Last week I said that I wanted to try a kitchen-oven bake. I realized that to do so, I'd have to move my good stone from the Blackstone. But I wanted to bake on the BS at that same time. Given that I have no desire to figure out the BS standard stone, I figured it was a good time to try the screen again in the BS. When I tasted the pizzeria pie discussed above, I knew I was making a good decision to give the screen another shot.
All 3 of my 14'' pies used 7.75 ounces of cheese (with TF of 0.075), which was fantastic. I'm amazed that I was using 5oz not too long ago. Tried 5% oil, 54% water again.
The melt in the Kitchen was fantastic! I'm not sure that I can say that it stands alone as my best melt, but is likely tied with my best BS bakes. I preheated my smallish (doublestack) electric oven at 500 degrees for about an hour. The stone read 520. Bake time 7:30. On the downside, the rim was overdone, maybe I'll try no sugar in the dough. And the undercrust wasn't what I'm seeking. The undercrust was a bit uneven, with parts done more than I want, other parts less. Not sure if my stone temp was uneven, or maybe my stretch. Very tasty pie though.
The screen bake in the BS was very good too. I like how the melt develops with the screen. The BS stone was a bit hotter than I wanted (550ish), and it blackens my crust very quick. Bake time was 7 minutes with the first 5:30 on the screen. The regulator was down 3/4 turn with the flame on low. Unfortunately I only had a small taste of it, but I like where it's headed. (The third pie was botched by having the BS stone at 360, but it still tasted good.)
Putting the 2 together, I'm considering a screen bake in my kitchen oven. One concern is heat loss when I open the door to move the pie to the stone. But its worth a shot.
Pics below of the kitchen/stone and BS/screen bakes.