Njg

Sorry.. I used some verbal shorthand by saying rolling, I hand stretched the dough last time. I used a “quick” dough recipe that produced mediocre results though. Looking for dough suggestions for thin, crispy crust that isn’t impossible to work with, and I think the parchment paper trick will fix my issues with transferring the uncooked pizzas..

Just want to clarify, dough rolled out and topped on parchment paper. Cooked on same parchment paper? It releases fine once cooked? Any need for flour or cornmeal at the interface of the dough and the parchment? Parchment is fine on a blazing hot stone?? I did my first pizza cook which was great other than getting the pizza (raw) off of the parchment and onto the peel was next to impossible and then transferring from the peel to the stone was also impossible and cost me a bunch of arm hair due to the blazing inferno in the KK. Keeping everything in parchment would be AWESOME! Want to confirm it works and get any other hacks from you all for killer pizza..