What's the appropriate coarseness of cornmeal for pizza dough & breads?

^ title. I've seen lots of people advise using cornmeal on the pizza peel when transferring to the stone in the oven, and for keeping bread from sticking as well. However, I tried it once and the finished product came out with a crust that had tooth-shattering, uber crunchy rocks of cornmeal on the bottom, and ever since I've been afraid of using it. I'm guessing I just picked a cornmeal that was too coarse? Do I want a finer grind for these purposes? submitted by /u/Janky253 [link] [comments]

^ title. I've seen lots of people advise using cornmeal on the pizza peel when transferring to the stone in the oven, and for keeping bread from sticking as well.

However, I tried it once and the finished product came out with a crust that had tooth-shattering, uber crunchy rocks of cornmeal on the bottom, and ever since I've been afraid of using it.

I'm guessing I just picked a cornmeal that was too coarse? Do I want a finer grind for these purposes?

submitted by /u/Janky253
[link] [comments]