Screen problems

[Pizzaholic]

A little help from the gang please!!

I made Peter Rs New York dough on Friday, and held it in the fridge until Saturday. The only things that I did differently from his recipe was split the dough into 2 portions instead of 3 portions, as his recipe states. I did add a bit more water when mixing the dough, and this was the first attemp. The flour was stored in a freezer(first time I did that too, dont know if that matters though?) Those are the facts.

Problem: I used my 16 inch screens for the pies. The oven was at 480F, bottom shelf, electric.
When it came time to take the pizza out and take it off the screen, the dough stuck to the screen and wouldnt let go. Tried spatulas to get it off the screen. The dough split, and the toppings came off.

Do I need to spray the screens prior to use?
Did I use too much dough?
Any help will be appreciated!

I have used the screens before with great success, and will probably not us my stone much. I didnt use any cornmeal this time either.  That might matter, I dont know.

Pizzaholic
Did ribs last night

[Foccaciaman]

I generally give my screens a shot of cooking spray prior to cooking and have no problem.
How long was the dough on the screen before going into the oven?
This may have been the problem.

[Randy]

Same here, use a little Pam.  Don't press dough down into the screen, strech it on.

Randy

[Pizzaholic]

Come to think of it the dough did sit there for a bit while the oven heated to temp.
It was loaded with toppings too.
Geeeez
I guess I will try the spray next time too
Thanks for the help
Pizzaholic

[Steve]

Yeah, if the pizza sits too long (or you press down on the dough), the dough gets pressed into and forms around the screen causing it to stick. Ya gotta work fast!  

[DKM]

I made that mistake the first time I used a screen.  Made 2 pizza and the second one had to sit while the first one cooked, and was cut and was served.  The second one stuck big time.

Now I always use a little pam and quicky make the pizza and put into the oven.

DKM