"I love using parchment paper for transferring any sort of raw dough onto a cooking surface,"
"It makes a very scary task into a relatively easy one."
"Fadam calls the dough-transfer stage "definitely one of the most stress-inducing parts of making pizza, if not the most stress-inducing part.""
"Focus and take your time. If you don't have a lot of experience, and you rush it, this is usually where things go wrong."
Pizza is one of the most frequently consumed foods in the United States, and many home chefs prefer making their own to control ingredients, add flair, and save money. Transferring raw dough from the workspace to the oven is a crucial step that can cause sticking, tearing, and ruined pizzas. Flour on the surface and a quality peel help, but dough gluten can still create stubborn stickiness. Parchment paper provides a nonstick barrier, making the transfer easier and more reliable, similar to lining a baking sheet for cookies. Patience, focus, and moving slowly during the transfer reduce errors and stress.
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