?_Lehmann: self-rising corn mean

I am making my own dough for grilled pizza and can’t seem to get fine-ground white cornmean from the grocers. They only carry “self-rising” cornmeal. Will this make a negative difference in my dough?

You bet it will. The self rising product has a chemical leavening system in it (think baking powder) that will affect the rise of the dough during bakin and the finished flavor of the baked crust. Check around to see if you can find some “corn grits” they are the same as fine ground white corn meal and they work well. You might also check out your COMMERCIAL Yellow Pages under commercial bakery ingredient suppliers, many of them will carry a fine grind white corn meal. In you are still having a problem, please give me a call at 800-633-5137 (ext. 165) and I’ll try to locate a source near to you.
Tom Lehmann/The Dough Doctor