How can I use corn meal more efficiently when making pizzas?
When I first started making pizza at home, I tried cornmeal then tried semolina.
Neither worked to my satisfaction

Despite that the box of Reynold's Parchment paper says 'Oven SAfe to 420 degrees F', I tested it at 550deg F for 30 minutes at 550 deg F (the max temp my oven can be set to) on a heated pizza stone with a 10" cast iron skillet on top. The parchment turned a light brown, there was no fire and the structural strength remined (I pulled on the paper to slide the 4+ pound skillet back onto my peel without it tearing)

I ceased using corn meal or semolina from that moment. No more pizza mess in the oven