In article >,
Cindy Hamilton > wrote:

> 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

In a pizzaria you can afford to throw flour or cornmeal all over the
place to keep things from sticking. There's always someone else to clean
up at the end of the night. I'll just stick to parchment paper myself.