I use metal, but make sure it’s slotted otherwise you cake your dough up with flour/semolina/cornmeal. My personal go-to is semolina. You don’t need much and excess falls away more readily than flour.
Wood or metal, it’s more about technique at the end of the day.
Yeah even if I flour or cornmeal my metal one it stick from time to time. And worse the thinner the crust.
Thanks. I’ll have to ask for a wood one
I use metal, but make sure it’s slotted otherwise you cake your dough up with flour/semolina/cornmeal. My personal go-to is semolina. You don’t need much and excess falls away more readily than flour.
Wood or metal, it’s more about technique at the end of the day.
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