Author Topic: PIZZA SCREENS (Read 5776 times)

pizzaluvr · « **on:** August 20, 2003, 01:03:04 PM »

Has anyone tried using a pizza screen instead of a regular pan or stone? I see Pizza Hut uses them for their thin pizzas. I've ordered one and will post the results soon.

Randy · « **Reply #1 on:** August 20, 2003, 04:03:10 PM »

I use pizza screens for my New York Pizza. They also make great screens for draining french-fries or other such stuff.
And reheating all types of pizza straight from the freezer.

Randy

pizzaluvr · « **Reply #2 on:** August 21, 2003, 12:19:21 AM »

Randy - curious if you prefer the screen over the stone and is there a big difference in texture, etc?

I use a stone and like it alot, but will try a screen shortly.

Randy · « **Reply #3 on:** August 21, 2003, 07:03:51 AM »

I would not say I prefer the screen over the stone except during the summer. My wife does prefer the screen because of the hard texture produced by the stone.

I put my screen on the lowest rack in the oven with the stone removed. Yes the crust is crisp but not quite as crisp as using a stone. During this hot weather you will appreciate the screens since there is not a heat up time like a stone. Another note, I only use the screens on the New York Style.

I think you will enjoy your screen.

Randy

DKM · « **Reply #4 on:** August 21, 2003, 10:01:15 PM »

I use stones, screens, and pans depending on all sorts of factor.

Like Randy said I don't think one is better, but each has its pros and cons.

DKM

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