Curious about using parchment for pizza making. I've read parchment starts to leak out its Silicone at 500 degrees. How true is that? Is it a concern to use it on a baking steel with oven temp of 450 degrees (baking steel presumably will be much hotter than 450 degrees)? I've used your other pizza recipes on the baking steel with great results but it gets my oven so messy using a peel and flour. Thanks in advance!

• Reply