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Pizza Screen??

victor1
victor1 Posts: 225
in EggHead Forum
I know there are several ways to handle and bake pizza but does anyone use a pizza screen?  Kind of looks like the ticket for scratch made pies.  thanks in advance
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Comments

  • smokeyj
    smokeyj Posts: 340
    I use a screen when making 15 inch pies on my black stone and if I do the full bake the bottom is not as crisp as I like. Much better cooking directly on the stone in my opinion. Most times I bake on the screen for a couple minutes then take it off and finish directly on the stone. 
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  • poster
    poster Posts: 1,346
    i use screens, I like the no fuss with a peel or parchment. get 2 or 3 and you  can pull one off and put on another in seconds. I don't notice any diff with or without except for the less hassle. its the only method I use now 
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    edited November 2015
    I like screen but sometimes I finish it off direct on the stone to finish.  One the pie sets up it is pretty easy to slide off onto the stone.  

    I really like screens for cooking smaller items as well.  Only problem is I tend to gunk them up.  Ordered extra because you will find you want one for cooking things like pig shots or moinkballs. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Dredger
    Dredger Posts: 1,468
    I use screens as well on my Italia pizza oven. We use 00 flour and like a thin crust. Makes handling easy. Cook on the screen and transfer to a stone for slicing.



    Large BGE
    Greenville, SC
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  • SGH
    SGH Posts: 28,988
    @Dredger - Great looking pies sister. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Dredger
    Dredger Posts: 1,468
    Thanks @SGH, this post reminded me that I need to get a batch of dough going. The poor pizza oven has been neglected of late. We did burgers on the egg last night that turned out awesome and have been smoking stuff on the Smoke Vault. It's za time!
    Large BGE
    Greenville, SC
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  • SGH
    SGH Posts: 28,988
    Dredger said:
    It's za time!
    I hear you sister. I haven't got to cook in 4 months due to working 7 nights a week with no time off. However this job is winding down and coming to a end soon. My time is drawing nigh. I'm going to fire up every unit on the hill and celebrate. It's going to rain Wagyu for a week on Horton hill =)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Dredger
    Dredger Posts: 1,468
    It's going to rain Wagyu for a week on Horton hill
    I know you're looking forward to that. I have two arriving next Wednesday from SRF. I can smell the smoke now!

    Large BGE
    Greenville, SC
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  • SGH
    SGH Posts: 28,988
    edited November 2015
    Dredger said:
    It's going to rain Wagyu for a week on Horton hill
    I know you're looking forward to that. I have two arriving next Wednesday from SRF. I can smell the smoke now!

    I'm going to get a couple of flat irons, some beef ribs, 2 briskets and a prime rib. All Gold Grade if they have it. May even try out their ribeye cap just for the heck of it. My wife wants a beef tenderloin but I prefer the prime rib. When it comes to food, I usually win the argument over my wife. But this is the only time I win the argument sister ;)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Dredger
    Dredger Posts: 1,468
    I'm with you about the prime rib over the tenderloin. As long as it has been since you've been able to cook, I think you should get to choose what's going on those units. Here's to a beef coma!
    Large BGE
    Greenville, SC
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Pizza screens work well on other items as well. I use mine often. Not so much on pizza though. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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