So I'm thinking of taking the plunge, and attempting to use pizza screens instead of my pizza stone. I just have some questions first:
1. The screen sits on the oven rack, right? I'm assuming on the lowest rack?
2. I suppose a screen makes the pizza peel obsolete? Or is the peel used for anything anymore?
3. When you buy a screen of any size, is the screen *really* that size? In other words, if you buy a 16" screen, is it *exactly* 16" in diameter? This may sound like a silly question, but my oven is cramped for space, and an inch difference will determine whether or not the screen fits in there.
4. Since with a screen, the bottom of the crust is directly exposed to the heat from the bottom oven element, I'm assuming that cooking times are shorter, yes? And also there's not as long a pre-heat cycle (no stone to warm up fully)--you just preheat to a temperature and go, right?
Thanks for the help, people!