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I cooked my first pizza last week. I didn't do the whole parchment paper and caught hell getting the pizza off the peel. But it worked and tasted good. Today I bought some parchment paper. First of all, the dough did somewhat stick to the paper but it wasn't real bad. I saw in a few places that peopke put the parchment paper on the stone with the pizza for a few minutes, then remove it. I did that and the bottom of the pizza smelled like burnt parchment paper. But damn, the crust looked beautiful and the top was even prettier LOL
Any ideas on how to make the pizza transfer from the peel to the stone more easier?