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Stupid Pizza Question

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Scott805
Scott805 Posts: 349
edited July 2012 in EggHead Forum

OK, I have been using corn meal on my pizza stone for pizza cooks.  Corn meal always end up burning and leaving a bad taste.  When using parchment paper, do you roll out your dough on the parchment paper with no flour in between dough and parchment?

 

Thanks as always! 

Large BGE, 2 Tier Adjustable Swing Rack System, three (3) bricks from Home Depot for raised direct, Blackstone 22" Griddle - Finally have a decent cooking area!

Dallas, TX

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Comments

  • khristyjeff
    khristyjeff Posts: 163
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    My wife uses flour as she's rolling dough on parchment but nothing in addition to that.
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  • paqman
    paqman Posts: 4,670
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    It is up to you, I usually do not add flour between the parchment and the dough. But I did in the past. It is really a question of preference...

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • rickHP
    rickHP Posts: 49
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    I think you probably need to use a little flour if you're going to roll it, but I use parchment and stretch the dough by hand - sort of lift and stretch - and don't use it.

    An alternative to cornmeal is semolina flour - which is a coarser, grainy flour, but much finer than cornmeal. If you can find it.

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  • Aviator
    Aviator Posts: 1,757
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    An alternative to cornmeal is semolina flour - which is a coarser, grainy flour, but much finer than cornmeal. If you can find it.


    You can find it in asian/indian grocery stores.

    ______________________________________________ 

    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.

     

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  • BBQBeerman
    BBQBeerman Posts: 62
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    I use parchment paper with no extra flour but I cut the parchment paper in half and overlap it so I can pull it out from each side.
    Life is short,love what you do or do something else
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  • nolaegghead
    nolaegghead Posts: 42,102
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    If you use a rolling pin, you're also squeezing out all those lovely little bubbles that make the crust light....
    ______________________________________________
    I love lamp..
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  • cortguitarman
    cortguitarman Posts: 2,061
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    It isn't necessary. I put a little down if my dough is in the wet side.
    Mark Annville, PA
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  • Duganboy
    Duganboy Posts: 1,118
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    I use corn meal on my pizza peel, but there is no use to put it on the pizza stone itself, at least that is my opinion.  We just had a great bacon and pepperoni pizza about 30 minutes ago.
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  • Logger
    Logger Posts: 309
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    +1 with Nolaegghead
    OKC area  XL - Medium Eggs
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