Sprinkle cornmeal or semolina on your peel or pan. This is not optional. It creates a rough, sandy layer that lifts the dough off the surface.
Why? Air flow equals crunch. Those tiny grains act like hundreds of tiny bridges. They also taste like pure Italian vacation.
Pro tip: Do not use flour. Flour burns into a black, bitter mess. Cornmeal becomes toasty, golden, and glorious.
How To Cook Pizza Crust Crispy
