Parmesan? Surely that would just melt, wouldn’t it?
I heat my oven to 550°F (the highest it will go) before cooking my pizza, and that’s definitely more than enough Fahrenheits to burn parchment paper, but I turn the pizza around after 3 minutes and pull the paper out at the same time and that seems to be enough to keep the burned paper from becoming part of the flavor profile.
The best pizza I ever made was in an apartment I rented that had one of those really narrow, small gas ovens. I decided one day to use an oven thermometer to find out how hot it was actually getting on the high setting: over 700°F as it turned out. Great for pizza, maybe not so great for life expectancy.
here was the first pizza
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Parmesan? Surely that would just melt, wouldn’t it?
I heat my oven to 550°F (the highest it will go) before cooking my pizza, and that’s definitely more than enough Fahrenheits to burn parchment paper, but I turn the pizza around after 3 minutes and pull the paper out at the same time and that seems to be enough to keep the burned paper from becoming part of the flavor profile.
The best pizza I ever made was in an apartment I rented that had one of those really narrow, small gas ovens. I decided one day to use an oven thermometer to find out how hot it was actually getting on the high setting: over 700°F as it turned out. Great for pizza, maybe not so great for life expectancy.
Removed by mod
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