Will definitely do it again! 
here was the first pizza
this post was submitted on 29 Jul 2023
443 points (94.6% liked)
FoodPorn
15964 readers
52 users here now
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
1. BE KIND
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
2. NO ADVERTISING
This community is for sharing pictures of awesome food, not a platform to advertise.
3. NO MEMES
4. PICTURES SHOULD BE OF FOOD
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see [email protected]
Other Cooking Communities:
Be sure to check out these other awesome and fun food related communities!
[email protected] - A general communty about all things cooking.
[email protected] - All about sous vide precision cooking.
[email protected] - Celebrating Korean cuisine!
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Parmesan? Surely that would just melt, wouldn't it?
I heat my oven to 550°F (the highest it will go) before cooking my pizza, and that's definitely more than enough Fahrenheits to burn parchment paper, but I turn the pizza around after 3 minutes and pull the paper out at the same time and that seems to be enough to keep the burned paper from becoming part of the flavor profile.
The best pizza I ever made was in an apartment I rented that had one of those really narrow, small gas ovens. I decided one day to use an oven thermometer to find out how hot it was actually getting on the high setting: over 700°F as it turned out. Great for pizza, maybe not so great for life expectancy.
Apparently parmesan works pretty well! I mean, the times I tried it were failures, but not due to parmesan, which didn't burn (except the piece or two sticking out). It was a tip from a NY style pizza video, I think.