Transfer a Pizza to Stone Without a Peel with This Simple Trick

Are you having a hard time getting your uncooked pizza dough onto the pizza stone without making a mess?

In this post, you will learn an easy and reliable way to transfer a pizza onto a stone without a peel. You can also use this method to transfer a pizza from peel to stone; however, you might find that you don’t need the peel anymore. Using this simple method getting pizza into the oven has never been easier.

How to transfer a pizza to stone without a pizza peel

1. Lay down a piece of parchment paper on a countertop and lightly dust it with flour.
2. Stretch out your pizza dough to the desired size and place it on the parchment paper.
3. Add pizza sauce and toppings.
4. Grip the parchment paper by its two opposite corners and transfer the pizza onto the pizza stone in the oven.
5. After approx. 90 seconds, pull out the parchment paper from underneath the pizza, lifting the pizza with a spatula, and finish the baking as usual.
6. To remove the pizza from the oven, use a spatula or tongs to pull the pizza from the oven onto the baking sheet or a cutting board.

And that’s it. Now you know how to use a pizza stone without a pizza peel 🙂.

What is the best oven temperature for pizza?

For New York-style pizza or Neapolitan pizza, preheat your oven to 500 ° F (260 ° C) for at least 30 minutes. If your oven does not reach such temperatures, preheat it to the highest possible temperature. For Chicago-style aka deep dish pizza, set your oven to 425 ° F (220 °C).

Will the parchment paper burn if you keep it in the oven?

No. Even though most manufacturers rate their parchment paper for 420°- 450°F (215° – 230°C), from my experience, temperatures as high as 530°F (280°C) won’t burn it if you keep it there reasonably long (up to 10 minutes). The primary reason why I recommend removing the parchment paper after a while is to get a crispy and brown crust, which is a key ingredient for a tasty pizza.