Author Topic: Pizza screen  (Read 6805 times)

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Offline Steve

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Pizza screen
« on: February 23, 2004, 11:07:19 AM »
I used my pizza screen for the first time last night. I made four NY style pizzas, two with the screen, two cooked on the stone.

All four dough balls were from the same batch of dough, and all four pizzas were stretched by hand to the same size and thickness (thinness?)  ;)

The pizza screen produced a very thin and very crisp crust. This appears to be due to the fact that the screen held the dough in place, not allowing it to shrink during the cooking process. Everyone at my dinner party loved the screen-cooked crusts.  ;D
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Offline Randy

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Re:Pizza screen
« Reply #1 on: February 23, 2004, 12:22:46 PM »
I hadn't thought about the dough sticking to the pizza screen, interesting observation.

Randy

Offline Pierre

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Re:Pizza screen
« Reply #2 on: February 23, 2004, 12:36:03 PM »
do the screen baked pizzas have a different taste than those baked on the stones?

Steve, did you and your guests like the on-the-screen baked pizzas more because of the crust having a thinner crisp-line?



Offline Steve

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Re:Pizza screen
« Reply #3 on: February 23, 2004, 02:48:33 PM »
do the screen baked pizzas have a different taste than those baked on the stones?

Steve, did you and your guests like the on-the-screen baked pizzas more because of the crust having a thinner crisp-line?

Same taste. My guests liked the screen-baked pizzas better because the crust was thinner and was more crisp... someone once likened it to a "diving board"... held by the edge, the pizza did not droop!
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Offline Pierre

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Re:Pizza screen
« Reply #4 on: February 23, 2004, 04:50:12 PM »
I guess you were surprised. It's the first time you used your screen and the pizza seems to be better from the results. Randy also prefers to use his screen now.


Offline mama mia

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Re:Pizza screen
« Reply #5 on: February 27, 2004, 02:55:28 PM »
I too prefer my screen, I don't use the stone any more.  

sounds good

Offline Wayne

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Re:Pizza screen
« Reply #6 on: February 27, 2004, 11:19:15 PM »
Wow don't have a creen but I'm gonna have to ge tone and try it out.  Or maybe I can build one..
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Thick crust, or thin?

Offline Randy

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Re:Pizza screen
« Reply #7 on: February 28, 2004, 08:05:55 AM »
Wayne these things are cheap.  Try a restaurant supply store or on line.
http://www.abestkitchen.com/store/pizza.html

Randy

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Re:Pizza screen
« Reply #8 on: February 28, 2004, 09:28:37 AM »
prices on these seem to vary quite a bit, from ~$3 for a 17" screen to ~$19 for a 17" preseasoned 'quik-disk' from pizzatools.com.  anyone have any input as to whether these pre-seasoned quik-disks actually perform any better than a $3 pizza screen?
-scott

Offline Randy

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Re:Pizza screen
« Reply #9 on: February 28, 2004, 10:04:31 AM »
Scott stick with the screens.
Randy


Offline Pete-zza

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Re:Pizza screen
« Reply #10 on: August 26, 2004, 04:29:34 PM »
Today I took delivery of four pizza screens that I had ordered from instawares.com in the following sizes: 9" (diameter), 12", 14" and 16".   The order I placed with instawares went flawlessly, with excellent e-mail communication from instawares everywhere along the line. I had intentionally ordered the four screens from four different vendors, just to see which vendor, if any, has the highest quality screen construction.  Four different packages showed up at my front door via UPS at about the same time.  

The vendors I selected for the four screens were as follows: Adcraft (9"); American Metalcraft (12"); Crestware (14"); and Johnson-Rose (16").   The first thing I noticed is that all four screens were made in India.  Not only are we outsourcing IT, software and manufacturing jobs to India, but it looks like we are losing our pizza screen manufacturing jobs to India also.  I don't know whether I should tell John Kerry.  He might make a big issue out of all this and show up on TV with another plan--to bring the outsourced pizza screen manufacturing jobs back to the U.S. ;D.

All four pizza screens looked fine upon inspection, except that the Johnson-Rose screen had some minor scratches and scuffing.  Also, of the four screens, the Johnson-Rose screen had an outer rim that was slightly narrower than the other screens, which had the same width rim (about 1/2 inch).  Since I recently took possession of my new Soehnle Futura digital scale (a thing of beauty I might add), I decided to weigh the four screens to see which has the greatest weight per square inch--a possible indication of the quality of the screens.  Although the numbers were quite close, the winner was Adcraft, followed in turn by American Metalcraft, Crestware, and Johnson-Rose.  I suspect the poorer showing by Johnson-Rose was because of the narrower outer rim (less metal proportionately).

As I looked at the screens, it also occurred to me that they may even be useful when I plan to bake pizzas on my pizza stone--specifically, as guides to tell me how big my pizza dough rounds are.   Usually I keep a tape measure on hand to do this (and I don't want to draw circles on my Boos cutting board that I use to work on my doughs).

I don't think it much matters which screen vendor is used, since the screens are all quite similar, although I might be inclined not to use Johnson-Rose the next time.  But, as they say at Fox, "I report, you decide."  ;D

Peter

 

Offline giotto

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Re:Pizza screen
« Reply #11 on: August 27, 2004, 01:24:06 AM »
Happy to hear the screens are working out.  The thinner the outer rim, the better, since the rim can get in the way of cooking the bottom of the outer edge at times.  Although metal may prove better with heat.  Steve, are you using metal or aluminum?  I'll be interested in what you find on this as well, Pete-zza.  

The incredible taste I get from controlling the crispiness of the bottom while ensuring proper browning on the top has not caused me to miss any taste or cleanup associated with a stone.  Although, I do expect a slight droop along the front of each slice as a sign of a good New York pizza, even with the slightly crispy crust.
« Last Edit: August 27, 2004, 02:20:08 AM by giotto »

Offline pizzabill

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Re:Pizza screen
« Reply #12 on: September 07, 2004, 05:00:25 PM »
Just had my first pie with my new 16" screen and it went really well! I kinda miss the flavor of cornmeal though - anyone ever try cornmeal with a screen just for flavor/texture?

If anyone cares, you can read about my screen experiment and see some photos here: http://www.pizzamaniac.com/index.php/archives/2004/09/06/first-test-of-baking-with-a-pizza-screen/
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Offline Pierre

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Re:Pizza screen
« Reply #13 on: September 07, 2004, 06:04:59 PM »
PizzaBill.... just looked at your first "Screen Pizza"!

Looks awful !!   I mean awfully GOOD.....  ;D Very nice layout for your website as well.

Pierre


Offline Randy

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Re:Pizza screen
« Reply #14 on: September 07, 2004, 06:26:58 PM »
Even when using my screens I apply a good coating of a equal mixture of corn meal and flour when shaping.  It works itself into the dough with no residue.  I normaly use a lower racj for screen cooking.

Randy


 

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