I'm trying to avoid cornmeal, although it used to be the ideal choice since the dough tasted too much like flour when I used corn flour.
But now I've moved on to using a steel surface to bake.
Should I worry about adding semolina, flour, or cornmeal to the steel in the oven? Or will the pizza not stick to the steel platform?
I saw this thread, any reason to put cornmeal/semolina on hot pizza stone or steel?, but it sounded like it depends on the dough hydration, and I'm clueless as to how to determine that.
Would putting the dough on parchment paper, then sliding it in work?