Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Parchment Paper for Pizza?

13»

Comments

  • nolaeggheadnolaegghead Posts: 10,867
    I think I'll try the screen.  Based on what I read, I'm thinking right over the plate setter - no stone, to get some extra heat on the crust.  They're really cheap, and if I like the results, why not.

    I found this on cooks illustrated  http://www.cooksillustrated.com/equipment/overview.asp?docid=26996
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    No City.

  • EggerinLAEggerinLA Posts: 135
    edited September 2012
    Just ordered the SuperPeel. Solves the parchment, corn starch, screen, nothing debate. http://www.superpeel.com/
  • now i've gotta admit, just spent the last 10 minutes poking around the super peel site, and that's pretty fancy! I can buy a lot of parchment paper for $55 plus shipping thou. Tough choices!
  • EggerinLAEggerinLA Posts: 135
    edited September 2012
    Price is fair to me and it isn't much money to me. Hell I spend that on an average day for food for my wife and me. Oh that price includes shipping. Another toy to use. I love buying toys for smoking/grilling.
  • I still think the best is platesetter, spacers, stone and high temps but I don't want to start anything. :)>-

    Steve 

    Caledon, ON

     

  • LitLit Posts: 2,453
    I put the pizza screen on the stone just like parchment paper
  • I have the super peel and have used the peel without the cloth since the first use. I didn't want to have to wash and re attach the cloth each time....I thought it was a great idea but now I use parchment...
    LBGE 4/2012, MBGE 6/2012 & Mini 11/2013
    Rome, GA
  • nolaeggheadnolaegghead Posts: 10,867
    I think you can do the same as the super peel with some parchment paper wrapped around a regular peel.   Leave enough wrapped around the front so you can grab it from underneath and conveyor-belt the pizza off.  Some guy told me this trick, but I haven't tried it yet.  You only need it to build and dump the pizza on the stone. Then throw away or re-use the parchment paper.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    No City.

  • I asked a friend and also emailed the owner of Superpeel and both said just wash it once a year. I played with my friends and it is easy to use.
  • I think you can do the same as the super peel with some parchment paper wrapped around a regular peel.   Leave enough wrapped around the front so you can grab it from underneath and conveyor-belt the pizza off.  Some guy told me this trick, but I haven't tried it yet.  You only need it to build and dump the pizza on the stone. Then throw away or re-use the parchment paper.

    Sounds simple. I'm sure everyone would be grateful if you did it and video taped it. Sounds like you can do it easy enough. Thanks in advance.
  • nolaeggheadnolaegghead Posts: 10,867
    EggerinLA said:
    I think you can do the same as the super peel with some parchment paper wrapped around a regular peel.   Leave enough wrapped around the front so you can grab it from underneath and conveyor-belt the pizza off.  Some guy told me this trick, but I haven't tried it yet.  You only need it to build and dump the pizza on the stone. Then throw away or re-use the parchment paper.

    Sounds simple. I'm sure everyone would be grateful if you did it and video taped it. Sounds like you can do it easy enough. Thanks in advance.
    I'll give it a shot next time if you don't laugh at my video taping skills :)

    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    No City.

  • BjorgBjorg Posts: 231
    I can vouch for the Superpeel. I love it! So easy and simple to use. I put pizza on with the superpeel, and off with a home made aluminium peel. 
    Quebec - Canada
  • fishlessmanfishlessman Posts: 15,719
    i can see the benefit of parchment but if your going to experiment with pies at different temps i think it will burn up and there are pies that need more heat regardless what some will say. your average 500 degree pizza cook would be fine though
  • nolaeggheadnolaegghead Posts: 10,867
    I've used parchment in a really hot egg - around 750.  It will burn if you don't pull it out in less than two or three minutes.  The crust is usually together enough at that point where it slides out fine.  Yeah, it's kind of a pain in the ass extra step.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    No City.

  • I'm ordering a Super Peel and then I'm going to dust it with corn meal, semolina and flour, lay a piece of parchment on top and then place the pizza (on a screen) on the whole mess.  I'll report back on how it all worked out! :)
  • I'm ordering a Super Peel and then I'm going to dust it with corn meal, semolina and flour, lay a piece of parchment on top and then place the pizza (on a screen) on the whole mess.  I'll report back on how it all worked out! :)
    That's the way - if one tool works, heck five or six should be perfect! In fact you have so much anti stick help and pizza tools involved, I bet you could just dump some water, flour, yeast, cheese, raw or frozen meat and veggies in on top of all that stuff, close the lid and let it assemble itself. Let us know how it comes out....
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • i can see the benefit of parchment but if your going to experiment with pies at different temps i think it will burn up and there are pies that need more heat regardless what some will say. your average 500 degree pizza cook would be fine though
    I use parchment but trim around the pie before I put it on. I do them from 700-900* and haven't had a problem since. I often do like Nola does and pull them out after a bit but the parchment won't burn unless there is some hanging out

    Steve 

    Caledon, ON

     

  • AviatorAviator Posts: 1,429

    I finally got to tying the caputo 00 mixed by weight and used/tried parchment paper.

    Results were outstanding, both to transfer the pizza and taste. Had no problem pulling the paper from under in a minute or two. Very easy.

    Got the paper at costco's next to the Alum foil.

    paper costco.png
    3264 x 1840 - 9M

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

  • Solson005Solson005 Posts: 1,841
    00 is great made a big difference in making the pizza for me. I am a super peel guy and get one going on a pastry board, another on the super peel and one on the egg at all times. It also speeds up the process when letting everyone make their own pizza, especially the little ones! We also use a metal peel to take off the egg. No worry about making it fast or messing with cornmeal/ semolina. Did that the first pizza party and had flour all over the counter, floor, and stone. We usually do between 6- 13 pizzas when we do it so our method might not apply to those making one or two pies in a night. I also just rinse off the pastry cloth and let it air dry. 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • I was frustrated with pizza, it was sticking to everything including the peel and the hot stone. I did try the parchament paper and it did work. But then one time I left the dough uncovered and out just a bit too long. It dried the dough surface out. But the pizza did not stick to anything, and the finished crust was perfection itself. So I think the right consistency of crust makes it work just right, and also gives the perfect crust. No parchament paper needed if the dough is right.
    LBGE
  • fishlessmanfishlessman Posts: 15,719

    i can see the benefit of parchment but if your going to experiment with pies at different temps i think it will burn up and there are pies that need more heat regardless what some will say. your average 500 degree pizza cook would be fine though
    I use parchment but trim around the pie before I put it on. I do them from 700-900* and haven't had a problem since. I often do like Nola does and pull them out after a bit but the parchment won't burn unless there is some hanging out
    if i was cooking a bunch of pies i would probably do it but im pretty good with the peel now, just a plain unfinishe wood peel. i dont know if its because i got better with practice of if because theres lots of cut marks on it now that the pie slides of easily. i lightly dust it with flour, turn it upside down and bang off any extra, then make the pie
  • doc, what you did was create a "skin" on one side of the dough. And that's a great non-stick method!
  • HicHic Posts: 330
    They actually sell parchment rounds too. We bought, just haven't used them yet, but parchment is definitely the way to go IMO.

    Large, medium, small and a mini. Egg'n, golfing, beer drinking, camping and following football and baseball.
    Atlanta NOTP suburbia.

  • SkinnyVSkinnyV Posts: 1,505
    Never used it once. I tried no cornmeal last night after reading someone say its bitter. Came out just fine with peel dusted with flour. Perhaps many are using too sticky of a dough, it takes practice with scratch made dough and not overloading it with sauce and toppings.
    Seattle, WA
  • Xraypat23, did you mean me? Yeah, it had a skin on it. A bit dried out on the surface, pushed it out and tossed it out to the right diameter, it was just right. There is a YouTube on the national champ in Canada, a  gal. It was right on for tossing dough. Keep the temp right. Maybe 550 to 600. It worked for me.
    LBGE
Sign In or Register to comment.