Tossing flour

[Crusher]

I’ve always used our regular four to hand stretch and toss our dough. I’ve been playing around with semolina instead. I also did a mix of the two. I think my favorite is the mixed flour and semolina. What do you use?

 

[BspaPizza]

Light sprinkle of flour only, Hate the mess of semolina.

 

[314]

I use a wheat flour as it gets less in the air and such than normal white flour.

 

[Tom_Lehmann]

Everyone seems to have their favorite, mine happens to be equal parts of my regular pizza flour, corn meal and semolina flour. I like to table stretch my dough so as soon as I’m finished stretching the skin out to size I like to give it a quick toss to get rid of and excess dusting flour.
Tom Lehmann/The Dough Doctor

 

[December]

Wondra - I love it
Semolina made my pizzas too dry
Flour made my pizza too bitter
Cornmeal burns and stinks up the place.
Wondra is my favorite! I think rice flour worked well too

 

[GotRocks]

I keep a half pan of APF on the stretching table, we toss a dough ball in there without much more on the table, but we mostly toss/spin to get size once the ball is flattened enough.
We recently changed from cornmeal to semolina for dusting our peels , way less mess, less burning and smoke pouring out of the ovens,