Author Topic: conveyor oven - stick with the screens or is there something better ?  (Read 962 times)

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Offline all1knew

  • Registered User
  • Posts: 24
Hello all,

 Is there anything out there that is far superior to a pizza screen when using a conveyor style oven?

Please let me know either way and thanks in advance.

Bill


Offline The Dough Doctor

  • Tom Lehmann
  • Lifetime Member
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  • Posts: 965
  • Location: Manhattan, KS
Bill;
What kind of pizzas are you making. If you are trying to make a hearth style pizza in an air impingement conveyor oven, Pizza Tools.Com has a Hearth Bake Disk (cloud pattern) that is designed specifically for this application. You must reset the oven temperature to between 465 and 500F, and delete all sugar, eggs, or milk from the dough formula. The pizzas made on these disks are very similar to those baked directly on a stone hearth. If you were to try this on a screen you would get a totally different bottom with a hard "pizza bone" around the edge. You might contact them to get a disk or two to work with for testing purposes. We have discussed these disks quite a bit in the Think Tank at <www.pmq.com>.
Tom Lehmann/The Dough Doctor

Offline all1knew

  • Registered User
  • Posts: 24
Hello again,

 Thanks for the link, it was very helpful and I did join their forum as well. I am going to be doing an American style pizza, on a hand-tossed dough, so nothing too buttery or like that.

Bill


 

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