Is there a high end temperature where you can’t use parchment paper?
Just wondering. I've been cooking pizza on my gas grill. I have a special stone that is intended for use on a grill and can withstand the high heat and direct flames. Sometimes the crust sticks to the stone (despite use of cornmeal on my peel and on the stone). furthermore, the cornmeal actually sticks. this is because my gas grill temperatures get above 750f (perfect for pizza). So, I thought that if I could slide the pizza onto the stone on parchment paper, it might solve my problem.
What do you think?
Is there a high end temperature where you can't use parchment paper?
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Tagged with: cornmeal • Gas • paper • Parchment • parchment paper • Pizza
Filed under: News
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Here's a tip for both transfer and cooking, PARCHMENT PAPER! When I first began assembling my pizzas I rolled out parchment paper on my cutting board while the stone was heating. I put my dough on the paper, and piled on my toppings. Then I just slide the parchment paper onto the stone and let it cook that way. Now my stone more resistant to sticky and cornmeal just does the job for me. I still don't have a pizza peel, but I use my flexy cutting board, and an “assistant” to help transfer the pizza!
Here's my pizza post in my blog!
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