On Mon, 19 Oct 2015 11:50:55 -0700 (PDT), Cindy Hamilton
> wrote:

>On Monday, October 19, 2015 at 1:59:43 PM UTC-4, Mark Storkamp wrote:
>> In article >,
>> KenK > wrote:
>>
>> > How is one supposed to use parchment paper? What kind of baking?
>> >
>> > TIA
>>
>> Put paper on peel, put bread or pizza on paper, slide bread/pizza with
>> paper onto heated baking stone. (If your oven is as high as 550 deg,
>> trim paper within 1/2" of pizza to keep from burning up the paper)
>
>That's what I mostly use it for. Gives me a little extra insurance that
>the pizza will leave the peel readily. Sometimes coordinating the
>cooking of two pizzas (his and hers) means one of them stays on the
>peel a little too long and doesn't want to slide off neatly.

Professional bakers never use parchment paper, pro cooks neither...
only charlatans on foodtv push parchment paper... I've frequented a
lot of pizzarias, have never seen parchment paper used, not for
anything. I once heard a discussion at Momma Leones, yo Guido, passa
me da parch-a-ment... Carmine hollers from the next stall, momma mia,
usea da Charmin, parch-a-ment isa gonna rippa yoose butt. LOL-LOL