Thank you Peter for the thread on Parchment paper. I had not seen before you pointed out. I have used a lot of parchment paper. I do sometimes brown the part hanging in the air but I am just not having problems at 500f and even at 550f is ok but parts are starting to getting brittle.
I repeat. at 500f and the 11 to 12 minutes it is taking to cook a loaded pizza it just isn't a problem. The bottom is browning well. Direct on the stone deck, I am getting the same color in about 10 minutes but at 10 minutes I would like a little more color on the top. In my oven with parchment paper I have a good cooking profile.
TinRoof thank you also. I have learn a lot from reading the forum and I hope I can share information to other members.
My goal was to develop a commercial product. Before 3 months ago I had always made Pizza dough at 65% to 80 hydration most were cooked in a pan, Sicilian style or deep dish but without getting to thick on the crust. In the last 3 months, I have more than 150 pizzas, I have been in the 50 to 62% hydration. learning to make and handle dough because that is where the majority of pizzeria are at.
When I started this thread I had returned to high hydration Pizzas. I give away 90% of the pizza I make. With High Hydration the comments also changed from this is good pizza to " This is the best Pizza I have ever had!"
I have made 3 pizza at 80% 2 at 75% and 5 at 70% and 2 at 65% in 3 days. I also think that this is great pizza and if I do open a pizzeria this is where I will be.
Tonight I cooked 2 at 70% hydration. one on parchment and one in a lloyds pan. I am both happy and disappointed with the lloyds pans. I will start a new thread on lloyds pans when I have more data
The parchment paper cooked in 11 minutes. sorry no photos I had people over and it was gone before I even though about. JEJEJE
Than I cook one in a lloyds pan. It took forever but turned out very good.
I took it out at 12 minutes but no color on the bottom.
I have lids for the deep dish pans so I covered to slow down the top browning.
I took it out again at 18 and looked at the bottom a little brown
I returned it to the oven for a total of 22 minutes cooking time. I did not count the half minute that it took me to look.
Next time I think I will try covered for the first 8 minutes than cook 12 minutes uncovered.
The good news is the pizza was world class
Both pizza had great oven spring but the air pockets were very uniform in the pan as compared to the parchment paper
The last photo was the bottom at 12 minutes on Parchment paper