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Wendy
 
Posts: n/a
Default Pizza Screen vs. Stone

I repeat - we are definetly talking about two different things here. wendy
----- Original Message -----
From: "Vox Humana" >
Newsgroups: rec.food.baking
To: >
Sent: Tuesday, December 20, 2005 6:00 PM
Subject: Pizza Screen vs. Stone


>
> "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.
>
>
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