Questions about Pizza Stone again

"Mark D" <[email hidden]> wrote in message

Quoted message said:

Well, my question is, how does one make a large Pizza on Parchment
Paper, and then gets the entire pizza onto the Stone?

Very messily I'd asume. Use a peel, the wood paddle designed for that.

Quoted message said:

Does one then need a Pizza Slip? I would assume if one then has to
resort to a slip, one would probably not need Parchment Paper?
(Or am I missing something?)

With a peel, you can dust it with corn meal to make it slide better. You
place it at the back of hte stone and pull it out quickly so as not to
disturb the toppings. Takes practice so start with a small one to three.

Quoted message said:

Sure, I would assume slipping tiny 7" pizzas wouldn't be a problem, but
what about a full 15" Diameter crust with the works on it, the exact
same size as the Stone?

I'd make them a little smaller, maybe 12 to 13"

Quoted message said:

Also, being placed-made on Parchment Paper, and then left on the
Parchment Paper, which will now be in between the Crust, and Stone while
baking, wouldn't the benefit of using a Stone now be lost?

IMO, yes.

Quoted message said:

Thanks in advance, Mark

You're welcome,
--
Ed
http://pages.cthome.net/edhome/

Quoted message said: