Parchment for Pizza

BobS

I know that this is old hat for a lot of people, but since I see people struggle to use parchment, when making pizza, I decided to post a couple of pictures of the process I use.

What follows is a series of pictures showing how to fold the parchment and then make a single cut about 1" long to get a nice round piece of parchment. For me the parchment is the way to go, because it is an easy, clean way to handle the pizza dough and it makes a nice pattern for pressing out the dough.

Step 1: Tear off a sheet of parchment that is basically a square and fold it in half.



Step 2: Fold in half again



Step 3: Fold in half again, but this time, forming a triangle using the "inside corner" at the center of your paper as the anchor.



Step 4 & 5: Fold the triangle in half, 2 more times and end up with a piece just over an inch wide.



Step 6: Measure out the desired distance and make a single cut. I cut it so it just the right size for my pizza stone (Lg BGE for me). I wanted to make an easy reference to make the cut, so I measured my pizza stone against a paper towel and noted that the cut was just about an inch longer than a paper towel, folded in half.



Step 7: Unfold your parchment and stretch out your dough to fit.

Florida Grillin Girl

Good idea. I know people wonder about the parchment. It definitley works for pizza, and I like using it. Thanks for showing us how you do it.

Faith
Tampa, FL

thirdeye

The length of your cut should be a hair shorter than the radius of your stone or pan, so just measure from the center of the stone (or pan) to an edge, and cut 3/8" shorter. (The diameter = 2r).


Now, Pi r square is the one that gets me tangled up.....I always learnt that pie are round & cornbread are square.

BobS

thirdeye,

Tell me about what you were cooking in that first picture. It looked like sliced taters and cheese on some kind of crust? What else was hiding in there?

thirdeye

Man do you have an eye for detail or what.....that's one of my baked potato pizzas. Ever been to a Buffet that has a potato bar where you can select about everything under the sun to dress a big spud? I love just a baker for dinner, and this is kind of an offshoot from that.

That one has an olive oil, garlic, herb pseudo-pesto, (for the sauce) parmesan, blue cheese, par boiled potato slices, salt & pepper, some colby and mozzarella. Then after cooking I added green onion, bacon sprinkles and sour cream. Oh yeah, the crust is a Mamma Mary's thin.

DrZaius

Thirdeye, I love the pie bird, I still have my great grandmothers. It is about 50 years old. Don't use it much anymore because I am afraid of damage.

BobS

thirdeye,

OMG that looks good!!! Thanks for sharing.

Was it a regular crust?

Essex County

That's a nice trick with the parchment. I just make a square and burn the corners you trim off. Your approach makes for a nicer presentation.
Paul

thirdeye

The blackbird is my oldest and most traditional one, it was made in England. I use it for special occasions. I have a couple more that are more whimsical.

Rascal

In cookin', pi r round (usually). In geometry, pi r square (always)! 8 - )