i made pizza tonight which was rolled out on a greased parchment. it unfortunately stuck to the paper! any idea how this can be prevented? i used the portable pizza dough from kaf book, and baked it at 230 deg c for 10 mins at bottom rack and 5 mins on middle rack. I believe we were chatting about this on the Baker's Chat, but things that are too sticky will stick to parchment paper, especially dough! I would try decreasing the amount of liquid (the book says 6 oz water in the dough--I would use 5 oz and see how it goes). The dough should be slightly tacky but not sticking to your hands at all. Do not grease the parchment paper, either. As you go to roll out the dough, dust the counter lightly and keep lifting it up with your hands to keep it from sticking, when you transfer the dough to the parchment paper, gently shake the paper back and forth after the dough goes down to ensure it stays loose and doesn't stick. Sprinkling the paper with a little cornmeal (about 1-2 tbs) will also help keep it from sticking. Also, have the doughs rolled out and ready to go along with all your toppings. The longer the uncooked doughs sit on the parchment, the more likely they are to stick to it!

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