I have never yet used a screen for a New York Style Pizza. I can imagine that the handling is a bit more convienient since you can place the widened, stretched dough immediately on the screen and then place the toppings on it. Do you have to work quickly though just as you would when using a peel & Stone? Doesn't the dough sag into the holes if you are not quick enough? Do you preheat the oven as much as with the stone?
I came across the site www.pizzatools.com
and now know how they look. The mesh is quite large. They are also selling something new called Quick Disks made of high guage aluminum. The holes are stanced uniformly.
Have you seen these as well, or have you, Steve or DKM tried them already? (or of course, any of the other members)