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Pizza is made of mostly fucking wheat (ie. flour). You ever eat a corn pizza? Semolina doesn't alter the flavor of the pizza much and it doesn't leave big gritty chunks of corn on the bottom of the pizza. If he were capable of using just flour, I would recommend dusting the peel with flour. But that isn't going to be happening any time soon.



Relax, brother. Cornmeal doesn't leave big gritty chunks of anything anywhere. It's just dust, like the durum semolina you're recommending. Except it costs a lot less. Semolina's expensive.

This kid just needs to experiment a bit.

And yes, if you have travelled at all in Asia you will have encountered the corn pizza. The Japanese fucking love sweet corn kernels on pizza. It's an abomination, to be sure, but don't dismiss corn on pizza.