So you stretch the dough then put it on the paper which is already on the peel then sauce it?
Sent from my iPhone using Weber Kettle Club mobile app
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.