Weber Kettle Club Forums
Cooking & Food Talk => Pizza Forum => Topic started by: bigssa on July 14, 2017, 04:31:22 PM
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I was trying out the use of parchment paper with the kettle pizza tonight and I have to say that it makes the transfer of pizzas between surfaces orders of magnitude easier. I actually made a couple with and without the parchment paper tonight and I must say that I don't think that I will ever go back to not using parchment paper.
What has been your experience?
Here are a few pics from the cook:
(https://uploads.tapatalk-cdn.com/20170715/3e3884e36217b4cf69519d6bbe982797.jpg)(https://uploads.tapatalk-cdn.com/20170715/0178f42a51362753f1ec1aebfa19dece.jpg)(https://uploads.tapatalk-cdn.com/20170715/4ffb858f59bffde6fc7a2bd10efbca5a.jpg)
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i use a wooden peel to build the pizza, lubed with a dusting of semolina flour. It's super fine and prevents the dough from sticking, but it doesn't burn and taste all shitty like corn meal does.
There are lots of different techniques that work though!!
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If your not using parchment your struggling. I would never make pizza without it. It's the best. Not sure why you would ever fool around without parchment.....Only unless your trying to prove something....
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i use a wooden peel to build the pizza, lubed with a dusting of semolina flour. It's super fine and prevents the dough from sticking, but it doesn't burn and taste all shitty like corn meal does.
No need, or time, for parchment paper when we're doing pizzas.
Does the pizza slide better off of a wooden peel than an aluminum peel?
I bought my kettle pizza off of CL and it came with the aluminum peel, but if it makes a big difference then I would consider buying one.
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If your not using parchment your struggling. I would never make pizza without it. It's the best. Not sure why you would ever fool around without parchment.....Only unless your trying to prove something....
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I’ve had a kettle pizza since they were first on the market. Been making grate pizzas for years and never even thought about parchment paper. I worked in a pizzaeria during college where I learned how to handle a wood fired oven so maybe my experience has helped but I couldn’t imagine trying to transfer a pizza to a 1000 degree oven/stone using parchment paper? Maybe try semolina? To each their own.
Happy Cooking!
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How come you couldn't imagine it? It slides of like nothing? Easiest time in the world.....I can't imagine not using it....I don't need anything else? What will simolima do for me that parchment won't?
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I can’t imagine it because I’ve never seen anyone do it. Ever.
Do you leave it on the paper while it cooks? Do you have to slide it off the paper? Not sure
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So you stretch the dough then put it on the paper which is already on the peel then sauce it?
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i have found that parchment paper makes cooking pizzas much easier. i use the metal peel and it was very difficult to slide the uncooked pizza off the peel and on to the stone. slides right off the peel with the paper. maybe adds a minute or 2 on to the process.
(https://uploads.tapatalk-cdn.com/20170715/c94416d97a23fb6ebd97174ad6824892.jpg)
(https://uploads.tapatalk-cdn.com/20170715/0eb1dfa54d5c81d30388e4d0c12cc594.jpg)
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i use a rolling pan to form the dough and then pick up the dough and put it on the paper. then i cut the excess paper.
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So you leave the pizza on the paper the whole time it cooks?
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yup. sometimes it burns off while rotating it but at that point the crust has cooked where it slides easily on and off the peel
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Interesting. I’ll have to try it
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So you stretch the dough then put it on the paper which is already on the peel then sauce it?
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I usually stretch out individual pizzas for everyone that I make pizzas for. I put those on parchment paper on sheet trays. People then put whatever toppings they like on theirs. I then take the sheet trays, pop the pizzas on the peel, one at a time, and slide them on the stone. The parchment paper goes on the stone and when it is time to take the pizza out, the parchment just comes out with the pizza and goes in the trash. I also cut the parchment in circles that are slightly smaller than my pizza is going to be, which makes it much easier to handle once on the stone.
If your method works for you then that's great. I actually would love to not have to cut parchment, but nothing else has worked well for me so far, and I would love to learn if there is a trick that I am not aware of.
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That actually sounds like a good idea - I like it that you let your guests make their own pizza!!!
I’m def gonna try it- we have friends and family over every Friday for pizza.
The only suggestion I would make is to maybe try adding more flour to your dough before you knead it?
I use a cold fermentation mostly but also a fast rise. I’ll be happy to share!
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I use parchment paper and found when I pull the pie out to turn it around to cook evenly, when I slide it back in without the parchment paper it does not stick. Once it cooks a for few minutes the paper is not needed. I use a gas pizza maker but it should work the same on the kettle pizza stone, the stones are the same. The paper does make it easier to get started.
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If your not using parchment your struggling. I would never make pizza without it. It's the best. Not sure why you would ever fool around without parchment.....Only unless your trying to prove something....
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I read this in an exaggerated Trump voice and it was hilarious.
I think it comes down to the dough and the technique.
I don't have any issues with the dough sticking to the peel unless I make mistakes in the prep.
Paper sounds like a pain in the ass. One more thing to dick with.
Nothing to prove, just using the same techniques that wood fired pizza ovens have been using for centuries.
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It's nothing to dick with it's a piece of paper!! This is coming from a guy who mocked me when he saw my kettle pizza the first time and made fun of me for to years. I would bet in a year Troy will be using parchment just like he's using the kettle pizza. I'll take that snobbery with a block of salt...
Anyhow I do just like Bigssa. I do it all in a baking sheet, then easily slide it on my peel or frankly I could do anything I want with it at that point. I don't bother cutting it in a circle that's a waste of time. I put it in the kettle pizza and after a few turns I slide the paper out and toss it. I'm not smearing everything with flour and making a big ass mess with that shit.
I don't feel like any less of a man because I use parchment instead of dust. It just makes my life clean and easy.... Just like my kettle pizza oven...
Oh and why are you using a kettle? Have they been using kettles for centuries? Come on into the future brother... It's awesome!
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I prefer parchment paper to any kind of powder. Usually I slide it out when I turn the pizza. Once the crust is slightly cooked it slides off with no sticking on the pull. Not a pain in the ass and no dicking around. [emoji848]. Tried flour and cornmeal. Not for me.
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Lol
Ok man. I'll try parchment paper and see if it improves anything
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Parchment paper makes firing a pizza onto a stone or retrieving for the a spin foolproof. I tend to pull the paper after the spin and relaunch. One less thing to worry about if you are hosting a bunch of people.
I've replaced foil for rib wraps and steak tents with parchment paper as well.
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I've replaced foil for rib wraps and steak tents with parchment paper as well.
Is that like a poor man's butcher paper?
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Here is a pizza I cooked yesterday afternoon just like every pizza I ever cook I use corn meal. It adds a nice finish to the crust also. If you doesn't slide like you want use a little more. Or like Troy said use semolina or I have even used flour. I have a wooden and aluminum peel. Wooden might slide off better but I use both.
(http://i44.photobucket.com/albums/f3/Greg_Cox/IMG_0001_zpst67kk7ss.jpg) (http://s44.photobucket.com/user/Greg_Cox/media/IMG_0001_zpst67kk7ss.jpg.html)
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I used parchment on my first pizza with success and I've been using it ever since. It makes everything slide around a lot easier. I do have a mess of parchment paper frisbee's floating around the back yard when I'm making a bunch of pies for friends and family though.
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I guess it would work but... If you look on the package it says it is only oven safe to 420 degrees. I'm with Troy using a wooden peel and semolina.
(http://pics.weberkettleclub.com/images/2017/07/17/IMG_5214.md.jpg) (http://pics.weberkettleclub.com/image/Wj0)
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Question is does "Oven Safe" mean the paper just begins deteriorating at 420* or does it cause harmful stuff to start being released at that temp. I have no proof but I'd guess it just deteriorating at that temp but by that time the paper has done its job for the pizza and it's not needed anymore.
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Maybe this is a dumb question, I think I will give the parchment paper a try next time, but do you flour or use cooking spray on the parchment or just put the doe directly on the paper?
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(http://www.orangemane.com/BB/attachment.php?attachmentid=37724&stc=1&d=1461203150)
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Before I switched to a wooden peel I had the same the issues with sticking to the metal. Drove me insane!
Since the switch, zero problems with that. If parchment paper works for you that's fine but it's completely unnecessary. Get the stone hot enough and your temps right, the pizza rotates with no sticking or issues whatsoever.
Wooden peel to fire it in, metal to rotate and retrieve.
Simple.
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Maybe this is a dumb question, I think I will give the parchment paper a try next time, but do you flour or use cooking spray on the parchment or just put the doe directly on the paper?
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No need to oil or flour the parchment paper at all. Just leave it on the parchment and it will separate completely once the bottom of the pizza starts baking.
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Question is does "Oven Safe" mean the paper just begins deteriorating at 420* or does it cause harmful stuff to start being released at that temp. I have no proof but I'd guess it just deteriorating at that temp but by that time the paper has done its job for the pizza and it's not needed anymore.
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I had the same thought. The paper will definitely start to brown and burn at the edges in those high temps. If it was releasing any harmful substances then it would probably not be food safe at 400 degrees.
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Maybe this is a dumb question, I think I will give the parchment paper a try next time, but do you flour or use cooking spray on the parchment or just put the doe directly on the paper?
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No need to oil or flour the parchment paper at all. Just leave it on the parchment and it will separate completely once the bottom of the pizza starts baking.
Thanks. That's what I was assuming. I've had success with corn meal but parchment paper seems like it would be a hell of a lot easier. I'll have to give it a try and see which way I like better. Also it seems like it would be easier to have a few pies ready to go on parchment.
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