I started making pizza during COVID, and ended up with the same solution after failing with flour & parmesan. Of course, the parchment paper starts to smolder as soon as it hits the pizza stone (cast iron in my case). It gives the pizza a little bit of smoky paper flavor. I considered it an off flavor at first…but eventually I came to appreciate it.
The other day, my wife forgot a piece of parchment paper in the air fryer, and it got sucked to the element and singed. My mouth immediately started watering…
I started making pizza during COVID, and ended up with the same solution after failing with flour & parmesan. Of course, the parchment paper starts to smolder as soon as it hits the pizza stone (cast iron in my case). It gives the pizza a little bit of smoky paper flavor. I considered it an off flavor at first…but eventually I came to appreciate it.
The other day, my wife forgot a piece of parchment paper in the air fryer, and it got sucked to the element and singed. My mouth immediately started watering…
Sure you meant Parmesan cheese and not semolina flour?