Pizza and Parchment Paper

raider60 · July 2008

I'm making a pizza tonight, and I seem to remember someone mentioning he or she had used parchment paper under it. Is this a good idea? Thank you--

Morro Bay Rich · July 2008

If your stone is at 550 degrees, you won't need it. The pizza will not stick. Put it on and in about 5 minutes give it a spin and leave it for a total time of about 8 to 10 minutes.

Hitch · July 2008

Makes it so easy....I totally recommend it. Publix carries it if you have one nearby. Make your pizza on it and keep it on the paper when you put it on and take if off the egg. Cut around the pizza leaving about 1/4 inch of overhang. If you have a cookie sheet, you can use it as a peel. I have never done it any other way, but I understand that I could be dealing with sticky dough and crust problems otherwise.

Hope this helps.

civil eggineer · July 2008

A light layer of corn meal between the stone and the crust works well and adds a nice flavor/texture.

spbull472 · July 2008

So it's parchment paper that is used and not wax paper?

Big Easy Egg · July 2008

Waxed paper is exactly that, a wax finish. Parchment paper won't burn on you stone until after about 500 degrees.

Jimmy
Come visit NOLA

spbull472 · July 2008

Glad I doubled check was about to do my first pizza tonight and use wax paper, would have been highly disappointed.

Darnoc · July 2008

Parchment paper makes for a real easy transfer of the pizza to the stone especially if the toppings would make the dough a little soft with to much moisture content.I have had a few occasions when I tried to slide the pie off of the peel and disaster happened.The toppings slid forward and then you will know the rest of the story.

Make your pie on top of the pizza peel with a sheet of parchment paper on the peel.After building your dream pie it will be a easy matter to slide it off of the peel and on to the stone to cook and guess what? No spills or a horrible scene with things sliding around.

Some of us will remove the paper after a 60 to 90 second cook on top of the stone to let the stone do it's magic to draw out moisture from the pie.You can just grab it and pull it out from under the crust that is just starting to form.I have done it both ways and do not notice a difference betwen paper left on or off during the cook.
Hope this helps.
Pizza is one of of the best things that I make on the Egg. Good luck.

sambuca · July 2008

I use wax paper, because that's what is in the drawer. It burns around the corner if there is too much excess hanging over, but it's not a big deal, never burns any other place.

Smokin' Domer · July 2008

My wife spread the dough on a regular pizza pan sprinkled with corn meal. We layered the ingredients. Sprinkled corn meal on the stone, slid the uncooked pizza on the stone, baked and easily slid it back onto the pan. No stickiness and the crust was great! Wish we had spread some melted garlic butter on the crust edge... next time.

cast_and_blast · July 2008

sambuca wrote:

I use wax paper, because that's what is in the drawer. It burns around the corner if there is too much excess hanging over, but it's not a big deal, never burns any other place.

Really? Cooking things on wax paper in an over makes them taste like crayons (or at least what I would imagine a crayon would taste like).

I can't believe that it would different on a grill.

Scott

Pizza and Parchment Paper

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