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I know that this has probably been discussed to death, but I'm a little confused when it comes to using parchment paper, fresh dough and a pizza peel. I'm frustrated with my dough sticking to the peel, and I've tried semolina flour and cornmeal. I'm pretty sure that the solution is parchment paper, based on all the praise I've seen, but I wanted to be 100% sure of the process itself before I burn a bunch of paper and ruin a good pizza. Tell me if this is the right way:
- Put a piece of parchment paper directly on the pizza peel
- Roll out pizza dough to desired thickness, transfer to parchment paper
- trim around outside of pizza dough, leaving enough to grab later
- transfer everything to grill and heated pizza stone
- after several minutes, slide the parchment paper from underneath the crust
- continue to bake until crust is done
Is this right? Are there any variations? I understand that the hotter the grill, the sooner I need to pull the paper out to avoid burning. Do I need to put cornmeal or semolina on the parchment paper before I put the dough on it?
Sorry if I'm beating a dead horse, but without pictures or videos to help, I don't have a lot of faith in my reading comprehension.
LBGE since June 2012