I was once discussing how I made pizza with a native of Boston, and she said, "Don't you use cornmeal?" I explained that I used semolina for the base. Clearly she thought I was mad. So for the sake of balance, I give you the Boston alternative.

The picture may say "Fine Corn Meal" (again, it was the only type they had at my local supermarket on the day - thanks to the wonders of Brexit!), but if you are going to use any sort for your pizza base, use coarse. It gives the crust another dimension in texture.

Cornmeal is ground maize, also used in American corn breads.

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