Author Topic: Pizza Screen or not  (Read 951 times)

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Offline Lester7009

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Pizza Screen or not
« on: January 13, 2012, 10:42:31 AM »
 I have been baking my pies in oven at 550 or on Big Steel Keg at 600+. Both on a preheated 3/4" stone for about 50 minutes. I do this on parchment paper with Pie on stone. I get a good crust with charred color. If I purchased a screen and placed dough on screen onto stone will I get the same effects. Another words will there be a difference with screen vs paper on a stone. Which is best in the perfect world.
What is purpose of screen
Thank You
Lester


Offline Tscarborough

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Re: Pizza Screen or not
« Reply #1 on: January 13, 2012, 02:27:57 PM »
I would think at 50 minutes you would have a hockey puck no matter what.

Offline Pizzamaster

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Re: Pizza Screen or not
« Reply #2 on: January 13, 2012, 02:43:55 PM »
I imagine you meant five minutes. There would be no difference with a screen other than it being easier to take in and out.

Offline Lester7009

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Re: Pizza Screen or not
« Reply #3 on: January 14, 2012, 10:34:30 PM »
Yes cook for 5 minutes Preheat for about 50 minutes sorry,
So using parchment paper or a screen on stone will make no difference correct.
Thanks

Offline Pizzamaster

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Re: Pizza Screen or not
« Reply #4 on: January 16, 2012, 05:56:47 AM »
I've never seen any.

Offline Lester7009

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Re: Pizza Screen or not
« Reply #5 on: January 16, 2012, 05:59:02 PM »
Are all screens the same as far as quality which are recommended
Thanks

Offline norma427

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Re: Pizza Screen or not
« Reply #6 on: January 16, 2012, 07:18:52 PM »
This is what regular pizza screen look like.  http://www.therestaurantstore.com/American-Metalcraft-18707-7-Heavy-Duty-Expanded-Aluminum-Pizza-Screen/12418707.html  They can be found at many restaurant stores or other places on the web.

Norma
Always working and looking for new information!


 

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