A granular substance derived from milled dried corn, often applied to the underside of a pizza prior to baking. This ingredient serves a dual purpose: preventing the dough from sticking to the baking surface and imparting a subtle textural contrast to the finished crust. Consider, for instance, a baker sprinkling this milled product onto a pizza peel before stretching the dough to ensure easy transfer to a hot pizza stone.
Its significance lies primarily in its functional attributes within the pizza-making process. The inclusion of this milled grain reduces the likelihood of dough adhering to surfaces, facilitating a smoother and more efficient baking experience. Historically, its use likely originated from the need to prevent sticking in wood-fired ovens, evolving into a standard technique adopted by both professional and home bakers. This practice contributes to a crisper, more evenly cooked base, adding a nuanced dimension to the overall taste profile.
