Cooking methods at home

[Underwood]

Hi everyone,
Recently, I was watching Tony Gemignani and honestly, I was quite impressed with the idea of using two steels. Starting from the top steel and finishing off with the lower one. To replicate this, I thought a pizza screen and steel might do the trick. I have done it very successfully on my first attempt, I had my best pizza so far, a very crispy NY pie. But today I did everything almost the same except I put the steel on the lowest shelf and I started with a screen on top as shown in the photo and then drop it to the screen to make the bottom crispier; however, whatever I have done, I couldn't take the pie off from the screen. The pizza was sticking to the screen like really crazy. I don't whether should I change my dough recipe ( I had increased the hydration up to %59 ) . or should I change my cooking method. :/ I can't really diagnose the problem. Only one of my friends said to me that because I tried to cook the toppings first, the cause makes the dough a lot more water and soft so that you can't take it off from the screen afterward which really made sense to me. In this case, I would start on the steel and then put it back on to screen. What are your recommendations? Thanks.

[kbrede]

I'm a little confused as to what you did, but it sounds like you nailed it once, why not go back to the method you used when it worked?

From what I can gather, the main issue is that the crust is sticking to the screen. It seems to me:

• Start with the pizza on the steel, without the screen.
• Then move the pizza off the steel onto the screen.

I don't think the crust would stick to the screen following those steps.

Do you have a stone? Seems like I remember you having one, but maybe I'm not remembering correctly. If so, I'd use the stone and steel combo.

[HansB]

I couldn't take the pie off from the screen. The pizza was sticking to the screen like really crazy.

Your screens look brand new. They should be seasoned before using.