Whats the latest trend in bench flour for those that use it.
I use Wondra by General Mills, the way it coats the dough ball Ive never had a pizza stick to a screen.
I do wish I could get some texture on my pizza, not covered in cornmeal, just something.
Whats everyone else using?
A blend of different types of flour?
Cornmeal? Coarse? Fine?