Author Topic: Pizza Screens?  (Read 1514 times)

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Offline PizzaEater

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Pizza Screens?
« on: November 17, 2006, 03:40:33 PM »
I just bought a pizza screen and would now like to know the correct way to put it o use.
Thanks


Offline Pete-zza

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Re: Pizza Screens?
« Reply #1 on: November 17, 2006, 04:29:57 PM »
Dave,

As you will see here, http://www.pizzamaking.com/forum/index.php/topic,2452.msg21374.html#msg21374, some people do nothing with their screens before using, beyond washing and drying, while others pre-season them before using. I assume that is what you meant by your question.

Peter

Offline PizzaEater

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Re: Pizza Screens?
« Reply #2 on: November 17, 2006, 08:18:11 PM »
Not really, I assume I should work the dough to desired size place on screen, sauce and top.  Shold the screen then go on my stone or dirctly on the oven rack?  If on the rack how high or low should the rack be?

Offline Pete-zza

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Re: Pizza Screens?
« Reply #3 on: November 17, 2006, 08:33:02 PM »
The possibilities are many. I discussed several of the screen approaches I have used here: http://www.pizzamaking.com/forum/index.php/topic,2223.msg20965.html#msg20965 (Reply 45). I am sure there are others depending on the type of oven used (e.g., gas vs. electric, vs. convection) and different rack systems.

Peter


 

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