Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Parchment Paper for Pizza?
Northern Colorado Egghead since 2012.
XL BGE and a KBQ.
Comments
-
Any grocery store, in either the baking section or the foil/plastic wrap section.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
-
Did it last time I made pizza, makes life way easier. Some seem to think it's cheating, but I'm sold.George
-
gte1 said:Did it last time I made pizza, makes life way easier. Some seem to think it's cheating, but I'm sold.
Flint, Michigan -
Not cheating...Use it all the time. Cut it close to the pizza so it won't burn.Large, small and mini now Egging in Rowlett Tx
-
Always use parchment for the first 2 minutes of my pizza cooks, then pull it out. Makes life so much easier. Just make sure to trim to just over the size of the pizza or the overhang can burn.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
-
QDude said:Where can I buy it? Thanks!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Welcome to the Swamp.....GO GATORS!!!! -
I use parchment paper in the kitchen like I use craft paper in the shop - all the time. And like everyone says, you can buy it anywhere. Try en papillote - great way to cook fish.
http://en.wikipedia.org/wiki/En_papillote
______________________________________________I love lamp.. -
And, after you use it, soak it in water before you put it in the trash can. Just in case it burned a little, you don't want to set your house on fire.
-
Tjcoley said:Always use parchment for the first 2 minutes of my pizza cooks, then pull it out. Makes life so much easier. Just make sure to trim to just over the size of the pizza or the overhang can burn.
+1Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
Rocket15 said:And, after you use it, soak it in water before you put it in the trash can. Just in case it burned a little, you don't want to set your house on fire.GerhardP.S. There have been people that thought parchment paper and waxed paper were interchangeable, even though they pretty much look the same their properties when heated are completely different.
-
I use it for pizza. And I re-use it. I've been able to get multiple pizza cooks from a single sheet.
-
QDude said:Where can I buy it? Thanks!
QDude, consider saving the money & the trip to the store & learning how to make pizza without it. A pizza peel is all you need, really. You may choose to dust with corse ground cornmeal or semolina, but parchment is not necessary. Is it convenient, does it make things easier, seems the consensus opinion on this thread is yes. But ask yourself this, when is the last time you went into a pizzaria and saw it being used for this purpose? -
McNuttly said:QDude said:Where can I buy it? Thanks!
QDude, consider saving the money & the trip to the store & learning how to make pizza without it. A pizza peel is all you need, really. You may choose to dust with corse ground cornmeal or semolina, but parchment is not necessary. Is it convenient, does it make things easier, seems the consensus opinion on this thread is yes. But ask yourself this, when is the last time you went into a pizzaria and saw it being used for this purpose?Gerhard -
Gerhard, you're confusing mechanical procedure with other procedures and choice of ingredients. Sure, many pizza places use crappy ingredients & may have rats running around in the kitchen. I'm not advocating following all procudures employed in bad businesses. My point is very narrow and simple, all that is necessary to deliver a pizza to a stone is a peel. It is not necessary to spend time cutting parchment, using it, then at some interval lifting the dome and removing it so the dough can make direct contact with the stone. These are simply unnecessary steps. Parchment is a great tool and has many applications. A screw driver is also a great tool with many applications, but if I need to hammer a nail into a board I'm going to leave the screwdriver in the tool box
-
And burned cornmeal leaves a bitter taste.Gerhard
-
Pizzeria's tend to use screens.
-
I have success with cornmeal not burning. I don't let my crust darken too much and I just remove any cornmeal leftover on stone from the previous pie. I find corn meal to be less work than parchment paper. Plus I can't seem to find any paper that is rated for higher than 425*f and I always bake much much hotter than that.
I don't think pp users are wrong, but corn meal works for me.
-
Brownie, I've also used cornmeal without burning it or experiencing a bitter taste so it also works for me, as does using nothing at all. If the dough is properly worked nothing is necessary but the peel. Metal peels are another option and can release easier than wooden ones if it's an issue for someone. I also agree and think I said as much that parchment isn't wrong, simply unnecessary. There is a learning curve with a peel that can be frustrating
-
No need for a lot of things (including cornmeal if you know how to do it-cornmeal is a crutch also), but whatever works best for the person is the correct way of doing it.
-
I have a couple of screens and use them all the time. I will either use parchment paper or HDAF between the screen and the dough. This keeps screen clean up to a minimum. The screens are very handy for other egg cooks too.Large, small and mini now Egging in Rowlett Tx
-
Like McNuttly, I have been able to build a pizza without parchment for years, I seldom used semolina but always used cornmeal. However, once I discovered parchment, just haven't bothered with any flour or meal dusting, because it is easier and always gives the same if not better result. Lets face it, you could take the purest view that real BBQ folks don't use stokers or wireless digital thermometers with low and high temp alarms to wake them from their sleep. They stay awake, they watch the fire.We all have tools we use to make life easier and our results delicious. Parchment is not analogous to using a screwdriver to do a hammer's job, it is analogous to using a skill saw to do the work of a hand saw.Me, I use parchment, a digital thermometer, tongs instead of two sticks, and God forbid, I buy rather than make my own lump charcoal.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
-
Skiddymarker said:Like McNuttly, I have been able to build a pizza without parchment for years, I seldom used semolina but always used cornmeal. However, once I discovered parchment, just haven't bothered with any flour or meal dusting, because it is easier and always gives the same if not better result. Lets face it, you could take the purest view that real BBQ folks don't use stokers or wireless digital thermometers with low and high temp alarms to wake them from their sleep. They stay awake, they watch the fire.We all have tools we use to make life easier and our results delicious. Parchment is not analogous to using a screwdriver to do a hammer's job, it is analogous to using a skill saw to do the work of a hand saw.Me, I use parchment, a digital thermometer, tongs instead of two sticks, and God forbid, I buy rather than make my own lump charcoal.
Flint, Michigan -
McNuttly said:Brownie, I've also used cornmeal without burning it or experiencing a bitter taste so it also works for me,I fully agree with the previous poster that states you should use whatever level of processing aids you feel you need. I know people that are in the raw food movement, can't say it turns my crank but if it works for them....Gerhard
-
Gerhard, you seem fixated on the proposition that because cornmeal tastes bitter to you, the only alternative is parchment. If you read what I stated above, repeatedly, all that is 'necessary' is the peel and the stone. I said one might 'choose' to use cornmeal or semolina, that is personal preference. I know it works as I've done it many times, as I have done it with nothing at all. I believe we all agree that at the end of the day whatever works best for each individual is the best method for that individual. My suggestion to the original poster was to 'consider' learning to use the peel alone. He may or may not in the end employ that method going forward, that's his choice. He may end up a parchment guy, a semolina guy, a screen guy or a peel alone guy, time will tell. Hell, he may scrap them all & put frozen pizzas on the stone for that matter...
-
Some folks need to get their underwear out of the crack. )
______________________________________________
Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
-
McNuttly said:
Gerhard, you seem fixated on the proposition that because cornmeal tastes bitter to you, the only alternative is parchment. If you read what I stated above, repeatedly, all that is 'necessary' is the peel and the stone. I said one might 'choose' to use cornmeal or semolina, that is personal preference. I know it works as I've done it many times, as I have done it with nothing at all. I believe we all agree that at the end of the day whatever works best for each individual is the best method for that individual. My suggestion to the original poster was to 'consider' learning to use the peel alone. He may or may not in the end employ that method going forward, that's his choice. He may end up a parchment guy, a semolina guy, a screen guy or a peel alone guy, time will tell. Hell, he may scrap them all & put frozen pizzas on the stone for that matter...
Steve
Caledon, ON
-
Little Steven said:McNuttly said:
Gerhard, you seem fixated on the proposition that because cornmeal tastes bitter to you, the only alternative is parchment. If you read what I stated above, repeatedly, all that is 'necessary' is the peel and the stone. I said one might 'choose' to use cornmeal or semolina, that is personal preference. I know it works as I've done it many times, as I have done it with nothing at all. I believe we all agree that at the end of the day whatever works best for each individual is the best method for that individual. My suggestion to the original poster was to 'consider' learning to use the peel alone. He may or may not in the end employ that method going forward, that's his choice. He may end up a parchment guy, a semolina guy, a screen guy or a peel alone guy, time will tell. Hell, he may scrap them all & put frozen pizzas on the stone for that matter...
-
I have had it with your nonsensical posts. You are nothing but lip. I am so outa here. This used to be such a friendly place too. I remember when it was much friendlier
Steve
Caledon, ON
-
@McNutty You must live in a lonely world, the only competent individual in a world filled with simpletons. Gerhard
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum