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parchment paper in brick oven? - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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parchment paper in brick oven?

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  • parchment paper in brick oven?

    When I have baked pizzas on stone in reg. oven I would slide pizza off cookie sheet with parchment paper onto stone. We have just finish pizza oven and wondering if I want to make pizza on cookie sheet then transfer to peel outside if the parchment paper method would work? It burns around the edges in the oven but doesn't affect the pizza.

  • #2
    Re: parchment paper in brick oven?

    At pizza temps, it would go, Poof!

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    • #3
      Re: parchment paper in brick oven?

      Yep. Parchment is good to around 450F. Your brick oven floor will be around 700-800F.

      Build your pizza on a floured peel, giving the peel a little jiggle every minute or so to assure the pizza will still slide around.
      Ken H. - Kentucky
      42" Pompeii

      Pompeii Oven Construction Video Updated!

      Oven Thread ... Enclosure Thread
      Cost Spreadsheet ... Picasa Web Album

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      • #4
        Re: parchment paper in brick oven?

        Although I started out using parchment with my pizza, I have discontinued the practice. Initially the idea was that several people could build a pie on parchment and then I could easily pick up the completed "works" and bake 'em. As noted previously, the parchment around the edges does burn off at the higher temps, but the paper underneath does not. Unfortunately, often the better-wetter-pizza dough would "bond" with the parchment underneath and make it somewhat difficult to remove.

        Now I stretch/form the skin and put it on my rice floured peel for my guests to top. This single file method works just as well as my original plan for involving those folks who want to try it out--since it's not about speed here, it's the experience. Having "done a pizza", most folks are happy to sit at the table and call out things they'd like to see me put on the next pizza.

        Other than baguettes, I still use parchment under my breads (since the fall of 2009 -- 1,085 loaves as of my upcoming bake this afternoon). After the each baking session, I put the used parchment in a bucket with my kindling for the next bake.
        Mike Stansbury - The Traveling Loafer
        Roseburg, Oregon ( www.sablesprings.com )
        Photo Albums: http://www.fornobravo.com/community/...BForum_Gallery

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        • #5
          Re: parchment paper in brick oven?

          Adding flour to your pizza peel with help it from sticking and making it easy to slide off the peel

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          • #6
            Re: parchment paper in brick oven?

            I have had much better success using rice flour on my peels rather than regular flour. If there's a bit too much moisture, the regular flour literally turns to glue whereas rice flour doesn't absorb water very well at all and helps you avoid the "stickies" for a much longer time. Give 'em both a try and see which works best for you. I keep my rice flour in one of those little stainless steel shakers which makes it very easy to use. It's also what I use for my linen baguette couches and cloth lined bread baskets. Rice flour is easy to brush off loaves after baking as well since it doesn't stick.
            Mike Stansbury - The Traveling Loafer
            Roseburg, Oregon ( www.sablesprings.com )
            Photo Albums: http://www.fornobravo.com/community/...BForum_Gallery

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            • #7
              Re: parchment paper in brick oven?

              Thanks I will try rice flour, tomorrow is last cure burn, but my pizza peels haven't come yet so not sure if Sunday will be the big day. I hope to make bread and am looking for a class in our area.

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              • #8
                Re: parchment paper in brick oven?

                Semolina may be worth a try as well don't be timid and use a generous amount.

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                • #9
                  Re: parchment paper in brick oven?

                  Made our first pizzas, didn't have peel I ordered yet and couldn't wait. put parchment paper on cookie sheet, topped with cornmeal made small pizzas, they flew right off paper and turned out great. Now I have to get brave with bread making.

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