I'm not a newbie to pizzamaking by any stretch, but I am a newbie to using a screen. I bought a screen on my travels to NYC, and figured I'd give it a shot with my gluten-free pizza dough. The GF dough is very wet, and although it is solid, it is not your typical "dry lump of dough" like a normal dough would be. It's almost "goopy" (not quite, but almost).
I just tried it the first time and it was a disaster. I did spray a high amount of PAM on the screen to start with. Then I smoothed out the dough onto the screen with my hands. GF dough requires a high degree of hand-smoothing; it doesn't handle like regular dough. It's a wet, messy process. Obviously, as I was going through it, I could tell that the dough was seeping through the holes in the screen. All I could do was hope it wouldn't stick after baking.
Of course it did stick, and badly. Like glue. A complete write-off after baking at 500 degrees. I couldn't even get a spatula under it to try to lift it off.
Now, I freely admit I know very little about baking on a screen. Anyone have any brilliant suggestions? I have to say, I'm having a hard time picturing what I could do to prevent this with this type of dough.