pizza screens

TRex

Pizza Gurus:[p]Are there any "adverse" effects of using pizza screens? That is, since the dough is not in direct contact with the stone, does it cook differently? Is it as crisp? Does it take longer?[p]Thanks,[p]TRex

Cornbread Willy

TRex,
We used to use them when I used to flip pies back in college. We cooked the pizza direct on the oven until the very end, when we put it on the screen for the last minute or 2. That way the top would continue to cook but the bottom wouldn't burn. I don't own a screen but cook alot of pies on the Egg. Sometimes if I think the bottom is browning too fast I'll slip some foil underneath so the toppings can keep going. Wish I had a screen - that would be easier and probably more economical.

djm5x9

TRex:[p]Depending on what kind of pizza screen you have, fresh dough will allow the screen to become embedded in the dough. Once the dough has firmed up from cooking you will not have this problem. I know this is common sense, but it may not be clear to the uninitiated. I must add that it can be very entertaining to watch one deal with this problem if you are not the cook . . .[p]Do you use the combination of a plate setter and a stone when you cook pizza on the cooker?

Mr. Hyde

TRex,
As djm5x9 said, the dough can stick in the "holes" in the screen. This happens most often when the screen is new, especially if the screen has not been seasoned (sometimes even if it is!). This usually only happens on the first couple of cooks. After several cooks, the pizza will slide off as if the screen isn't there. [p]I make my pizzas on the screen, rather than putting it on later...it is easy that way.[p]IMO, this makes the perfect crust, but I make my pizza really thin, I don't know about a thicker crust.[p]BTW, the screen that I ordered the other day was $5.99 at Fantes.com

TRex

djm5x9,[p]Currently I just put the pizza stone on the grid which is elevated on firebricks. I think I'm going to buy a platesetter this weekend, though, as people seem to have the best success with the platesetter/stone combo.[p]Thanks for the advice.[p]TRex

TRex

Mr. Hyde,[p]Is there any way to "season" the screen prior to doing the first cook on it?[p]Thanks,[p]TRex

Mr. Hyde

TRex,
In the past, I have heated it up in an oven at 450, and then oiled it after it comes out, then stuck it back in for a hour or so. I am thinking about seasoning the next one in the egg. It would be more fun at least.[p]BTW, you should never wash a screen, just scrape the crud off, and stick it back in the oven (egg), to burn off anything left on the screen[/b]

CR

TRex, pizza screens work really well as a grill topper for cooking things like shrimp, ABT's, etc.

djm5x9

<p />TRex:[p]I think you will get much better results by using two stones or a plate setter and a stone. Most important is to make sure you use spacers between the stacked stones (three or four thicker than normal large washers is one suggestion). Having space between the stones diffuses hot spots, and hopefully burned bottoms (except those on the beach). Last of all, make sure you preheat the cooker and stones prior to the cook.