Thank You Parallei.
I think the crust will maybe burn if I remove the stone.That said,the stone keeps the screen steady,since the oven rack is higher and lower on opposing ends,and the large screen will tilt without it.A cut off tool can fix this,and I might try that soon.Cut the rack so its even on both ends.
I was going to try a pie without the stone,but I ran into the cheese burning last week or so and did not get around to it.Then I took a "break".
I will for sure,try an experiment anyway.I did have a pie I made,I cooked it longer,never took pics,and the outer rim where the stone did not shield the screen,was almost BLACK.Thats what made me decide the screen alone might either need to be moved higher or temps lower without a stone under it.I really wont know til I try.
In the early 90's in NY,I had a Favorite pizza shop I would visit like 3 times a week.Not just for pizza but for subs or Wedges,chicken/pepperoni rolls,calzones or etc.One day I noticed my friend/owner/and Pizzaiola, Lou,was using screens on his pies going into the deck oven.He never did that before.
He had deck ovens and always had fantastic pies.His new pies were a little softer,easier to fold,and not as charred on the bottom.I asked him whassup with the screens,and he said that a lot of folks were complaining the past year,the crust bottom was too cooked,too well done.They had never complained before.
Thats how they came out for years.Never burnt,but perfect is the way I would describe it.I still thought it tasted good with the screens,but his style of pies I was used to was gone.Of course he would cook me any pie without a screen,I just had to ask.
I found out all these new places that were opening up,some were chains,were using screens,conveyor ovens,and I guess the majority of customers seemed to like the sweeter,softer crusts that were coming out of there,and he tried to adjust to that market some.He was,after all,a businessman and trying to keep his customers happy and coming back.
Thats at least what I gathered from him he was trying to do.My own experiments confirm it somewhat with the screens.I do prefer,a NY style crust cooked straight on the stone over a screen in the long run.
Yet for now,this allows me to make those monstrous pies.