[Photograph: Meredith Smith]
Cornmeal makes its way onto the bottom of a number of pies. In the case of chain pizzas, the use of cornmeal makes the pizzas more foolproof so that there isn't as much skill required on the part of the employee. The ball bearing action of the course meal can make getting the pie from peel to pizza stone a much more successful affair at home. And there are styles where cornmeal is just part of the formula, like some of the best Chicago deep dish pizzas out there. The added texture and extra crunch on a thin slice can be part of the pizza's appeal. But adherents to the Neapolitan tradition would certainly frown on using anything other than flour to dust there pies.
Where do you stand when it comes to cornmeal on your slice?
About the author: Meredith Smith is the Slice editor. You can follow her on Twitter: @mertsmith.