A coarse flour ground from dried corn is sometimes utilized in the preparation of pizza. This ingredient is typically scattered across the pizza peel or baking surface prior to the placement of the dough. The intended purpose is to prevent the pizza from adhering to the surface, facilitating a smooth transfer into the oven.
The incorporation of this grain-based product offers several advantages. Primarily, it functions as a release agent, mitigating the risk of sticking and potential tearing of the dough. Furthermore, it can impart a subtle textural contrast to the pizza crust, providing a slightly gritty and rustic element. Its historical context is rooted in traditional baking methods where similar granular substances were employed to streamline the baking process and prevent adhesion.