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very quick pizza question please!

Hey, sorry, last minute here, just got home and am going to do some pizza's for a b-day. Last time I am sure I used corn meal on top of the stone so it didn't stick and slid off easy, I seam to be missing it today, what else is used????
County of Parkland, Alberta, Canada

Comments

  • SkiddymarkerSkiddymarker Posts: 5,579
    Parchment paper or coarse flour, like semolina..... Don't use too much flour I find it burns, might just be my stone. Parchment is the foolproof method and no clean-up.....
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • sharhammsharhamm Posts: 254
    If your heat your stone at a high temperature for at least 45 minutes your pizza should not stick. You need to put cornmeal, or flour on your peel to transfer it to the stone. You can also use parchment paper
  • AlbertaEggerAlbertaEgger Posts: 666
    Thanks bud. I think I might have enough here for 4 pizza's. Forgot about that!
    County of Parkland, Alberta, Canada
  • SkinnyVSkinnyV Posts: 1,557
    Bottom line is parchment is better. You have the freedom to make your pizza a bit heavier and even oil your crust without the risk of sticking.

    My first 50+ pizzas I never used it but may stick to it now.
    Seattle, WA
  • AlbertaEggerAlbertaEgger Posts: 666
    Looks like I have enough, thanks again to all! Have some long weekend cooks I will post tomorrow that turned out great. Been some bad luck for me around here though. Post the pizza tomorrow as well I hope. Thanks again.
    County of Parkland, Alberta, Canada
  • GriffinGriffin Posts: 6,271
    Another vote for parchment.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • Carolina QCarolina Q Posts: 6,854
    I hate parchment. Used it a couple of times. Crust sucked. Just a pinch of semolina on the peel and dough slides right off.
    Michael 
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
  • CANMAN1976CANMAN1976 Posts: 1,409
    Parchment worked great for me you can remove after a few minutes if u like.Cant see anything else working better.
    Hows ya gettin' on, me ol cock



    Kippens.Newfoundland and Labrador. (Canada).
  • AlbertaEggerAlbertaEgger Posts: 666
    On pizza #2 of 4, its working great, not sure how to post pics off blackberry so I will tomorrow if I end up going to work.
    County of Parkland, Alberta, Canada
  • Carolina QCarolina Q Posts: 6,854

    Parchment worked great for me you can remove after a few minutes if u like.Cant see anything else working better.

    I DID remove it after a couple minutes. Not for me. Semolina first choice, then cornmeal, then flour. If I'm out of all three, I'll leave the parchment in the cabinet and have a burger.

    :))
    Michael 
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
  • SkiddymarkerSkiddymarker Posts: 5,579
    I hate parchment. Used it a couple of times. Crust sucked. Just a pinch of semolina on the peel and dough slides right off.
    Use whatever works for you and you find easiest. I don't see how parchment can have any effect other than keeping the dough from sticking to the stone. It is pretty inert. My pies are about 1" smaller than my stone and the parchment about the same to 1/4" less than the stone. After 5 minutes I use the parchment to rotate the pie, then slip the paper out. No flour, no cornmeal needed, although I did use them for years. 
    I build the pie right on the parchment on my open sided cookie sheet, don't seem to need a peel with the egg. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • AlbertaEggerAlbertaEgger Posts: 666
    Well first time with the paper and I see no issues. Working well for me for sure. But all options suggeted make sense. Thanks to all.
    County of Parkland, Alberta, Canada
  • SamFerriseSamFerrise Posts: 544
    A few weeks ago I had a spur of the moment urge to cook pizza.  I went to WalMart and picked up three 16 ounce dough balls in the deli area.  They were $0.88 each and I was amazed at the quality of the dough.  It was the best store bought dough I have ever had.  I always add cornmeal even on my parchment paper.  Parchment stays for first 3 minutes and then it gets pulled. Cook another 3 to 5 minutes.  Cooking temperature is constant and stable 550 degrees.  One inch air gap between stone and indirect barrier.  6-8 minutes for round hand tossed and about 12-15 minutes for deep dish pizzas.  

    Simple ingredients, amazing results!
  • AlbertaEggerAlbertaEgger Posts: 666
    Any issue leaving the paper for the whole cook?
    County of Parkland, Alberta, Canada
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