Assembling/making multiple pizzas w/out parchment paper?
- chowser Apr 21, 2010 05:17 AM
When I make pizzas, I usually assemble each on a sheet of parchment. When I bake, I slide the peel under the parchment and pizza and it goes in and out of the oven easily. I ran out of parchment yesterday and was making pizza. I tried flouring a cookie sheet upside down and making the pizza on that so I could slide the peel below but if you leave it sitting any period of time, the dough absorbs the flour and it still sticks. Is there an easier way to assemble all the pizzas at once, if you don't have parchment paper? Does corn meal work better? I also have so much burnt flour in the oven now, from the excess. Any way around this?
Cornmeal does work better for me than regular flour. But I've also run out before, and then I do this: Stretch out the dough and immediately (ie, before putting any sauce/toppings on) put it into the pre-heated oven. Bake for 30-45 seconds. Since we all use a pizza stone (right?!!!), that is enough time to give it just the hint of a crust on the bottom.
I remove with the peel, and go about my normal process of saucing, toppings, EVOO brushed on the crust, etc. Now that the pizza has that tiny bottom crust, it does not stick to the peel when you put the completed pie back in the oven.
p.s. I could not tell from your post . . . do you leave the parchment paper under the pizza in the oven while it cooks? If so, doesn't it burn? I am assuming that you have your oven at the top temp--which is likely 500 or 550. Paper burns at 451, so I don't see how it would survive the cooking process. Hmmm . . . a mystery ???? :-)
That's a good idea--that's what I do on the grill, too. And, as each one comes out, we can do an assembly line to put the toppings on.
I use parchment for all my bread and pizza (yes, 550 for pizzas). I cut it down to 1/2" beyond the crust, but leave one longer edge to pull the pizza onto the stone and into/out of the oven. It browns but doesn't burn as amokscience said.
Its easier if you have a wooden peel. No matter how much I floured a cookie sheet, my pizza dough always stuck to it. Since moving to a wooden peel, I use much less flour and never have a problem with sticking.
I also wouldn't assemble pizzas in advance. If your toppings are even slightly moist or if you are using sauce, it'll make the dough all soggy. Maybe stretch the dough in advance but stick to topping it immediately before cooking
I do have a peel but thought i could get a jump on the next pizza by making the pizza on the cookie sheet, while one pizza is in the oven (need the peel free to take that one out). I've decided I can't do them in advance unless I have parchment paper. It works fine to stretch the dough to shape and leave it but assembling the pizza has to be done just before putting it in, or it'll stick. I just need to get more parchment paper.
I think pizza screens would solve your problem. They're cheap, come in different sizes, can be placed on the stone or directly on the oven rack, and the screen can be slid out after the pie "sets" and finished on the stone. I buy my pizza stuff here.