Reddit reviews Winco APZS-16 Winware 16-Inch Seamless Aluminum Pizza Screen, 16 Inch

http://www.amazon.com/Winware-16-Inch-Seamless-Aluminum-Screen/dp/B001CI8VHS/ref=sr_1_1?ie=UTF8&qid=1419001303&sr=8-1&keywords=pizza+screen

I had the same problem and it was really frustrating. I even have a nice pizza peel but I couldn't freaking slide the pizza on the stone. My method was to get all the toppings and everything ready by the oven, get the dough onto the stone and then super quick sauce and top it and then close the oven.

Super lame and very frustrating.

Then I bought this:

http://www.amazon.com/gp/product/B001CI8VHS/ref=oh_details_o02_s00_i00?ie=UTF8&psc=1

and my life is 1000x better. Every single pizza I've made since buying that pizza screen has been fucking delicious. I just build the pizza right on the screen then when its ready put the screen on the stone. You don't even need a peel (though its nice and makes me feel fancy)

You can make good pizza in a sub-500 degree oven. Try Pete-zza's papa john clone. http://www.pizzamaking.com/forum/index.php/topic,6758.msg59217.html#msg59217 The nice thing about this recipe is that you don't need a stone and peel and you can make it in a sub-500 deg oven with great results.

You'll need a pizza screen, but you should be able to pick that up for ~$3 at a restaurant supply store. Around here we have GFS Marketplace and that's where I got mine. It looks like this: http://www.amazon.com/gp/product/B001CI8VHS/ref=pd_lpo_k2_dp_sr_1?pf_rd_p=486539851&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B000638HNI&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=132K7JRKV0368G553KWM (I mostly use 14", but have a 12" also)

BTW, if you have a self cleaning oven, you can hack it to get up to 900 deg :D

I worked in a pizza shop growing up. We used pizza screens. As an adult I make pizza weekly and still use them in my oven. I never cared for the pizza stones. I get the logic but still love my screen and make great pizza with them.

https://www.amazon.com/gp/aw/d/B001CI8VHS/ref=mp_s_a_1_3?ie=UTF8&qid=1517832963&sr=8-3&pi=AC_SX236_SY340_QL65&keywords=pizza+screen&dpPl=1&dpID=51QfrzF11vL&ref=plSrch

I make almost everything from scratch but have yet to perfect a pizza crust. We typically buy them premade and then add our own spices, sauces and toppings. Our favorite is Still Riding Pizza which is very close to an authentic thin crust, easy to make and the cheapest crust I've found on the GF market. Our second favorite is Against The Grain and comes in second because it has the taste and texture of a pastry dough (like Croissants) but crispier around the edges. Whatever you make I strongly suggest using either a pizza screen or a pizza stone to improve texture.

I direct fire with my propane burner. I use an Aluminum Pizza Screen with a few DIY legs to keep the bag/grains off the bottom.

I use a really cheap Solar Water Heater Pump to recirculate wort during the mash. I run it with a 12 volt power supply, and I am pushing about 2 gallons per minute.

I use the below pizza stone and pizza screen. Make sure to pre-heat you oven for at least 30 mins at the highest temp possible. Mine goes to 525 and I cook for 12 mins, rotating 180 degrees 6 minutes. And I let the pizza cool on the pizza screen. Made the mistake when I first got one of trying to take the pizza off it right after coming out the oven.

https://www.amazon.com/gp/product/B019EAL2SK/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

https://www.amazon.com/gp/product/B001CI8VHS/ref=ppx_yo_dt_b_asin_title_o02_s00?ie=UTF8&psc=1

>I wish I could pull off the frisbee technique.

I tried it once. Sauce and toppings everywhere. It looked like a crime scene in a pepperoni factory. :)

> I haven't even gotten the method of dough tossing worked out yet, though.

It takes tons of practice. I've made a lot of pizza at home, and my dough-tossing skills are still a bit shaky. Just remember that softer dough is easier to toss, so be careful not to over-knead it. Also, if you buy ready-made dough, be sure to let it sit out to warm up to room temperature. And catch with your knuckles, not your fingertips.

Rolling pin works, too. :)

>When you use the screen, so you leave the pizza on the screen and set the screen + pizza on the stone?

Exactly. Use the screen just like a pan. No need for a peel.

>Would aluminum foil be an acceptable substitute?

You could certainly use it in a pinch, but I wouldn't really recommend it. Foil would offer much less support than a screen, so you'd almost need a peel anyway. Plus, the foil lacks the ventilation provided by the screen. A good pizza screen only costs as much as a couple of rolls of foil anyway, so there's really no reason not to use one.

>Thanks for the tips.

Happy to help.

Get yourself a pizza screen. You'll never have to worry about your dough sliding off the peel.

[pizza screen] https://www.amazon.com/dp/B001CI8VHS/ref=cm_sw_r_cp_api_RUDyybHFGPH7Q)

Corn Meal, Parchment or get some pizza screens

> How did your great grandmother bake her pizza? Did she use a stone or did she use a pan?

Honestly? I Have no idea. I know the recipe specifies it being 16" in diameter though, so that's why I'm assuming it isn't grandma style. I never saw her bake it, my relationship with her was when she was in her late 80s to early 90s. I just assumed that a stone would be the best way to do this

I'll look in to the steel option as well, thank you.

Would I be able to bake this on just standard aluminum pizza pans? Something like this?

Thank you for the extremely detailed answer

A nice pizza screen

Halloween

Happy! And Thanks!