How-To
Baking a pizza on a pizza stone is a great way to get that crispy, crackly crust everyone loves, but transferring that pizza dough from a peel onto the stone can be tricky. Toppings tend to slide all over and you could end up with a big mess in your oven.
This “Better Way” reader tip involves parchment paper, something every baker has in her kitchen.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this Article
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
Comments
Leave a Comment
Comments