Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Pizza issue?

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?

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