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Actually, it will be my second pizza but the first was more of an experiment. I don't have a pizza stabber thing (the giant spatula that takes it out of the oven...what the hell is it called?). So, when I did my first pizza, I had an issue transferring from my giant plate that I made/prepped the pizza on to the actual cooking surface.
On my first attempt, I preheated the pizza stone with the egg. Would I be giving up crispyness and taste if I just prep the pizza on the stone and put it all on the egg at the same time? So essentially the pizza stone will be room temp instead of 500 degrees when starting the pizza. I assume if I start the pizza on a cold stone, it wont be as crispy...correct?
Second, if I do preheat the stone, can I prep the pizza on parchment paper, put it on the stone with the pizza for a few minutes and then remove the paper? Will the paper burn at 600 degrees?