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
- Lay down a piece of parchment paper on a countertop and lightly dust it with flour.
- Stretch out your pizza dough to the desired size and place it on the parchment paper.
- Add pizza sauce and toppings.
- Grip the parchment paper by its two opposite corners and transfer the pizza onto the pizza stone in the oven.
- 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.
- 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.