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Our first perfect pizza

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Doug
Doug Posts: 132
edited November -1 in EggHead Forum
Off and on in these postings the suggestion has appeared to use a metal pizza screen between the crust and the stone. After suffering the agony of defeat as in totally burnt crust (or, worse, partially burnt crust---guess who gets to eat the burn part...)repeatedly, I went out to the local restaurant supply place and, for a whole $4.95, picked up a 17" commercial style grid. And, of course, it worked perfectly. First time. Crisp, firm, done crust, no sweat. We got the stone up to a measured (infrared temp gun) 370 degrees, shuffled on the grid/pizza, and in about 7 minutes it was done better than the pizzeria. I am convinced the grid is the way to go, if it can let a duffer like me get it right.
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