On Monday, October 19, 2015 at 5:11:39 PM UTC-4, Brooklyn1 wrote:
> 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

Dumbass, I said I use it at home when either my husband or I has to
wait for the other one to finish topping his/her pizza. What happens
in your imaginary pizzeria is irrelevant.

Cindy Hamilton