barbados national dish, and Funche, a classic Puerto Rican breakfast.

Cornmeal is a versatile culinary ingredient, but we don’t consume it for pizzas; instead, you pour some cornmeal on the pizza steel to effectively transfer the pizza dough in and out of the pizza stone; putting cornmeal to your pizza steel is required to prevent the pizza dough from adhering to the peel.

Other recipes that call for a dash or two of cornmeal are included below.

  • South of the border shrimp and grits
  • One-skillet hearty chili and cornbread
  • Blue cornmeal pancakes
  • Cheesy polenta
  • Crispy air fryer cod
  • Crunchy oven-fried tilapia
  • Mawmaws simple fried green tomatoes
  • Blueberry cornbread in a skillet
  • Vegan baked polenta with radicchio
  • Cast iron cornbread
  • Cornbread Madeleines
  • Collard greens, cornmeal, and sausage soup
  • Date and almond biscotti
  • Parmesan and poppyseed crackers
  • Southern-fried catfish

Substitutes for Cornmeal in Pizza

Cornmeal is essential in making the ideal pizza crust; one little mistake might destroy the whole pizza. Too little cornmeal would cause your dough to stick to the peel, while too much cornmeal would create a gritty crunchy residue underneath your pizza crust; however, there are some cornmeal substitutes in pizza that would create the perfect pizza crust with no worries, and some recipes may even specifically call for these items. I tested several substitutions and will share the two or three that I found to produce the ultimate pizza crust.

Semolina Flour

The finest choice for getting your pizza on and off the pizza peel is semolina flour. Some may even argue that it is superior than cornmeal, which I agree with. Semolina flour is made from coarse, refined wheat middlings of durum wheat (or other wheat types). It is often used in the preparation of pasta, couscous, and sweet puddings.

You may use semolina flour for cornmeal. The finest thing is that you may make more than one pizza with a single application of semolina flour since it does not blacken after usage like some other ingredients. Even a modest amount of semolina flour can prevent your pizza dough from sticking to the peel.


Flour is another acceptable cornmeal alternative in pizza, and it is the most popular cornmeal substitution. All-purpose flour will make your pizza dough less sticky, allowing you to easily slide it on and off; you may even add more flour to your dough if necessary; this will not result in a gritty or crispy pizza crust.

The main disadvantage of using all-purpose flour is that it will char after usage, so keep this in mind if you plan on making more than one pizza.

Wheat Bran

Wheat bran is an unusual pizza dust that may be used to get your pizza dough on and off the peel. It performs exactly as well as the other ingredients discussed in this article, but not everyone has access to wheat bran. If you already have some in your pantry, grabbing a handful or two is a good idea.

Frequently Asked Questions (FAQ)

How long can cornmeal be stored?

Cornmeal has a very long shelf life and may be kept correctly for up to a year. This means you can stock up on this great corn product without worrying about it spoiling.

How should you properly store cornmeal?

If you don’t store your cornmeal correctly, it will go bad quickly, so keep it in a cold, dry, and dark area to obtain the best results every time.

How do you properly clean pizza steel?

To clean your wooden pizza steel, use a moist sponge and warm soapy water; this will minimize damage in your pizza peel; after washing, use a little mineral oil to reseal the pores.


Making pizza at home may be a fun experience, but most amateur cooks struggle to get the pizza off the pan and onto the pizza steel. If you don’t have any cornmeal to oil the pizza steel, the pizza may stick, but there are numerous cornmeal replacements in pizza.


Is cornmeal necessary for pizza?

Cornmeal: Although cornmeal is not included in the dough, it is used to sprinkle the pizza pan. Cornmeal adds flavor and crispness to the pizza dough. The bottom crust of the majority of your favorite delivery pizzas contains cornmeal!

Can I use flour instead of cornmeal for pizza?

Either flour or cornmeal will help to prevent your dough from sticking to the pan. However, if you want to add even more flavor and provide a better experience for your consumers, use cornmeal instead!

What do you put on a pizza stone to prevent sticking?

On the pizza stone, use parchment paper. When using a pizza stone with fresh dough, you may insert a piece of parchment paper between the pizza stone and the pizza.

How do you keep pizza dough from sticking without cornmeal?

Dusting your pizza peel is a time-honored and necessary method of preventing the dough from sticking. Many pizza cooks merely use flour and are pleased with the results. To prevent the dough from absorbing the new flour and sticking, the pizza cook must normally work fast and maintain the dough in near-constant motion.

Can I use flour instead of cornmeal?

One of the greatest non-corn replacements for cornmeal is coarse wheat flour. It’s a versatile ingredient that may be used in lieu of cornmeal in any dish, and it serves the same cooking function with a comparable texture. Substitute wheat flour for cornmeal by weight rather than volume. It will provide the most precise findings.

What is the best flour to keep pizza from sticking?

The best option is to buy a bag of semolina flour. Because coarsely crushed wheat does not burn as readily as all-purpose flour, you may bake two pies without brushing the stone. Furthermore, practically any quantity of semolina will enable pizza to release readily without leaving a gritty residue.

What can I replace cornmeal with?

Here are all of my ‘next best’ suggestions for what to do when you run out of cornmeal.
Semolina. For a variety of reasons, this is my very favorite non-corn-based replacement! …
Oatmeal, ground. If you don’t want the corn taste, this would be a great texture alternative.
Flour made from wheat.
Flour made from rice.
Flaxseed meal.

Do Italians use cornmeal on pizza?

In Italy, we don’t usually make pizza using cornmeal. Pizza is an exception for persons who are gluten intolerant.

Can I use a pizza stone without cornmeal?

On your pizza stone, you don’t need cornmeal. I would even advise against it. The reason for this is that if the pizza stone is correctly heated, it will not cling to it. A heated pizza stone crisps the pizza, making it easier to slip your pizza peel underneath and remove it from the oven.

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