Parchment paper.

I have got to be the only person in the whole wide world who can get her pizza dough to become stuck to – *wait for it* – PARCHMENT PAPER!  The whole purpose behind the creation of parchment paper is so that food does not get stuck, right?

I bet you that I could get aluminum foil to melt in the oven.

…Or get fabric softeners to liquify in the dryer.

…Or get body wash to fail to lather in the tub.

…Or something like that.

So, yeah, round two of my pizza dough wasn’t quite as bad as round one, but neither was it the success I had been hoping for!

Not to worry.  Surely I’ll have it nailed by the time Bennett can chew, right?

(‘Cause how on earth will I be able to show him that I love him if I can’t cook?!  Just kidding, of course.  But if you know an Italian, that might make a little sense.)


My brain is rambling, but my face is still smiling.  If these are my problems, I’m immensely blessed!


  1. January 24, 2013

    maybe if you brushed the parchment paper with olive oil first?

  2. January 24, 2013

    Methinks you are cooking it too fast at a temp that is too high … try adding some oil to the dough, too. 🙂

  3. January 24, 2013

    I WOULDN’T put olive oil on the parchment paper. Totally changes the equation. However, I think your mom is right, I would add a little olive oil to the pizza dough. Not much and don’t brush on bottom..

  4. January 24, 2013
    Joan Dedman

    Agree with Melody. DO NOT put oil on parchment paper! Also, be sure that the pan, cookie sheet, whatever you are placing the parchment paper on is oil free and nothing will transfer from the surface to the parchment paper. A little corn meal ok, not oil!

  5. February 7, 2013

    Indeed, food=love. 😛

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