Using parchment paper for pizza
Yesterday, I baked a couple of pizzas using the method from Ken Forkish's book, Flour, Water, Salt Yeast, and I had a near disaster transfering the pizza from the peel to the hot stone in the oven. What haopened was the dough partially stuck to the peel, and when I struggled to thrust it in the oven, the pizza became mangled. But then even worse was that when I attempted to
Source: thefreshloaf.com