slide pizza from the peel
I thought the "roadkill" description of pizza that wouldn't slide off the peel onto the baking stone was funny til I experienced it. Very good description! I would like to use the suggestion of building my pizza on parchment paper but not clear on something - do you leave it on the parchment and transfer the whole thing - paper and all - to the baking stone, or should the paper just be used as a tool to get the pizza onto the stone??? Will the parchment burn/scorch if you leave it under the dough? And do you still sprinkle the baking stone with cornmeal??? Help!!!!