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Pizza on Parchment

PattyO
PattyO Posts: 883
edited November -0001 in EggHead Forum
I've always loved cooking pizza on a stone at very high temp in my oven and on the egg. I learned the reason to use a stone is to draw out moisture which gives it a crisper crust. Parchment is coated with silicon, is the crust the same as directly on the stone? What is the advantage for either way.
Thanks
PattyO
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Comments

  • Vetereggnarian
    Vetereggnarian Posts: 252
    Can't tell you if it is exactly the same, but I use it and the crust seems to get pretty crisp.

    I find it easy to handle, and I don't like corn meal on the bottom of the pie.
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  • Bacchus
    Bacchus Posts: 6,019
    I have never used parchment, but I can't imagine it's presence would allow the stone to perform as it should. I do realize some prominent Egg cooks use it with fine results. I choose to use a pizza screen, which I slide out from under the pie about halfway through the cook, after the crust has started to harden.
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  • Roll Tide
    Roll Tide Posts: 505
    I place my pizza on parchment paper then on top of stone. After 4 minutes or so, I pull the parchment from under pizza so that the pie is sitting directly on the stone. After this time the dough is firm enough that it doesn't stick to stone and I still get the crisp stone baked crust I want.
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  • Hitch
    Hitch Posts: 402
    I agree with Roll Tide on this one.

    Parchment paper is so easy to work with...especially during the prep.
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  • rsmdale
    rsmdale Posts: 2,472
    Ptti I use parchment papaer all the time and get great results,I have done real thin pies and deep dish and both turn out fine.


    GOOD EATS AND GOOD FRIENDS

    DALE
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  • fishlessman
    fishlessman Posts: 34,583
    it would burn at the temps i use :laugh: everyone has a preference when it comes to pizza, mine is a thin crust cooked at 900 or higher. there are some here that will tell you that you dont have to go nuke with pizza, but after making pies at all the temps, i have to tell you that its hard to make a crisp, chewy, bendy, moist crust without those high temps. new pizza place opened up near me, 1000 degrees in the back near the wood fire, 700 degrees in the front, its as good as an egged pie almost :)
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Florida Grillin Girl
    Florida Grillin Girl Posts: 5,013
    I use it all the time, too. The biggest advantage to me is the ease of sliding the loaded up pizza onto the stone without messing up the shape or the toppings. It works great.

    Faith
    Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
     
    3 Large, 1 Small, 1 well-used Mini
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  • Hungry Celeste
    Hungry Celeste Posts: 534
    +1 on the "remove parchment after crust sets a bit"
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  • Vetereggnarian
    Vetereggnarian Posts: 252
    Going to have to try that.
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  • Capt Frank
    Capt Frank Posts: 2,578
    I'm in the "remove parchment after a few minutes crowd",
    it works well for me. I cook pizzas around 500 degrees :)

    Capt Frank
    Homosassa, FL
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  • Mr Holloway
    Mr Holloway Posts: 2,034
    We just tried parchment for the first time and thought it was great. The crust was nice and crispy and it was really easy to prep and move on the paper.
    I like the idea of removing the paper once the crust sets. I will be doing that next time. Thanks :)
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  • EggerFromIowa
    EggerFromIowa Posts: 181
    Not an expert by any means. Just done 6 pizzas (2 cooks) so far. All using Parchment paper for the entire cook. once at 350 the other at 400. The crust is crispy. I also place directly on platesetter, not using a pizza stone.

    I can definitely say I'm still trying to perfect it, but the crust, so far, has been to my family's liking.
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  • chrono
    chrono Posts: 177
    Moved from parchment paper to pizza screens. I've done bare stone, parchment and now pizza screens. Not much of a difference. Just more of a preference, IMO.
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  • Matt
    Matt Posts: 143
    PattyO --

    I've never used anything but a pizza peel and some cornmeal since my very first pizza cook. I have never had a problem with the pizza not behaving.

    Matt
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  • Unknown
    Unknown
    Hearth baking is a wonderful way to do your breads and pizza and no crutches are required if your setup and temps are right.

    Pan baking which would include parchment paper, pizza pans, pizza screens, is also a good way to do your baking but not near as good as real hearth baking.

    A good hearth is very pourus if that is a word and does draw some of the moisture out of the product. You also need the shock from the hearth to set your breads for the best results.

    Do not use glazed tile in the place of a hearth stone.

    If there is one thing I could tell this forum on baking in the Egg, it would be to lower the temps for better results in almost all cases.

    Anyway, that is my opinion for what ever it is worth.

    Dipstick
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  • Angela
    Angela Posts: 545
    When I used parchment ( I quit once I got my peel) I just left it on long enough to cook the bottom so I could slide the pizza off and finish.
    Egging on two larges + 36" Blackstone griddle
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  • Spray97
    Spray97 Posts: 12
    All I use is some flour on the peel and never had a pizza stick to the stone but I do cook them wide open 700 plus and they turn out amazing
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  • 3Pedals6Speeds
    3Pedals6Speeds Posts: 439
    +1 for parchment removal. I put cornmeal under the parchment, and also under the pizza (on top of the parchment). I remove after 1-2 minutes, just as the pie sets up.
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