Knowing the proper pizza cooking procedure is essential if you intend to bake pizza at home. The question then becomes, "What do you do?" It turns out you have several choices. Parchment paper may not seem as evident as the various grills and pizza tools available.
Is it even possible to bake a pizza on parchment paper? That's why Pizza Bien is here; to answer that question.
Is It Possible Baking Pizza On Parchment Paper?
Pizza baked on parchment paper works, but it's not ideal. When baking, parchment paper can hold almost anything. First, you should determine the maximum temperature your parchment paper can withstand.
While some parchment can withstand temperatures up to 450 degrees, some can barely handle 420. The best temperature range for baking pizza at home is 430-450 degrees Fahrenheit; therefore, you want to use parchment paper that won't scorch or burn in the oven.
Little bits of parchment in your pizza would be disgusting. However, whether you're using a premade pizza or following a recipe, you'll find many calls for an oven temperature of 400 degrees.
Parchment paper allows you to cook pizzas directly on paper without any additional pans or dishes. Be warned that removing the pizza could be tricky because you'll need to hold it by the edge to remove it. The pizza's weight is too much for the parchment paper to bear.
Pizza Pan or Stone Will Make It Better
When baking pizza, a baking sheet or pizza stone should be used to facilitate its removal from the oven. Parchment paper is only safe for use in the oven on a pizza stone.
Direct use of the oven rack is possible. However, the parchment will burn at temperatures over 430 degrees Fahrenheit. If you insist on using a higher oven temperature, you can cook the pizza without the parchment for half the time.
Parchment paper is commonly used with a pizza stone or pan to prevent the pizza from sticking. The pizza may not get as crispy in the center because of the parchment paper, so keep that in mind.
Parchment paper primarily prevents the pizza from sticking to the stone when used with a pizza stone.
Don’t Forget The Cons
For practicality, pizzas are often served with soggy crusts and doughy centers when baked on parchment paper. On the other hand, parchment paper is useful for keeping your pizza pan or pizza stone clean and mess-free while you cook your pizza.
To prevent the pizza's bottom from burning, use parchment paper if you frequently find that your pizzas are overcooked and excessively crispy. If you use parchment paper with a pizza stone, it's best to warm the stone first.
You can place the dough on parchment paper dusted with flour or cornmeal to prevent sticking. Once the pizza has been topped, slide it onto a baking sheet lined with parchment paper and place it directly onto a pizza stone.
Will the Pizza Have a Soggy Base on Parchment Paper
Cooking the pizza using parchment paper instead of the pizza stone will produce a less crisp crust. While the effects aren't significant, they're not terrible enough to make the pizza soggy.
To get a lovely, crisp crust on pizza, a pizza stone works by absorbing moisture from the dough while it bakes. Due to the intense heat transmission and the lack of humidity, the dough is cooked quickly in a pizza oven using a stone that is preheated before the pizza is delivered.
Since the parchment paper is not completely watertight, it does allow some moisture to pass through it. This will keep the foundation from being completely soggy, and the pizza will still be delicious.
Due to the foil's water tightness, the pizza dough will not lose any moisture while being stored. The pizza cooked in foil will be the most watery as a result. Several things come into play here.
The pizza's moisture content is influenced by the stone's temperature, the time since the last pizza was baked on it, and the cooking time. If you ask me, the best course of action is to skip this one and try something else.
How To Cook Pizza On Parchment Paper (On A Pizza Stone)
Pizza dough tastes best when cooked on a scorching surface. Although pizzas cooked on a pizza stone are more traditional, pizzas cooked on pizza steel are more modern and yield even better results. Check out the differences between aluminum and steel pizza pan.
Since steel is a better heat conductor, the foundation may be cooked rapidly. They are also not easily broken like a stone. I own and enthusiastically endorse this pizza steel.
This cordierite pizza stone is a good compromise if you'd want to spend less. It's more durable than standard pizza stones and won't break as easily.
The first step is to make some dough using my go-to pizza dough recipe. The recipe will tell you all you need to know to get your dough ready to roll out.
- Put the pizza stone on the rack three-quarters of the way up the oven and preheat it to maximum heat for 40 minutes.
- Your pizza should be stretched or rolled out on the counter, and then you should cut a sheet of parchment paper to fit the pizza without being too big.
- Spread the tomato sauce, cheese, and toppings on the parchment paper, then place the pizza on top.
- Release the pressure in the oven. You can ultimately pull out the rack holding it for unobstructed pizza stone access. Toss the pizza and the parchment onto the stone, picking up the parchment by its edges.
- The pizza will be fully cooked and firm after 3 minutes. Flip the pizza over by rotating it 90 degrees. If you want a crispier pizza, you can forego the parchment paper and cook the pizza straight on the stone.
- Add 5-6 more minutes to the pizza cooking time to achieve a golden brown crust.
Can Aluminum Foil Alternate Parchment Paper?
It's common sense to use aluminum foil in place of parchment paper. It's easy to reach for aluminum foil because it's inexpensive, serves a similar purpose, and is likely already present in your kitchen, but it is not the solution you need.
With a melting point of 1220 degrees Fahrenheit (660 degrees Celsius), aluminum foil can withstand the stone without melting.
Despite its high thermal conductivity, aluminum does not retain heat very well. In addition to being stickier than the stone, aluminum foil is likely much cooler than parchment paper when first placed on the stone.
One of the chefs I worked with once had fifty pigs in blankets, intended for the spread of a wake, stuck fast to an aluminum sheet, learning the hard way that foil does not have the same non-stick characteristics as parchment.
But that's not all of it. Aluminum won't melt like butter and ruin your pride and joy, but it has a service temperature of 400 degrees Fahrenheit (204.4 degrees Celsius), so it's not a great replacement.
The fact that aluminum is not a nonreactive material is another argument in favor of leaving the foil where it is. Because of its reactivity, you should keep it away from acidic foods like tomatoes.
Using aluminum foil or parchment paper is perfectly acceptable when baking pizza at home. But parchment paper is always the superior option. You can use either to prevent the pizza from sticking to the pan or oven.
If you plan on baking at 430 degrees Fahrenheit or above, you should avoid using parchment paper, although it works excellently with a pizza stone or pan.
However, foil is even worse than parchment paper since it prevents moisture from escaping while baking and reflects heat onto the pizza. Consequently, given how exact pizza baking may be, a wet foundation and uneven baking are common when employing foil.
Other options include cooking the pizza on a foil-lined plate or using foil to contain the pie's messiness in the oven. There are times when nothing beats a handmade pizza baked in your oven.
And there is always a hassle free option to enjoy pizza and that’s PizzaBien. Why don’t you give it a try for real Neapolitan flavors.
Our real Italian pizzas from Italy are handmade with all-natural high quality and fresh ingredients in Naples, Italy delivered to you, anywhere in the U.S. Click Here to Buy Now!