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Posted to rec.food.baking
Dave Bell
 
Posts: n/a
Default Pizza Screen vs. Stone

wrote:
> This is an interesting discussion & it never ceases to amaze me, after
> a long time away from news groups, how passionate people can get about
> a simple question to which there is no one right answer.
>
> I'm a fan of the parchment paper approach, simply because I find it
> easier than struggling with a pizza that has adsorbed to my cheap
> wooden peel (no matter how much cornmeal is applied) after someone has
> distracted me during the construction process. Certainly the moisture
> content of your dough is a factor here, as is the peel material, as is
> the amount of time the dough sits on the peel, cornmeal etc. A
> nonporous (metal) peel would contribute to letting the dough slide onto
> the stone. You would probably still need some kind of granular skid
> (the cornmeal) & the faster you move the more likely you will succeed
> in getting the pizza to slide cleanly onto the stone.


One word: Superpeel