If the point is to season the stone I don't know how parchment paper would
do that. I have a stone and love it. Works very well. As I recall I used
cornmeal to begin but not necessary now. wendy
----- Original Message -----
From: "Rich Hollenbeck" >
Newsgroups: rec.food.baking
To: >
Sent: Tuesday, December 20, 2005 6:08 AM
Subject: Pizza Screen vs. Stone


> About making pizza. . .
>
> Reading up on stones vs. screens and cornmeal vs. parchment paper has left
> me confused. Those who like screens seem to swear by them and hate
stones.
> The opposite also seems to be true--stone people don't seem to like
screens.
> And I suppose it's an either/or thing. I don't guess somebody would use
> both. It reminds me of the MS-Windows vs. Macintosh loyalty thing. I'd
like
> an unbiased explanation about the pros and cons of each.
>
> Today I bought a stone and a long-handled wooded paddle (peel) and had the
> same disaster I've been reading about all over the Internet: the dough
stuck
> to the peel while the topping and cheese slid off onto the 400 degree
stone
> and oven floor. Ouch! What a mess. Thank God for self-cleaning ovens,
> though the smoky house wasn't fun. I sure hope my brand new stone isn't
> ruined (I did not have the stone in the oven during the self-clean). Some
> Internet sites say that corn meal is not good enough for beginners and
> parchment paper, directly on the stone, is better for newbies. Others say
> to use semolina.
>
> With time and experience, I'm sure I'll develop my own opinions, but I'd
> like to toss this to the group for some feedback.
>
> Thanks!
>
> Rich
>
>
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