Pizza Screen vs. Stone
Vox Humana wrote:
> "Wendy" > wrote in message
> news:mailman.2.1135109436.43463.rec.food.baking@ma il.otherwhen.com...
>
>>I think we must be talking about two different things here. The stone I'm
>>using has the pizza on it which is why I can't figure out the need for
>>parchment in this instance. I use parchment all the time for other
>
> things.
>
> The stone should be placed in the oven and pre-heated for at least 20
> minutes. The pizza is built outside the oven. You have to get the pizza in
> the oven, onto the hot stone. Some people dust a peel or a baking sheet
> dusted with cornmeal. The cornmeal acts like a lubricant and facilitates
> sliding the pizza onto the stone. This takes a bit of skill and sometimes
> the pizza stick, sending a shower of sauce and topping into the oven. The
> loose cornmeal also goes all over the oven. As an alternative, you can
> build the pizza on parchment and slide it into the oven on that. It works
> well for me and eliminates the cornmeal in the oven.
All good points as usual.
One thing I would add is that if you do use cornmeal it helps to
use the coarse kind, there's less sticking. I like it because it's
also adds a nice texture. It does add to the oven cleanup though.
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