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My baking paper has two sides: one waxy looking silky-feeling side, and one clean looking side with more friction when you run your finger over it.

Which side should face up against the food? I've had the paper stick to pizza several times & I keep forgetting to check which side causes it.

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Hmm, I have never noticed a difference. What brand do you use? – Jolenealaska Mar 27 at 8:03
    
Bunsgaard _____ – Richard Mar 27 at 8:45
up vote 12 down vote accepted

Baking paper has a silicone coating to prevent sticking. If yours is only coated on one side (the waxy side), this side should touch the food.

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