The experiment I did yesterday, did come out somewhat like the Ultra-Thin par-baked skin. I should have saved the pictures, but deleted them, after the attempt failed and the bottom of the skin stuck to the pan. The skin was thicker, but rubbery like the last attempt at the par-baked skins. I wished I had taken my IR thermometer along to market, but wasnít thinking about doing the experiment until I was at market, yesterday. If the experiment would have even worked out somewhat, then I wanted to try let the par-baked skin cool down, then add sauce and cheese and bring it home to try to see what it would taste like when baked in my home oven. I had tried different ways of making a pizza to bring home and bake the next day. None of them tasted like a fresh baked pizza. The last attempt I did, looked really good, but somehow when baking the sauce didnít taste as fresh. The crust worked out well. That still puzzles me, when the sauce wasnít cooked in the first place. I look at different pizzas sitting in the deli sections of different grocery stores and I try to visualize and think about how they go about making the pizzas. I never bought one to take home and bake, so I really donít know how they taste.
I havenít thought about using screens to try baking the skins. I donít know what would happen, but would think the skins would dry out in the oven. In my last attempt at home with the cutter pans, the skin didnít rise at all and the skin stayed moist, except the top of the skin appeared to be a little drier than the bottom. I will let it up to you if you want to try that method, but for now, I am satisfied with the way the two cutter pans worked. I might try just baking the same way, without the stone on the bottom rack. It was easy to just monitor the skins baking with the use of a kitchen knife and a pair of tongs. I just lifted up the top cutter pan and used my IR thermometer to check the temperature of the skin.