Phil L

October 1, 2020 at 6:48pm

This is SUCH great advice. I've been struggling with uniformity of my "thin" pizzas baked on a steel..... tossing by hand is too hard and gave me uneven pizzas, and rolling on the countertop - even well floured is.0 ...difficult, it would always stick, and transferring that thin pizza to the peel....oy.

Your oiled parchment paper trick **made the difference for me**; also no need to coat the peel with rice flour now....... as the pizza+parchment slides right off.....

I use avocado oil for the parchment (high smoke point). Any thoughts on a good oil to use?

FYI cooks illustrated says that parchment paper is fine at 500F.
https://www.cooksillustrated.com/how_tos/5858-can-you-heat-parchment-pa…

KAB (KAF) FTW again!

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