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.
Sponsored
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
-
DanielTaylor1 | 02/02/2019
-
KevinHuggins | 01/25/2019
-
oldunc | 01/21/2019
Show MoreFantastic!
Amazing
Solution to a nonexistent problem- there's nothing at all difficult about using a pizza peel, it just requires a bit of common sense and practice. If the pizza is to stay on the peel more than 10 min.or so, you should periodically loosen it by shaking it slightly (I find it works better to have it on a surface such as a table), and you should always try it to make sure it's moving easily before actually putting it in the oven. If worst comes to worst, you can always loosen it up with a metal spatula. If you don't have a peel, a cookie sheet works just as well. Virtually all parchments and other silicone products have max. temps in the 415-450 range, much too cool for pizza- if you really must, aluminum foil is a better alternative.