We baked two pizzas on Friday and decided to give this technique a go - For us there was no noticeable difference between the pie removed from the parchment after two minutes, and the pie that baked on it the whole time. I think the biggest difference in the floured peel version is the flour itself, which changes the texture of the bottom of the dough ever so slightly. That said, if it works for you, keep doing what works!

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