Allowing for the pizza to slide off the stone much easier. Preheating the pans in this way will allow the pizza to cook from the ambient heat in the oven but will allow the crust to become crispy from contact with the hot pan, similar to using a pizza stone. How to get the pizza on and off the steel – parchment paper. You can use parchment paper on a pizza stone. The paper makes it a no brainer to get the pizza off/on the peel. Yes you can. Less time with the lid open. After trying flour and cornmeal on the pizza peel and still having the dough stick, I gave parchment paper a try. Heat the oven to 475°F. Prepare your pizza dough (I have a wonderfully easy recipe here). Another thing that you can do is baking the pizza directly on the floor of the electric oven (250C) about 4-5 mins with parchment paper, and then transfer to the tray at the higher possition to melt the cheese (one minute). The paper browns but never burns. I usually put some corn semolina between pizza dough and paper, so the pizza … Heritage pizza stones have a ceramic surface that is non-stick. I use parchment paper to get my pizza on and off my pizza stone at 500–550F all the time. Since I used the King Arthur Flour baking stone for the test with the pizza screen, I figured it would be fair to use that same stone with the parchment paper. During this series, quite a few people commented about the value of using parchment paper to transfer pizza to the oven, so I figured I'd give it a try before I moved on to more stones. I’ve personally used it at 550 (the highest my oven will go to). Homemade pizza snobs (yes, they do exist) will clutch their pearls over the thought of using parchment, probably because of their pride in their technique. 2. We place the dough circle (sometimes ours isn’t as circle shaped as we’d like) on a piece of parchment paper. 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