So this is something I've been experimenting with for a bit, and I wanted to share with you all. It's nothing groundbreaking, but it's helped me a lot. I have two baking stones in my oven and when I make pizza, it's so much easier to transport on parchment on my peel. This is especially since I use Lahey's rather slack pizza dough. I was happy with my crusts, but something was missing. I started taking the parchment out about halfway through and letting the stone come into direct contact with it, and it's made a huge difference. I always just figured that at the super high temp, that moisture was just kind of evaporating anyway, but i think the parchment was still catching some of the sweat. The pizzas go in for a little less than 15 minutes, no parbake, topped and everything, and they've been coming out really good. Enjoy
