Fig, Ham, and Ricotta Pizza

I have not tried the recipe yet, so thanks for your review.

I plan to try dusting the parchment with cornmeal (not corn muffin mix; it contains flour); that should aid greatly in transfers.

Also, having pizza on parchment on top of cornmeal-dusted peel, then curling paper under itself should aid in keeping pizza in the correct shape.

Hopefully, the combination of cornmeal product and transfer technique will save us both from accordion pizza!

I think you are supposed to slide the pizza - parchment paper and all - onto the stone. We use corn meal - which acts like ball bearings - under the dough. We have had the accordion happen before :) It takes the right dough (too wet will stick) and the right amount of corn meal. We test to make sure it is sliding easily before trying to put it on the stone (it should slip right off). If you use the parchment paper & it is sticking to your peel, put a little flour/corn meal under it. Should help
BTW, jealous you have a fig tree!

I tried following the directions for this recipe exactly; however, I ended up with a jumbled crust, because there was no way I could get the stretched pizza dough from the parchment paper to the pizza peel to the pizza stone without turning the pizza into an accordion.  The flavors were still good, and I like the idea, but I'm stumped on how to transfer the dough.  The figs added a slight sweetness, which offset the saltiness of the ham nicely.  The figs came from my fig tree, so I was especially happy to find another recipe to try that used figs.  Also, in case you didn't know, because I didn't know, you can buy balsamic glaze at Trader Joe's.  I didn't discover this until afterwards, so I used a syrupy aged balsamic vinegar that accomplished the same thing.