Comment 'recipe' for the thin-crust pizza! Here's the deal with semolina vs cornmeal for pizza dough: I originally wrote the recipe with cornmeal because that's what I'd always used. But when nearly 400 testers got their hands on it, the semolina crew came back raving about it. Why it's better: → Fine texture (not gritty like cornmeal) → Still prevents sticking just as well → Blends into the crust better (less noticeable texture-wise) Honestly, after trying both side-by-side, I'm team semolina a