Did you know ancient Romans used durum wheat flour (semolina) on their baking stones? They didn’t have corn because corn is from the Americas. So your substitute is actually a historical throwback. Fancy!
Another fact: Cornmeal absorbs moisture. That’s why it stops dough from sweating. Substitutes like almond flour do the opposite—they add fat. Your crust gets richer. It’s science, but tasty science.
