Cornmeal makes its way onto the bottom of a number of pies. There are a number of styles where cornmeal is essential, but adherents to the Neapolitan tradition would would frown on using anything other than flour. Where do you stand when it comes to cornmeal on your slice?
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Dove Vivi ranks among the top pizzerias in Portland when your average foodie, yelper, or google reviewer is calling the shots. For the purist/elitist, the idea of a cornmeal crust monopoly is rather obtuse. You're telling me there is no regular pizza, just cornmeal? Can the exclusive use of America's top crop outweigh the traditionalist prejudice? Can the lack of a flour-based crust yield adequate satisfaction? Only trained tastebuds and an open mind will know for sure.