How To Transfer Pizza To Pizza Stone?

To easily transfer pizza from a peel to a stone, simply form the dough on a piece of parchment paper and add toppings. Place the pizza (on parchment) on a peel and transfer to a hot stone. After baking 5–10 minutes, carefully pull out the parchment and finish baking the pizza on the stone.
In fact, the hardest part of using a pizza stone is transferring the pizza dough onto the stone without it sticking to the peel on the way down. To transfer a pizza dough onto a pizza stone without sticking you need to use an ample amount of Semolina flour and a special kind of paddle called a pizza peel.

How do you make a pizza with two pizza stones?

12 Answers 12 1 On a separate work surface place the second pizza stone. 2 Add your fresh toppings (as soon as possible). Sprinkle a trail of cornmeal all round the very top edge of the crust. 3 Open the oven, pull out the rack, and leave it that way. This won’t take long.

How do you oil a pizza stone?

STEP 1: On a separate work surface place the second pizza stone. Apply a thin film of grapeseed oil to the stone and then dust it very well (and very uniformly) with cornmeal or grits. Carefully lay the fresh dough across it, being sure not to slide it around.

How do you transfer pizza to stone without peeling?

  1. Rimless Cookie Sheet as Pizza Peel Substitute.
  2. Cutting Board or Serving Platter to Transfer Pizza on Pizza Stone.
  3. Upside Down Rimmed Baking Sheet.
  4. Using Parchment Paper can be a Cheap Option.
  5. A Stiff Piece of Cardboard or Wood.
  6. Simply Ignore Pizza Stone and Fry your Pizza on Stove Top.

Can you put pizza dough directly on pizza stone?

Placing cold pizza dough on a hot stone can also cause it to break. When used properly, most pizzas will cook in about eight to 10 minutes with a pizza stone. Keep in mind that the clay a pizza stone is made from is porous and can absorb flavors and odors.

Can I use parchment paper on a pizza stone?

You should not use parchment paper on a pizza stone because most types of parchment can’t handle the heat. To get crispy pizza on a pizza stone, you need the oven to be as hot as possible. That means the oven will be 450 – 500°F (230 – 260 °C) or more, while parchment paper usually can’t handle more than 430°F (220°C).

Should I oil my pizza stone?

Unlike cast iron cookware, a pizza stone does not need to be seasoned before you use it. On the contrary, you never want to put oil onto your pizza stone because the pores in the stone will absorb the fat, and it won’t work as well.

Can you roll pizza dough on parchment paper?

My favorite method for shaping the pizza is to roll the dough onto a piece of parchment paper. The dough sticks to the parchment, making it easier to work with and easier to transfer into the oven. The pizza will release from the parchment during cooking and the parchment can be removed halfway through cooking.

What temperature do you cook pizza on a stone?

Preheat the stone until it reaches 550° F (Pizzacraft stones can withstand 900° F) The correct oven temp for a pizza stone should exceed 500° F if possible. Place room temperature pizza in the center of the stone (do not season stone). Cook for 5 min with grill lid/oven closed.

Why did my pizza stick to pizza stone?

So why is the pizza stuck to a pizza stone? Your pizza is stuck to a pizza stone because your dough isn’t floured. A few ways to prevent your pizza from sticking include using plenty of flour on your dough and cooking surface as well as using slightly less water in your dough.

Should I flour my pizza stone?

For best results and for a crispy crust, pre-heat your Pizza Stone in the oven at 240°C / 475°F / Gas Mark 9 for 10 minutes. Do not flour the Pizza Stone (as the flour might burn) and place it on the lowest shelf of the oven. During this time, sprinkle flour or very fine couscous over your work surface.

Will parchment paper burn?

Phone calls to several manufacturers, including Regency and Reynolds, put any safety worries to rest: Using parchment at higher-than-recommended temperatures does not release noxious chemicals, and the paper will not burn. But there’s no question that it can darken and turn brittle.

Do you clean a pizza stone?

Try to wipe down your pizza stone after each use when any stuck-on cheese or other debris will be the easiest to scrape off. This way, you don’t have to deep clean the stone with baking soda and a scraper or brush as frequently — only when food residue really starts to pile up.

Should a pizza stone be preheated?

You want the stone to preheat for at least 15 minutes before you try to cook the pizza to ensure the stone is good and hot and will cook the crust properly.

How do you make a pizza with two pizza stones?

12 Answers 12 1 On a separate work surface place the second pizza stone. 2 Add your fresh toppings (as soon as possible). Sprinkle a trail of cornmeal all round the very top edge of the crust. 3 Open the oven, pull out the rack, and leave it that way. This won’t take long.

How do you oil a pizza stone?

STEP 1: On a separate work surface place the second pizza stone. Apply a thin film of grapeseed oil to the stone and then dust it very well (and very uniformly) with cornmeal or grits. Carefully lay the fresh dough across it, being sure not to slide it around.

transfer pizza onto stone without sticking

Using three pizza stones of the same size is a good solution.However, they must be the same size in order to function properly.One goes into the oven and the other into the microwave.The other two are required to complete the transfer setup.

The following is a broad outline of the methodology.On the basis of this assumption, the fresh dough has been made but has not been removed from its work surface.In addition, it is believed that the first pizza stone has already been placed in the oven.

STEP 1: Place the second pizza stone on a different work surface from the first.Dust the stone with cornmeal or grits after applying a thin layer of grapeseed oil on it and ensuring that it is completely covered (and uniformly covered).Carefully spread the freshly made dough on it, taking care not to let it move around too much.When it comes to folding, it’s better than sliding.

  1. Now, assuming there is an overlap, this is a fantastic chance to quickly perform two activities that are similar.
  2. To begin, go around the perimeter of the pizza and gently press in a small amount of dough so that the border becomes somewhat puffier than the remainder of the pizza.
  3. Because of the height and solidity of the stone, it is simple to achieve the desired result.
  4. (Thin strands of fontina or fresh basil can be used to fill a fold if you choose.) Second, use your pizza wheel to cut away any extra dough that has accumulated.
  5. The stone provides an excellent border for that duty, especially if it is set on a rotating platform.
  6. STEP 2: Arrange your fresh toppings on top of the salad (as soon as possible).

A trail of cornmeal should be sprinkled along the very top border of the pie crust.Then, on top of the second pizza stone, lay the third pizza stone.Either side is acceptable.Just make sure everything is in the right place.

Now take hold of the entire thing with both hands and turn it around.Place it on a round cutting board, such as those used for cheese, with a diameter that is slightly less than the diameter of the pizza stone.The objective is to have adequate space for your hands.Remove the first pizza stone, revealing the pizza’s underbelly, and repeat the process.STEP 3:Pull the oven rack out of the oven and leave it in place for the time being.It won’t take long to do this task.

Remove the hot pizza stone from the rack and flip it over so that the cooking surface is facing downward, using two pot holders to do so.Place it in a square on the bottom side of the pizza, which is, of course, the side that is now facing up.Repeat with the other ingredients.Pick up the entire item with both hands and flip it over so that it is centered on the oven rack.Remove the cold pizza stone from the pizza’s surface and re-seal the oven door to complete the process.Of course, having three pizza stones may appear to be a bit excessive.

There are, however, certain other issues.Take, for example, the same procedure and apply it to the creation of a pair of calzones.At least for the first time, you would have to refrain from puffing or cutting the crust in order to complete STEP 1.And in STEP 2, you would be adding another layer of dough on top, filling it, folding it, primping it, and trimming it according to your own particular preferences.However, in the section of STEP 2 where you would typically use a cool second pizza stone, you will be utilizing a second hot pizza stone instead of a cool one.Make careful to gently coat the top of the dough with cornmeal before baking.

It is not necessary to turn the item before placing it on the oven rack this time.You simply place it where you want it and leave it there.For the time being, at least, the second hot stone remains on top of the calzones and does not move.When the baking process is nearly over, you open the oven door and pull out the rack before turning the entire thing over and removing the highest pizza stone before sealing everything back up.(In other words, you’re taking out the stone that was at the bottom.) You may be certain of uniformly cooked calzones with a lovely crust on both sides if you follow these instructions.As a result, you will only have one additional pizza stone, rather than two.

Having a cold one out and ready when the calzones are finished is a good idea, even in this situation.Cooking is stopped (overcooking is avoided) and, more importantly, the chilling process is accelerated by placing them on a cool stone.This also provides a nice cutting surface for the vegetables.

  • In addition, you don’t want to scum up your pizza stone with grease.
  • The fact that it may be used just for slicing and serving is a wonderful thing since it retains that real flavor.
  • The other two should never come into contact with anything other than dough, and they should be stored facing each other.
  • ~~

A Definitive Guide To Using Your Pizza Stone

An oven-ready pizza stone is a stone tile made of ceramic or stone that is placed in the oven to heat before pizzas are placed on top and baked.As the name implies, it is a brick oven replica, with the stone resembling the interior of the oven floor.A normal home oven is not well suited for baking pizza since it does not heat up sufficiently and does not have a hot surface to place the pizza on in order to crisp the base of the pie.The pizza stone is an essential piece of equipment for every home pizza cook, elevating even the most novice of bakes to a professional level.

As a result, this page contains a comprehensive guide to everything you need to know about using them effectively.I cook using a pizza steel, which is comparable to a pizza stone but more effective since the steel transfers heat more effectively to the pizza base than a stone.It is also resistant to cracking and is simple to clean with hot water.

This pizza steel is something I own and can highly suggest (click to see on Amazon).If you’d prefer something a little less expensive, you could at the very least acquire a pizza stone made of cordierite, such as this one from Amazon.It is less prone to crack than other types of pizza stones.See my pizza equipment list guide for a complete list of the essential instruments I propose.

How Do Pizza Stones Work?

If you think about it, the pizza stone is just a giant slab of solid material that absorbs heat in the oven and transfers it to the pizza dough after it’s done cooking.A home oven is incapable of producing high temperatures, and it is particularly incapable of producing heat from below – you have undoubtedly had the experience of eating an uncooked homemade pizza.The strong heat from underneath guarantees that the pizza foundation is properly cooked, since it is common for the toppings to brown fast in the oven while the base remains doughy and floury during baking.It is also comprised of a porous substance that pulls moisture from the dough as it is being cooked on top of the stone.

Instead of using a metal pan, which may simply condense and steam your pizza, a pizza stone ensures that the base of your pizza is extra crispy and delicious.Is it necessary to use a pizza stone?There is nothing more unappealing than a thick, chewy, half cooked pizza foundation, and a light and crispy base is frequently what distinguishes an excellent pizza.

It is for this reason that a high-quality pizza stone is essential.

Using Your Pizza Stone For The First Time

If you are utilizing the stone for the first time, there are a number of questions that are usual to encounter. Here are a few things to bear in mind before you use the product for the first time.


When you buy a pizza stone, there is a wealth of information available online on how to season it.This, I feel, is mostly a case of disinformation.This porous surface absorbs moisture during cooking, which allows the base to become crisp.A coating of seasoning oil does not aid in this process, so avoid pressing oil into the surface.

Simply make sure that the oven and stone are both very hot before using them, and you will discover that the pizza will not adhere to them.In addition, rubbing oil into the pizza stone will cause it to smoke, and the oil will become rancid over time, leaving you with an unpleasant smell and flavor in your pizza!

Heating Temperatures

Pizza stones are capable of withstanding extremely high temperatures, allowing you to heat the stone to the highest temperature possible in the oven – around 500-550F/260-280C in this case.Because the pizza stone has already been burned at extremely high temperatures when it was created, you may use it at maximum heat the first time you use it.Due to the fact that pizza stones are susceptible to thermal stress, you should avoid heating or cooling them too rapidly, otherwise you risk their shattering.Nothing – oil, flour, parchment paper, or aluminum foil – is required to be placed on top of your pizza stone.

Because you want the stone to have direct touch with the pizza base in order for it to take moisture from the base and make it crispy, placing these on top actually reduces the performance.

How To Use A Pizza Stone

Follow these procedures to guarantee that you receive the best-cooked pizzas possible, and that you take good care of your pizza stone in the process.Begin with a batch of dough made from my favorite pizza dough recipe.The recipe includes detailed instructions on how to properly prepare your dough before you begin.1.

Preheat the oven to a low temperature before inserting the pizza stone.Pizza stones are fragile and can be damaged by thermal shock, which occurs when they are exposed to extreme temperatures in a short period of time.Allow it to heat up with your oven to reduce the possibility of this happening.

2.Place the stone on the uppermost rack of the oven and turn it on.It has been suggested to me that placing my pizza stone on the highest rack causes the toppings to cook too soon.Because every oven is different, start with the second to top rack to make sure your pizza doesn’t get burned.

  1. 2.
  2. Preheat the pizza stone for 45 minutes before beginning to bake the pizza.
  3. The temperature of your oven should be 500-550F/260-280C.
  4. You want the stone to be as hot as possible in order to get a crispy foundation, so don’t rush things or your crust will remain doughy and undercooked.
  5. 3.
  6. Place your constructed pizza on the baking stone.
See also:  How To Make Bread Sticks Out Of Pizza Dough?

4.In addition to standard methods such as using a pizza peel, other options include using an un-rimmed baking sheet, cutting board, or layering parchment paper on top of the baking sheet.4.After 5 minutes of cooking, turn the pizza over once more.

Keep an eye on the pizza and rotate it 180 degrees once to ensure that one side does not become overcooked.The oven will not lose too much heat as a result of the door being opened.5.Remove the pizza from the oven after another 4 minutes, or when it is completely browned.Just make sure that the pizza is completely cooked before removing it from the oven — it is a typical mistake to remove it too soon.Give it a few more minutes after you believe it’s done, until it’s thoroughly browned on both sides before serving.

6.Remove the stone from the oven and allow it to cool before transporting it.The same principle applies when returning to frigid temperatures, just as it does while gradually increasing the temperature.It should not be moved or cleaned until it has cooled down.

Pizza Stone With A Grill

You may cook your pizza on your pizza stone while using a grill. When preheating and cooking the pizza, use the same general procedures as you would if you were using an oven, but make use of the grill cover to adjust the heat.

How To Transfer The Pizza to The Stone

It is likely that your pizza stone will be blisteringly hot by the time it has been pre-heated. In order to build the pizza on top of it, you’ll need a mechanism to transport the pizza to and from its baking stone. There are several approaches you might use to do this.

1. Use A Pizza Peel.

  • This is the standard option, and it is the most effective. It is not something that the ordinary cook possesses in their kitchen, but you can now get a peel for the same amount as a delivery pizza, so there are no longer any excuses. Using a little flour and semolina, stretch the dough out on the work surface.
  • Make sure to flour and semolina the pizza peel in order to prevent it from sticking, then transfer the stretched pizza base to the peel.
  • Working quickly, place the toppings on the pizza and shake it to ensure that they are not stuck. If necessary, add a little extra flour.
  • If you want additional room, open the oven and slide the rack out.
  • Transfer the pizza to the stone in a single confident movement, using a rapid back and forth motion.
  • Closing the oven door and waiting a minute until the crust has begun to brown slightly will suffice if the crust has fallen over the edge. You may now place it back on the stone and it will continue to cook as normal

I’ve written a whole post on how to correctly utilize a pizza peel. If you want to learn more about how to do it, check out the tips and videos I’ve put together.

2. Use A Pizza Peel Substitute

  • Despite the fact that you may not have a pizza peel on hand, you can still make pizza using your stone. All you need is something comparable that will allow the pizza to glide off the baking sheet and into the oven. Some suggestions are as follows: A cookie sheet without a rim.
  • A baking sheet with a rim that has been turned upside down
  • a stiff piece of cardboard
  • a cutting board
  • and a serving dish.

I also wrote an essay on the subject, which included some tips on how to utilize these ingredients without causing your pizza to fall all over your oven. Check out this article: 7 Kitchen Items That Can Serve As a Substitute for a Pizza Peel.

3. Use Parchment Paper To Load The Pizza

On a pizza stone, parchment paper can be used as a base.This is yet another method of transferring the raw pizza to the hot stone.In certain regions of the globe, parchment paper is referred to as baking paper, while in others, it is just called paper.After the parchment paper has been stretched out, you may begin assembling the pizza on top of it.

As soon as it is topped, you may open the oven door and remove the rack with the stone still attached.Place the pizza on a plate with the paper on top.Because parchment paper is developed specifically for baking, it can endure high temperatures.

However, it can become brittle in the heat, and if you are not cautious when removing the pizza, you may end up with bits of paper on top of the pizza crust.You will need to use a spatula or a set of tongs to remove the pizza because if you pull it straight by the paper, it will most likely split and fall apart.Use parchment paper instead of waxed paper because waxed paper will melt and smoke in the oven, which is not what you want your food to be cooked on.

Frozen Pizzas With A Pizza Stone

Cooking frozen pizza on a stone will result in a more crispier foundation than putting it straight into the oven, which will save time and effort.However, because the pizza is so frozen and the pizza stone is so hot, it is not recommended to serve it straight from the freezer.The stone can break as a result of the temperature shock; however, whether this is a regular or unusual occurrence is up for discussion.Cooking the pizza for a minute or two on the rack above and then transferring it to the pizza stone once it has thawed is one approach to reduce the chance of burning the crust.

In order for the dough and toppings to cook uniformly in the time specified on the package, prepackaged, frozen pizza is partially cooked before being frozen.As a result, you may get a crispy base and uncooked toppings when cooking prepackaged, frozen pizza without a stone.Take note that the time required for conventional cooking does not apply to frozen pizza, and that the frozen pizza will cook much more quickly.

Because the stone and oven in general are hotter, it will be done a few minutes earlier than usual, so keep an eye on it to ensure it doesn’t burn.

Pizza Stone Maintenance

Pizza stones are fragile and require special care and cleaning to keep them in good condition. They can endure for years if you take good care of them, or they can shatter after only a few uses if you don’t care for them properly. Follow these guidelines to ensure optimal use.

How To Clean A Pizza Stone

  • In order to avoid your pizza stone from smoking or smelling bad in the oven, you should clean it often.
  • If it happens, your pizzas will get tainted, and you will have to replace it.
  • Prevention is always preferable – try not to smother it with too much cheese and oil.
  • It’s important to note that you should clean the stone once it has cooled down before you begin cleaning it.

This will not only prevent you from burning yourself, but it will also prevent the stone from shattering.Remove any burnt-on debris using a scraper.Because of the high temperatures, it is reasonable to assume that any toppings that go on the pizza stone from where you moved the pizza will burn to a crisp.You can wait until the food has become extremely hard before scraping it off with a dough scraper, knife, or spatula to remove the burnt-on food.Clean the surface with a damp cloth.

Clean the surface of the stone with a moist brush or towel to remove any charred dust or burnt flour that has accumulated.Because of its previous use, the stone is likely to have some markings on it that cannot be removed, but that is just OK.Don’t wash your hands with soap.

The soap will seep into the porous stone, and you will never be able to pull it out again!This will prevent the taste and fragrance of the stone from being tainted when it is subsequently heated, so avoid using anything other than hot water.It is not necessary to soak the stone in water.If you immerse the stone in water, it will act like a sponge, absorbing all of the moisture.It will therefore take a long time to dry out, and if you need to use it again shortly after, there may still be some surplus water trapped inside the device when you do so.

  • When the dish is placed back in the oven, the steam might expand and cause the stone to shatter.
  • Allow the stone to cure completely in the open air.
  • Make sure it is totally dry before using it again; this might take an hour, two hours, or even more depending on how wet it was originally.

How to Stop Your Pizza Stone Cracking

  • There is no denying that pizza stone breaking is a very prevalent issue in the kitchen. The good news is that you may continue to use it until you find a replacement – simply press the parts together on your oven rack as you would normally do. In previous piece, I discussed how to repair a cracked pizza stone. The temperature fluctuations are the most common cause of cracks. Make use of these procedures in order to reduce the likelihood of it breaking: Put a cold pizza stone in a hot oven, not the other way around.
  • Putting cold pizza on a hot stone is not a good idea.
  • It is not recommended to wash a heated stone in cold water.
  • Try not to handle the stone too much
  • it might break.
  • When the stone is damp, avoid heating it.
  • Don’t cut your pizza with your pizza cutter on the pizza stone.

How Long Do Pizza Stones Last?

  • If you take good care of your pizza stones and are lucky, they can survive for several years.
  • In addition, the quality of the material will impact whether or not it fractures.
  • Most of the time, if you spend less, your item will not last as long — the more costly items are thicker and made of superior materials.
  • Compared to regular ceramics, cordierite is a more durable substance that is often thicker in thickness.

I was having some difficulties with some breakages, so I decided to cross the street to the pizza steel.A square piece of steel that is virtually indestructible and performs the same function as the previous item.The steel is more effective in transferring heat and it warms up more quickly.They are a little more expensive, but if you just need to purchase one, I believe it is well worth the investment.It has unquestionably produced the greatest pizzas at home.

More details may be found in my evaluation of the Pizzacraft pizza steel.

Where To Store Your Pizza Stone

  • Because the stone is large and hefty, you’ll be relieved to know that you may leave your pizza stone in the oven for as long as you like.
  • It does result in a little extra wear and tear, especially if you are stacking large pans on top of it, but the fact that it moves less is certainly a worthwhile trade-off.
  • Because there is an object within your oven to heat up, it will take a little longer for it to heat up completely.
  • However, there are certain advantages, such as the fact that the stone will retain a more steady and level temperature within it.

Opening the oven door during cooking will allow heat to escape, but with the stone inside the oven temperature will recover to its ideal degree more quickly than it would if the stone were not present.

Related Questions

  • Is it possible to use aluminum foil on a pizza stone?
  • It is not recommended to place aluminum foil on top of the stone to protect it.
  • It will serve as a waterproof barrier, and the stone will lose its porous properties that were previously employed to pull moisture from the crust.
  • Because it has been effectively steamed, you will end up with a more doughy pizza foundation as a result of this method.

If you wish to keep the stone clean, parchment paper can be used since the paper enables part of the steam to flow through to the stone.Is a pizza stone preferable to a pizza pan for making pizza?A pizza stone is preferable to a pizza pan when it comes to making thin crust pizzas.It is possible to maintain a continual supply of heat from below because of the thermal capacity of the stone.This method fully and rapidly cooks the crust, resulting in an exceptionally crispy foundation.

When using a pizza pan, this heat is not present because the pizza is normally assembled inside the pan before being placed in the oven.Is it possible to use a pizza stone in a hot oven?It is not recommended owing to the temperature shock that will be experienced by the pizza stone.

While it is not a guarantee that the stone will shatter, it is always best to heat the stone carefully.It is possible that the stone will shatter because the material is not designed to withstand fast temperature changes.The pizza stone may remain in the oven until you are ready to use it, so that it is ready to use as soon as your oven is turned on.

Best Ways to Transfer Pizza to Pizza Stone without a Pizza Peel

  • No, I’m not here to explain you what a pizza peel is or how to use a pizza stone without one; rather, I’m here to guide you through the process of cooking with a pizza stone.
  • And at the end of the day, what?
  • Its purpose is to assist you in creating the ultimate pizza with a foundation that is equally flavorful, crispy, and soft.
  • Although if you don’t happen to have a pizza peel, there are other alternatives you may use instead.

If you wish to create one for yourself, there are several options available.What?When it comes to using a pizza stone, the majority of people believe that you must also use a pizza peel (a shovel-like instrument that allows you to move your pizza about in the oven).The fact is that you just require a basic understanding of what a pizza peel is and how to use it.But, in the absence of a pizza peel, what do you need?

You may use nearly anything as a substitute for a pizza peel, but for the sake of this essay, I’ll concentrate on the most successful options.Furthermore, I will assist you in the preparation of a handmade peel.I’ve already said that you have a variety of options when it comes to pizza peel alternatives.

The good news is that you’ll most likely discover that you already have most of these items in your possession.Now, here is a list of the six most practical pizza peel alternatives for making your own handmade pizza at home.

1. Rimless Cookie Sheet as Pizza Peel Substitute

  • Having a rimless cookie sheet on hand in the kitchen is a great convenience to have.
  • It may be used for a variety of tasks ranging from baking pizzas to roasting veggies to making pastries.
  • It’s also a terrific tool for creating pizza in your own kitchen.
  • It works like a charm, and you’ll look forward to using it on a regular basis.

The rimless cookie sheet is similar to any other cookie sheet on the market, with the added benefit of not having a rim, which makes it simpler to slide your pizzas and other baked products off the top of the pan.To make things easier for you, these pans are available in a wide variety of sizes and shapes.They’re appropriate for a wide range of baking tasks that you may have.

What makes these pans so popular?

  • The cost of the item
  • Despite the fact that these are only standard-sized pans, you have the option of selecting a different size.
  • The simplicity of use: There is no need to expend additional effort while using these pans because they are lightweight, easy to handle, and capable of handling hot things. They are also simple to clean.
See also:  How To Heat Up Pizza In Microwave?

2. Cutting Board or Serving Platter to Transfer Pizza on Pizza Stone

  • Certainly, this one looks to be rather improbable, but bear with me here for a while. Unlike other kitchen tools, cutting boards do not have to be large and cumbersome
  • in fact, slimmer cutting boards are becoming increasingly popular. As a result, if you happen to have one, you may easily use it in place of a pizza peel. If your cutting board is equipped with handles, it will become much more useful. In that case, not only will it function like a pizza peel, but it will also seem to be one! Hacks are the most effective. Because most cutting boards are rectangular, your pizza form will almost certainly need to be modified to match the cutting board size. It shouldn’t be a problem
  • all you have to do is stretch the pizza dough slightly longitudinally in order to make it fit the form of the cutting board more comfortably. An additional point to bear in mind about cutting boards is that they are often available in two varieties: Wooden
  • plastic
  • and other materials
  • However, it would be preferable if you did not utilize the plastic type.
  • If the board comes into touch with your preheated pizza stone, it may begin to melt.
  • What a source of humiliation!
  • Keep an eye on this one, for sure!

A wooden serving board can also be used as an alternative.In many ways, it’s comparable to the principle behind the cutting board.Make certain that it is constructed of wood and that it has handles.

3. Upside Down Rimmed Baking Sheet

  • In order to utilize a baking sheet as a pizza peel effectively, it is important to turn it upside down so that the rimless edge is exposed.
  • It will make it possible for you to slip the pizza onto the baking stone without difficulty.
  • As you are undoubtedly already aware, it is not suggested to just put the pizza directly onto an inverted baking sheet once it has been baked.
  • The cheese and toppings will very certainly not adhere to the pan, and they will most likely wind up all over the oven floor.

When working with a rimmed baking sheet, however, this approach works well.Simply place the pizza on the baking pan that has been inverted.Now open the oven door and set one end of the baking sheet next to the heated pizza stone, holding your pizza in one hand.With one hand, carefully draw it toward you to assist it in landing on the pizza stone with the other.No ingredients will fall off of your pizza as you transfer it to the stone if you regulate the motion gently enough.

Using a rimless baking sheet is no different than using a regular baking sheet.It’s simply a difference in that if you don’t have a rimless baking sheet, you can use a rimmed baking sheet instead, and vice versa if you don’t.There is also a disadvantage!

Despite all of the work, the pizza may not be able to maintain its crust thickness or may even break since the rimmed baking sheet has been flipped over and is slightly higher than the stone.As a result, use caution.

4. Using Parchment Paper can be a Cheap Option

  • A pizza peel may be replaced with parchment paper, which is a terrific option.
  • It’s less complicated to use, it’s disposable, and it performs just as well.
  • It’s impossible to overlook the fact that it’s also inexpensive.
  • Once you’ve formed your dough ball, you may begin to stretch it into the desired shape.

Place the parchment paper on your work area and sprinkle some flour on top to prevent the pizza dough from sticking to the parchment.Then, in the center of the parchment paper, place the stretched dough ball.So get out your rolling pin and start rolling out some pizza dough right away!As soon as you’ve rolled out your pizza dough into a beautiful circle, you’ll be ready to top it with sauce and cheese before sliding it onto your pizza stone.Because parchment paper is specifically designed for baking, it will not be damaged by the high heat.

Keep in mind that when the oven warms up, the parchment paper may become brittle and easily break apart when handled or folded.To avoid this, use something like a pair of tongs to pull your pizza from the oven.Without doing so, the paper will rip off of the edge of the page.

Recall that you should never use wax paper for baking.Once it is placed in your oven, it will begin to melt.

5. A Stiff  Piece of Cardboard or Wood

  • If you’re determined on utilizing cardboard, the back of a cereal box will provide the most rigidity for your project.
  • If at all feasible, fold the cardboard in half before putting the pizza on it to save space.
  • It will assist you in keeping it firm while you slide your pizza off the plate.
  • In terms of dependability, wood is your best pick if you want something that will last for years.

Not only will it be more stable under the weight of your pizza, but it will also be simpler to operate.When working with wood, be certain that the surface is completely smooth.It will greatly increase the likelihood that your pizza will glide off the peel in one piece.Some types of wood may not be suitable for use in the kitchen due to their toxicity.You don’t want to take the chance of causing damage to your oven or exposing yourself to possibly dangerous chemicals or allergies.

The ideal wood to use in this situation is either cedar or maple.Both of these pizza peels are incredibly robust and safe to use in the kitchen, making them excellent choices if you’re searching for a pizza peel that won’t splinter if you accidentally drop your pizza on it while cooking.

6. Simply Ignore Pizza Stone and Fry your Pizza on Stove Top

  • The option to cook your pizza is also available if neither of the previously mentioned alternatives appeal to you.
  • To someone like myself, who has spent his whole life ordering pizza from a restaurant, this is undoubtedly going to seem like an insane concept at first glance.
  • But I can assure you that it works.
  • It also has a number of advantages over the standard baking procedure, including the following: It moves (relatively) quickly!

There’s no need to wait for the pizza dough to rise before making it.Because you’re preparing a little pizza, there’s no need to use yeast or knead the dough; you can complete it in less time than it takes to prepare your oven.When it comes to cooking time, the stovetop approach is far faster than the oven method: on a gas stove, you can cook a 10-inch pizza in just 5 minutes!That’s almost as quick as the delivery service!While the crust is baking, you can make any changes you want to the toppings.

The advantage of frying your crust first is that you can add all of your toppings while the crust is cooking, ensuring that they are all hot and melty at the same time.For those who like to utilize frozen pizza dough, this is an especially good alternative because frozen pizza dough requires longer cooking time on the stovetop than fresh pizza dough.

How can you create your own DIY Pizza Peel?

  • It’s possible that learning how to utilize a pizza stone without a pizza peel will not make you feel like you’ve found a permanent answer.
  • As a result, the persistent ideas of having a pizza peel that is under budget may begin to knock on the doors of your consciousness.
  • So, what do you do now?
  • Why not design and build your own?

Constructing your peel may be a fun weekend endeavor for the whole family.The final pizza peel will be both a work of beauty and a useful cooking equipment in your home or restaurant.Follow this simple instruction to make a pizza peel that will endure for a longer period of time.

What can be the ideal material for DIY pizza peel?

Plywood may make an excellent pizza peel if you follow the instructions carefully. It’s possible to locate a bit of it in scrap. Once you’ve located the wood, keep the following considerations in mind while you create your pizza peel: 1.

What can be a suitable shape for your DIY pizza Peel?

For a peel, a long, thin rectangle with a rounded corner, similar to the shape of a very big spatula, is suitable. Transferring the pizza from your work surface (or countertop) to the pizza stone with as little disturbance as possible is made possible by the form of the pizza.

How about  DIY pizza peel’s design?

  • The blade of the peel should be long and thin, with a small curvature to it.
  • Using this method, you will be able to slide beneath the crust of a pie and catch it on the end of the peel without deforming (and hence damaging) the crust.
  • In addition, it is critical that your peel is smooth and free of any sharp edges that might scratch your pizza stone or cause harm to your pizza crust.
  • If required, use sandpaper to smooth off the surface.

How can you Prevent Pizza Crust from Sticking to the Surface?

If you’re ordering a pizza from your neighborhood pizza hut, you shouldn’t have anything to worry about. For those making their own handmade pizza, it’s always preferable to be aware of the best methods for keeping your pizza dough from sticking to the baking stone or peel. You can avoid a situation like this by doing the procedures outlined below:

Step 1

  • Prepare the baking surface by sprinkling flour on it.
  • Some people like to use a pizza stone, which may be effective, but I find that if I have a pizza peel, I will use it almost every time.
  • In order to move the uncooked pizza dough to the pizza stone or baking sheet in the oven, the use of a pizza peel is required.
  • If you don’t have access to a pizza stone, a big baking sheet may be substituted for it.

Alternatively, a cast-iron skillet or griddle can be used.

Step 2

Flour should be sprinkled on the surface. Some people prefer to pre-bake their crusts on a lightly floured surface before baking them, which helps to give them an additional crunch. To use this approach, sprinkle your peel with flour before placing your crust on top of it.

Step 3

Semolina flour should be sprinkled on top. Sprinkle flour over the whole surface, followed by a generous coating of semolina flour on top. It will prevent your pizza from sticking to the pan. Just be careful not to add too much semolina flour on your pizza or it will end up all over the place!

Step 4

If necessary, pound the dough with a rolling pin. If your crust is still sticking even after attempting all of these tactics, try spreading it out with a rolling pin after adding flour and semolina to the surface of the dough.

Frequently Asked Questions

How do you cook a pizza on a stone without a peel? 

  1. The aim of a pizza peel is to just allow for the placement of the pizza in the oven. It does not play a significant part in the preparation of a pizza because a substitute may be found. Additionally, the replacement will be less expensive because you can utilize other pizza peel alternatives in your area. A pizza peel substitute can be made from a variety of materials, including a cookie sheet with no edges, a cutting board, an upside-down rimmed baking sheet, parchment paper, and a stiff piece of cardboard.

How do you transfer a pizza to a pizza stone?

  1. Using a pizza peel is the most effective method of transferring a pizza to a pizza stone. It’s a gizmo that’s meant to help you put your pizza in the oven without spoiling it. However, if you do not have access to a pizza peel, you may use one of the alternatives. Just keep in mind the following criteria while deciding on a pizza peel substitute. Seek out something flat that has a long handle on it.
  2. Material such as wood or limestone should be included in the alternative since they can be quickly heated.

How do you keep pizza from sticking to the pizza stone?

When the pizza stone is hot, avoid raising it or touching it with your fingers. When making pizza dough, it’s best to use fine polenta, cornmeal, or semolina instead of flour to prevent the dough from sticking together. These are a little coarser in texture than flour, so when they come into contact with water, they will not turn into a sticky paste as quickly as flour.

Do pizza peel alternatives work?

Yes, any replacement to a pizza peel will function to a certain extent. Even so, a pizza peel is the most durable alternative when it comes to long-term solutions, especially if you make pizza at home on a regular basis. So why not invest in a high-quality pizza peel that will endure for a decade or more?

Do You really need pizza peel?

  • A pizza peel is required to properly move your pizza on to a pizza stone a few times, but there are other alternatives that might be useful in a hurry or in emergency scenarios.
  • However, keep in mind that you’ve also invested money on the pizza ingredients, and you don’t want anything to go wrong!
  • Would you do it?
  • In such a situation, ask yourself, and you’ll receive the answer, ″yeah, I’m going to need a pizza peel at some point.″

What are the best pizza peels?

Pizza peels are available in a variety of configurations, including with or without holes, steel or wooden. Having some of the best wooden pizza peels, however, may be really beneficial for both utilitarian and home use.

What type of pizza peel should I choose.

You’re probably familiar with the several varieties of pizza peels, but when it comes to choosing between a wooden and a metal pizza peel, the wooden option may be preferable.

Final Thoughts on Using Pizza Peel Replacement

  • In the end, if you just bake pizzas at home once in a while, you won’t need a pizza peel.
  • If you do decide to use one, it will be especially handy if your pizzas are large and you’re dealing with a large number of toppings on each slice.
  • However, if you find yourself in this situation, don’t despair; there are alternative methods for completing the task.
  • The most crucial thing is to get something flat and with a handle so that you can pick it up easily.

In addition, you should keep in mind that wood, limestone, and any other heat-resistant material may be used as pizza peels.Furthermore, it is important to remember that the aim is to get the pizza off the pizza stone using the method you have chosen.If you want to avoid sneezing, avoid using metal spikes or metal-tipped/tipped instruments, and avoid using too much pepper if you want to avoid damaging the pizza stone.The most essential thing is to enjoy yourself while doing it! is a member in the Amazon Services LLC Associates Program, and we may get compensation for certain qualifying transactions.

Why You Should Never use Parchment Paper on a Pizza Stone

  • Although I’ve seen a lot of people put parchment paper on their pizza stone to keep the pizza from sticking, I believe this is both unsafe and will not produce a good-tasting pizza.
  • It is not recommended to put parchment paper on a pizza stone since most varieties of parchment paper are not heat resistant.
  • In order to achieve crispy pizza on a pizza stone, the oven must be set to the highest temperature possible.
  • That implies the oven will be heated to 450 – 500 degrees Fahrenheit (230 – 260 degrees Celsius) or higher, but parchment paper is often only capable of withstanding temperatures of 430 degrees Fahrenheit (220 degrees Celsius).
See also:  At What Temperature To Bake Pizza?

As a result, the parchment paper will burn when it comes into contact with the pizza stone.

How I Almost Burnt Down My House Using Parchment Paper on a Pizza Stone

  • Several years ago, I was just starting serious about pizza when something like this happened.
  • After reading a lot about pizza stones and how they may improve my pizza by replicating a pizza oven, I decided to try them out for myself.
  • As a result, I went ahead and purchased one.
  • It wasn’t anything special; it was simply a cheap ceramic pizza stone that can be found in most kitchen supply shops.

According to what I’d read, the stone needed to be as hot as possible in order to get the greatest potential results.As a result, the stone should be pre-heated in the oven at the maximum temperature possible..So that’s what I did.It’s blazing hot.Then the first problem arose: how was I going to get the pizza into the incredibly hot oven without burning myself?

For the first time, I used parchment paper to spread out and top the pizza, like I normally did while baking pizza on a sheet pan.The pizza, on the other hand, appeared to be adhered to the paper.I then had the brilliant idea of placing the entire thing, including the parchment paper, on the pizza stone.

It had to be fine, didn’t you think?That wasn’t the case.I left the kitchen for a few minutes, and when I returned, the stench of burnt food greeted me.I instantly examined the oven and discovered that it was suffocating under a cloud of smoke.As a result, I switched it off and opened it to be greeted with a cloud of smoke.

  • The next thing that occurred was the sounding of the fire alarm.
  • After 5 long minutes of opening all of the doors and windows in the house in an attempt to clear the smoke, I was finally able to examine my pizza in its entirety.
  • The parchment paper was a deep, dark shade of black.

It had deteriorated into ash.The pizza, on the other hand, had not even reached the desired temperature.As a result, I had to order pizza for dinner that night.But, at the very least, I discovered (the hard way) that parchment paper should never be used on a pizza stone!

Why People use Parchment Paper on a Pizza Stone

  • When baking pizza on pizza stones, I’ve seen a lot of people use parchment paper, which I think is a great idea.
  • I’m going to be completely honest with you.
  • However, I’ve realized that there are better methods to prepare pizza than the traditional one.
  • When it comes to utilizing a pizza stone, the two things that people have the most difficulty with are transferring the pizza into and out of the oven and the fact that the pie is adhering to the pizza stone.

Using parchment paper to remedy each of these problems is a simple solution.

Why You Shouldn’t use Parchment Paper on a Pizza Stone

The primary reason for not using parchment paper on a pizza stone is that it is not capable of withstanding extremely high temperatures. But why is this an issue in the first place? Isn’t it possible to just reduce the temperature? In order to comprehend this, we must first discuss how to properly operate a pizza stone.

Baking Pizza on a Hot Pizza Stone

  • The reason you want to bake pizza on a pizza stone is that you want to emulate the experience of baking pizza in a traditional pizza oven in your house.
  • The two most significant distinctions between baking pizza in a home oven and baking pizza in a pizza oven are that a pizza oven can achieve greater temperatures and that the floor of the oven is considerably hotter, which aids in the baking of the bottom of the pizza throughout the baking process.

It Should Be Hot!

  • Pizza ovens are significantly hotter than a standard convection oven in the house.
  • A professional pizza oven may achieve temperatures of up to 800°F (425°C), while a wood-fired Neapolitan pizza oven can reach temperatures of up to 900°F (485°C) or even higher.
  • The question is: why would you want to bake something in such a hot oven?
  • The solution is simple: this is how you achieve the ideal uniformity for your pizza.

When cooked at a high temperature, the crust becomes crunchy on the exterior while remaining soft and delicious on the inside.In addition, the cheese will melt smoothly and not burn.You will have much more difficulty getting a crispy crust without making the crust dry if you bake at a lower temperature for longer periods of time.If you leave the pizza out for an extended period of time to get a crispy crust, the cheese and other toppings may also burn.

The Floor

  • The second difference between pizza ovens and home convection ovens is that the floor of the pizza oven is substantially hotter, which results in the pizza being crispier as a result.
  • A baking sheet is most likely what you’ll be using to bake your pizza if you don’t have access to a pizza stone.
  • If you bake pizza on a baking sheet, the difficulty is that the pizza is cold when it goes into the oven, and even after it reaches temperature, it doesn’t transfer heat very effectively.
  • Putting the baking sheet with the pizza on it in the oven will take some time for the sheet to heat up sufficiently so that the pizza can be baked on it effectively.

A longer baking time is required to get a crispy crust on the pizza.Aside from being extremely thin, baking sheets are frequently constructed of aluminum, which performs a poor job of maintaining heat retention.The pizza stone differs from other baking sheets in that it maintains heat considerably better and may get extremely hot.This will assist in baking the bottom of the pizza, resulting in a crispier outcome.So, in order to achieve crispy pizza, you must use a very hot oven.

Ideally, as hot as your oven is capable of producing.In addition, you must allow the stone to heat for at least 45 minutes to an hour in order for it to achieve temperature.Using a pizza stone is similar to cooking in a cast-iron pan in terms of results.

It will take some time to heat up, but once it has reached temperature, it will hold the heat and bake the pizza uniformly.

At What Temperature Can You Use Parchment Paper?

  • Some forms of parchment may withstand temperatures as high as 450°F (230°C), although the majority of parchment cannot withstand temperatures higher than 430°F (220°C).
  • Given that you want to bake your pizza as hot as possible in order to replicate a traditional pizza oven, you will almost certainly exceed these temperatures.
  • A pizza stone should never be covered with parchment paper because it will burn.

What Will Happen If You Use Parchment Paper in a Too Hot Oven?

Cooking parchment paper at a higher temperature than the manufacturer’s instructions will result in the paper being burned. It has the potential to catch fire, but in my experience, it usually burns down to black ashes.

Using Parchment Paper on The Pizza Stone Will Not Make Crispy Pizza!

  • Another reason you shouldn’t use parchment on a pizza stone is that it will result in a less crispy pizza than regular parchment.
  • Using parchment paper to bake pizza negates the purpose of using a pizza stone in the first place, doesn’t it?
  • Why?
  • Because the paper produced an impenetrable barrier between your pizza and the stone, which will both reduce the baking impact of the stone and retain moisture, which will prevent your pizza from crisping.

In addition to that, you must reduce the temperature of your oven in order to avoid the parchment from becoming burned.Something that will make the pizza even less crispy will be used to produce this pizza.

How Do You Keep Pizza From Sticking to a Pizza Stone?

Was there anything we could do if we weren’t using parchment paper to keep the pizza from sticking to the pizza stone? The key is to cook the pizza at a high temperature while without using too thin dough or piling on too many toppings.

Use High Enough Heat

  • The most frequently encountered issue is that the stone is not sufficiently heated.
  • With a heated pizza stone, the pizza will not cling to the pan, it will crisp up, and it will be simple to remove from the pan after it has finished baking.
  • You should lay the pizza stone in the oven before turning on the oven to ensure that it becomes hot enough and to prevent it from splitting during the baking (read more about how to avoid cracking your pizza stone here).
  • After that, pre-heat the pizza stone in the oven for 45 minutes to an hour at the highest temperature setting possible before attempting to bake the pizza.

Allow the pizza to cook without attempting to move it.Give it the time it need; depending on how hot the oven gets, it will take anything from 5-8 minutes to bake a thin-crust pizza in a conventional oven.

Don’t use Too Thin Pizza Crust

When making Neapolitan pizza, you want the pizza to be thin, but not too thin, so that it can be cut easily. If the dough is overly thin, it is simple to see through it and put holes in it. As a result, it is simpler for moisture from the sauce to be absorbed by the dough, which prevents the dough from becoming crunchy.

Don’t Use Too Much Toppings

  • It is possible for the pizza to become soggy if you pile on too much sauce, cheese, and toppings.
  • For the simple reason that the greater the amount of liquids you put to the pizza, the longer it will take to bake.
  • The dough will not become crispy until a sufficient amount of moisture has been evaporated.
  • As a result, if you use too much cheese, the pizza may not get crispy and may adhere to the pizza stone while baking.

Both sauces and cheese (particularly mozzarella cheese!) contain a significant amount of water.Even while the quantity of moisture contained in various toppings will vary, veggies tend to hold the greatest amount of moisture.As a rule of thumb, when it comes to topping a pizza, less is more!

How to Transfer Your Pizza Without Parchment Paper

Everything else is in place except for figuring out how to get the pizza in and out of the oven successfully.

Using a Pizza Peel

If you don’t already have a pizza peel, I strongly advise you to purchase one. It will make transferring the pizza into and out of the oven a lot less difficult in the future.

Transfer Pizza Into the Oven

  • I recommend using a wooden pizza peel to move the pizza from the baking sheet to the oven.
  • Pizza peels tend to attach to wooden pizza peels less than they do to other types of pizza peels.
  • In order to make the pizza slide more easily, you may optionally sprinkle a little flour on either the pizza peel or the bottom of the pizza.
  • I frequently use semolina flour for this since it is coarser than regular flour and allows the pizza to slide more readily.

In addition, I recommend building the pizza on the tabletop and then moving it over to the pizza peel to finish cooking.Putting the pizza together on the peel is quite usual, but the longer you keep it there, the greater chance there is that the pizza will hold together.If you’re assembling the pizza on the tabletop and it becomes stuck, it’s a simple matter of reassembling it.Using a spatula or a dough scraper, you may loosen the dough and include some additional flour.However, if you discover that the pizza is stuck to the pizza peel after half of the pizza has been baked on the pizza stone in a very hot oven, there isn’t much you can do to prevent it from happening.

Create the pizza on your countertop, then move it to a pizza peel and finish baking it in the oven.Many of the same issues that occur when pizza is stuck to a pizza stone occur when pizza is served on a pizza peel.If the dough is too thin and rips, the dough will adhere to the surface of the pan.

Furthermore, if the pizza is overly thick and heavy, it is difficult to transfer it from the pizza peel to the oven.

Transfer Pizza Out From the Oven

  • Finally, when the pizza is finished, just slide the pizza peel beneath the pizza and remove it from the oven.
  • This should not be an issue if you have cooked the pizza for an enough amount of time and on a sufficiently hot pizza stone!
  • A thin metal pizza peel is much easier to use than a traditional wooden pizza peel in this situation.
  • Alternatively, if you do not have a pizza peel, you may move the pizza to an upside-down baking sheet; but, if you are serious about your pizza baking, I recommend making the investment in a true pizza peel.

Please read the following article to understand more about pizza peels, as well as how to choose the ideal peel for your needs: Pizza Peel: Everything You Need To Know.

What About Pizza Steels?

Almost everything that has been addressed in this essay is applicable to pizza stones as well. Unlike pizza stones, pizza steels transfer heat even better than pizza stones, allowing them to be used in place of pizza stones. If you’d like to learn more about the differences between pizza steels and pizza stones, please visit this page.


  • The fact that individuals use parchment on their pizza stone in order to prevent the exact goal of the pizza stone is a conundrum in and of itself.
  • To use parchment on a pizza stone, the stone and oven must be at a temperature that will allow for crisp pizza to be produced.
  • Nevertheless, if you make certain that both your oven and your pizza stone are extremely hot, the pizza will not adhere to the stone.
  • In addition, using a pizza peel, you may quickly transfer the pizza into and out of the oven.

Add more flour to the dough to prevent it from sticking, and just move the pizza about on the peel rather than let it to sit for an extended period of time.

How to Use a Pizza Stone

  • Once you learn how to properly utilize a pizza stone, you will be able to change your handmade pizzas from ordinary to extraordinary.
  • A pizza stone is the next best thing when you don’t have access to a brick oven in your kitchen, as most of us do.
  • As you’ll see, pizza stones may be used for a variety of purposes.
  • With your oven and a pizza stone, you can obtain exceptional results in less time, with pizzas that are baked to perfection in less time.

A pizza stone, like any other equipment, may be used to get the greatest outcomes if you know how to utilize it properly.By following the advice provided below, you may improve your pizza-making skills with minimum effort and with the right information.We’ve outlined exactly what to do and how simple it is to utilize a pizza stone so that you may enjoy pizzeria-style meals for years to come in the sections below.

Why Use a Pizza Stone?

The primary rationale for utilizing a pizza stone is to produce a higher-quality home-cooked pizza than is possible otherwise. And, in order to understand why a pizza stone may provide a crispier crust while also reducing cooking time, we must first understand how it works.

What Does a Pizza Stone Do?

  • A pizza stone maintains heat and functions as a heat conductor, ensuring that your pizza is baked at a consistent temperature throughout.
  • When it comes to baking pizza, the appropriate temperature may make a significant difference.
  • When you pre-heat your pizza stone, it will provide a burst of heat to your dough when you set your pizza on top of the stone.
  • This increased heat input right at the start of cooking means that your crust will bubble up – some

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