Serious Eats: Talk
I got a baking steel for Christmas and took it for a trial run today. I use Kenji"s NY style crust and have always used parchment paper to get it onto my stone because of unsuccessful attempts without. I tried without the parchment today and ended up with a crust with way too much flour on the bottom that I still had to put on parchment because it would not slide off the peel. Does using the parchment make a big difference in the bottom of the crust, should I continue efforts to go without? I am also looking for advice on how to stretch/form my crust evenly (and maybe someday even in a circle?). Thanks for any advice!