Eric Jorgensen > wrote:

>On Tue, 20 Dec 2005 15:35:57 -0500
>Jenn Ridley > wrote:
>
>> The proper way to use a stone is to leave it in the oven to get hot,
>> and slide the prepared pizza onto it. Many people use a peel and
>> cornmeal between the peel and the pizza dough. This is one way of
>> doing it, by no means the only.
>>
>> The parchment is a way to get the pizza onto the stone. Put the
>> parchment on a peel (or not, you can just use the parchment w/o a
>> peel), place the pizza on the parchment, place the parchment on the
>> stone, slip the parchment out from under the pizza.
>
>
> The parchment paper will have some small effect on the texture of the
>crust. The purpose of the stone is not strictly heat storage - it's porous
>surface allows some water vapor to escape the dough. Maybe not so much with
>the parchment paper.

Notice that I said that the parchment was removed, so you've got
direct dough/stone contact.

--
Jenn Ridley :