A while back HarryHaller73 brought up the topic of a mesh screens that are used in Queens NY, specifically at Margherita Pizza in Jamaica, conversation started at this link:
https://www.pizzamaking.com/forum/index.php?topic=47003.msg472505#msg472505A few months ago I posted that while at a children's birthday party on Long Island, I had a pizza with a similar pattern on the undercrust. Well I finally went to that pizzeria, and after discussing the screens a bit with one of the employees, I found myself taking one home
What I learned at the pizzeriaI was told that the screens are "custom made".
Every 2 or 3 months they receive a shipment of new screens.
Then the owner "makes" it. I asked if that means he folds over the edges, and was told yes.
They use Bakers Pride ovens.
The pies are dressed on the screens.
I'm fairly certain they finish baking directly on the deck.
The pizzeria pizzaIt was very good. It was very reminiscent of Margherita Pizza in Queens, except with less mozz. The crust was similar, definitely with a bagel-like chew which may have been more pronounced here. And the sauce again had a real sweetness to it, with no real standout flavors, but clearly had complexity to it. It was really good. I did not see the use of hard cheese when dressing the pie, but believe they include parm in the sauce.
What I need help with and my expectationsThe screen is 18.5 inches and my largest stone is 16 inches.
How do you recommend I make it 16 inches??
What I do NOT expect is that I'll throw this screen in my Blackstone and suddenly have a replica of the pizzeria pizza. But I am looking forward to trying to bake with it.
The first few pics below were from the pizzeria, the last few are at my house. Pics of the pizzeria pizza will be in the next post.