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Pizza w/ Corn Meal Crust?

Any suggestions as to pizza places in the greater Boston area that use corn meal for their crust?

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  1. I don't see how you could make a pizza crust using only corn meal - no gluten, it would crumble like a cookie. Are you sure you're not thinking of the fact that some people sprinkle cornmeal on the baking surface to help the pizza slide on and off?

    2 Replies
    1. re: BobB

      I was in San Fran last week and had a slice of pie in which the crust was made from corn meal and flour. This was much more than just a dusting of meal on the baking surface. In fact, the amount of corn meal used in the dough prohibited me from folding the slice (I would have quickly found myself with two slices), but it was dense and very tasty.

      1. re: gaucho14

        WHOLE FOODS in brighton, and it is delicious, a combo of corn meal and flour.

    2. The Cottonwood in the Back Bay has one on their cafe menu.

      1. I've never seen 'em at a restaurant, but I have seen cornmeal crusts (I think they have flour, too, but are definitely yellow so a lot of cornmeal) at Whole Foods at Fresh Pond - I believe they're frozen . . . slap a little sauce, cheese, whatever on there, throw it in the oven, and voila!

        GG
        http://www.semisweetonline.com

        2 Replies
        1. re: gansu girl

          Many thanks!

          1. re: gaucho14

            Hot food section at whole food's. great stuff

        2. Not exactly greater Boston, but Al Forno in Providence uses a small amount of corn meal in at least some of their grilled pizzas - and it's only about an hour away from much of the Boston area. There's flour, too, of course. I haven't been there in a few years, so I don't know if they still do. Their cookbook ("Cucina Simpatica") has a crust recipe with 1/4 cup of cornmeal to roughly 2 3/4 cups of wheat flour (mostly white, but some whole wheat).

          1. gaucho, to back up gg, V cornmeal pizza crust is my go-to crust for home made pizza; it is so dense and toothsome. It is sold in the frzrs at WF. Just a note; i prebake mine longer(11 min. i think) than their directions( 7 min. i think) and am much happier w the results.As leftovers, it holds up really well ; never gets soggy, no matter how much topping i pack oto it.

            1 Reply
            1. re: opinionatedchef

              Thanks for the back-up, OC, and also for the reminder re the brand name - I love those crusts!

              GG
              http://www.semisweetonline.com