Has anyone used parchment paper for pizza on a stone?

[Beth Y]

In my recent issue of Cook's Illustrated, there was an article on thin crust pizza. The writer said that she used parchment paper to move the pizza to the stone and it worked well. I have been reviewing many old posts on this and have seen no posts as to what to do to get the pizza, once dressed, to the stone, if you don't have a peel. Has anyone tried to parchment paper method? Any other method? Thanks.

[Gail]

Originally posted by Beth Y:
...I have been reviewing many old posts on this and have seen no posts as to what to do to get the pizza, once dressed, to the stone, if you don't have a peel. Has anyone tried to parchment paper method? Any other method? Thanks.

I haven't tried it, but actually I bought that issue of CI for this very article, so eventually I'll get around to giving it a try. One of my favorite pizza parlors (in Lake Tahoe) makes the most splendid thin, thin pizza which manages to get heaped with goodies and not sog up. Though I've mastered the use of the pizza peel and stone, I'm certainly not adverse to trying other methods.

On the subject of non-peel users, though, unless I'm completely daft (always a possibility http://www.cookinglight.com/bbs/tongue.gif ) I'd be willing to swear Zinnia stated she slid her pizza into the oven using a bread board. Did this happen or am I hallucinating?

Zinnia??



[This message has been edited by Gail (edited 02-08-2001).]

[SClementson]

I made this pizza a couple of weeks ago, and DH and I both loved it. Although I did use a pizza peel, (DH made it for me! http://www.cookinglight.com/bbs/smile.gif), I think the C.I. article says that you can use an inverted rimmed baking sheet, or rimless cookie sheet, in place of a peel. It seems to me, after having actually made the pizzas, that either one would work. I have to say that I was thrilled with how well the parchment paper worked - it was so easy to clean up afterwards, too!

Sarah

[luv2cook]

I just roll it directly on the stone...

[RunnerKim]

I have not used parchment paper for pizza but I have for French bread. I have a baking sheet that doesn't have a side and I just pull the parchment paper onto the (preheated) stone. You could use the back of a baking sheet - either with parchment paper or without (if you dough doesn't stick) or a wood cutting board would work really well. I made the mistake of using a plastic cutting board before I had a peel and melted the end of it to the stone http://www.cookinglight.com/bbs/frown.gif

We've found with a little practice and a bold/reckless approach we don't have a problem getting the pizza from a well-floured peel to the stone. But with bread I want it to rise before baking and I'm afriad it would stick to the peel.

King Arthur flour also sells a steel perferrated round pizza disc thingy that's made to go on stones. Because it's full of holes you still get the benefits of baking on a stone. I've thought about getting one for my parents who are intimidated by the peel to stone process.

Kim

[Alky]

Parchment works great. I think it would be a livesaver with a super thin crust. I used to use parchment when making pizza every Friday night until I ran out. I do have a peel and use cornmeal on it to keep the dough from sticking. Sometimes it can be a real mess when the dough decides to stick to the peel and the whole topping gets on the hot stone. I don't usually have this problem since I have been making pizza for so long now though. My mother-in-law bought me one of the King Authur perforated metal pans. I didn't think if worked as well as straight on the stone or on parchment so I don't every use mine. Good luck!