On Monday, October 26, 2015 at 8:48:11 AM UTC-4, Brooklyn1 wrote:
> Kalmia wrote:
> >
> >I place it under baked chicken - saves a messy cleanup of my jellyroll pan.
>
> A jelly roll pan is much too shallow for baked chicken, it'll spatter
> all over your oven, then you'll really have clean up.

I load on a ton of crumbs, so there is little spatter.

>
> Then what's the point of the stone... you're essentially making stewed
> pizza... a perforated pan works far better than those silly pizza
> stones.

I remove it after bake session One (8 mins)- then the pizza goes back in the oven directly onto the stone for session Two. ( 12 mins )

I use the paper initially for an easier sliiiiide off the paddle onto the stone.

I tried one of those perforated pans - didn't brown the crust enough.