Just what it sounds like. I am wondering if there is much of a difference in cook times/methods for making gigantic pizzas. At work we have a 32" wide opening (it's a crappy conveyor. A very old and dirty Middleby Marshall PS360) at work, so, I guess the size i'd be aiming for would be 30"-32". I'm guessing i'd have to use a screen for sure to get the whole thing properly cooked and nicely brown.... and I hear it's important to oil the screen really well prior to use... and since I don't usually use oil i'm wondering what the deal is there.
Also, side question while i'm talking about oil (so my fat self doesn't take up more real estate on this forum), I am wondering why, when I add oil to the top of my pizza, I absolutely cannot stop from getting nasty sloppy grease puddles everywhere or it getting super soggy. On the Food Network (dun dun dunnnnn) the joints that oil the crap out of their stuff have excellent results, but i'm using LESS oil than them and getting a total mess EVERY TIME. All I can think of is it might have something to do with my open temp? I've noticed wood/coal fired ovens and super hot decks tend to be the places that use oil more... so logic tells me that maybe their oil is getting hot enough to burn off a bit? Or maybe it has something to do with the toppings i'm using compared to them? I'm cooking at 500 at home (convection) and 502-504 at work on said crappy conveyor oven at 7 minutes and 10 seconds.