parchment paper

[Whiskyb]

I have a small 2 shelf pizza oven and several aluminum pans and screens. I have tried and tried to have reliable results with good brown crusts and not sticking to the pan. My most successful way was to use my peel after a few minutes and then just place it on the stone. Sometimes this worked and sometimes it did not.

Last night I had a thought and tried parchment paper. No pan straight on the shelf. Worked great and all 4 pies were identical results. Not sure if anyone else ever has this problem but if you are try this idea

[dmcavanagh]

I have a small 2 shelf pizza oven and several aluminum pans and screens. I have tried and tried to have reliable results with good brown crusts and not sticking to the pan. My most successful way was to use my peel after a few minutes and then just place it on the stone. Sometimes this worked and sometimes it did not.

Last night I had a thought and tried parchment paper. No pan straight on the shelf. Worked great and all 4 pies were identical results. Not sure if anyone else ever has this problem but if you are try this idea

I'm not really understanding what exactly you are doing . You say you have pans and screens and then you say "use my peel after a few minutes and then just place it on the stone'. If you have a stone, just preheat your stone well (1 hour), and put your pie right on the stone. About parchment I always ask, "have you EVER seen a pizzaria use parchment? NO. Too expensive and no need. Hot stone should do the trick.

[Whiskyb]

I am in need of a wooden peel I believe as my metal one just will not slide, and is also a few inches smaller than my oven. The inside of my oven really is not stone I do not think either, looks more fibrous/stone. For now the paper is a great way of solving my problem quickly and cheaply

[sconosciuto]

I've heard of others using parchment for transferring pizza and bread to the stone but have never done it myself.  It was always my understanding that parchment paper was designed to be used at temperatures under 420F.  I did some research on health effects and could only find limited information.  According to some internet sources, parchment manufacturers use either a quilon (Teflon?) or silicone coating.  Both are approved by the FDA however at higher temperatures some say that quilon can become toxic.  I'd recommend looking into what is being used on your paper.  From what I've read silicone seems to be OK at the higher temperatures although not necessarily designed for the higher range.  In todays day and age I'd be weary of using any product outside of the parameters it was designed to be used.  There's no sense in exposing yourself to more chemicals than you are already exposed in your day to day life.

You can pick up a decent wooden pizza peel for $20 or less.  Get that and some semolina, problem solved.

[Pete-zza]

About parchment I always ask, "have you EVER seen a pizzaria use parchment? NO.

See http://thinktank.pmq.com/viewtopic.php?f=6&t=7440&p=50271&hilit=#p50266.

Peter

[dmcavanagh]

Pete, there has to be an exception to prove the rule! :-)

[dmaxdmax]

King Arthur paper is good to 500 degrees and at 0.20/sheet is worth it to me.  I've had 2 instances of screwing up the transfer from peel to stone resulting in a mess that made the stone stink for ages.

You can reuse the paper if the temp doesn't go over 450 so I use a single sheet many times when baking bread.

[Guts]

I use parchment for transferring bread to the stone, then remove it 5-10 minutes into baking.