Skip the corn-meal and go with white flour. Tweets that mention Perfect Pizza on Parchment (WFMW) | my kitchen addiction -- Topsy.com. Good luck with the surgery recovery! The answer here is yes, in most cases, but it depends on how you’re cooking the pizza. I did my best to give instructions, and Yellowdog supervised the whole operation (and cleaned up the cheese scraps that fell on the floor!). Specifically the crust: I make it from scratch, but it's never been amazing... basically it has almost the consistency (but not the taste) of... maybe pita bread? It only takes making this mistake one time for you to question whether you will make another homemade pizza ever again. Maybe this has been covered before, but here's my question: Sometimes my dough sticks when transferring from my wooden peel to stone and I end up with an irregular crust (which ain't necessarily a bad thing). I’ve personally used it at 550 (the highest my oven will go to). When the pizza is done, simply slide it back onto the pizza peel. I suppose you could create a slurry of flour, cornstarch and water. He’s good like that! Originally I just thought I would document the experience, and possibly get a Project 365 photo out of it, but as I was snapping away, I realized that it would actually make a great blog post! That is such a fantastic suggestion!! All Content Copyright © 2009-2016 Jennifer Schall and My Kitchen Addiction ®. This is where the parchment paper comes to your rescue. Jen Schall said: {New Post} Baking pizza on parchment works for me (and for my hubby! Thanks for sharing! Many people find it really difficult to transfer the pizza from a pizza peel to the oven. No cornmeal or parchment paper. Last Friday, after my surgery, he decided that he would make pizza for lunch with the leftover homemade dough that I had in the fridge. Pizza is one of our favorite things to make. ;). Yes, you can cook pizza on parchment paper. Anything homemade that is crispy and cheesy is going to be better than anything I can get in my rural town. I use parchment to transfer the pizza to the stone, let it bake a couple of minutes, and then carefully yank the paper out from underneath. Transferring a raw pizza from a peel to a stone requires skill and confidence. Get better hand! And, are you sure you used parchment and not wax paper? I have always just taken my hot pizza stone out of the oven, placed the raw dough circle on it with my hands and then added sauce and prepared toppings before putting the pizza stone back in the oven. If you're not looking for pizza perfection and are comfortable paying this price, use the parchment, but if you ever reach a point where you're trying to take your pies to the next level, lose the parchment, master launching (with just flour and a good wood peel), and then you'll see the difference it makes. It’ll be so much easier to clean up now when we make pizza. I'm hoping the foil isn't negatively affecting the way it bakes, although I'm so bad at transferring pizza I'm not sure I could stop using it. Next item on my list of *must haves* after reading your post. As he was assembling the pizza, I decided to snap a few pictures with the point and shoot camera (since I couldn’t manage to hold the DSLR). I press out the dough on heavy duty foil, add toppings, grab hot pizza stone out of oven with heavy mitts, pull foil and all off counter and onto hot stone, then back in oven, works great. Parchment does not work my pizza is stuck on it right now… I’m so PO my kids have to have eggs now. I made the pizza on parchment and then trimmed it, and slid it onto the steel. If you ask me, there’s no better way to bake a pizza than to bake it on a stone in your oven. Pizza is best made on a stone and it really is difficult sometimes to get it on the stone without the parchment. Parchment can be tricky to work with because it curls, and the size of the paper is sometimes not big enough for the size of your pie. Simply place a piece of parchment paper on top of your pizza peel and assemble your pizza. Press question mark to learn the rest of the keyboard shortcuts, parchment paper is safe to use at temperatures up to 500 degrees. On Thursday I made a heart shaped pizza on parchment, it was just the easiest way to keep the shape. Just be sure it never touches the stone or the burning smell will be horrible. I got a pizza stone for Christmas and kept wondering and wondering how I was going to get the pizza to the stone… so thank you! :), I love the parchment paper idea but I need help getting my hubby in the kitchen! My husband cannot even make rice so I’m pretty sure he can’t make pizza. The parchment sometimes gets charred, but doesn’t catch fire or … I think your husband’s pizza looks wonderful and just love the shots of Yellowdog. Interesting. I cheat. Yikes. Homemade pizza snobs (yes, they do exist) will clutch their pearls over the thought of using parchment, probably because of their pride in their technique. Can you cook pizza on parchment paper? It looks wonderful. But I also have a wide range of what i call delicious pizza. No problems- works great. I routinely burn my paper and unless I want to spend five minutes trimming it to the exact size, I just accept some burned paper as part of the price of admission. Hope your hand is healing well :). Even though I’ve been using this trick for years, I recently came up with a way to improve it. It’s ready to go onto the peel and into the oven. Love the dogs pics! It looks great and kudos to your husband! You pay for the convenience for parchment with a lower quality end result. But eventually I determined it was much ado about nothing. I use the Exo Super Peel Pizza Peel. Tupper Cooks! What a fabulous idea! Good job by the hubby! No hubby here to put to work but an idea I’m good with using…makes it so simple! On a preheated steel as hot as my oven will go. Since my hand has been all wrapped up since I had surgery last week, my husband has been helping out and filling in for me in the kitchen. Hope you are feeling better, Jen! I have an objectively less good pizza when I use parchment paper. There is an on-going and friendly rivalry about who makes the best pizza in our house. The biggest problem was the mess it made. However, I’m not sure I would leave the process to MY husband…. I take it that did not happen to you? If you have enough overlap, honey or Karl works great because it’s super sticky. Just take a few pinches of raw dough and put it on the bottom piece of parchment and then press the top piece of parchment on top And press firmly together. The paper browns but never burns. I get the best of both worlds: foolproof transfer from peel to stone, and I avoid the soggy bottom caused by the parchment preventing moisture from being absorbed by the stone. I’m so proud of your hubby! The real question is if you can bake the pizza on the pizza stone. Perhaps this week’s Works for Me Wednesday post should actually be called “My husband can make pizza and so can you!”. Not only did he make pizza, but he baked it on my pizza stone! Foil is costing you more than you think in terms of crust. )… http://bit.ly/fjcpoS […], I use parchment for all my baking needs lately. The paper can help you transfer the pizza to the oven and cook with no mess or sticking. That pizza looks amazing! Simply place a piece of parchment paper on top of your pizza peel and assemble your pizza. We make it all of the time! Powered by Headway, the drag and drop WordPress theme. All Rights Reserved. Then, transfer the pizza (parchment paper and all) onto your preheated pizza stone (I usually heat the oven to about 475°) and bake until the crust is golden and the cheese is bubbly. I’ve made hundreds of pies with and without paper and have no discernible difference in any of the areas you’ve mentioned. I hope you are on the mend and doing well! When the pizza is done, simply slide it back onto the pizza peel. I love homemade pizza! We use the parchment trick too, though we don’t have a pizza peel so it’s a bit more tricky. For those who either don’t have the skill or confidence, don’t like cornmeal, or those who like to go heavy on the toppings, parchment paper is your friend. I am a huge fan of homemade pizza..where the entire family can help make dinner! I agree. I don’t have a stone (I have pizza screens) but my mom does and I will definitely pass on such a great tip! Basically anything sticky will work. I’m minimalist in that I only use a few ingredients very well and hubby loads on everything he can get his mitts on for the messiest pizza ever. When it comes to making homemade pizza with the most possible puff/volume, parchment is NOT your friend, because it insulates the bottom of the pizza, extends the bake, and sacrifices volume. How are you feeling? Many people just make their pizzas on a parchment paper and then easily transfer the whole pizza on a pizza stone. Because of the frequency at which I make pizza, I'm willing to trade a few percentage points of quality for a reduction in cleaning of double digit percentage points. , so can you! ” can see an uncooked pizza on parchment – but have! Slurry of flour, cornstarch and water Addiction ® just love the shots of Yellowdog cutting board am a fan... Thought of doing that work but an idea I ’ m afraid the parchment and overlap them more.! Love the parchment trick too, though we don ’ t make pizza have to have eggs.. 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