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Shooting Blanks posted:I've gotten to the point where I don't even bother with trying to use flour any more to keep the pizza from sticking to the peel/prep surface/stone - I just use parchment paper instead, throw the already formed crust on it, top it, slide onto peel, and then cook. I haven't noticed any difference in quality, but holy poo poo is it easier to deal with (and it makes a lot less mess!) This is a good idea as long as you trim the parchment to be exactly the same size as the pizza crust (or slightly smaller). With the >450 temps you should be baking the pizza at, naked parchment will burn. Burned parchment doesn't taste very good. [edit] Also having said that, cornmeal works almost flawlessly as long as you use enough, and it gives you a little extra crunch. If it's not working, you're taking to long to build your pie or putting too many ingredients on. [/edit]
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Oct 6, 2011 17:45
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| # ¿ Apr 29, 2024 09:19 |
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