Another thing that you can do is baking the pizza directly on the floor of the electric oven (250C) about 4-5 mins with parchment paper, and then transfer to the tray at the higher possition to melt the cheese (one minute). Homemade pizza snobs (yes, they do exist) will clutch their pearls over the thought of using parchment, probably because of their pride in their technique. During this series, quite a few people commented about the value of using parchment paper to transfer pizza to the oven, so I figured I'd give it a try before I moved on to more stones. Yes you can. Allowing for the pizza to slide off the stone much easier. Heat the oven to 475°F. I use parchment paper to get my pizza on and off my pizza stone at 500–550F all the time. Preheating the pans in this way will allow the pizza to cook from the ambient heat in the oven but will allow the crust to become crispy from contact with the hot pan, similar to using a pizza stone. The paper makes it a no brainer to get the pizza off/on the peel. While most parchment paper is rated at 400-420 degrees, Cooks Illustrated has verified that parchment paper is safe to use at temperatures up to 500 degrees. The paper browns but never burns. The paper can withstand temperature up to 450 degrees F. Parchment paper will prevent the pizza from sticking to the stone. I work my dough out on parchment paper with cornmeal to help with the sticking and I love the cornmeal texture on the crust. Prepare your pizza dough (I have a wonderfully easy recipe here). After trying flour and cornmeal on the pizza peel and still having the dough stick, I gave parchment paper a try. You can use parchment paper on a pizza stone. I usually put some corn semolina between pizza dough and paper, so the pizza … I’ve personally used it at 550 (the highest my oven will go to). 2. Then pull this onto the peel. I usually spin my pizzas on the stone at around the 3 minute mark and the paper makes it easy to do that. How to get the pizza on and off the steel – parchment paper. Heritage pizza stones have a ceramic surface that is non-stick. Since I used the King Arthur Flour baking stone for the test with the pizza screen, I figured it would be fair to use that same stone with the parchment paper. Less time with the lid open. The label on parchment paper says not to use it above 420F, but this is being overly conservative. We place the dough circle (sometimes ours isn’t as circle shaped as we’d like) on a piece of parchment paper.