Speaking of pizza crust....

[jon-nyc]

I’ve been using pre-made crusts and making pizzas. The crusts were wimpy so I got a pizza stone and now they’re great.

But.... pizza stone is a pain to clean. What will happen if I use parchment paper between the stone and the crust? Remember, this is a pre-made crust, not dough.

[jon-nyc]

Looks like it works even with dough.

https://www.mykitchenaddiction.com/2011/01/perfect-pizza-on-parchment-wfmw/

[Mik]

Parchment paper is only good up to 420, then it burns. I have a pizza steel being shipped to me now. I could not care less if it gets dirty, but that's largely a matter of cheese control. I like a light amount cheese on my pizza.

Whose pre-made crusts? I've been buying my dough from my favorite pizza joint pre-stretched. If my current experiment doesn't produce pretty good results I will probably just stick with that.

[Catseye3]

@Mik "I like a light amount cheese on my pizza."

So as to leave more room for the pickles.

[Mik]

On a Cuban pizza? Certainly. Awesomeness.

[Catseye3]

@Mik You have no shame.

[jon-nyc]

@Mik said in Speaking of pizza crust....:

Parchment paper is only good up to 420, then it burns. I have a pizza steel being shipped to me now. I could not care less if it gets dirty, but that's largely a matter of cheese control. I like a light amount cheese on my pizza.

Whose pre-made crusts? I've been buying my dough from my favorite pizza joint pre-stretched. If my current experiment doesn't produce pretty good results I will probably just stick with that.

I’ve tried two, one from WholeFoods the other from a local grocer. They’ve mostly been sold out, so it’s a beggars can’t be choosers scenario.

[jon-nyc]

From Cooks Illustrated. My pizza is done in 8 minutes. I’ll give it a go next time at 500 (been doing 550).

Most parchment paper is rated for use at temperatures no higher than 420 to 450 degrees. But it’s true—we occasionally recommend using this liner for bread and pizza baked as high as 500 degrees.

Phone calls to several manufacturers, including Regency and Reynolds, put any safety worries to rest: Using parchment at higher-than-recommended temperatures does not release noxious chemicals, and the paper will not burn.

But there’s no question that it can darken and turn brittle. For pizza and other flatbreads that bake in 20 minutes or less, the parchment doesn’t turn brittle quickly enough for it to be an issue. For dishes that are in the oven at high temperatures for more than 30 minutes, such as our Almost No-Knead Bread, parchment can break down enough to fall apart

[89th]

Why is the pizza stone hard to clean? Mine seems to get seasoned over time, too. I also use cornmeal to prevent sticking.

[jon-nyc]

I’m an overacheeser.

[George K]

@jon-nyc said in Speaking of pizza crust....:

I’m an overacheeser.

[Mik]

Ugh. Gloppy.

[mark]

I made my first two batches of pizza crust last week.

We are never using a store bought crust, and never having take out or delivery ever again.

Best pizza ever!

[89th]

@George-K Lol

@jon-nyc we made our own pizza every Friday for like 5 years. We used the Trader Joe’s dough that you have to roll out etc.