I use a little corn meal in my dough, however not near the amounts listed in other recipes on around the Internet on pizza making web sites. It’s very popular in Chicago style dough. It gives a little different flavor to the crust. It doesn’t do anything “fluffy”.
The cornmeal imparts a slight flavor when used at levels of 10% of the flour weight or more, and it modifies the texture of the finished crust slightly, imparting a little more resistance to bite, without adding toughness, and it also produces a slightly larger cell structure.
Tom Lehmann/The Dough Doctor
