How to Use Parchment Paper on a Baking Stone

Baking stones absorb the oven's heat and then transfer it to the baked goods.

A baking stone is a chef's tool that provides the experience and benefits of baking pizza, cookies, breads and other goods in a stone oven. Parchment paper, if used properly with the stone, prevents the dough from sticking to the stone, promotes even heating, and provides easy cleanup after baking. However, parchment paper should be used carefully with the baking stone, as it can scorch.

Things You'll Need

• Baking stone
• Parchment paper
• Scissors

Instructions

1. Tear off a large sheet of parchment paper big enough to cover the baking stone.

2. Cut the parchment paper to fit the baking stone, being careful to not leave any overhang. Parchment paper that overhangs the stone may scorch.

3. Place the parchment paper on the baking stone, put the unbaked dough on top and bake. With this method, you do not need cornmeal.

Tips & Warnings

• You may want to pre-cut a number of parchment sheets to fit the baking stone, so you'll have one ready the next time you bake.

References

• "The Art and Soul of Baking"; Cindy Mushet, Maren Caruso; 2008
• "The Bread-Lover's Bread Machine Cookbook"; Beth Hensperger; 2000