Cornmeal has the perfect texture to prevent pizza crust from sticking to a pan. The small grains also work as tiny ball bearings to help roll the crust off of a pizza peel and into a stone pizza oven. If you have an aversion to cornmeal and are using a pizza pan and parchment paper, you can substitute all-purpose or semolina flour, instead. Or, just grease the parchment paper really well. (On the other hand, flours don't work as well with the pizza peel method.)