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Parchment or cornmeal or both for my pizza???

Always SmokinAlways Smokin Posts: 111
edited 6:48PM in EggHead Forum
makin pizza for the first time on the egg tonite.
should i use parchment paper along with cornmeal??


  • sharhammsharhamm Posts: 255
    Not necessary to use cornmeal with parchment paper, but it does add a nice texture to the bottom of the pizza. It's up to you!
  • BacchusBacchus Posts: 6,019
    How are you getting the dough to the stone
  • BacchusBacchus Posts: 6,019
    How are you getting the dough to the stone? Peel, pizza pan?
  • I like both for reasons previously stated. I like the texture and taste of the cornmeal on the bottom of the pizza.
  • i have a peel i was going to make the pizza on the peel on on parchment and slide it on to the stone. is there a better way?
  • I definitely would use parchment paper, and pull it out from under your pizza when it's been on the stone a couple of minute, this help the crust.

    I don't use cornmeal with parchment.
  • Tarpon65Tarpon65 Posts: 173
    I like to use semolina flour which is a courser flour. Costs a little more than normal flour, but I do not use much with each cook. Three pies flew off the peel last night. Parchment works as well, but I prefer not to use it.
  • thebtlsthebtls Posts: 2,300
    I use parchment and leave it under the pizza. Never have had a bad crust since starting this. Makes it easy to slide the peel under the pizza too.
    Visit my blog, dedicated to my Big Green Egg Recipies at You can also follow my posts on FaceBook under the name Keep On Eggin' or the link!/pages/Keep-On-Eggin/198049930216241
  • BBQMavenBBQMaven Posts: 1,041
    Been cooking pizzas for 4 years now... cut two pieces of parchment paper that fit my peel, build the pizza on the paper, and put on stone for the whole time the pie cooks. While that one is cooking, we build the next one on the other piece of paper, and put it on after the first is finished. The paper from under the first is then used for the next pizza we build - so forth and so on it goes.
    We've done 10 pizzas in one night with just two pieces of parchment paper. Never had a pie stick or fail to slide off the peel.
    Kent Madison MS
  • loco_engrloco_engr Posts: 3,673
    I'm in the corn meal & parchment paper school.
    The one thing I noticed is that as you work the dough it tends to push some of the corn meal out past the edge of the dough. I just lift the dough and let the corn meal slide back under the dough.
  • Carolina QCarolina Q Posts: 13,001
    Used to use a peel and corn meal, but was never crazy about the corn meal on the crust. Tried parchment once and the crust was soggy. Probably should have pulled the paper after a couple of minutes, but sometimes my pizzas only TAKE a couple of minutes.

    Lately, I've been using a little AP flour on the peel. After I add each ingredient, I shake the peel a bit to make sure the dough isn't stuck. Haven't tried this with a "loaded" pizza though, just sauce, cheeses and basil.

    Seems that, with pizza, there are as many methods as there are cooks!

    I hate it when I go to the kitchen for food and all I find are ingredients!


    Central Connecticut 

  • EggsakleyEggsakley Posts: 1,017
    So there you have it. Yes,No and both. Parchment makes for an easy delivery from the peel to the stone and can be removed after a few minutes to get the full effect of the stone if that is what one desires. Leaving the paper under the pie works as well. Corn meal will add a different texture than not using it if that is what you want. Many ways to go. Experiment and find what you like. As many pizzas as we eat, it wont take long to decide what works best for you. Enjoy the testing and best of luck. It will be good regardless and a lot better than delivery. :)
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