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…