This is the way to go in my book. Everything gets assembled on parchment and the parchment goes on the hot stone in a 500(f) oven for 7 or 8 minutes. Then you can lift up one side of the pizza and slide the parchment out and let the pizza finish for however long it needs to meet your preference. It’s normally another 5 minutes for me to get a nice crispy crust.
The whole process removes the need for flour or semolina on the stone and, in turn, removes the issues of all that sliding around when you drop the pizza from the peel.
This is the way to go in my book. Everything gets assembled on parchment and the parchment goes on the hot stone in a 500(f) oven for 7 or 8 minutes. Then you can lift up one side of the pizza and slide the parchment out and let the pizza finish for however long it needs to meet your preference. It’s normally another 5 minutes for me to get a nice crispy crust.
The whole process removes the need for flour or semolina on the stone and, in turn, removes the issues of all that sliding around when you drop the pizza from the peel.
Most parchment paper is recommended for a max of 425F. Be careful if you go higher than that.