I disagree with the flour concern - it's what I use, and probably most of us, and it works fine.
http://www.fornobravo.com/forum/10/f...al-1715-4.html (Flour or Cornmeal)
Some flours burn easier than others. I think at some point everyone ought to try the caputo flour - it really works better. I'd wait until you've made enough to feel like you've worked out the kinks - it doesn't burn as easily and gives a great crust. For now, I suggest you use a blend of cake 25% and a good bread flour (75%) - I liked the fineness of the cake flour and the blend brings you down to the proper protein %.
How did the salt affect the taste???