Just curious, I don't think I even did one on a screen and no stone... just a pizza pan back in the day
so I did one with the same dough in my indoor jenn-air gas oven at 585 deg. yes, the keypad lets you offset the temp by 35 deg.
san marzano tom whole, motor-boated for a few secs
50% mozz, 50% prov
minced garlic in water
hot pepper on one side
baked for 7-8 mins on screen, on bottom stone
then another 3-4 off screen, directly on bottom stone
about 11.5 mins total.
very crispy, came out perfect in my opinion.... we were looking for a more "done" pie last night
I need to get a bigger screen.. these are thin, but I could definitely stretch this dough recipe into a 18" with no prob.
ultra thin pizza!!! hell yeah!
we'll see, if I can find one local I'll pick it up... either that, or I can fit an 18" on my custom cut grill stones too.. with no screen... but my peel isn't big enough anyway.. so I guess I have to get a larger one too.. looks like another order might be in the works.
anyways, let me know what you guys think. this pie was dynamite.