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Pizza Screen instead of parchment paper use to start za?

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westernbbq
westernbbq Posts: 2,490
edited April 2017 in EggHead Forum
I am making 24 pies a week from saturday and would like to know if anyone in egg nation ever used a round pizza pan screen to start pizza and then roll it off onto stone.  I used to do this method with parchment but running at 650F or more burns the paper


The reason why im considering this is because ill have the xl, large and mm fired up so that means at least  four pies going at once and dressing that many will be sort of like an assembly line and i want the first batch done all at once.   Plus, the first doughs i form into pies will sit for a few mins....a big no no on a peel as theyll stick.  Ive learned that stretching, dressing and placing za should all occur in a short time and if i make one at a time, i wont be taking advantage fully of all the pizza cooking capacity .  ive read that the screens are a good solution as they can be placed directly on the stone.   But mixed results have also been published on use of screens to make za

So, i am thinking for inital round of pizzas, that id dress them on screens, put them on eggs and then slide pies off screens onto stones to finish crust bottoms.  this is a substiture for parchment paper as i used to use it but high temps knock this option out

Screens are $2.38 at local restaurant supply store so id pick up 4-5 of em.

If anyone out there used screens to start or even finish pizza on bge with success or failure, id appreciate it greatly if you shared your experience and what you learned

Thanks!
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Comments

  • Dredger
    Dredger Posts: 1,468
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    I build and cook all my zas on a screen, but I use a Camp Chef pizza oven, but I imagine the results would be about the same on the egg. I just spray them with Pam and build. No parchment paper needed. Each pizza only takes about 7 minutes to cook. Crust and toppings are perfect. We do strictly thin crust, so maybe someone else could chime in on thicker crusts if that's your thing.
     
    Large BGE
    Greenville, SC
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  • PlanSB
    PlanSB Posts: 90
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     Dredger said:
    I build and cook all my zas on a screen, but I use a Camp Chef pizza oven, but I imagine the results would be about the same on the egg. I just spray them with Pam and build. No parchment paper needed. Each pizza only takes about 7 minutes to cook. Crust and toppings are perfect. We do strictly thin crust, so maybe someone else could chime in on thicker crusts if that's your thing.
     
    That slice looks pretty loaded and a has a pretty thin crust, yet it still looks like it would pass the ten second test.  Looks perfect. B)
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  • poster
    poster Posts: 1,172
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    I used screens for a while then went to parchment and never looked back. The screen works great for single pizzas that get put on soon after they are prepped. I made the mistake of leaving one on a screen for 15min while I waited for the first to finish, and the dough grabbed on to the screen and never let go. It made a huge mess. Even if you are quick to get the screen in, with all the ridges it is still tough to pull the screen out mid-cook without a chance for disaster. Also don't grab that aluminum screen without some kind of glove on. Another bonus to parchment is zero clean up. Even if they are only a couple dollars it feels wrong to throw out the screens after every cook. Parchment does burn up on the edges, but I have never noticed any off taste or anything. Maybe pull the parchment out sooner?
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  • Smokin_Trout
    Smokin_Trout Posts: 506
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    If you use a screen, DON'T press the dough into it. Not sure why I know this.

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  • GoooDawgs
    GoooDawgs Posts: 1,060
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    Agree with the above.  I've had mixed results with the screens, but for a birthday party I made 10 pies with parchment paper and they were excellent.  I just laid the pie on and paper and cut the outline out so the paper was just barely showing beyond the crust and I could grab a corner.  After 2-3 minutes I took the peel and was able to lift the pie enough to pull the paper out and it was fine.  All the pies were excellent.

    I did destroy a pie last weekend as it seemed to fuse together with the screen and I had to throw both away...  I'm back to paper. 
    Milton, GA 
    XL BGE & FB300
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  • Carolina Q
    Carolina Q Posts: 14,831
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    poster said:
    ... the dough grabbed on to the screen and never let go. It made a huge mess. Even if you are quick to get the screen in, with all the ridges it is still tough to pull the screen out mid-cook without a chance for disaster. 
    I used a screen once. Long ago. I don't really remember the cook, but this ^^^ happened. Never tried it again.

    Not a fan of parchment either. Don't think the crust is as good, even if you pull it after a bit. I think the initial contact between the dough and the hot stone is important. With the paper, there is none.

    Give me a wooden peel or two, and a dusting of flour or semolina any day. Build the pie on the floured counter or a bread board, drag it onto the dusted peel, launch and repeat. Quick, easy... works. Like Mangieri does it. =)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • SciAggie
    SciAggie Posts: 6,481
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    @PlanSB What is the ten second test? A quick Google search was fruitless.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
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    @SciAggie, I'm guessing it's 10 seconds of staying stiff and not bending. Enough time to get it into your mouth without pouring the toppings onto your shirt front.
    Judy in San Diego
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  • northGAcock
    northGAcock Posts: 15,164
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    I agree with the screen. Use it if producing mass quantities. I would still remove it myself after a few minutes....as you will want to transfer easily to a stone to cut it. Tough extra step....but i think you have to be good with a peel to slap um on and off in mass quantities. The screen will let you roll um out in advance of cooking also....assuming you have enough of them.  The peel, takes some practice. I assume you may have some assistants with you providing some of the effort. Enjoy them. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • northGAcock
    northGAcock Posts: 15,164
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    SciAggie said:
    @PlanSB What is the ten second test? A quick Google search was fruitless.
    Likly well before Viagra or the Internet.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Carolina Q
    Carolina Q Posts: 14,831
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    Judy Mayberry said:
    @SciAggie, I'm guessing it's 10 seconds of staying stiff and not bending. Enough time to get it into your mouth without pouring the toppings onto your shirt front.
    hahaha, don't try that in Naples. Grab a fork!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • SciAggie
    SciAggie Posts: 6,481
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    Judy Mayberry said:
    @SciAggie, I'm guessing it's 10 seconds of staying stiff and not bending. Enough time to get it into your mouth without pouring the toppings onto your shirt front.
    That is my assumption as well; I just wanted clarification. Assumptions are dangerous. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • PlanSB
    PlanSB Posts: 90
    edited April 2017
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    SciAggie said:
    @PlanSB What is the ten second test? A quick Google search was fruitless.
    @Judy Mayberry was correct. I heard it a few years ago from an old philly guy on local sports radio. He was out eating pizza with someone, cant remember who, and this guy he was with picked up the slice like in the pic above and did a 10 count. He said if it doesnt droop then it's legit. Ever since i heard that intry that test with every slice i eat, to test the rigidity. A good slice needs a solid crust.
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  • MJG
    MJG Posts: 598
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    Superpeel for the win. I love this thing. 

    https://superpeel.com/
    Large Big Green Egg in a nest. North Shore of Boston.
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  • Carolina Q
    Carolina Q Posts: 14,831
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    PlanSB said:
    SciAggie said:
    @PlanSB What is the ten second test? A quick Google search was fruitless.
    @Judy Mayberry was correct. I heard it a few years ago from an old philly guy on local sports radio. He was out eating pizza with someone, cant remember who, and this guy he was with picked up the slice like in the pic above and did a 10 count. He said if it doesnt droop then it's legit. Ever since i heard that intry that test with every slice i eat, to test the rigidity. A good slice needs a solid crust.
    That's complete nonsense.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • PlanSB
    PlanSB Posts: 90
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    Carolina Q said:
    PlanSB said:
    SciAggie said:
    @PlanSB What is the ten second test? A quick Google search was fruitless.
    @Judy Mayberry was correct. I heard it a few years ago from an old philly guy on local sports radio. He was out eating pizza with someone, cant remember who, and this guy he was with picked up the slice like in the pic above and did a 10 count. He said if it doesnt droop then it's legit. Ever since i heard that intry that test with every slice i eat, to test the rigidity. A good slice needs a solid crust.
    That's complete nonsense.
    What do you know about pizza? The Carolinas are outside of the pizza belt, so you really cant comment on what makes a good pie. Sorry, but nice try. 
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  • Botch
    Botch Posts: 15,492
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    _____________

    Tin soldiers and Johnson's coming...


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  • Focker
    Focker Posts: 8,364
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    PlanSB said:
    Carolina Q said:
    PlanSB said:
    SciAggie said:
    @PlanSB What is the ten second test? A quick Google search was fruitless.
    @Judy Mayberry was correct. I heard it a few years ago from an old philly guy on local sports radio. He was out eating pizza with someone, cant remember who, and this guy he was with picked up the slice like in the pic above and did a 10 count. He said if it doesnt droop then it's legit. Ever since i heard that intry that test with every slice i eat, to test the rigidity. A good slice needs a solid crust.
    That's complete nonsense.
    What do you know about pizza? The Carolinas are outside of the pizza belt, so you really cant comment on what makes a good pie. Sorry, but nice try. 
    I think you're as overbaked as a 10 second test pie.

    Puff puff pass bro.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Carolina Q
    Carolina Q Posts: 14,831
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    PlanSB said:
    Carolina Q said:
    PlanSB said:
    SciAggie said:
    @PlanSB What is the ten second test? A quick Google search was fruitless.
    @Judy Mayberry was correct. I heard it a few years ago from an old philly guy on local sports radio. He was out eating pizza with someone, cant remember who, and this guy he was with picked up the slice like in the pic above and did a 10 count. He said if it doesnt droop then it's legit. Ever since i heard that intry that test with every slice i eat, to test the rigidity. A good slice needs a solid crust.
    That's complete nonsense.
    What do you know about pizza? The Carolinas are outside of the pizza belt, so you really cant comment on what makes a good pie. Sorry, but nice try. 
    What do the Carolinas have to do with it? Or with me? As if "some old Philly guy on sports radio" was the world's foremost pizza expert? Ask the folks in Naples what a good pizza should be. They'll laugh at your 10 second bs.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • mlamb01
    mlamb01 Posts: 210
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    Precut the parchment paper into round that are the exact size you want the pizza to be.  You probably have a round bowl or plate the size you need, I use a splatter screen.  Lay down a few sheets of parchment, put the screen down, then trace around with the tip of a knife.  You can make alot quickly this way, make one for each pie, don't re-use them.  The parchment paper will not burn with the dough on top of it.
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  • westernbbq
    westernbbq Posts: 2,490
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    thank you all for your feedback.  here's what i am thinking of doing:

    using parchment cut to the size of the pizzas I will be making. and dressing the first round of pies on the parchment ON the screens - the screens will be used as handle less peels and used only to slide the za's on stone with the parchment. After the crust firms up underneath, i'll slide the parch out.  or i could just set them up on the table on parchment and then get the wooden peel underneath the parchment to save my hands from burn damage!

    I wanted to use the screens but after reading that the pizza can 'grab' onto the screens and make it tough to get them off the screens, i decided that the screen isn't the way to go.  I may try to cook one za on the screen and see how that goes.  i am hoping paper doesn't burn up at 650, although i recall seeing what @mlamb01  pointed out above- that the parch won't burn when za is on top of it even at 650F or a little higher.  the exposed parch not covered by pizza dough is what burns up.

    sooo, the solution to being able to put 5 pies on at once- 2 on xl stone, one each on MM and Large stone is to place pies on parchment, and get the whole shebang on stones asap.  I know working fast one pie at a time has been suggested here but the goal is to get the initial batch of pizzas done at the same time so a crowd can jump in and have at it.  I have two wooden peels, and two aluminum ones.  so if i made four, dressed them all and while stretching #2, #3, #4, the prior ones in sequence waiting on their peels will end up sticking to the peel.  you let a pizza dough that's been stretched sit on a peel for a few minutes, even with a lot of bench flour, you're going to have it stick to the peel and when you go to slide it on the stone, it'll bunch up and end up a mess.  i want to avoid all of this.

    I guess i was hoping for the magical description that the screens worked just like parchment and that after 30 seconds, you can slide them out from under the pizza and they are awesome for stretched dough to rest on.

    i have used parchment before so it looks like i'll have to dust off the roll i have in the pantry and make parchment rounds....
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  • mlamb01
    mlamb01 Posts: 210
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    When I've made a few pies at a time I will leave the parchment paper under the pizza the whole time.  It makes it much easier to move the finished pies around on the counter or table.  If you need to move the cooked pizza far, you grab the edge of the parchment paper and pull it back up on the peel, then slide it off where you need it.  If you are making 24 pies, you will be shuffling them around.
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